Chateau Rauzan-Gassies2009

RED WINE

Ageing

12 months in barrels, with 50-55 % new barrels. French oak, soft medium toasting.
Traditional racking every 3 months. Fining with egg whites.

Culture

Mechanical work of the soil or use of between-rows grass. Sustainable cultural practices. Guyot double cane pruning with opening. Removal of the laterals and manual repositioning of the clusters. Thinning out of the leaves on one side of the rows before veraison and manually on both sides before the harvest. Clearing out of the unripe grapes in July and August. Harvest: first manual sorting on the vines before the harvest; second manual and mechanical sorting before vating.

Vineyard

Producting vines : 25 hectares
Production area : Margaux
Soil : deep gravels, sandy gravels
Grape varieties : 65 % Cabernet Sauvignon - 25 % Merlot - 5 % Cabernet
Franc - 5 % Petit Verdot
Average age of the vine : 35 years
Density: 10 000 stocks/ha
Average yield: 40 hl/ha

Vinification

Stainless steel vats froml2 hl to 150 hl to optimize the plot by plot selection.
Fermentations : temperatures from 26 to 28 Celsius; 2 to 3 pumping-over a day.
Macerations: approximately 3 weeks.
Malolactic fermentation in barrels and stainless steel vats.