Founded in the 13th century, Chateau Carbonnieux is located in the Pessac-Leognan appellation and is one of the oldest wine estates in Bordeaux. In 1956, Marc Perrin acquired the chateau, which became a Classified Growth in 1959 for its Red and White wines.
Divided into 119 separate plots, the chateau's vineyard covers 92 hectares within the Pessac-Leognan appellation. The 42 hectares of vines devoted to white grape varieties are planted in deep gravel or clay-limestone soils. The vineyard is certified High Environmental Value 3 and practices a sustainable viticulture.
Mild and rainy, the autumn-winter seasons of 2019-2020 favored an early bud break, which occurred 10–15 days ahead of schedule. Homogeneous flowering preceded a rapid and consistent fruit set, without coulure or millerandage. Beginning around July 20, veraison was beautifully homogeneous. Despite the low levels of rainfall between June 17 and September 21, the property's vineyard withstood water stress. Beginning quite early, the harvest yielded fully ripened grapes in great health. While the yields were low, as a result of climatic conditions, the juices were concentrated and the skins thick, revealing a tannic structure that is present but not excessive. The 2020 vintage will also be remembered for the many innovations that took place at the property, such as the extension of areas cultivated with Organic Agriculture, the adoption of tillage as a default practice (in order to promote a sustainable rooting of the vines) and the development of a very precise parcel-by-parcel vinification.
Vinification and aging
Harvested manually, the grapes were subjected to a double selection, in the vineyard and on a sorting table, before a gentle pneumatic pressing and cold settling. Carried out in barrels and casks, fermentation was followed by aging in barrels (25% of which is was new oak) for around 10 months with regular stirring of the lees.
The wine displays a beautiful pale yellow color.
Suave and aromatic, the nose combines fragrances of exotic fruits (passion fruit, pineapple) with aromas of orange zest and peach.
Rich and fruity, the palate seduces with its roundness and acidity. The finish reveals a salinity and an aromatic freshness typical of clayey and clayey-gravelly soils.