Entirely hand-harvested Merlot and Cabernet Franc from 35-60 year old vines at low yields of generally 40hL/ha. Traditional vinification, aged entirely in French oak barrels for 20-22 months; 1/3 new, 1/3 second-hand, 1/3 2 vintages-used.
Grapes are collected at peak maturity, yielding about 50hL/ha. Vinification at the château's cellar in stainless steel and concrete tanks. Fermentation with temperature control lasts for one month. Aged in second-hand and 2 vintages-used barrels (in order to keep the wine's fruit flavor profiles and maintain soft tannins) for 12 months before being bottled unfiltered.
Chateau Riviere Lacoste Graves Blanc
Entirely harvested by hand with severe selection, maceration with skins followed by decanting at low temperature. Transferred to casks and fermented at controlled temperature. Aged in casks with regular stirring of the lees in order to develope the structure and aromas.
Pont de Brion Graves Rouge
Entirely harvested by hand, selective scoring and light pressing, traditional fermentation, followed by traditional maceration for 20 to 30 day depending on the vintage. Aged for twelve months in casks. Released 18 months after harvest. The dark red color is very elegant like the bouquet. Flavors of dark ripe fruit with a light touch of cocoa and oak. The mouth is round, persistent and rich, giving an elegant and very delicate finish.
Côtes de Bourg Rouge
Fermented in stainless steel tanks for 25 days, aged in concrete tanks and oak barrels (30%) for 6-12 months.
Côtes de Bourg Rouge "Pour Amelie"
Fermented in stainless steel tanks for 20 days, aged on lees in stainless steel tanks for 6 months. No added sulfites.