The name of Château Saint-Genès comes from the village where it is located : Saint-Genès de Blaye, in the Premières Côtes de Blaye appellation. This Château's fine reputation for wines goes back to the XVIIth century. When many vines were already planted in the area. Until the French Revolution of 1789, the monks of Saint-Romain de Blaye Abbey lived in a community at Saint-Genès and the vine was an important source of income for them. Nowadays’ owner：Bernard Magrez Vineyard magnate Bernard Magrez, whose holdings encompass 21 properties in the Bordeaux region, including legendary Chateau Pape-Clement, and 11 other properties throughout the world, is the man behind this little superstar of a wine. As with all of his properties, everything is done by hand with the help of oenologist consultant Michel Rolland. They make a fabulously rich and concentrated wine from poor soil that is made for winegrowing. Technique Information
Location: Saint-Genès de Blaye. Appellation: Appellation Premières Cotes de BlayeControlee Neighboring Chateau: Acreage:54 hectares. Soil: Grape Varieties: 75% Merlot, 22% Cabernet Sauvignon, 1% Cabernet Franc and 2% Malbec. Average age of vines: 30 years. Cultivation Density: 4,500 to 6,000 vines per hectare. Viticulture:Traditional Bordeaux pruning and the Cordons de Royat method (training vines to unilateral cordon) are used according to the vigour of the vines. 90% grassing over. Suckering, leaf thinning on both sides, bunch thinning if necessary. Winemaking: Grapes from each plot are fermented separately in thermoregulated stainless steel vats. Pumping over with rack and return done according to daily tastings. Pneumatic winepress. Malolactic fermentation in vats. The wine is aged for 8 months in oak barrels. Yield: 50 hectolitres per hectare. Brand: Chateau Saint Genes(First Label) (A.O.C. Premières Cotes de Blaye) Annually Production:
Character: Best Vintages:2004，2005。 Awards: Mill 2004 : Bronze Medal at the 2006 Competition of Paris Mill 2005 : Noted 84-86/100 by Robert Parker Website: www.bernard-margrez.com Serving Suggestion Cellar Humidity and Temperature:70-95%, 14-18 ℃。 Serving Temperature:17-19 °C Optimum Drinking and Ageing Potential:10-20 years Food Match:：Strong-tasting red meats, with sauce; Cheese.
Next Have NoNe xtLink
Pre La Croix de Pérenne
