Château Peyroutas

Château Peyroutas

The vineyard of Château Peyroutas stretches over a pebbly and sandy area within the Saint-Emilion grand cru appellation. This 3 hectares property is mainly planted with Merlot and, being south-oriented, it benefits from optimal sunshine.
Every parcel is looked after so as to allow the grapes to express the soil's true character (short and green pruning, leaf removal, etc...). Rigorously selected beforehand, the berries can then undertake an accurate vinification, with balance as an essential aim.

A gentle extraction process is used to make a round, powerful wine. Maturation in barrel provides extra hints of complexity but always respects the soul of the wine: a spectacular expression of fruit...

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Ownership : Banton & Lauret
Location : Vignonet
A.O.C. : Saint-Emilion Grand cru
Production : 13 000 bottles
Surface : 3 Ha
Geology : Clay and sand mix
Orientation of rows : North - South for optimal exposure
Planted grape varieties : 95% Merlot - 5% Cabernet Franc
Average age of vineyard : 30 years
Pruning : Short - Guyot double
Planting density : 6 000 plants per hectare
Trellising type : High trellis to maximise the foliage surface
Operations on the ground : Grassing on 50% of rows, scraping on 50% of rows, no chemical weeding
Fertilization mode : Corrective supply of green manure after harvest
Vineyard protection : Reasoned - treatments are positioned according to vegetative stage and dosed according to the pressure of diseases
Green works : Thinning out new branches + topping and trimming + disbudding + base-disbudding + thinning out leaves on both sides of the row + 1-to-2 green harvests according to vintage
Harvests starting decision-making : Parcel analysis through tasting
Harvesting : By hand with grape-boxes
Operations on crop : Berry sorting table, then total destemming of grapes, then vibrating berry sorting table (6 meters)
Number of people at sorting : 12
State of crop when put into vats : Intact berries
Vats : 25-to-100 hl temperature-controlled, cement tanks
Vinification : Parcel-based, smooth extraction through fractionated pumping-overs + 1 délestage (gentle destructurising of the cap of solids)
Maceration : 30 days, micro-oxygenation below cap
Fermentation temperature : 26-30°C
Press wine operations : Separated ageing in one-year old barrels
Malolactic fermentation : 40% in barrels / 60% in vats
Maturing : 8-to-12 months
Ageing process : 60% in one-year old casks, micro-oxygenation, stirring of the lees, very few, gentle rackings by gravity / 40% in cement tanks, micro-oxygenation on fine lees
Bottling preparation : Fining if necessary (fresh egg whites), slight sulphiting
Filtration : Loose filtration to respect the structure of the wine
Bottling : Château

Le Grand Guide des Vins de France 2011

Sept 2010About 2007 vintage

Rond, de bonne longueur, élégant, de bonne texture, un Saint-Emilion accessible et équilibré. 15/20

Bettane & Desseauve

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