Château du Val d'Or


Philippe BARDET 

Production area - Type of soil

Saint-Emilion - Sand or gravel, gravel sub-soil 

Appellation d'origine contrôlée

Saint-Emilion Grand Cru 

Average age and surface area of the vineyard

35 years - 15 hectares 

Grape varieties

86 % Merlot, 8 % Cabernet Sauvignon, 6 % Cabernet Franc 

Plantation density

6000 to 8300 vines/hectare 

Vinegrowing techniques

Guyot double pruning Leaf stripping, thinning, bud removal. Sustainable agriculture methods (first vineyard in Gironde to be officially accredited). Harvested in October to reach optimal grape ripeness levels. Unique, patented sorting method. 

Winemaking - Maturing

Traditional Bordeaux vinification. Temperature-controlled vats. Long vatting without crushing, pumped over twice a day. Matured in Saint-Emilion style for 18 months in French oak barrels. 

Tasting notes

Deep, brilliant crimson in coulour. The nose is fine and expressive, evoking black fruits and roasted almonds. When swirled, the style is delicate with smoked and burnt aromas, enhanced by marzipan. The attack is pure and powerful, with black fruit flavours and a hint of spices (pepper, nutmeg and cinnamon). Balanced and generous; the finish is elegant and long-lasting. 

Serving suggestions

A most charming wine to serve with roast lamb, braised veal or fillet of beef in a red wine sauce.

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