pileschateaux



 
CHÂTEAU CLARKE

Château Clarke was so named by the Irish family who bought the property in the 17th century. In 1973, it was bought by Baron Edmond de Rothschild, who completely renovated the property. The vineyard, which is in full production, is situated in the Listrac appellation with its very special type of “terroir” of undulating hills and soils of clay-limestone and pebbles.

The buildings on the property have been restored to their original aspect, with the exception of the Château itself, demolished in the 1950s and never rebuilt. Some new buildings have been constructed for the purposes of vinification, bottling and packaging, allowing bottles to be stored in the best conditions of temperature and security.

Although the equipment here is modern, the wine is vinified in keeping with the traditions of great Médoc wines and is aged in oak barrels.

The wine is aged over a period of 12 to 16 months in new oak barrels, and the careful attention it receives is aimed at helping it mature and preparing it for bottling.

Château Clarke has a great aging potential. After a few years of cellar ageing it will reveal all the typical characteristics of its “terroir” and a most delicate aromatic harmony.



fichetechniquevins2
  

Château Clarke should be stored at a constant temperature of 12 to 14°C. It should be taken from the cellar a few hours before tasting and decanted about one hour before serving.

It is a robust wine and therefore the perfect accompaniment for red meats and certain cheeses such as a Brie fermier.

To enjoy it at its best, this wine should be served at a temperature of 16 to 18°C.

  • Appellation: Listrac Médoc
  • Number of plots: 45
  • Surface area: 53h
  • Encepagement:
    Cabernet Sauvignon : 40%
    Merlot: 60%
  • Soil type:Eocene limestone and clay-limestone on
    pebbly limestone
  • Vine training: traditional.
    Tying-up between 0.45 m and 1.55 m.
    Planting: 1 m x 1,50 m = 6600 vines per hectare.
    Pruning in double Guyot.
  • Working of the soil: : traditional
    Ploughing in springtime and autumn.
    Light surface work in the summer.
  • Drainage: all over the estate
    Carried out before planting and on the older vines between 1987 et 1989.
  • Planting: began in 1974 and was completed in 1978.
  • Harvesting: by machine.
    The whole harvest is sorted manually before vinification.
  • Vinification: traditional, in a fermentation cellar
    with stainless steel tanks equipped with full temperature control.
    Long maceration.
  • Aging: in new oak barrels
    (for 50 to 60%) for 12 to 18 months.
  • Fining: with egg whites.
  

          

L'abus d'alcool est dangereux pour la santé. Consommez avec modération.