LAURETS BARON 2015

Since purchasing Chateau des Laurets in 2003, Baron Benjamin de Rothchild wanted to reveal the quintessence of his vineyard by making a special cuvee from the best Merlot parcels. The grapes are harvested and sorted by hand, then fermented with all the care and attention worthy of a well-growing vineyard. This rare wine, produced only in the best vintages, reflects all the quality of the great Saint-Emilion. Made primarily from Merlot, this wine is a subtle combination of elegance and character.

DESCRIPTION

THE VINEYARD

Soil type: Calcareous and clayey.
Average age of the vines: 70 years
Vine density: 5500 vines / ha
Pruning: This cuvee is made from several plots located in the highest part of the vineyard that receive special attention during pruning, bud fraying, early harvest, etc.
Vineyard management: Covered with natural grass
Harvest: Hand-picked at optimum maturity with careful sorting, both in the vineyard and on a mechanical sorting table in the basement before de-stemming.
Harvest time: From September 30 to October 9.

THE WINE

Vineyard area: 4ha (40 ha au total)
Cut: 100% Merlot
Alcohol. 14.5%
Vinification: Cold maceration and aging in oak barrels. Pumping and pigeage (hitting the lid). Automatic temperature control and post-fermentation micro-oxygenation during maceration. Malolactic fermentation and aging in new barrels.
Aging: 100% in new barrels
Aging Time: 16 months
Production: 20000 bottles

CATA'S NOTES

- Intense violet color
- Aromas of blackberry, pitted cherry and vanilla are detected. It displays a unique elegance that is expressed in a varied set of different fragrances.
- This pure Merlot, aged for a long time, has an exceptional aromatic complexity. The delicious blackberry and cherry flavors, as well as its fine structure and great body, have been enhanced by the long aging time in oak.
- This powerful wine with refined tannins can be stored in the bottle for up to 15 or 20 years

PAIRING

The structure and freshness of this wine are perfect to pair with red meats, as well as the finest fish and shellfish.
Special pairing of Julien Gatillon, chef (two stars) of «Le 1920» in Megève: Crispy lobsters fished with pot - Truffled parsnip with veal sauce

SCORES AND COMMENTS

91-93 points NEIL MARTIN The Wine Advocate 04/28/2016
15,5 / 20 BETTANE & DESSEAUVE 08/31/2017