Red Graves
CHÂTEAU LA PAGAUTE

This blend of 70% Merlot, 20% Cabernet Sauvignon and 10% Cabernet Franc develops aromatic notes of red candied fruits.

  • Keep : 3 to 6 years
  • Grape variety : Merlot (70%) Cabernet Sauvignon (20%) Cabernet Franc (10%)
  • AOC : Graves
  • Soils and subsoils : gravel, sand and clay,
  • Food and wine pairing : Red meat, cold meats...
Available vintages
  • 2015

Tasting Notes

Deep robe, with a deep garnet red colour. Beautiful brilliance. On the nose a mix of fresh red fruits and spices. In the mouth, a frank and complex attack, with a beautiful volume. Fruity, round and smooth with a beautiful tannic presence. Enjoy it now.
Red surface area: 4 ha Average age of the vineyard: 25 years Grape varieties: Merlot (70%) – Cabernet franc (10%) – Cabernet-sauvignon (20%) Cultivation: no chemical weedkiller, mechanical tillage and mowing. Integrated management of the vineyard Harvest: mechanical Fermentation: in thermo-regulated stainless steel vats Maturing: stainless steel vats Production: 20 000 bottles Serve at 16 / 17 °C.

 

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The vinification
of red wine

As with white wine, we produce fruity, supple wines that can be tasted and enjoyed without delay. Also, we privileged the Merlot grape variety for its aromatic qualities. As the harvest approaches, each plot is checked by tasting and laboratory analysis to monitor the ripening process. The synthesis of its elements (and the weather!) allow us to fix the best date of harvest plot by plot. The harvesting machine allows a large quantity of grapes to be picked in a short time. We can wait for the optimum maturity more serenely. The grapes are destemmed directly on the harvesting machine, then sorted manually before being crushed and placed in vats. The red colour is contained in the skin of the grapes. Also, during the whole vinification (alcoholic fermentation and maceration) the grape must (becoming wine as the alcoholic fermentation progresses) cohabits with the skins and seeds from the same grains. After a maceration of 3 to 4 weeks, we proceed to the vatting: the wine is drained (which becomes the free-run wine) and pressed from the marc (skins and pips) which becomes the press wine. The red wines then undergo a second fermentation: malolactic fermentation which transforms malic acid and lactic acid, which reduces the acidity of the wines and softens them. The wines are then aged in oak barrels for 12 months, the objective being not to give a pronounced woody taste, but depth and suppleness.