Château du Val d'Or
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
86 % Merlot, 8 % Cabernet Sauvignon, 6 % Cabernet Franc
6000 to 8300 vines/hectare
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.
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.
A most charming wine to serve with roast lamb, braised veal or fillet of beef in a red wine sauce.