| |
| General
|
| Tasting Notes |
This second wine from the Château Belloy typifies the elegance and balance of the terroir of Fronsac. It is a product of the young vines of the Château Belloy and, for this 2000 vintage, offers up a fruity character together with a supple, easy structure, with moderate tannins. A superb, affordable wine, which will keep for ten years or so |
|
|
|
|
| Packing and Packaging
|
| Empty Bottle Weight |
1.25 kgs |
| Bottle Size |
height : 300.5 mm, diameter : 76.2 mm |
|
|
|
|
| Vineyard
|
| % of Grape / Cépage |
60 % merlot; 40% Cabernet |
| Soil |
A thin layer of clay over limestone bedrock with a southerly exposition on the plateau of Canon-Fronsac. It is very similar to the famous limestone plateau of St Emilion. Vines have enough water supplied to them even in very hot summers via capillary action from the sponge-like action of the limestone, but never too much water to ensure a super-concentration of ripe fruit. |
| Growing Climate / Vintage Conditions |
Temperate maritime climate which produces wines which are elegantly balanced between concentrated ripe fruit and fresh acidity |
| Date of Harvest |
the latest possible, rarely before the 15th of October |
| Type of Harvest |
Helped first and foremost by the quality of our special terroir and microclimate close to the Dordogne River, the attention to detail we take ensures we produce the best wine we can working in unison with nature. The way we grow and look after our vines with minimal spraying, the critical choice of the date of harvest (often passing through the vineyards several times to ensure optimum ripeness of each parcel), the rigorous selection of the grapes ensuring that only grapes that are perfectly ripe and in perfect condition come into the winery to begin the vinification process.. |
|
|
|
|
| Vinification (Wine-making)
|
| Method |
Our wines are produced traditionally with great attention to detail during vinification with controlled temperature fermentation. Michel Rolland and Bruno Lacoste are our winemaking consultants. Different parcels are vinified separately. There is careful selection and final blending of the different vats to make the finished wine. |
| Temperature |
26°C - 28°C |
| Length |
Fermentation 1 week Maceration 3 - 4 semaines |
| Malolactic |
yes |
|
|
|
|
| Bottle
|
| Cork Size |
49x24 |
| Cork Material |
natural cork |
| Bottle Type |
traditional |
|
|
|
|
| Chemical-Laboratory analysis
|
| PH |
3.53 |
| Extract |
28.4 g/l |
| Method of Fining / Collage |
filtration 'sur terre', fining with egg whites |
| Total Acidity |
3.40 g/l H2SO4 |
| Volatile Acidity |
0.28 g/l H2SO4 |
| Total SO2 |
62 mg/l |
| Free SO2 |
20 mg/l |
|
|
|
|