Chateau Lamothe-Cissac Haut Medoc Cru Bourgeois 2016

Description

Chateau Lamothe Cissac Haut Medoc Cru Bourgeois

Chateau Lamothe Cissac Haut Medoc Cru Bourgeois, is a traditional style of Bordeaux that has elegance and savoury fruit in abundance.

Chateau Lamothe Cissac Haut Medoc Cru Bourgeois, shows off the charms of succulent, plummy, wild berry fruit and the classic cedar aromas of good barrel ageing – medium bodied with a long, complex finish.

History: 

In Roman times, the terroir around the estate was already famous for producing quality wines. Remnants of a villa Romana have been discovered close to the Château. http://domaines-fabre.fr/en

In 1964, Gabriel Fabre purchased the property. The whole vineyard had to be replanted and the vathouse completely rebuilt. Vincent Fabre, his son, took over the management of the estate in 1991.

Location and soil: 

The vineyard is located party on the commune of CISSAC adjacent to Pauillac and partly on the plateau of VERTHEUIL contiguous with Saint-Estèphe.

The gravelly subsoil is covered with a clayey limestone topsoil in some areas and a clayey gravel topsoil in other areas.

Vineyard / Grape varieties: 

Area : 33 hectares
Grape varieties : 58% cabernet sauvignon, 35% merlot, 5% petit verdot and 2% cabernet franc.
Ave­rage age of vi­nes: 30 years.

Crop control : Leaf thinning, midrow grassing, cluster thinning if necessary.

Vinification: 

The harvest is 100% destemmed. Modern temperature-controlled vats perfectly suited for the vinification of fine red Bordeaux wines.
2 to 3 daily pump-overs to optimize the colour and tanin extraction from the skins. 4-6 week maceration. Micro-oxygenation in vat to increase the tannic structure and colour intensity.

Aging: 12-months in oak. In order to clarify and oxygentate the wine, the racking processs is repeated several times during aging depending on the tasting results.

Wine features / Tasting notes: 

The vintages of Château Lamothe-Cissac exhibit a dark ruby colour in the first years. Aerating the wine displays a large spectrum of aromas : notes of red (blackcurrant) and jammy fruits associated with soft spices and subtle vanilla .

Well-balanced palate with soft tanins and a very delicate finish. Excellent ageworthiness. Cellaring a few years will develop a complex mix of leather, undergrowth and smoky notes.

Food / Wine pairing: 

Rack of lamb, entrecôte bordelaise, T-bone steak, cheese.

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