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Château Bolaire

The wine

Owners : Vincent Mulliez's Heirs
Managing Director : Isabelle Mulliez
Estate manager : Jérôme Pineau
DIrector : Yannick Reyrel
Œnologist adviser : Christophe Coupez
Planted acreage : 6,47 ha
Density of planting : 5000 à 6000 vines/ha

The vintage

The summer heatwave, with only 65 mm of rainfall between the 15th of June and the 8th of September 2019, drove to the picking up of very sound grapes, quite small but wih an amazing aromatic taste. Harvest was held between the 26th of September and the 18th of October which allowed plenty of time for each parcel to reach its perfect maturity.
Patience has been our key word all along the harvesting process.
Due to its dry Palus soil, generally less affected by the hydrous stress, Château Bolaire with its particular 50% Petit Verdot - 50% Merlot blend offers a bright plum colour, explosive tannins and this fruity and spicy bouquet so typical of Petit Verdot grapes.

Terroir

Dry palus ( a former island on the Garonne).

In the vineyard

- H.V.E Certificate : High Environmental and Agricultural good practices acknowledgment.
- Severe pruning favouring aeration to provide an homogenous repartition of grapes. Disbudding and bud splitting. Thinning out the leaves on both sides. Cleaning up.
- Integral soil work by grass growing , to encourage the vines roots to grow deeper in order to obtain the best expression of Terroir.

Vinification

During the vinification, the extraction is done as gently as possible :
- Cold pre-ferment maceration (0 ° C) for 10 days.
- Exclusive use of release by gravity, the juice is re-sent by sprinkling on to the grappa which prevents it from destructure.
- Post-ferment maceration : 20 days on average at 28 ° C to refine the tannins.

Maturing

30 % of new oak wood. Duration : 12 to 14 months

Varietals

Merlot : 50%
Petit verdot : 50%

Specifications

pH: 3.63
Age of vines: 34 ans
Production volume: 26 000 bottles
Alcohol content: 14 % vol.