Address
Shop 10, G/F, Belcher Court,
2 Sai Cheung Street, Kennedy Town, Hong Kong
地址:
香港堅尼地城西祥街2號寶翠閣10號
 
Tel: (852) 2819 0660
Fax: (852) 3523 0713

Château Grand Tuillac Cuvée Tradition

Vintage

2017

Grape Varieties

85% Merlot, 15% Cabernet Franc

Alcohol

14%Vol.

Terroir

Clay and limeston

Area

32 Hectares (79 Acres)

Yield

55 Hl/Ha (22,3 Hl/Acre)

Production

230 000 bottles

Wine Making Process

The harvest is carried out by the most technologically advanced machine. As soon as the grapes arrive at the barrel hall a total destemming, sorting by a team of 6 people and the crushing of the grapes is performed. We practice a pre-fermentation cold maceration of 72 hours in order to extract aromas and obtain a nice colour. Then comes the alcoholic fermentation of 10 days and finally a maceration under the “marc” (solid remains of the grapes after crushing) of 30 days will give to the wine all its tannic structure and unveil the qualities of the vintage.

Aging / Wine Blending

The aging of the wine takes 15 months on average. It is carried out in uncoated cement tanks. After this period of aging comes the assembly of the vintage and then the bottling at the property.

Tasting advices

Serve between 16°C and 18°C. Open 30mins before serving.

Wine’s typicality

Generous, structured, elegant, straight. Ripe red and black fruits.

Food and wine pairings

Plate of refined Iberian cold cuts, to be shared.

Bruschettas of tomatoes, basil, shallots, garlic and extra virgin olive oil and fleur de sel

Blanquette of calves with new vegetables.

Château Grand Tuillac Cuvée Elegance

Vintage

2015

Grape Varieties

85% Merlot, 15% Cabernet Franc

Alcohol

14%Vol.

Terroir

Send and Gravel

Area

9 Hectares (22.5 Acres)

Yield

45 Hl/Ha (18.2 Hl/Acre)

Production

54 000 bottles

Wine Making Process

Double sorting (mechanical and manual) of the grapes, pre- fermentation maceration of 3 days for a better colour extraction. Alcoholic fermentation in thermoregulated tanks of 6 to 10 days followed by a post fermentation maceration under the “marc” (solid remains of the grapes after crushing) of 15 to 25 days.

Aging / Wine Blending

16 to 17 months of aging followed by an assembly by the family and our oenologist: 40% in new French oak barrels, 50% in French oak barrels of one or two wines and 10% in cement vats. Bottling at the Château.

Tasting advices

Serve between 16°C and 18°C. Open 30mins before serving.

Wine’s typicality

Generous, structured, elegant, straight. Ripe red and black fruits.

Food and wine pairings

Beautiful rib steak from the butcher, greedy and tasty, served with its vegetables returned to the plancha.

French burger made with cantal cheese AOP, with its french fries cooked with goose fat.

Tray of ripened cheese.

Château Grand Tuillac Clairet

Vintage

2018

Grape Varieties

100% Merlot

Terroir

Clay-Limeston

Area

5 Hectares (12.5 Acres)

Yield

55 Hl/Ha (22.6 Hl/Acre)

Production

36 000 bottles

Wine Making Process

The harvest is mechanical and carried out by the most technologically advanced machine. As soon as the grapes arrive at the barrel hall a total destemming is processed,then a sorting by a team of 6 people and the crushing of the grapes are performed. The separation of the juice and the grape skins is carried out 12 hours after vatting to obtain the characteristic colour of Bordeaux “clairets” (light red wine). The fruity flavour will be expressed by a low temperature fermentation and fine lees.

Aging / Wine Blending

The aging of the wine takes 3 months on average. It is carried out in uncoated cement tanks. After this period of aging comes the assembly of the vintage and then the bottling at the property.

Tasting advices

Serve cold or chilled in an ice bucket between 3°C and 8°C. Ideal wine for an aperitif with friends, to drink the same year as the vintage.

Wine’s typicality

Festive, perfect for aperitifs, very friendly and fresh. Sour red fruits (raspberry, currant).

Food and wine pairings

Fresh salmon maki to share.

Oysters N°3 of the Arcachon bay.

Grilled Lobster with parsley.

Château SOLEIL 2012

In 2005, Château Soleil was acquired by a group of enthusiastic wine lovers including Didier Miqueu and Stephan von Neipperg, the owner of La Mondotte and Château Canon La Gaffelière, Premiers Grands Crus Classés in Saint-Emilion. These two men have worked hard, investing money and expertise to produce the best possible wine.

Color

Red

Vineyard

20ha

Soil

Clay-limestone plateau

Average Age of the Vines

30 years

Grape Varieties

80% Merlot, 10% Cabernet Sauvignon, 10% Cabernet Franc

Second Wine

Promesse de Château Soleil

Winemaker/Consultant

Stephan von Neipperg

Winemaking

Fermentation are made in temperature-controlled concrete vats, pigeage and remontage. Grapes from each plot are put into separate vats. Just the right degree of extraction is sought during maceration. Malolactic fermentation takes place in barrel.

Ageing

18-24 months in 50-80% new barrels, depending on the vintage.

Yield

40 hl/ha

Blend

80% Merlot 20% Cabernets

Alcohol

14%

Château Soleil is made from vines over thirty years old which grow on clay- limestone soil. They have not only the power and structure of the finest wines of Saint-Emilion, but also the balance and finesse.

Les Hauts de Canon La Gaffelière 2014

Color

Red

Vineyard

19.5ha

Soil

A complex, outstanding terroir of claylimestone and claysand soil.

Age of the Vineyard

45 ans

Grape Varieties

55% Merlot, 40% Cabernet Franc, 5% Cabernet Sauvignon

Second Wine

Les Hauts de Canon La Gaffelière

Winemaker/Consultant

Stephan von Neipperg

Winemaking

In temperature-controlled wooden vats for 18-26 days.
Extraction par pneumatic pigeage.

Ageing

Malolactic fermentation and barrrel ageing in oak barrels (80 to 100%) on the lees during 15-20 months.

Yield

35 hl/ha

Blend

60% Merlot, 30% Cabernet Franc, 10% Cabernet Sauvignon

Alcohol

13.5%