| Chateau Cap de Merle is located in the appellation of Lussac-St-Emilion, one of the satellite regions of St-Emilion, where wines of exceptional value are to be found. Cap de Merle has been owned and managed by the Bel family for generations and today the wine is carefully made by brothers Alain and Jean-Marie. The vineyard of 17 hectares is superbly located on a hill-top plateau which is reached by travelling on the scenic road through Pomerol. The vineyard's location on high ground and its south-southwest exposure ensures optimal ripening. The Merlot and Cabernet Franc grapes - the principal varieties of St-Emilion and Pomerol - thrive in the iron-rich (ferruginous) sandstone soil at Cap de Merle, the same soil-type which is found at many of the famous chateaux of these two regions and which gives these wines their unique character.
The excellent soils and conditions for ripening - along with the great dedication and skill of the Bel family - produce a wine which exhibits classic St-Emilion traits. Cap de Merle is a balanced, round, charming wine with notes of cocoa and dark, berry-fruits and a pleasantly soft earthiness. Cap de Merle is vinified to be enjoyed when young, but can easily be celared up to 10 years.
The Bels pay careful attention to the ripening of the grapes in each section of the vineyard. Rainfall is carefully monitored. Beginning 6 weeks before the estimated harvest dates, they carry out weekly analyses of the grapes: checking for sugar content and acidity to ensure the quality and balance of the wine. Temperature is regulated and controlled throughout the vinification process in order to preserve the wine's harmonious character.The Merlot and Cabernet Franc grapes are vinified separately. Fermentation lasts approximately 15 days with daily analysis of the wine. The wine is fined (collage) and removed from its lees (soutirage) before being blended (assemblage) in December. The wine is matured (élevage) in temperature-controlled, underground cuves where it is racked every 4 months. Cap de Merle is ready for bottling approximately 15 months after harvest. |
| Chateau Cap de Merle Website |
| Lussac St Emilion |
| 80% Merlot, 20% Cabernet Franc. Location: In the commune of Lussac St-Emilion, 5 miles north-east of the town of St-Emilion. Climate: Atlantic climate – humid in winter and warm and dry in Spring and Summer. Soil: the vineyard is a plateau on a silt and sand soil. The subsoil has traces of iron-oxide, mixed with clay. Altitude: 30 meters. Average age of vines: 25 years. Vineyard size: 15 hectares Density of plantation: 6000 vines per hectare. Pruning: simple Guyot. Yield: 55 hectares per hectoliter. Vineyard practice: “lutte-raisone” for over 20 years. Average harvest dates: 25 September for the Merlots and 8 October for the Cabernets. Yeasts: only indigenous, to preserve typicity of the wine Maceration period: 15 to 20 days, depending on the harvest. Maturation: stainless steel tanks for 18 months. Assemblage: After 15 months, in the second January following harvest. The winery’s excellent plateau vineyard on sandstone soil assures optimal ripeness of fruit and supple tannins. The Merlot and Cabernet are vinified separately, and are assembled 15 months later.The result is a fabulously ripe yet fresh and balanced wine that is already drinking well. |
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