||57% Cabernet Sauvignon, 38% Merlot, 5% Petit Verdot
||The name DESMIRAIL has been associated with wine production in the Médoc region since the end of the seventeenth century. Jean Desmirail, a lawyer in Bordeaux's parliament, gave his name to the property when he received it as part of his wife’s, Demoiselle Rausan du Ribail dowry. The château belonged to the Desmirail family until just before the 1855 classification, when it was purchased by Monsieur Sipière, the estate manager at Château Margaux. It was under his ownership that Desmirail was classified as a Troisième Grand Cru Classé (third growth). At the beginning of the twentieth century the property was briefly owned by Robert de Mendelssohn, the nephew of the famous composer, before being acquired by Martial Michel, a glove maker from the north of France. Michel went on to sell the château shortly before the outbreak of the Second World War to Château Palmer. The Château Palmer company owned the property for several years before selling it to Lucien Lurton, an iconic figure in the Bordeaux wine world, in 1980. In 1992, Lucien Lurton passed on his properties to each of his ten children. Denis, one of the older children and a lawyer by profession, took over the management of Château Desmirail. Today Denis is taking his father's work even further, modernizing the wine making facilities and putting all of his energy into the development of this Grand Cru Classé.
||Internationally renowned for its Grand Cru production, the Margaux appellation, on the left bank in Bordeaux offers wines that are characterized by finesse and elegance.
||Each wine is the result of a year's work in the vineyard. The grapes are hand-picked by a team of sixty people. After being transported to the vat room, the bunches are de-stemmed and the grapes are sorted and crushed, before being vinified on a plot-by-plot basis. This vinification of each parcel enables an expression of the diversity of the terroir and of the individual grape varieties.
|Tecnica di produzione
||The pivotal stage in the creation of each vintage is the blending wich is carried out in November. The owner, assisted by the technical director and the consultant oenologist, Jacques Boissenot, select which vats will be used to make Desmirail (the First wine) and Initial de Desmirail (the Second wine). The decision is based on a consensus between the team at the property and the oenologist, who brings his experience and an external eye.
||Two types of vat are used for vinification: oak and stainless steel. The wooden ones are preferred for the older plots. Traditional vinification techniques are employed, with steady, gentle extraction, adapted to each grape variety.
||The wines are matured in barrels for about a year. For the Grand Vin, the percentage of new barrels varies depending on the vintage but is never less than 30 %. Approximately every three months, the wines are racked in order to clarify them. Finally, after a year, the wines are blended in the wooden vats and given a final clarification with egg white.