Our Wines
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Royal Héritage
le Vin du Roy
Royal Heritage comes from the blending of wines from our best and oldest stocks: Tannat, Cabernet Franc, Cabernet Sauvignon, Merlot and Abouriou.
They give this wine the speci c characteristic of the black Brulhois vintage.
Each variety of wine demands a separate wine-processing, but the time of fermenta- tion in vats is the same and can take up to three weeks.
During the fermentation in vats high temperatures are required to extract a maxi- mum richness from the skin. This gives each wine its particular avour :
questche and cherry for Merlot and Cabernet, blackcurrant and blackberry for Tan- nat and Abouriou, whose rough tannin will soften with time.
The wine from the different stocks are blended after six months in barrels. That time in barrels adds mellowness and a liquorices avor resulting from slow oxygenation. Ageing in bottles adds a nishing touch, so every bottle you open will give your palate the velvety, silky delight of happy days.
The 2008 Vintage harvested in September, its tannin is very ripe and its bouquet has a touch of cooked and candied fruit in it.
It is a wine that goes very well with fricassees, stews, game and cheese.
HOW TO ENJOY IT :
Open the bottle at least four hours
Before serving it or even better pour it from one Bottle into another and back to the rst one.
WINE STOCKS:
40% MERLOT, 20% TANNAT, 20% CABERNET FRANC,
10 % CABERNET SAUVIGNON, 10% ABOURIOU
CONTENT : 75CL
DRINKING TEMPERATURE : 18° CELSIUS
Le Prince Rouge 2018
Le Prince Blanc 2019
This dry white wine is produced on slightly calcareous and gravelly soil. This terroir will give the wine a mineral side while retaining the floral aroma of the grape varieties. These are three hectares, half of which are planted with a northwest orientation.
SOME TECHNICAL IMFORMATION
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The blend is Chardonnay 30%, Gros Manseng 30%, Petit Courbu 25% and Sauvignon 15%.
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The yields are approximately 40-50 hectolitres/hectare and the grapes are harvested by hand.
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The fermentation takes 20 hours at a low temperature in small, cement vats.
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TASTING NOTES
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Clear colour
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Fine and elegant nose
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On the palate: a balance of harmonious floral aromas, structured
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and full-bodied without acidity, a lingering aftertaste.
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At it’s best at 10°C as an aperitif or with oily fish, cold meats, hard
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cheeses.
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Château Labastide Orliac 2018
TASTING NOTES
Deep red color. Nose of red and black fruits : groseille, cassis, prunes To be drunk at 18° with poultry or red meat. Decanting recommended.
This is the family Reserve of the Domaine, made from the youngest vines which are producing their rst grapes. They are just at the begining of their life, so their roots are not very deep in the soil yet. The result is a lighter wine, ready to drink sooner, but with an obvious family resemblance with Royal Heritage and Le Prince.
TECHNICAL DETAILS
• Blend : 40% Merlot, 40% Cabernet Franc, 20% Tannat
• Vine Density : 5,500 vines/hectare
• Average yield : 55hl/ha
• Viticultural practices : the vineyards are worked mecanically and no herbicides are used
• Harvest : by hand
• Alcoholic fermentation : in cement vat • Temperature : 28°C
• Maceration : around 15 days
• Malolactic fermentation : in cement vat • Bottling after 2 years aging in vat
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Château Labastide Orliac
2020
TASTING NOTES
Deep red color. Nose of red and black fruits : groseille, cassis, prunes To be drunk at 18° with poultry or red meat. Decanting recommended.
This is the family Reserve of the Domaine, made from the youngest vines which are producing their rst grapes. They are just at the begining of their life, so their roots are not very deep in the soil yet. The result is a lighter wine, ready to drink sooner, but with an obvious family resemblance with Royal Heritage and Le Prince.
TECHNICAL DETAILS
• Blend : 40% Merlot, 40% Cabernet Franc, 20% Tannat
• Vine Density : 5,500 vines/hectare
• Average yield : 55hl/ha
• Viticultural practices : the vineyards are worked mecanically and no herbicides are used
• Harvest : by hand
• Alcoholic fermentation : in cement vat • Temperature : 28°C
• Maceration : around 15 days
• Malolactic fermentation : in cement vat • Bottling after 2 years aging in vat
2 soeurs en Aquitaine
Located on a north-facing hillside; young vines are exposed to a balanced amount of sunshine, in order to produce wines with a wholesome equilibrium of maturity and suitable alcohol content.
TECHNICAL DETAILS
• Grape varietals: 50% Merlot, 35% Cabernet Franc, 15% Tannat
• Planting density: 4000 plants per hectare
• Average yield: 55 hectoliters per hectare
• Viticultural practices: Vineyards are worked mechanically without usage of herbicides • Harvest is performed by hand
• Alcoholic fermentation in cement vats • Bottling after one year aging in vats
TESTING NOTES
• Vibrant purple red color.
• Nose : Upon entry, hints of spice followed by red fruits, macerated strawberry and blackcurrant consume the nose.
• Palate: Delicately balanced, round and supple; characterized by the qualities inherent to the typical tannins of the Sud-Ouest wines, present without excess.
• Best served at 18°C with red or white meats, French traditional cooking of the Sud-Ouest or more conveniently with spicy dishes. It will ideally complement a Peking duck or a rib steak with con t onions.
