85% Merlot, 10% Cabernet Sauvignon and 5% Cabernet Franc
Alcohol content: 14.0%
HARVEST AND VINIFICATION
- October 8th 2015 for the Merlot and October 14th for the Cabernet Franc.
- Hand sorting after de-stemming.
- Winemaking: Temperature controlled cement and stainless steel tanks.
- Fermentation: 15-20 days for alcoholic fermentation, 20 days for malo-lactic fermentation.
- Aging in new French oak barrels.
- Yield: 30 hectolitres per hectare
- Density: 5100 vines per hectare
- Average age of vines : 33 years
Production: 10,000 bottles
James Suckling – Wine Spectator
En primeur, March 24th, 2016, Score: 91-92. “A fine and pretty wine with blueberry and spice. Medium to full body.”
James Suckling – JamesSuckling.com 2015 Bordeaux Harvest
Tasted February 2nd, 2018, Score: 91. “This is an almost luscious wine with very ripe plum character, but it’s still fresh and bright. If it were a little more complex and lively on the finish, it would rate even more highly.”
Galloni – Vinous
En primeur, April 2016, 88-90 pts. “The 2015 Claud-Bellevue wraps around the palate with striking textural richness, Silky tannins add to an impression of creaminess in this sumptuous, succulent Castillon. Raspberry jam, flower and white pepper at the closing shades of nuance. All the elements are perfectly in harmony. This is the first year the Merlot and Cabernet Franc have been vinified separately. Simon Blanchard and Romain Bocchio are the consulting winemakers.”
Tim Atkin, MW
En primeur, April 2016. Score: 90.
In Vino Veritas – Coup de Coeur Bordeaux, 15/20.
Jacques Dupont, Le Point
En primeur, 15,5/20. Fruits noir, cerise, bouche élégante, assez fine, tanins délicats, bonne matière, un peu boisé, 2018-2028
Vinifera, Jacques Perrin
En primeur 2016, Score 88-90. Il s’avance sur les fruits rouges. Corps gourmand, finement articulé, au tanin doux et fruité. La saveur est très jolie pour ce vin de demi-corps issu d’argiles sableuses sur le plateau.
En primeur score 15.5/20. A Stéphane Derenoncourt wine. Dry and medium weight. Drink 2021-2029 »