Located at the southern entrance to the village of Saint-Emilion, the Premier Grand Cru Classe B of Saint-Emilion Chateau La Gaffeliere boasts ancient origins. Some mosaics excavated at the site attest to the presence of vines at the estate in the Gallo-Roman period. Owned by the Malet Roquefort family for over three centuries and located in the "golden triangle," between the hills of Chateaux Pavie and Ausone, Chateau La Gaffeliere embodies the excellence of Saint-Emilion fine wines.
The Chateau La Gaffeliere vineyard covers 38 hectares, including 22 classified Premier Grand Cru Classe. This vineyard is located in 3 different areas. Here we find the famous limestone plateau, an outcropping of clayey “Molasses from Fronsadais” soil and deep carbonate sand. The Chateau La Gaffeliere vineyard is cultivated with sustainable agriculture with minimal intervention.
The mild winter led to bud-burst in late March. Flowering took place under great conditions and July was very hot. A thunderstorm alleviated the vines of water stress, allowing them to resist the heat throughout the summer and deliver grapes at the perfect stage of ripeness in time for the harvest.
Manual harvest. Merlot from September 18 to October 8. Cabernet Franc from September 30 to October 11. After harvest, grapes were placed in a cold room for 12 hours. Optical sorting. Plot-by-plot vinification in thermo-regulated stainless steel tanks filled by means of gravity and without the use of sulfur. Alcoholic fermentation with pump-overs and punch-downs. Malolactic fermentation in vats (75%) and barrels (25%). Maceration for 30 days for Merlot and 32 days for Cabernet Franc.
14 to 16 months of aging in barrels, 60% of which are of new French oak. Racking “a l’esquive.”