Grape varieties
Médoc wines are typically the outcome of a meeting (or “blending”)
of several grape varieties. Each variety adds its
own taste and olfactory qualities, which enhance and develop
those of the others.
The most widely planted grape variety in the region is
Cabernet Sauvignon. With its remarkable brilliance, it adds
body, elegance and ageing ability to the wine. With age, it also
develops complex, fine, elegant, racy bouquets.
Merlot
also plays a large part in the production of our wines, adding
fullness and fruitiness. It is an early variety and is generally
the first to be harvested. It is colourful and smooth.
Other grape varieties such as Petit Verdot and
Cabernet Franc form part of the final blend of Château
Lanessan wines, developing subtle, complex aromas and tastes.
The Harvest
This normally takes place in September or October, when the
grapes are fully ripe: this is one of the first conditions of
quality.
As the different grape varieties ripen at different times, the
harvest is spread out. Techniques have changed and harvesting
has been mechanised since the 1980’s, using machines specially
designed for the Domaines Bouteiller vineyards.
Sorting
In 2005, Domaines Bouteiller introduced a new sorting system.
This was a major challenge, as we wanted our sorting to be more
thorough and highly selective.
What does it involve?
1°) We separate what is the size of a grape from what is larger,
full bunches, residual leaves, etc…
2°) The larger items are sent through a stemmer, which recovers
the few grapes that are at the right level of ripeness, and the
rest is set aside.
3°) A vibrating table then separates out some of the small
waste, i.e. objects under 2mm, from the good grapes.
4°) A special process then separates the full grapes from the
split ones (this is an interesting process to see)
5°) Another process separates the lighter grapes, i.e. the ones
that are not ripe enough. These are removed from the good
harvest, which will be finally vinified.
We can thus ensure that the sorting process separates what is
ripe from what is not, from the heart of a bunch, which is what
we were aiming for!
We eliminate 4 to 10% as waste. Vinification is therefore
concentrated on higher potential quality and the blends will be
of a higher level of quality as a result!
The Must
Must is obtained by crushing after de-stemming. The potential
alcohol content varies between 11.8 and 12.5° depending on the
year. In certain years, when it is deemed necessary, we may use
a water evaporation process to give the must an ideal balance
between potential alcohol content and rich tannins. |
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