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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
Rich and Powerful
Grape blend
Merlot 80% / Cabernet Franc 20%
Weather
2015 was the third warmest year since 1900... Drought conditions, above-average monthly temperatures and sunshine (in the first half of the year), cool nights and hot weather in August accompanying véraison (colour change) were all ideal for the vines!
Tasting Comment
Appearance
Brilliant garnet-red, almost black.
Nose
Beautifully intense, aromatic, spicy bouquet. Attractive aromas of red and black fruit (morello cherry, blackcurrant), as well as vanilla nuances, are released with aeration.
Mouth
Round and smooth on the palate, going on to reveal fruity flavours matching the bouquet, along with smoky and vanilla hints on the finish. A rich, powerful, and eminently enjoyable wine. 2015 Château de Barbe Blanche is in its element with roast lamb, duck confit, and veal.
Ratings and reviews
Lovely spice and chocolate character to this fruity and firm red. Excellent from the appellation. Medium to full body. Juicy finish. Drink in 2020. (James Suckling)
(Antoon Laurent)
Seems oaky at first on the nose, then goes on to reveal black fruit (blackberry) and smoky aromas. Juicy and fresh on the palate thanks to good acidity, and has a long aftertaste.
"Coup de coeur": red fruit, raspberry, vibrant, very aromatic, fresh, long, and elegant. (Jacques Dupont)
Chewy and extracted with lots of fruits and tannins. Full body. Muscular and dense. A little rustic but will mellow with the barrel maturation.
Medals
Challenge International du Vin 2018
Consumption period
2019 - 2030
Our suggestions
White meats
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Game
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vegetables
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Cheese |
Salads |
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.
Oenologist consultant
Michel ROLLAND and Mickaël LAIZET
Recipes
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