Château Vignelaure
The great wine of the estate - full-bodied, complex, balanced and elegant. Gastronomic wines found on the most prestigious French tables, with a remarkable keeping potential of up to 20 years depending on the vintage.
The red
A blend of Cabernet Sauvignon (about 50%) and Syrah (about 50%), from selected old vines on the best hills. Each variety and terroir is harvested by hand and vinified separately, de-stemmed, then macerated for more than three weeks in temperature-controlled stainless-steel tanks.
The lots are aged in oak barrels (228, 400 and 600 litres) for 18 to 24 months, with 20% new oak. The two varieties are then blended and the vintage bottled in one go; the full bottles rest in our cellars for a minimum of two years before being labelled and released. Several vintages are offered, some more than ten years old.
The rosé
Certified organic, from a selection of old-vine Grenache, Syrah, Cabernet Sauvignon and Rolle. After a gentle pneumatic press, the juice ferments in temperature-controlled stainless-steel tanks and is aged on fine lees for three months before blending. Keeps for two to five years and pairs beautifully with Mediterranean food.
The white
An original blend of Sauvignon Blanc, Roussanne and Viognier (IGP Méditerranée), certified organic. Part is fermented in 400-litre oak barrels from a Meursault cooper, part in small stainless-steel tanks - full-bodied, perfectly balanced, with a subtle acidity.