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Château de Barbe Blanche Red
Acquired for an half in 2000 by André Lurton, this estate is ideally situated on a ridge of clay and limestone in Lussac, facing the best slopes of St Emilion. Merlot is king, and regularly gives soft and tasty wines.
Wine style
Tender and Aromatic
Grape blend
Merlot 85% / Cabernet Franc 15%
Weather
The weather was ideal in 2005 and produced a superb vintage in Bordeaux. It was exceptionally dry for the region from winter to autumn. Sunshine was substantial starting in late spring. Summer temperatures were high, but there was nothing approaching a heat wave.
Tasting Comment
Appearance
Deep garnet, remarkably intense.
Nose
Elegant, subtle nose, stronger on agitation. Intense ripe fruit aromas, melting vanilla. Cloves, toasty oak. Powerful, expressive nose.
Mouth
Generous and clean. Ample, concentrated. Melting, silky tannins. The palate is balanced and well-structured. More toasty savours, berry, vanilla, mocha. Drink 2011-2012. Perfect with roast rabbit or game.
Ratings and reviews
The 2013 Wine & Business Club Guide (Alain Marty) -
Dark, berry nose, sweet and brooding. Quite elegant on the palate. Tannins and acidity present but in balance. Rich layer of fruit tops it all.
Fresh blackberry and raspberry, with a twist of ginger. Medium – to full bodied, with a balance of currant and berry character. Chewy tannins. A little lean. Best after 2010. Tasted twice, with consistent notes.
Rich and round with lots of chocolate and berry character. Full-bodied, juicy and velvety. Impressive. (James Suckling)
Consumption period
2013 - 2020
Our suggestions
White meats
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Game
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Cheese |
Red meats
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Ground
Surface
28.00 ha
Soil
On a clay-limestone shelf with about 1 meter of clay on the surface. At the foot of the hills, clay-siliceous soil with light sand.
Winemaking
Grape harvest
Machine harvest with sorting and selection at the winery.
Others
Plant food
Traditional, limited impact.
Plant density
6,000 vines per hectare.
Wine average age
32 years old.
Grape variety
Merlot / Cabernet Franc / Cabernet Sauvignon.
Pruning type
Double guyot
Fermentation
In stainless-steel temperature-controlled tanks. Approximately 3 weeks (subject to vintage and ripeness of tannins)
Fermentation temperature
28 to 30°C
Malolactic
Yes
Wine maturing
For 12 months in oak barrels (50% new) with racking each trimester.
Maturing potential
Begins to open up after 2 to 3 years, will age 10 to 12 years.
Recipes
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