Oui, il faut montrer que tu es un sp茅cialiste.
C'est une r茅gion 脿 vin. Il faudra visiter les vineyards et rencontrer un maximum de personnes. Tout est possible.
Sinon un exemple de fiche de vin pour impressionner les gens par tes connaissances:
Sinon, en tapant wine dictionnary books, tu peux aussi commencer par acheter des livres en anglais sur le vin pour bien conna卯tre le vocabulaire technique.
CH脗TEAU DE LA VIEILLE TOUR
IN 1150, ELEANOR OF AQUITAINE, THEN QUEEN OF ENGLAND, ORDERED THE FIRST VINES TO BE PLANTED HERE BY MONKS. THIRTY YEARS AGO, THE 4TH GENERATION PIERRE BOISSONNEAU UNDERTOOK THE PROJECT OF EXTENDING AND MODERNIZING THE VINEYARD.
WINES
White Wines
Ch芒teau de la Vieille Tour Bordeaux Blanc
H茅ritage from Ch芒teau de la Vieille Tour
Ros茅 Wines
Ch芒teau de la Vieille Tour Bordeaux Rose
Red Wines
Chateau de la Vieille Tour Bordeaux Sup茅rieur
Ch芒teau de la Vieille Tour Reserve Tradition
WHERE TO FIND THEM
Ch芒teau de la Vieille Tour wines are available nationwide.
FAMILY/ OWNERS
Pierre Boissonneau has owned this vineyard for four generations.
HISTORY
In 1839 Pierre Boissonneau bought this estate, situated in the area of the Bordeaux appellation, on the Entre-Deux-Mers plateau. It was Eleanor of Aquitaine in 1150, then Queen of England, who ordered the first vines to be planted here by monks.
Thirty years ago, Pierre Boissonneau (the 4th generation) undertook the project of extending and modernizing this vineyard. Today, the 72 hectares of the estate produce a full range of great wines which are sold all over the world.
TERROIR
Located between the Dordogne and Garonne Rivers, the vineyard benefits from the mild and humid air which rises up from the sea and travels down the Garonne Valley. Situated 70 kilometers to the southeast of Bordeaux and 10 kilometers from La Reole, the estate stretches over the right bank of the river across the hillsides of Saint Michel de Lapujade. Planted on clay-calcareous soils, the estate benefits from the mild and humid air coming up from the Atlantic Ocean to the Garonne Valley.
VINEYARDS
72 hectares, located at 70 km southeast of Bordeaux. Vineyards have been machine harvested since 1978.
Concerned about environmental impact, La Vieille Tour decided to convert approximately 30 % of their vineyard to organic farming. Since November 2007 they have undertaken, with the certifying body Agrocert, to comply with European specifications in regards to organic farming.
European regulation plans stipulate that a three year period of 鈥淐onversion towards organic farming鈥� is required. Therefore, at the conclusion of the 4th year, the 2011 vintage will have the certification of 鈥�100 % Organic farming,鈥� while bottles of the 2009 vintage will have come from vineyards in their 2nd year of conversion, and the 2010 vintage from vineyards in their 3rd year of conversion.
GRAPE VARIETIES
Chateau de la Vieille Tour Bordeaux Sup茅rieur:
40% Merlot
35 %Cabernet Sauvignon
25% Cabernet Franc
Ch芒teau de la Vieille Tour Bordeaux Blanc :
60% Sauvignon
30% Semillon
10% Muscadelle
Ch芒teau de la Vieille Tour Reserve Tradition :
50% Merlot
50% Cabernet Sauvignon
H茅ritage from Ch芒teau de la Vieille Tour (white wine):
50% Sauvignon Blanc
50% S茅millon
Ch芒teau de la Vieille Tour Bordeaux Rose :
40% Merlot
35% Cabernet Sauvignon
25% Cabernet Franc
WINEMAKING
Bordeaux Sup茅rieur:
Long maceration from 15 to 20 days, depending on the variety, at a temperature from 23 to 28掳. After the runoff, the wine is kept at 20掳c to start malolactic fermentation. The cellar is equipped with a temperature control for each tank.
The wine is kept for 12 to 24 months before bottling, 80% in stainless steel tank and 20% in barrels. Wine is racked every 3 months the first year and 3 times the second year. Finally, wine is fined and filtered just before bottling.
Reserve Tradition:
A long maceration of 20 days, depending on the variety, at a temperature from 26 to 3O掳C. After the runoff, the wine is kept at 20掳C to start malolactic fermentation. The cellar is equipped with a temperature control for each tank. Wine is transferred in barrels soon after the end of the fermentation; this wine stays 12 months in the wood cellar. Lees are racked every 3 months. The barrels鈥� turnover is 30% new every year. The blend is issued from new barrels, and barrels aged one and two years. Finings are done with albumen (egg white), followed by a gentle filtration just before bottling.
Bordeaux Ros茅:
The method of bleeding the vat is used to produce this ros茅 wine. After only a few hours of macerating the red grape skins with the juice, we draw off 10% of the volume in the vat. This lightly colored grape juice is kept at a low temperature and its slow fermentation process then produces this Ros茅 wine. Aged on fine lees until bottling.
Bordeaux Blanc:
Pellicular Maceration for Sauvignon: 12 hours of maceration; for S茅millon: 6 to 12 hours of maceration. Horizontal press, cold settling keeping wine at 8掳c for 24 hours. Cold stalling at 4 to 6掳c for 10 days before a gentle increase of temperature to ferment. Fermentation takes place very slowly, with temperature rising from 13掳 to 18掳 C. Aged on fine lees until bottling.
Heritage:
Fermentation takes place in new oak barrels, which come from the best coopers (Radoux, Tarin). Totally matured in the lees after the fermentation and stirring of the less in barrels two times per week. Pressed using a horizontal press. Wine is kept 8 months in barrels and then is fined and filtered just before bottling.
