GRAND VIN
The Grand Vin is a 100% Malbec, a selection of the oldest vineyards and a representation of the three major Chambert soil types. Only the grapes with excellent concentration of flavor and tannins are selected to produce this flagship wine. They are fermented using the native, wild yeast that occur naturally on the skins of the grape.
Its inimitable signature is defined by the subtle blend of Malbec's power with the refreshing elegance provided by Chambert's limestone soils. This fruit concentration, complex structure and fine acidity prolonges the wine's longevity and ensures that it still retains it's freshness and vibrant fruit, even after decades in bottle.
Vineyard
Work: All Biodynamic and organic
Grape: 100% Malbec, from the oldest vineyards
Vine age: Over 40 years
Altitude : 288m
Soil type: limestone (Kimmeridgien), clay and iron (Siderolithic)
Density: 5000 vines/Ha
Yield: 30-35HL/Ha
Work: All Biodynamic and organic
Grape: 100% Malbec, from the oldest vineyards
Vine age: Over 40 years
Altitude : 288m
Soil type: limestone (Kimmeridgien), clay and iron (Siderolithic)
Density: 5000 vines/Ha
Yield: 30-35HL/Ha
Winemaking
All natural, no added yeast, etc.
De-stemming and Hand sorting
Separation of vineyard parcels into individual tanks
Yeast: native wild yeast from the vineyard
Fermentation temperature controlled within 20-25°C
Cap management: combination of very gentle pump-over and plunging
Total time on skins: 15-30 days (varies with vintage)
Pressing: pneumatic press, Free-run and pressings separated.
Malolactic fermentation: Natural and carried out in barrel
Maturation: 12 months in new oak (20% max) and 2nd fill French barrels
All natural, no added yeast, etc.
De-stemming and Hand sorting
Separation of vineyard parcels into individual tanks
Yeast: native wild yeast from the vineyard
Fermentation temperature controlled within 20-25°C
Cap management: combination of very gentle pump-over and plunging
Total time on skins: 15-30 days (varies with vintage)
Pressing: pneumatic press, Free-run and pressings separated.
Malolactic fermentation: Natural and carried out in barrel
Maturation: 12 months in new oak (20% max) and 2nd fill French barrels
| Vintage History | Awards / Ratings |
|---|---|
| 2012 |
93/100 : Wine Enthusiast (2016) 16/20 : Bettane & Desseauve Guide 2016 (page 706) 15,5/20 Green Guide RVF Best French Wines (2016) 4,5/5 : Hubert Guide, Wine named Ténor (2015) |
| 2011 | |
| 2010 |
93/100 : Wine Enthusiast (2013) Excellent wine / 4 stars - Biodynamic wines 2013 (page 145) |
| 2009 |
95/100 : Top-50 world’s best wines 2015 - Decanter (Jan 2016) 93/100 : Magazine Falstaff (Austria 05/2011) 93/100 : Anthony Rose / Wine Gang - London (12/01/2013) 92/100 : Wine Enthusiast (2012) 17/20 : Green Guide RVF Best French Wines 2012 (page 657) 16/20 : Bettane & Desseauve Guide French Wines 2012 1 star : Hachette Guide (2012, page 874) Le Vin, Petit Traité de Dégustation. Jacques Vivet (page 215) |
| 2008 |
93/100 : Wine Gang - London (2013) 16/20: RVF Spécial Foires aux Vins (page 192) 17,5/20 : RVF Guide to the Best Wines In France 2012 (page 657) Silver : Sommeliers Wine Awards 2011 (GB) |
| 2007 |
17/20 : Le Point Magazine (Sept 2009) 93/100 : The Wine Gang (Feb. 2010) 17/20 : The World of Fine Wine Magazine (Mar. 2010) 17/20 : RVF Guide 2011 Best French wines (page 674) Best Old World Red: Steven Spurrier, Decanter (Apr. 2010) Double Gold Medal : China Wine & Spirits Awards (2012) Silver Medal: Brussels (2010) |
