Bernard Magrez Chateau Plaisance Cuvee Alix Bordeaux 2010
|Region||France, Bordeaux, Bordeaux Superieur|
Since the 1870s, the Pénavayres have been growing vines in Vacquiers, dividing their time between winemaking, livestock, and fruit trees. In 1991, Marc Penavayre took over and expanded the family vineyard that had been growing wines for generations, following in the footsteps of his father Louis. Like many others, the domain initially employed modern viticulture and vinification methods, but in the early 2000s, Marc turned to a more environmentally friendly way of making wines. Chateau Plaisance wines are fine ambassadors for the Negrette variety, which has captivated drinkers with its incomparable and original flavors for nearly 2,000 years. The Negrette grape variety is thought to have originated in Iraq. Today, it is found in the Tarn Valley—which covers the Gaillac and Fronton appellations—where it has been grown for over 2,000 years. Texts from the 6th century mention a dark grape called the Mavro (‘black’ in Greek) cultivated in the region. Much later, in the 12th century, records exist of a variety called ‘Negrete. In time, the Negrette took root in the départements of Haute-Garonne and Tarn-et-Garonne. It was adopted in Tarn, too, although it is no longer grown there today. It is also found in Charentes, Vendée and on the Ile de Ré, where it is called the ‘Ragoûtant’ or ‘Petit Noir’. Several wineries cultivate the Negrette in California, where it is sometimes called ‘Pinot Saint George’ or ‘California Pinot Noir’. The Negrette breaks bud early, has lots of color,s and is not very acidic. It gives a very broad palette of aromas including violet, black fruit, and licorice. Depending on the terroir and viticultural methods used, the Negrette produces supple, fruity, easy-drinking wines or very powerful, full-bodied, well-balanced wines with lots of colors. The Negrette always leaves a lasting impression on the tastebuds. Viticulture/vinification at Chateau Plaisance: The vineyards are on the highest terrace of the Tarn at an elevation of about 200 meters, composed mostly of stony, gravelly, and silty alluvial soils. Chateau Plaisance is certified organic since 2010. The vines are worked in harmony with the terroir, eschewing fertilizers or weedkillers in favor of natural products. Grapes are harvested ripe and healthy, then hand-sorted before vinification, which is geared to expressing the essence of grape and soil, using only native wild yeasts. The wines are neither fined nor filtered.
70% Merlot, 25% Cabernet Sauvignon, 5% Cabernet Franc