Our Wines
Château Les Bruges
Rouge 2008
Château Hermitage Les Bruges Rouge
VINIFICATION ET ELEVAGE : From pruning through to picking, the key priority is to let the plant producing the best grapes possible. Controlling yields at only 45 hl/ha, green harvesting and leaf-stripping are carried out to help the grapes ripen. Constant grass cutting is run.
Thanks to polyphenols analysis, the grapes are brought to optimum ripeness.
The wine is made using natural fermentation after the grapes transfer into vats, developing natural yeasts with low temperature control, at 30° C maximum. The maceration time depends on the quality of the tannins that are extracted (10 to 15 days). Then the wine is assembled and matured in vats before bottling and storage in temperature-controlled cellars.
TASTING NOTES : Deep red with ruby tints. The nose is lively and generous with aromas of red black fruit and pepper.The wine is well structured and round on the palate with a long finish
revealing a full body and lovely mature tannins – mild and silky.
Just the wine to enjoy by now ! Or forget it in a safe place two or three years for allowing evolution and complexity to develop, to get the soft and velvet side of tannin.
VINTAGE CURRENTLY ON SALE: 2008, packed in pet glasses of 187 ml and bottled in 75cl
MEDALS :
- 1998 Vintage - GOLD medal at the Paris competition
- 2000 Vintage - BRONZE medal at the Paris competition
- 2001 Vintage - BRONZE medal at the Paris competition
- 2002 Vintage - BRONZE medal at the Bordeaux competition
- 2004 Vintage - SILVER medal at the Bordeaux competition
- 2005 Vintage - GOLD medal at the Macon competition
- 2007 Vintage - Star in the guide HACHETTE
Château Les Bruges en Blanc :Crème de tête
ENCEPAGEMENT : Sémillon 50% Sauvignon 40% Muscadelle 10%
WINEMAKING AND MATURING TECHNICS : Semillon variety coming from 50 years old vines are picked when over riped but sanitary clean. Then very slowly extracted by a pneumatic press. A preliminary clarification process is carried out by leaving the must to settle for at least 72 hours in cold conditions. It is then fermented in a stainless-steel vat. Temperatures are controlled to keep the must below 20°C and ensure that all its flavour is preserved. Once
fermentation is complete, after one week, the wine is clarified from the lees and stored in temperature controlled small vats for resting. The result is a white wine of character with excellent potential to develop over time.
TASTING NOTES : Very elegant scents of exotic fruits like pineapple and mango as well as
honey with perfect balance. Intense, well-structured and harmonious on the palate. The smooth with a little bit of freshness make this wine a real delight to drink young, as
well as after 4 or 5 years for having evolved aromas. By re-launching the sweet white wine bottles production this year, the estate is coming back to tradition started by Sarrauste family for several generations until 1980, producing a sweet white wine called “Crème de tête” which
means “Head cream” suggesting all the natural benefits of this real elixir ... Bottles of 1966 still show today the exceptional longevity and body of the wine, 42 years after, thanks to the quality of the terroir !