Clos La Gaffelière Saint-Émilion 2018 is the second wine of Château La Gaffelière, expressing the richness and character of Saint-Émilion's celebrated clay-limestone terroir. Predominantly Merlot with Cabernet Franc, it reveals ripe plum, dark berries, earthy notes and tobacco, supported by firm tannins and a savoury finish. A versatile Bordeaux red for enjoying with hearty meals or adding to a wine collection.

James Suckling | JS 92-93
Published: Apr, 2019

This is a very solid red with plum, wet-earth and tobacco character. Medium to full body and firm, lightly chewy tannins. Savory finish.

Vivino | Vivino 4.2

Dark red colour with purple tints. The nose offers black fruit and liquorice notes with a delicate blackberry and peony touch. The attack, soft and silky, delivers velvety tannins. On the palate, the wine reveals a great elegance and a perfect balance. The finish, mineral, is long and persistent.

Gaffeliere.com

The second label made by the team of château La Gaffelière. Born in 1985, Clos La Gaffelière has his own vat room and cellars. Ageing is done, in large part, in one and two years old barrels

The blend is usually a large majority of Merlot ( up to 90%) and the rest of Cabernet Franc
90% from our clayey foothills ,this wine made by the team of Château La Gaffelière, it is vinified and aged with just as much care as the lots making up the first wine.

An authentic, pleasure-giving and easy drinking wine.

On specific foreign markets, Clos is sold under the label DAME GAFFELIERE.

Vinification
Sorting of grapes by density (berry sorting)
Vinification by parcel in stainless-steel temperature-controlled tanks, filled by gravity.
- alcoholic fermentation with pumping over and punching down
- malolactic fermentation in tank

Ageing
12 months in one- and two-year barrels. Three rackings General characteristics of the vintage Flowering was quick and uniform and lasted until mid June. It took place under warm and quite dry conditions. July was wet with some high temperatures, and storms sometimes accompanied by hail. The result was active growth of the vines and enlargement of the berries. Véraison was spread out from end July to 20 August, given the wet conditions at the beginning of August. The fine weather as from the end of August stopped the growth of the vine and allowed for quicker and more complete ripening of the grapes. The day / night temperature variations favoured concentration and preservation of aromas in the skins. 

Technical Specs

Alcohol: 13.5% ABV
Closure: Natural Cork
Vintage: 2012
Grape Variety: 69% Cabernet Sauvignon, 27% Merlot, 4% Petit Verdot
Origin: Margaux, Bordeaux, France
Vineyard: Gravel-rich soils typical of the Margaux appellation
Winemaking: Traditional Bordeaux vinification with approximately 35 days of maceration
Ageing: 17 months in French oak barrels, 50% new oak
Producer: Château Giscours
Appellation: Margaux AOC
Classification: Troisième Grand Cru Classé (Third Growth), 1855 Bordeaux Classification

Serving Temperature: 16–18°C
Decanting: 30–60 minutes; gentle decanting is preferable for a mature bottle
Food Pairing: Roast lamb, grilled ribeye, beef tenderloin, duck breast, venison, wild mushrooms, truffle dishes and mature cheeses