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Olivier & Pascale GOUJON FRONSAC (Bordeaux)   According to an inscription dated 1878, the cellars located in the quaint little ports of Saillans, on the banks of the Isle river, were built in 1878. Barges stopped here to load casks of wine and to carry them to traders in Libourne and Bordeaux. The vineyards is located near Fronsac at West side of Bordeaux. The 18 ha vineyard is planted in clayey-limestone soil on well oriented slopes and plateau in Saillans.   The quality of the terroir and bountiful sunshine give pride of place to the Merlot variety, which accounts for over 80% of the grape variety grown, alongside Cabernet Franc and Cabernet Sauvignon. We cut grapes using Guyot method (Cane pruning). After destemming and sorting is performed entirely by hand, the harvest undergoes thermo-regulated on-skin fermentation, for a period of at least three weeks.   The fermentation happens between 28 and 33°C. All vats have a thermoregulation with automated double flow. The different wines crafted by the estate are then aged for 12 to 18 months in vats or barrels, followed by estate-bottling. Our wine is franc, robust, colored and fleshy wine, with red fruits aromas and a lightly spicy taste. The wine is made from 3 grapes variety: 90% Merlot 5% Cabernet Sauvignon 5% Cabernet Franc. MERLOT Bordeaux Fronsac 1997 = SILVER MEDAL 1998 = SILVER MEDAL 2000 = BRONZE MEDAL 2003 = BRONZE MEDAL Ref: GO1-MeCFCS
Grapes Varietal: - 90% Merlot, - 5% Cabernet Franc, - 5% Cabernet Sauvignon Region - Soil: - North-East of Bordeaux - Slopes and plateaus with clay and limestone soil on a clay sub-soil Vineyard - Area planted: Vines are in average 30 years old with concentration of 5000 vine stocks per hectare. 40000 bottles per year. Winemaking Process: Thinning out of leaves and “green harvest. The wine stocks are pruned following Guyot method. Mechanical harvest, total destemming and manual sorting of grapes Wine stays at least 21 days in stainless steel or cement vatsat 28 to 33°C automatically thermo regulated. Fermentation: Fining is done with white of eggs. Wine aged in cement vats during 16 to 18 months. Tasting: Appearance: Franc, robust, coloured and fleshy wine Aromas: Red fruits aromas Mouthfeel: Lightly spicy taste Accompanies: Game, red meat and cheeses Serving temperature: 15 - 17°C Storing time: 5 - 8 years MERLOT Bordeaux Fronsac "Cuvée Beau Site" 2002 = SELECTION GUIDE HACHETTE 2003 = BRONZE MEDAL (Int'l) 2003 = SILVER MEDAL - Aquitaine 2004 = "Love Selection" Vins de France Ref: GO2-MeCFCS
Grapes Varietal: - 90% Merlot, - 5% Cabernet Franc, - 5% Cabernet Sauvignon Region - Soil: - North-East of Bordeaux - Slopes and plateaus with clay and limestone soil on a clay sub-soil Vineyard - Area planted: Vines are in average 30 years old with concentration of 5000 vine stocks per hectare. 40000 bottles per year. Winemaking Process: Thinning out of leaves and “green harvest. The wine stocks are pruned following Guyot method. Mechanical harvest, total destemming and manual sorting of grapes Wine stays at least 21 days in stainless steel or cement vatsat 28 to 33°C automatically thermo regulated. Fermentation: Fining is done with white of eggs. Wine aged in cement vats during 10 months and in oak barrels during 12 months. The third of these barrels is renewed every year. Tasting: Appearance: Franc, robust, coloured and fleshy wine Aromas: Red fruits and vanilla aromas Mouthfeel: Tannic, lightly spicy taste Accompanies: Game, red meat and cheeses Serving temperature: 15 - 17°C Storing time: 6 - 10 years |