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    Chateau Beauregard, Pomerol 2016
    Chateau Beauregard, Pomerol 2016

    Chateau Beauregard, Pomerol 2016

    "A DEMANDING VINTAGE THAT REQUIRED CONSTANT VIGILANCE BUT WHICH WILL MOST PROBABLY TURN OUT TO HAVE PRODUCED ONE OF THE GREATEST WINES AT THE ESTATE."
    $135.00 SGD $0.00 SGD
    Title
    Chateau Beauregard Pomerol
    Chateau Beauregard Pomerol

    75% Merlot and 25% Cabernet Franc. Certified Organic. Production 35 000 bottles.

    "Deep garnet-purple in color, the 2016 Beauregard is a little closed on the nose, opening to warm black plums, blackberries and mulberries with touches of chocolate box and dried herbs plus violets hints. The palate is medium to full-bodied, firm, grainy and packed with muscular fruit, finishing long and earthy."

    94 Ptd - The Wine Advocate

    In 2014, the Moulin and Cathiard families purchased Château Beauregard and set about making sweeping changes. A new vat cellar was created adjacent to the existing barrel cellar, which itself has been completely redesigned. 

    Its position on the south-east edge of the famous Pomerol plateau enables the property to grow vines on fascinating, precious land. This mainly gravelly soil, in which clay and sand make up the other soil types, produces elegant, flavoursome, fresh and characterful Merlot and Cabernet Franc. Its vineyard stretches over 17.5 hectares where over 35 plots are grown and tended on an individualised basis according to their specificities. The whole of the estate is grown organically.

    Manual harvesting ensures that optimal phenolic ripening is respected on a plot by plot basis and even within each plot.

    Grape sorting has been fine-tuned with the introduction of a completely new harvest reception line which combines two selective sorting lines, a high-frequency de-stemmer and laser optical sorting. The vats are filled using gravity flow.

    The alcoholic fermentation is done at controlled temperatures of between 25° and 30°C depending on each vat’s potential and the desired extraction of tannins. For the best quality batches, the malo-lactic fermentation is carried out in new oak barrels. We choose up to 7 different coopers and age our wines in barrel for 15 to 20 months.

    In 2016, 4% of Cabernet Sauvignon was added to the vineyard, and these grapes will enter into the blend within a few years.