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Chateau La Roche Beaulieu |
| Newstime：2009-10-12 09:14:06 Befrom： Writer： |
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History
Chateau La Roche Beaulieu is a 11-hectare domaine, out of which 8.5 hectares are planted on hills located on one of the best terroirs of the AOC - Côtes de Castillon, stretching east of the Saint-Emilion hills. The terroir is clay and limestone, on a calcareous rock with shell remains showing in numerous places. The property is planted with 75% Merlot, 20% Cabernet franc and 5% Cabernet Sauvignon, of which the yield is limited to 35 to 40 hectolitres per hectare. The vines average 40 years old and the two oldest plots were planted in 1910 and 1914.The harvest is made by hand, followed by manual selection of the grapes. Vinification is conducted plot by plot and per grape variety, and the ageing happens in the very best French oak barrels, for a period varying between 12 and 18.The winemaking is under the supervision of the well-known viti-oenologist Jean-Michel Ferrandez. The Amavinum and Rex Bibendi cuvées of Chateau La Roche Beaulieu are increasingly recognised by the wine press such as Decanter, Robert Parker and Wine Advocate, Guide Hachette ..... to name a few.
Technique Information
Location: Côtes de Castillon
Appellation: Appellation Côtes de Castillon Controlee
Neighboring Chateau:
Acreage: 11 hectare.
Soil: The terroir is clay and limestone, on a calcareous rock with shell remains showing in numerous places.
Grape Varieties: 75% Merlot, 20% Cabernet franc and 5% Cabernet Sauvignon.
Average age of vines: 40 years.
Cultivation Density:
Viticulture:
Winemaking: Vinification is conducted plot by plot and per grape variety, and the ageing happens in the very best French oak barrels, for a period varying between 12 and 18.
Yield:35-40 hectoliters per hectare.
Brands:
Château La Roche Beaulieu(First Label)(A.O.C. Côtes de Castillon)
Amavinumdu Château La Roche Beaulieu(A.O.C. Côtes de Castillon)
Rex Bibendi cuvées(A.O.C. Côtes de Castillon)
Annually Production:
Character:
This superb wine is from one of the great terroirs of the Saint-Emilion plateau. It occupies one of the rises that stand proud of the surrounding area. Fastidious viticulture and viniculture, as well as natures kindness, combine in this seamless, plump, yet structured masterpiece. Plum and black-cherry scented, this can be enjoyed now or cellared. A must-have for fans of top Pomerol and Saint-Emilion. (TK)
Best Vintages: 2000
Awards:
Website: www.amavinum.com
Serving Suggestion
Cellar Humidity and Temperature: 75-90%; 17-18℃.
Serving Temperature: 17-19 °C
Optimum Drinking and Ageing Potential: 2-10 years.
Food Match: Serve with braised beef or beef in brown sauce, braised lamb in brown sauce, grilled beef, grilled lamb, grilled pork, pork braised in brown sauce, raw ham, pork salami, pts, roasted lamb, roasted pork, roasted poultry, or poultry in red wine sauce, strongly recommended with smoked ham.
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