| 80% Merlot |
| 20% Cabernet Franc |
Intense nose of orange peel, vanilla, and red fruits. From the attack, you can feel the roundness of the wine. Notes of blackcurrant appear in the middle of the mouth with some cedar. An ample and round mouthfeel with present yet fine tannins.
Appellation |
AOC Saint-Emilion Grand Cru |
|---|---|
Vineyard |
2.5 hectares of vines on the famous clay-limestone plateau in the heart of Saint-Emilion. Average age of the vines is 40 years old. |
Vinification |
Utilizing minimal intervention, the wine is vinified in thermo-regulated wooden tanks welcoming the harvest for a 3-week vatting period. Punching down the cap during alcoholic fermentation using indigenous yeasts. Malolactic fermentation in barrels. Aging for 16-24 months in French oak barrels. 15,000 bottles / year average production. |
Pairing |
Pairs beautifully with red meats. Goes particularly well with soft cheeses with a bloomy rind such as Saint-Marcellin, Camembert or Brie. |
The Artigue family have been winemakers in the Bordeaux region, from father to son, for four generations. Chateau La Guillaumette, a beautiful 70 acre vineyard situated in Entre-deux-Mers is dedicated to Bordeaux Supérieur, while Chateau Galeteau, is a small St-Emilion Grand Cru vineyard, with an area of just under ten acres, located on the clay-limestone soils. Dedicated to organic practices, both properties are managed today by Bernard Artigue and his sons Antoine and Alexandre.