Les Cimes

Les Cimes

Château Clos Daviaud has a vineyard of 4 adjoining hectares located upon a clayey slope of great quality, in the Montagne Saint-Emilion appellation. The vineyard is planted with traditional grape varieties: 70% Merlot / 30% Cabernet Franc. The parcels involved in this specific “Cuvée Les Cimes” can only be found on the top of the hillside, offering an outstanding environment for complete maturity.
Given such ideal grapes, the vinification favours gentle extractions in order to make a full-bodied, balanced, powerful wine. Here again, maturation in barrel brings hints of complexity without spoiling the wine’s great expression of fruit.

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Ownership : Banton & Lauret
Location : Parsac
A.O.C. : Montagne Saint-Emilion
Production : 5 000 bottles
Surface : 1 Ha selected out of 4 Ha
Geology : Clay subsoil
Orientation of rows : East - West, natural direction of slopes
Draining : Natural, thanks to slopes
Planted grape varieties : 70% Merlot / 30% Cabernet Franc
Average age of vineyard : 30 years
Pruning : Short - double Guyot
Planting density : 6 700 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 bins
Operations on crop : Berry sorting table, then total destemming of grapes
Number of people at sorting : 6-8 people
Vats : Stainless steel and cement
Vathouse capacity : 75-to-150 hl + 50 hl modular vats
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 : Separate ageing in one-year old barrels
Malolactic fermentation : 50% in barrels / 50% in vats
Maturing : 8-to-12 months
Ageing process : 50% in new oak barrels, micro-oxygenation, stirring of the lees, very few gentle rackings by gravity / 50% in one-year old barrels
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

Aout 2008About 2005 vintage

« Malgré son nom, Montagne Saint-Emilion n’est jamais apparu comme une région de hauts sommets, pour autant cela n’empêche pas cette cuvée de tutoyer le plus haut niveau de son appellation. Vin charnu, charpenté, de belle fraicheur, complet et long » 15/20

Bettane & Desseauve

Le Guide Hubert

Mai 2008About 2005 vintage

Robe pourpre, dense, nez intense et raffiné de fruits noirs et rouges, avec une grande matière, du fruit et des tannins encore austères qui devront se fondre. A attendre mais un gros potentiel. * * * *

Hélène Durand

The Wine Spectator

2003About 2002 vintage

Clean and well made, with good berry and currant character. Medium body. Hollow center palate. Note : 85-88

James Suckling

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Montagne Saint-Emilion

  • Les Cimes

Saint-Emilion Grand Cru