CHATEAU LACOMBE Discontinued
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France , Bordeaux
The Château is located on the magnificient hilltop of Gornac, at an altitude of 100 metres, where windmills built in 1550 are still in perfect condition today. The first mention of the vineyard in this location dates back to the 17th century, as proved by a deed dated March 13, 1638 : Jean-Louis De La VALETTE was the owner at the time. Mr Jacques MARES, who owned MOULIN SAINT HUBERT in the same parish, Château De LAGE and a large tile factory, bought the estate in 1850. His tile factory provided the bricks for the Pont de Pierre in Bordeaux. Mr Jean-Hubert LAVILLE, the current owner, is a descendant of Mr Jacques MARES. He painstakingly strives for the constant improvement of CHATEAU LACOMBE. The vineyard : Chateau LACOMBE is located in the Bordeaux Haut Benauge appellation, one of the oldest Appellations d’Origine Contrôlée. Only nine communes can boast the privilege of bearing this appellation, created in 1925. CHATEAU LACOMBE has a total area of 23 hectares for red wine, and 8 hectares for white wine.
Grape varieties : 50 % Cabernet Sauvignon, 50 % Merlot. The vines are, one average, 30 years old. This is indispensable to produce great wines, because the plant impoverishes the soil over the years, and througt its struggle to find the elements necessary for its survival, the plant creates conditions for optimal quality.
The soil and sub-soil : Nature has created an exceptional wine terroir here. The soil is clayey limestone, composed of rendzinas as found on the heights of the village of Saint Emilion. The subsoil is asteriated limestone. A former quarry borders on the vineyard. This soil has a great filtering capacity. The Gornac hill is a geological exception is this region, wich underlines the notion growth.
Nature reaches the end of summer. The sun rises later and sets earlier. Autumm is almost here. The countryside is bathed in peaceful tranquillity. The air is quiet. The sun still lingers to complete its work, the grapes finally reach maturity. Traditional vinification with long on-skin fermentation and perfect temperature control, followed by ageing in new oak-barrels, for 18 to 24 months depending on the vintage.