Chateau de Gravillon Saint Emilion

AA3310

Wine information

Country - France

Region - Bordeaux

Grape Varieties - Merlot 90%, Cabernet Sauvignon 10%

Alcohol by volume - 14%

Bottle - 75cl

Producer - Chateau Du Gravillon, St Emilion

Tasting notes - An intensely coloured blend of Merlot and Cabernet Sauvignon delivering expressive aromas of ripe plum and blueberry. Soft and fruity, with silky tannins and a smooth finish.

ProducerNote

Château du Gravillon was purchased in 1960 by Georges Lavaud, first generation

winemaker who followed his passion venturing into winemaking having previously

worked as an agricultural consultant. The estate is now run by Georges’ son owner and

winemaker, Hubert Lavaud. Located in the commune of Saint Sulpice de Faleyrens the

Château Gravillon covers 3.5 hectares of exceptional terroir nestled in the heart of Saint

Emilion, near the famous Grand Cru Classé Château Monbousquet. Château Gravillon

takes its name from the gravel soils and produces accessible wines typical of the

appellation.

Chateau Gravillon is located in Saint Emilion on the Right Bank of Bordeaux. The

vineyard is cultivated sustainably and holds the Level 3 Certificate for Haute Valeur

Environmentale (HVE). The HVE is a voluntary approach which aims to identify and

promote environmentally friendly practices applied by farmers and winegrowers. It

covers four areas: biodiversity conservation, plant protection strategy, management of

fertiliser use and water management. In Château Gravillon’s vineyard, the rows

between the vines have grass cover crops which help to encourage biodiversity and

reduce the need for herbicides. The soil is tilled and copper is not used in the vineyard.

The soils are made up of sand, clay and gravel; the high clay content dominates on

the Right Bank and is known for its good water retention properties, it is cool and high in

acidity. The gravel component encourages vines to penetrate the soils to find nutrients.

The average age of the vines is 30 years and they are planted at a high density of

6,000 vines per hectare.

Winemaking

The must was fermented in temperature controlled stainless steel vats with twice daily

pump-overs to extract colour, flavour and structure and to oxygenate the wine.

Fermentation lasted for two weeks. The wine was matured in a combination of stainless

steel and cement tanks of 85 hectolitres to 150 hectolitres capacity, for 18 months. This

cuvée was vinified without the influence of oak, to express the purity of fruit and the

nuances of the terroir.