Description
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A property close to Pierre Castel's heart, Château Barreyres is blessed with a superb terroir of fine Pyrenean gravel, allowing for superior drainage, heat retention and optimal ripeness. With its majestic 19th century residence, Château Barreyres is a jewel in the Médoc crown and a symbol of classic French lifestyle. As part of a long-standing commitment to sustainable winegrowing, Château Barreyres obtained the Terra Vitis certification in 2018.
"A flagship for Castel, the family estates are an expression of our expertise, our passion for terroir, and our commitment to sustainability"
La Famille Castel
Allergy Advice
Contains Sulphites
Bottled by:
S.C. Du Château Barreyres,
Proprietaire,
Recoltant À Arcins,
Gironde,
France.
Country of origin: France
Product of France
Bottle
Alcohol by volume: 13.5%
Agent: CASTEL FRERES
Grape variety: Merlot, Cabernet Sauvignon, Petit Verdot
Producer: CHATEAU BARREYRES
Winemaker: CHATEAU BARREYRES
Wine colour: White
Type of closure: Natural Cork
Storage instructions: This wine can be drunk now but will further improve if carefully stored for up to 10 years
History: 2020, a vintage put into test: Mild winter for a very early bud burst & rainy spring with very diseases including mildew. Scorching summer without rain, flowering and veraison in good conditions and with strong peaks of heat, saving thunderstorms. Good levels of maturity in September. The harvest was early (about 10 days ahead).
Regional information: A terroir grouped together on a plateau of gravel typical of the Grands Crus of the Médoc. The homogeneity of this vineyard allows for particularly successful vintages.
Double guyot pruning.
Tillage, no grass cover.
Green work: disbudding, de-sucking, leaf stripping by hand to avoid grape injuries and have better precision.
The rather early harvest date must be chosen in order to find the right compromise between power, maturity, freshness.
Vinification: The vinifications were adapted on certain vats where the potential alcohol level was higher, mainly Merlot vats.
The Cabernet Sauvignon has been vinified classically, with significant extractions carried out at the start of fermentation and post-fermentation maceration at
27-28 ° C.
Reduced maceration temperatures (26 ° C) so as not to extract bitterness.
Little interventionist pump-over and load-shedding.
Aging of 30% of the volume in new barrels and 30% in barrels of 1 and 2 wines, for 12 months.
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