Chateau Rauzan-Gassies
Second Grand Cru Classé in 1855
Margaux
Chateau Rauzan-Gassies Margaux 2014
Chateau Rauzan-Gassies Margaux 2014
Domaines Quie
Regular price
₱8,570.00
Regular price
₱7,200.00
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₱8,570.00
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Resulting from a precise and applied plot selection, the wines of Château Rauzan-Gassies reflect the quality and perfect mastery of this great terroir.
Harvested relatively early, the Merlot brings roundness and freshness to the wine on a greedy and crunchy fruit. Harvested next, the Petit Verdot, present in a tiny quantity, brings by its deep color, the right reflection of the aromatic complexity of the wine. Maturing later, the Cabernet Sauvignon is long overdue. Dominant grape variety, it represents at least three quarters of the final blend. Heart of a great wine, it is balanced between young plots with aromas of blackcurrant and blackberries, and older ones, ennobled by time, with silky and smooth tannins.
Aged for 12 to 14 months in French oak barrels, the wines of Château Rauzan-Gassies are elegant, fine and precise, with an intense color and a velvety texture. Great wines for laying down, over time their Margaux sap gradually takes on an airy and delicate bouquet.
VINEYARD
Area in production: 28 hectares
Production area: Margaux
Soils: Deep gravel, gravelly sand
Average age of the vineyard: 35 years
Density: 10,000 vines per hectare
Average yield: 40 hectoliters per hectare Grape
varieties: 58% Cabernet-Sauvignon – 40% Merlot – 2% petit verdot
Production area: Margaux
Soils: Deep gravel, gravelly sand
Average age of the vineyard: 35 years
Density: 10,000 vines per hectare
Average yield: 40 hectoliters per hectare Grape
varieties: 58% Cabernet-Sauvignon – 40% Merlot – 2% petit verdot
CULTURE
Soil work or grassing. Poussard size. Manual picking and repositioning of bunches. Leaf stripping before the harvest.
Signatory of the Natura 2000 Charter
Signatory of the Natura 2000 Charter
VINIFICATION- BREEDING
Stainless steel vat. Tanks from 12 hl to 150 hl to optimize plot selection.
Fermentation: temperatures from 26 to 28°C; 2 to 3 pumping over per day.
Malolactic fermentations: in vats and barrels.
Aged 12 months in French oak barrels.
Fermentation: temperatures from 26 to 28°C; 2 to 3 pumping over per day.
Malolactic fermentations: in vats and barrels.
Aged 12 months in French oak barrels.
PRODUCTION
About 70,000 bottles
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