Château Canon La Gaffelière

Grand Cru Classé

standard courier: 3 working days

Sold by: LAPD

R 2,588

Ready to ship   available1 X 5

750 ml (Standard)


Cultivar:

50% Merlot, 45% Cabernet Franc, 5% Cabernet Sauvignon

Country:

France

Rating:

92 Points - Robert Parker 93 Points - Wine Spectator

Specifications:

13.50% alc vol Sugar g/l: N/A
Type: Red Wine, Red Blend Cellaring Potential: 20 yrs
Origin: Bordeaux Appellation: Saint-Émilion

Tasting Notes:

"Made in a structured, tannic, restrained style (representative of the vintage’s overall personality), this medium to full-bodied 2001 exhibits scents of espresso roast, cedar, chocolate, black currants, and cherries. With sweet but noticeable tannin, exceptional multilayered flavors, and excellent texture, elegance as well as purity." WA

Blackcurrant
Blackcurrant

Black Cherry
Black Cherry

Coffee
Coffee

Chocolate
Chocolate

Located on the pied de côte (foot of the slope) south of the medieval village of Saint-Émilion, Château Canon La Gaffelière's terroir consists of clay-limestone and clay-sand soil that is very permeable and particularly efficient at retaining heat. The choice of grape varieties is rather atypical for the appellation in light of the soil: almost a perfect 50/50 divide between Merlot and Cabernet. The Cabernets ripen early and remarkably well on Canon La Gaffelière's warm soil, adding power and aromatic complexity to Merlot's opulence to create wines of natural elegance and finesse. In keeping with vineyard management adapted to each plot, the vat room was designed to be able to ferment and house wine made from each one in order to fine tune the final blend. Fermentation takes place slowly and temperatures are kept under close control to bring out the best the grapes have to offer. The wine is aged on the lees to enhance its intrinsic qualities and each barrel is treated individually. Non-interventionist winemaking is practised and in such a way as to make the most of vintage character.

Fermentation took place in wooden vats for 25 days. Extraction by pneumatic pigeage (punching down the cap).

Matured in new oak barrels (85%) on the lees for 18 months. No fining or filtering.

Food pairing

Enjoy with veal and duck.

Game Birds Charcuterie Veal Pork
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