Chateau des Antonin Bordeaux Superieur 2018
Chateau des Antonin Bordeaux Superieur: Vinification
Chateau des Antonin Bordeaux Superieur is an excellent value, textbook claret that has inviting aromas of cedar, blackcurrant & plum. On the palate there are delicious flavours of dark fruits & a nice lifted finish.
A blend of half Cabernet Sauvignon and half Merlot this offers great value for every-day drinking.
The grapes were destemmed before undergoing maceration on their skins for between twenty to thirty days, with regular pumping over to ensure a gentle extraction.
Fermentation took place in stainless-steel tanks at controlled temperatures of between 27 and 30°C.
The final blend was kept in stainless-steel prior to bottling in the April following the harvest.
Chateau des Antonin Bordeaux Superieur: Producer
Chateau des Antonins has belonged to the De Roquefeuil family since the 1850s.
The vineyards sit on the left bank of the Garonne river.
Only five hectares are planted with white grapes, split between 80% Sauvignon Blanc and 20% Semillon.
The vines lie on predominantly sandy-loam soil, which lends an elegance and lifted acidity to the wine.
The remaining 20 hectares are planted with 65% Merlot, 33% Cabernet Sauvignon and 2% Cabernet Franc on clay-gravel soil, which results in approachable wines with an excellent fruit concentration. The Chateau des Antonin Bordeaux Superieur is a perfect example of this concept.
Château des Antonins is definitely a family-run estate steeped in history.
The estate, built in the 13th century, owes in fact its name to the ‘Antonins’ monks who lived there for 500 years.
A large part still survives today, including a toll bridge, chapel, monastery and various windmills.
Phylloxera destroyed the vineyards in the late 19th century but the de Roquefeuil family, who have owned the estate since the 1850s, have gradually replanted vines, which today cover 25 hectares.
Geoffroy and Martine de Roquefeuil took over in 1985, and have moved to sustainable farming.
Their son Antoine spent time working in New Zealand before returning to the family estate as head winemaker in 2016.