From the newer of the Hubert’s two biodynamic estates located in the Cotes de Bourg, the La Grolet wines are marked by darker fruit and a bit more structure than their cousins from the Cotes de Blaye, possibly thanks to different soils marked by a sandy gravel layer on top of clay and limestone.
Selected from the most exciting vats post fermentation, the Tète de Cuveé often features a healthy dose of Malbec and Cabernet Sauvignon from older parcels, but the blend differs each year. Unlike the “Tradition” this wine is aged in new oak whose structure helps to support the density of the fruit. Approachable young with a decanter, we’d suggest a case or two for the cellar so that you can enjoy drinking inexpensive, older Bordeaux a few years from now.
Information and tasting notes from the winemaker:
The barrel aged Tète de Cuveé follows the Quintessence de Peybonhomme example. Each vintage is unique and never the same as the year before, but it does include Malbec and our old Cabernet Sauvignons. After 12 months of maturing in new barrels, the tannins are silky and with time, red fruit aromas will turn to cocoa, even tobacco.
Area: 50 Hectare including 38 hectare under vines. The unplanted area consists of meadows, forests and wetlands in order to ensure an ecological balance
Soil: The top layer is gravelly and muddy. Below is a clay silt-laden base. This juxtaposition bringing a great mineral complexity.
Planting: 30% Old Cabernet Sauvignon, 65% Merlot, 5% Malbec on South/Southwest exposed, steep hills
Winemaking: Spontaneous thermo-regulated fermentation with indigenous yeasts, strengthing the influence of the terroir.
No input except limited sulfur (90 mg/L compared to 180 mg/L of conventional wineries).
After malolactic fermentation, the wine is carefully placed in barrels by gravity then matured for 12 months.
No clarifying by natural precipitation especially with cold winters.
Filtration before loose placing in bottles in order not to thin the wine.
Sourced from Château La Grolet