Chateau d'Aiguilhe
Castillon Cotes de Bodeaux 2023
| Denomination | AOC Castillon Cotes De Bordeaux |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Bordeaux (France) |
| Grape varieties | 90% Merlot, 10% Cabernet Franc |
| Aging | Malolactic fermentation and ageing in new oak barrels/barriques (30%–up to 50%) on the fine lees for 15–18 months. |
- Origin: Red AOC Castillon Côtes de Bordeaux from clay-limestone soils.
- Composition and alcohol content: 80% Merlot, 20% Cabernet Franc; 14% alcohol by volume, dry style.
- Sensory profile: Blackberry, spices and cocoa; pronounced tannins, mint and graphite finish.
- Vinification: Manual harvesting; ageing for 15-18 months in new barriques (up to 50%).
- Serving: Decant for 1-2 hours, serve at 16-18°C; 93 pts James Suckling, 91 pts Spectator.
Description
What type of wine it is
Château d’Aiguilhe from Château d’Aiguilhe is a red wine produced in the Bordeaux region, an expression of the Castillon Côtes de Bordeaux appellation. Created from a blend of Merlot and Cabernet Franc, it presents a deep and structured profile. On the palate, it offers a medium-to-full body, with firm tannins and notes of blackberry, spices and chocolate, finishing with hints of mint and graphite. The winemaking process involves fermentation in wooden and concrete vats and ageing in oak barrels.
Where it comes from
This French red originates from the prestigious territories of Bordeaux, within the renowned area of Castillon Côtes de Bordeaux. The vineyards of Château d’Aiguilhe extend across the Gironde department, where vines with an average age of nearly thirty years are rooted in excellent clay-limestone soils. This specific soil composition contributes to the wine's deep structure, reflecting the authentic characteristics of the local viticultural landscape.
How it is produced
The production process begins with a rigorous manual harvest and careful sorting of the bunches. The grapes are transferred to the vats via gravity flow, excluding any mechanical crushing operations. Fermentation proceeds for about a month in temperature-controlled wooden and concrete vats, accompanied by delicate pneumatic punching down. This is followed by malolactic fermentation and ageing on fine lees for fifteen to eighteen months in new oak barrels, a practice that enriches its structure before the final clarification stages.
Awards
-
2023
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
91/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
Formerly the heart of a fortified farm, the château dates from the 13th century. Everything leads us to believe that the Aiguilhe seigneury was vast, with several large fiefs. Located on the frontier between areas occupied by the French and English during the Hundred Years' War, the château had a major strategic role and changed allegiance regularly according to the political tendencies of the seigneur... Later on, the château belonged to the Albret family, then the Leberthons, who contributed several members of the Bordeaux parliament. Before emigrating on the eve of the French Revolution, the Leberthons sold the estate to a certain Etienne Martineau, who transformed it into a huge 400-hectare farm in a single block that stayed in his family until 1920. Read more
| Name | Chateau d'Aiguilhe Castillon Cotes de Bodeaux 2023 |
|---|---|
| Type | Red still |
| Denomination | Cotes De Bordeaux AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 90% Merlot, 10% Cabernet Franc |
| Country | France |
| Region | Bordeaux |
| Vendor | Chateau d'Aiguilhe |
| Origin | Saint-Philippe-d'Aiguille (France) |
| Soil composition | Clay-limestone soils |
| Fermentation | 25–30 days |
| Production technique | Manual harvesting in small crates with sorting; gravity-fed transfer of grapes to vats without crushing; fermentation for 25–30 days in wooden and concrete vats at controlled temperatures with punching down/pneumatic pigeage; malolactic fermentation and ageing for 15–18 months in new barriques (up to 50%) on the fine lees. |
| Wine making | Manual harvesting in small crates with sorting before and after destemming; grapes transferred to tanks by gravity without crushing. Fermentation for 25–30 days in wooden and concrete vats at a controlled temperature with pneumatic punching down (pigeage). Malolactic fermentation and ageing for 15–18 months in new barriques (up to 50%) on the fine lees; fining and filtration carried out if necessary depending on the vintage. |
| Aging | Malolactic fermentation and ageing in new oak barrels/barriques (30%–up to 50%) on the fine lees for 15–18 months. |
| Allergens | Contains sulphites |