The Fronsac terroir is made up of a mosaic of soils, the perfect setting for the vineyards of Chateau de La Dauphine. The vines cover nearly 53 hectares, of which 40 are dedicated to the 2020 Chateau de La Dauphine. The vines are planted in clay-limestone soils and clay-silt soils upon Fronsadais molasses and limestone. Committed to a sustainable and environmental approach, Chateau de La Dauphine cultivates its vineyard under organic farming certification as well as according to the principles of biodynamic viticulture. Since 2018, the estate’s ethical commitments have been highlighted by SME (Environmental Management System) and HVE (High Environmental Value) Level 3 certifications.
The historically rainy winter was followed by a tropical spring. These weather conditions, combined with the lockdown, brought about significant work for the chateau’s teams to protect the vines for soil management and against mildew. The hot and dry conditions encouraged early flowering by two weeks. From June 19, the rain gave way to cool, dry weather and summer conditions punctuated by drought and hot spells. The stormy episodes in mid-August were beneficial for vine and berry development. Commencing around 10 days early, the harvest is of a very good quality. Like the cabernets, the merlots were extremely tannic, colourful, with very little acidity and, on the whole, moderate strength.
Manual harvests are carried out on a plot-by-plot basis. The gravity-fed reception is accompanied by a double sorting. Thermoregulated fermentation at 26°C. Vatting for 25 days. Extraction occurs via pump-overs. Vertical hydraulic pressing, with juice separation. Malolactic fermentation is carried out in barrels (of which 30% are new), much like the aging, which occurs in separate batches for 12 months.