Since the 16th century, the Chateau Le Prieure vineyard has been cultivated in the heart of Saint-Emilion. Formerly a Premier Cru des Cordeliers, it was also renowned at the dawn of the 20th century. A Grand Cru Classe of Saint-Emilion since 1955, Chateau Le Prieure reigns over a beautiful vineyard made up of several islets of vines. The talented Penelope Godefroy, oenologist and agricultural engineer, produces wines with a harmonious style that reveal the great complexity of the Saint-Emilion terroir.
The 6.24-hectare vineyard of Chateau Le Prieure is planted on the limestone plateau of Saint-Emilion. The 19 plots of old vines, 30 years old on average, are planted in clay-limestone soils and managed by means of organic viticulture certified by Ecocert since 2018, as well as by biodynamic practices.
A milder and wetter than average winter favored a homogeneous and early bud break. The vegetative cycle was delayed due to cold and dry spring conditions until the end of April, followed by rainy weather in May. The rapid rise in temperatures at the beginning of June disrupted the fruit set and led to coulure, particularly on the older Merlot vines. Although a stormy spell from mid-June to mid-July reinforced the pressure of mildew, the subsequent dry and relatively cool conditions were ideal and helped to reveal the balance and freshness of the grapes.
Vinification and aging
The Merlot grapes were harvested from September 30th to October 4th and the Cabernet Franc grapes from the 8th to the 12th of October. The wine is aged in barrels (40% new barrels, 50% second-fill barrels, 10% third-fill barrels).
Cabernet Franc (9%).
The nose blends subtle floral fragrances with fruity (red fruit) and spicy (sweet spices) notes.
A frank and precise attack precedes a fresh and lingering palate. The finish is precise and reveals fine, chalky tannins.