The 30-hectare the vineyard of Chateau Clos de Bouard is planted on clay-limestone slopes with southern exposure in Montagne Saint-Émilion.
Manual harvest from September 25 to 9. Mistral sorting table, and optical sorting machine. Pre-fermentation maceration from 8 to 10 ° C. Alcoholic fermentation. Maceration for 3 to 5 weeks. Malolactic fermentation in barrels. Full vinification by plot, manual punching down.
18 to 24 months, 60% new oak barrels.
The Le Clos de Bouard 2019 has a dense garnet red color. The bouquet is fine and subtle. Pleasant fruity notes with nuances of blackberries and blueberries mingle with a touch of licorice. On the palate, the attack is delicious and creamy, evolving a fullness on the mid-palate with a juicy structure and very fine tannins.
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