Clos La Gaffelière 2019

The typical character of a Grand Cru Classé of Saint-Émilion

The estate
Located at the southern entrance to the village of Saint-Emilion, the Premier Grand Cru Classé B of Saint-Émilion Château La Gaffelière boasts ancient origins. Some mosaics excavated at the site attest to the presence of vines at the estate in the Gallo-Roman period. Owned by the Malet Roquefort family for over three centuries and located in the "golden triangle," between the hills of Châteaux Pavie and Ausone, Château La Gaffelière embodies the excellence of Saint-Emilion fine wines.

The wine
The second wine of the estate, the Saint-Émilion Grand Cru Clos La Gaffelière was born in 1985. Clos La Gaffelière benefits from the same care for the vines and for its production as does the Great Wine of the property. Clos La Gaffelière mainly comes from the young vines of the property. Truly a wine meant to be shared, this Saint-Emilion Grand Cru can be enjoyed in its youth while also offering the structure necessary to support a decade of age.

The vineyard
The Château La Gaffelière vineyard covers 38 hectares, including 22 classified Premier Grand Cru Classé. This vineyard is located in 3 different areas. Here we find the famous limestone plateau, an outcropping of clayey “Molasses from Fronsadais” soil and deep carbonate sand. The Château La Gaffelière vineyard is cultivated with sustainable agriculture with minimal intervention.

The vintage
The mild winter led to bud-burst in late March. Flowering took place under great conditions and July was very hot. A thunderstorm alleviated the vines of water stress which, allowing them to resist the heat throughout the summer and deliver grapes at the perfect stage of ripeness in time for the harvest.

The winemaking

Manual harvest in crates. Merlot from September 17 to October 8. Cabernet Franc from October 3 to 9. Density sorting. Plot-by-plot vinification in thermo-regulated stainless steel tanks and without the use of sulphur. Vinification in whole bunches. Alcoholic fermentation with pump-overs and punch-downs. Malolactic fermentation in tanks.

The ageing

12 months in barrels of 1 and 2 previous wines, 20% in new French oak barrels.

The blend

Merlot (90%), cabernet franc (10%).