FROM THE WINERY
Area: 3 ha Soil: calcareous clay Average of the vine: 40 years old Planting density 10 000 vines/ha Grape variety: 43% Cabernet Sauvignon, 37%, Petit Verdot, 20% Merlot Viticulture: bud pruning, desuckering, defeafing manual and green harvest if necessary Ploughing, without chemicals Harvest: 100% manual with selective sorting Tasting the grape: every day are essential to an optimum maturity Vinification: soft and delicate extraction by racking. Temperature of fermentation 25-26°c. Fermentation malolactic in a concrete tank Aging: during 12 months in barrels
THE VINE
The vines of the Château Deyrem Valentin are located on an exceptional terroir, adjoining the most famous “grands crus” of Margaux. The Margaux appellation covers five villages including those of Soussans and Margaux where Jean
Sorge’s estate is located. The ground is composed of deep gravelly soil. 13 hectares are dedicated to Château Deyrem Valentin and Château Soussans, and 2.5 hectares to Château Valentin in the Haut-Médoc area. All work on the vines is carried out with care by hand (cutting, pruning, leaf removal, harvesting).
At Deyrem Valentin, every effort is made to get the grapes to peak maturity: Leaf removal and green harvesting on the plot for better aeration of the bunches. After harvesting by hand, the crop is sorted twice, among the vines and in the wine cellar. In 2013, the purchase of a new harvesting reception system (Viniclean) with more rigorous grain-by-grain selection, has helped to make the wines more elegant and more refined and to have more aromatic richness.
WORK IN THE CELLAR
Winemaking is carried out in
a traditional, piecemeal process in thermo-regulated vats. The process includes offloading. This operation consists of pumping the fermenting grape must into another vat which allows the pomace (skin and pips) to be crushed in the vat. The must is then re-pumped over the pomace to obtain a soft and delicate extraction. This operation is done twice a day during alcoholic fermentation. The temperature of alcoholic fermentation is between 26 and 28 degrees. The second fermentation, malolactic fermentation, is carried out in the vat for good homogeneity. An initial blending follows before racking into barrels. The final blending is done before bottling, which is carried out in May or June, two years after the harvest.
DEVELOPMENT
Collaboration with Hubert de Boüard To always go above and beyond the best, Christelle Sorge enlisted the services of Hubert de Boüard Consulting, which is one of the major players in consultancy in the Bordeaux region.
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