Estate
Set on an island of gravelly, sandy soil from the Garonne river bed, (a unique advantage for promoting life in the vineyard), Château L’Estran is situated 10 kilometers from the Atlantic Ocean and 2 km from the Gironde (the Garonne Estuary). This location provides an ideal microclimate for the maturing of our grapes.
Product Information :
WINE BRAND: Médoc
ESTATE OWNER: Mrs. Cheng Jing
COMMUNE: 33590 Jau Dignac et Loirac
OENOLOGICAL MONITORING: Laboratoire Oenoconseil Route de Canyon 33250 Pauillac, France
SURFACE AREA: 28 Ha (70 acres)
SOIL DESCRIPTION: Gravelly – Sandy
GRAPE VARIETIES:
55% Cabernet Sauvignon
35% Merlot Noir
10% Petit Verdot
EXPOSURE: North/South facing
PLANTATION DENSITY: 5500 vines per hectare
AVERAGE AGE OF WINES: 30 years
PRUNING: Guyot double pruning system
This perfect blend gives the fruit its distinct red-berry flavour and a full round body and smoothness, whilst being perfectly suited for keeping.
Since 1984, the vineyard has grown from 2 hectares (5 acres) to 28 hectares (70 acres). The vines are grown both with respect for tradition and for nature; no chemical fertilizers or herbicides are used. We have adopted an integrated approach to farming; using sustainable methods in order to preserve our highly-valued environment.
Grape-Harvesting
This represents the highlight of each vintage; a period which marks the accomplishment of the growth cycle of the vines and the creation of a new wine in our cellars.
During the weeks preceding each harvest, we carefully taste the grapes daily and then harvest each parcel of land according to their level of maturity. Each grape variety is picked separately. To preserve the fruit, the grapes are delicately detached and sorted; then transferred to the fermenting vats.
The Fermenting Room
Our grapes are harvested and carefully sorted. Once in the fermenting vat, they are left to macerate for 3-4 days before being vinified in stainless steel vats, where the temperature never exceeds 30°C. The process ends with a long period of heated maceration (3-4 weeks), depending on the vintage and the grape-harvest. This gives the wine its attractive colour and remarkable tannic structure.
The Barrel Cellar
Our wine spends 12 months in barrels made from traditional French oak. (Replacement rate of new barrels is 20%-30%). We carefully monitor the cellar’s temperature and humidity levels which are kept constant. Racking takes place every 3 months, (wine is removed from the barrels, analysed then placed back into the barrel). The oak gives the wine its distinct vanilla flavour, which harmonises perfectly with the fruit.
The wine is bottled on the Estate.
Grape-Harvesting
This represents the highlight of each vintage; a period which marks the accomplishment of the growth cycle of the vines and the creation of a new wine in our cellars.
During the weeks preceding each harvest, we carefully taste the grapes daily and then harvest each parcel of land according to their level of maturity. Each grape variety is picked separately. To preserve the fruit, the grapes are delicately detached and sorted; then transferred to the fermenting vats.
The Fermenting Room
Our grapes are harvested and carefully sorted. Once in the fermenting vat, they are left to macerate for 3-4 days before being vinified in stainless steel vats, where the temperature never exceeds 30°C. The process ends with a long period of heated maceration (3-4 weeks), depending on the vintage and the grape-harvest. This gives the wine its attractive colour and remarkable tannic structure.
The Barrel Cellar
Our wine spends 12 months in barrels made from traditional French oak. (Replacement rate of new barrels is 20%-30%). We carefully monitor the cellar’s temperature and humidity levels which are kept constant. Racking takes place every 3 months, (wine is removed from the barrels, analysed then placed back into the barrel). The oak gives the wine its distinct vanilla flavour, which harmonises perfectly with the fruit.
The wine is bottled on the Estate.