Wine Article
2009 Château Le Pey
Last edited on 11/28/2012 by fries
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Vineyard size: 32 hectares
Yield : 55 hectolitres/hectare
Production : 230 000 bottles
Soil type : Clay-limestone
Pruning method: Guyot double
Grape varietes: 55% cabernets sauvignons - 45 % merlots
Average vine age : 20 years
Vine density: 5 000 to 6 000 vines/hectare
Vinification : Optimum ripeness at harvest, traditionnal in temperature controlled vats with pre-fermentation maceration. Long vatting time for maximum contact with skins.
Aging : For a minimum of 12 months in French oak barrels, including 25% new oak .
Bottling : A light filtering before bottling 18 months after the harvest.
Tasting notes : Appealing, deep garnet red in colour with a complex bouquet (ripe grapes, wood and spices). On the palate this is a full and well balanced wine.
Food pairing : This wines goes perfectly with all red meats and cheeses.
Yield : 55 hectolitres/hectare
Production : 230 000 bottles
Soil type : Clay-limestone
Pruning method: Guyot double
Grape varietes: 55% cabernets sauvignons - 45 % merlots
Average vine age : 20 years
Vine density: 5 000 to 6 000 vines/hectare
Vinification : Optimum ripeness at harvest, traditionnal in temperature controlled vats with pre-fermentation maceration. Long vatting time for maximum contact with skins.
Aging : For a minimum of 12 months in French oak barrels, including 25% new oak .
Bottling : A light filtering before bottling 18 months after the harvest.
Tasting notes : Appealing, deep garnet red in colour with a complex bouquet (ripe grapes, wood and spices). On the palate this is a full and well balanced wine.
Food pairing : This wines goes perfectly with all red meats and cheeses.