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Chateau d'Aiguilhe Cotes de Castillon 2004

Winemaker's Notes:

Percentage Grape: 80% Merlot and 20% Cabernet Franc<br/><br/>Soil: Limestone and clay plateau of Saint Philippe d'Aiguilhe (the château gave its name to the parish)<br/><br/>Date of Harvest: Merlots were harvested between Sept. 30th and Oct. 15th. Cabernets were harvested on Oct. 15th through 17th.<br/><br/>Type of Harvest: Manually harvested and the fruit is hand-sorted.<br/><br/>Vinification Length: Maceration ran 28 days with regular pigeages. Malolactic and aging on the fine lees takes place in 60% new oak barrels and 40% one-wine old barrels.<br/><br/>Vinification Method: The fruit is sorted before and after destemming. Fermentation in a combination of oak and stainless steel tanks, all equipped with temperature control. Maceration ran 28 days with regular pigeages.<br/><br/>Type of Wood: French oak<br/><br/>Level of Toast: medium toast<br/><br/>Malolactic: In barrel with aging on the fine lees.<br/><br/>Alcohol Percentage: 13 %<br/><br/>Aging Time: 18 months<br/><br/>Sugar Rate: 0-5 g/l

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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

Member Reviews for Chateau d'Aiguilhe Cotes de Castillon

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Snooth User: wenyawlee
3497163
3.00 5
11/17/2009

Three glasses



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Percentage Grape: 80% Merlot and 20% Cabernet Franc<br/><br/>Soil: Limestone and clay plateau of Saint Philippe d'Aiguilhe (the château gave its name to the parish)<br/><br/>Date of Harvest: Merlots were harvested between Sept. 30th and Oct. 15th. Cabernets were harvested on Oct. 15th through 17th.<br/><br/>Type of Harvest: Manually harvested and the fruit is hand-sorted.<br/><br/>Vinification Length: Maceration ran 28 days with regular pigeages. Malolactic and aging on the fine lees takes place in 60% new oak barrels and 40% one-wine old barrels.<br/><br/>Vinification Method: The fruit is sorted before and after destemming. Fermentation in a combination of oak and stainless steel tanks, all equipped with temperature control. Maceration ran 28 days with regular pigeages.<br/><br/>Type of Wood: French oak<br/><br/>Level of Toast: medium toast<br/><br/>Malolactic: In barrel with aging on the fine lees.<br/><br/>Alcohol Percentage: 13 %<br/><br/>Aging Time: 18 months<br/><br/>Sugar Rate: 0-5 g/l

Closure: Cork


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