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Chateau Canon la Gaffeliere St. Emilion 2000

Winemaker's Notes:

A dense classical plantation of 5 800 vine plants per ha pruned in single and double guyot average 40 years old. Cluster thinning of the vines yields an average of 40 hectolitres per hectare. The vines are composed of 2/3 merlot and 1/3 cabernet franc and cabernet sauvignon. The harvest is hand picked and sorted. Stems are removed and fermentation takes place over a period of three weeks in temperature controlled stainless steel tanks. The choice of these techniques allows the wine maker to create a finished wine of 12 to 13 degrees despite climatic variations. The wine is matured in new oak casks (the wood being split not sawn) for 18 to 20 months in a unique underground cellar created by the architect Philippe Mazières. During maturation the barrels are topped up weekly with the same wine to compensate for evaporation. Every three months the wine is racked, transferred from one barrel to another to separate the wine from the sediment or lees. In the spring preceding bottling the wine is fined using egg whites. The wine is subjected to a severe selection. Production from the younger vines of up to 15 years of age is bottled under the second label ”Clos La Gaffelière” which regularly obtains the Grand Cru seal of approval.

Château Canon-la-Gaffelière:
Château Canon La Gaffelière is located on the outskirts of the medieval town of Saint-Emilion, at the southern foot of the slope. The 19.5 hectare vineyard has a complex, outstanding terroir of clay-limestone and clay-sand soil. The topsoil is primarily sandy, increasingly so as one moves away from the slope. The unusual proportion of grape varieties (55% Merlot, 40% Cabernet Franc, and 5% Ca... Read more
Château Canon La Gaffelière is located on the outskirts of the medieval town of Saint-Emilion, at the southern foot of the slope. The 19.5 hectare vineyard has a complex, outstanding terroir of clay-limestone and clay-sand soil. The topsoil is primarily sandy, increasingly so as one moves away from the slope. The unusual proportion of grape varieties (55% Merlot, 40% Cabernet Franc, and 5% Cabernet Sauvignon) at Canon-La-Gaffelière is perfectly suited to the soil. The average amount of Merlot is approximately 70% in Saint-Emilion. This variety contributes roundness and opulence. However, the high percentage of Cabernet Franc at Canon-La-Gaffelière is unquestionably well-adapted to the estate's warm soil. This variety accounts for an exquisite bouquet with spicy, floral overtones, as well as power and aromatic complexity. The old Cabernet Franc vines do especially well on soil with a high clay content. Seeing as the Cabernets are usually late-ripening, they take full advantage of the estate's warm soil. This means they mature much earlier than in most other parts of the appellation. The vines, an average of 45 years old, are deeply rooted in the soil and absorb all the goodness in the terroir. They are mostly replaced individually rather than plot by plot (which maintains the average age). The last major replanting dates back to 1986. Mass selection is practised. This is especially useful in order to perpetuate the precious old Cabernet Franc vines. It not only maintains the vineyard's genetic heritage, but also its unique balance. Remarkably well-structured, always elegant, and unfailingly long on the palate, Château Canon La Gaffelière eloquently illustrates Stephan von Neipperg's new orientation. Read less

External Reviews for Chateau Canon la Gaffeliere St. Emilion

External Review
Source: Flaschenpost Weinservice GmbH
11/19/2013

Bei dieser Cuvée von Stephan Graf von Neipperg handelt es sich um ein eindrückliches Beispiel dafür, wie mit Hingabe und Knowhow ein Klassewein gemacht werden kann. Dieser Bordeaux von Château d'Aiguilhe aus der noch wenig bekannten Region Côtes de Castillon vereint eine delikate, intensive Aromatik von reifen Früchten und markanten Ausbaunoten mit einer stoffig-leckeren Textur von grosser Dichte und Nachhaltigkeit. Das Charakteristische an diesem Wein: wunderschön zu geniessen in seiner Jugend; delikat nach einigen Jahren der Flaschenreife.



A dense classical plantation of 5 800 vine plants per ha pruned in single and double guyot average 40 years old. Cluster thinning of the vines yields an average of 40 hectolitres per hectare. The vines are composed of 2/3 merlot and 1/3 cabernet franc and cabernet sauvignon. The harvest is hand picked and sorted. Stems are removed and fermentation takes place over a period of three weeks in temperature controlled stainless steel tanks. The choice of these techniques allows the wine maker to create a finished wine of 12 to 13 degrees despite climatic variations. The wine is matured in new oak casks (the wood being split not sawn) for 18 to 20 months in a unique underground cellar created by the architect Philippe Mazières. During maturation the barrels are topped up weekly with the same wine to compensate for evaporation. Every three months the wine is racked, transferred from one barrel to another to separate the wine from the sediment or lees. In the spring preceding bottling the wine is fined using egg whites. The wine is subjected to a severe selection. Production from the younger vines of up to 15 years of age is bottled under the second label ”Clos La Gaffelière” which regularly obtains the Grand Cru seal of approval.

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