- Description
- Producer
- Vineyards
- Vintage
- Vinification
- Reviews
Vegetarian, Vegan, Certified Organic
Dark and intense in colour, the 2016 is very fruit forward with a great elegance. The nose has refined ripe fruit aromas of blueberry and violet. On the palate, intense fruit flavours are melded with gentle notes of spice from French oak, balanced by a lively acidity and silky, well-rounded tannins.
ABV 13.5%
Château de Chambert lies 30 kilometres west of the town of Cahors, between the Atlantic Ocean and the Mediterranean Sea. Owned and run by Philippe Lejeune since 2007, with the additional support of consultant winemaker Stéphane Derenoncourt, the estate has garnered considerable attention in France. The estate gained organic certification in 2012 and was certified biodynamic at the end of 2015, making it the largest organic and biodynamic estate in Cahors. Philippe keeps highland cattle which can been seen roaming the fields surrounding the Château from Spring until harvest, after which they are allowed to wander the vines until the end of winter.
Today the Chambert vineyard covers 65 hectares, of which 45 hectares are planted with 80% Malbec, 17% Merlot and 3% Chardonnay. The vines are located high up on the limestone ‘causse’, or plateau, that is regarded as the best part of the Cahors appellation. The limestone gives freshness and balance to the wines, while the red iron-oxide that cuts through the soils adds colour, richness and a powerful intensity. At 300 metres above sea level, the night-time temperatures are fresh, while the warm September winds that blow northwards from Africa lower the risk of disease.
The grapes are hand harvested and sorted, and each parcel is vinified separately. The Cahors ‘Grand Vin’ is 100% Malbec and is sourced from 14 hectares of the best low-yielding old vines. The Cahors Malbec has a little Merlot added to the blend, which makes it more approachable for drinking while young.
Today the Chambert vineyard covers 65 hectares, of which 45 hectares are planted with 80% Malbec, 17% Merlot and 3% Chardonnay. The vines are located high up on the limestone ‘causse’, or plateau, that is regarded as the best part of the Cahors appellation. The limestone gives freshness and balance to the wines, while the red iron-oxide that cuts through the soils adds colour, richness and a powerful intensity. At 300 metres above sea level, the night-time temperatures are fresh, while the warm September winds that blow northwards from Africa lower the risk of disease. The vines are over 30 years old and yields are low at around 30-35 hectolitres per hectare. The grapes are hand-harvested.
2016 was a vintage of contrasts, starting with a relatively cool and humid spring that developed into a period of water shortages from spring onwards. Yields were low, but warm and dry conditions with dry nights throughout the summer allowed grapes to retain their freshness, and helped to preserve quality.
Upon arrival at the winery, the grapes were sorted by hand and de-stemmed, then separated by parcel into individual tanks. After pressing in a pneumatic press, fermentation took place at controlled temperatures of 20-25°C with ambient yeasts and cap management, using very gentle pump-overs and plunging. The must spent 15-20 days on skins, with malolactic fermentation taking place in barrel, followed by maturation for 12 to 15 months in 30hl French oak casks, before bottling.
2016 Château de Chambert, Cahors Malbec
- Unit price
- /per
10% off when you buy 6 bottles or 15% off when you buy 12 bottles
100% Bio-dynamic and organic
Recyclable packaging
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- Description
- Producer
- Vineyards
- Vintage
- Vinification
- Reviews
Vegetarian, Vegan, Certified Organic
Dark and intense in colour, the 2016 is very fruit forward with a great elegance. The nose has refined ripe fruit aromas of blueberry and violet. On the palate, intense fruit flavours are melded with gentle notes of spice from French oak, balanced by a lively acidity and silky, well-rounded tannins.
ABV 13.5%
Château de Chambert lies 30 kilometres west of the town of Cahors, between the Atlantic Ocean and the Mediterranean Sea. Owned and run by Philippe Lejeune since 2007, with the additional support of consultant winemaker Stéphane Derenoncourt, the estate has garnered considerable attention in France. The estate gained organic certification in 2012 and was certified biodynamic at the end of 2015, making it the largest organic and biodynamic estate in Cahors. Philippe keeps highland cattle which can been seen roaming the fields surrounding the Château from Spring until harvest, after which they are allowed to wander the vines until the end of winter.
Today the Chambert vineyard covers 65 hectares, of which 45 hectares are planted with 80% Malbec, 17% Merlot and 3% Chardonnay. The vines are located high up on the limestone ‘causse’, or plateau, that is regarded as the best part of the Cahors appellation. The limestone gives freshness and balance to the wines, while the red iron-oxide that cuts through the soils adds colour, richness and a powerful intensity. At 300 metres above sea level, the night-time temperatures are fresh, while the warm September winds that blow northwards from Africa lower the risk of disease.
The grapes are hand harvested and sorted, and each parcel is vinified separately. The Cahors ‘Grand Vin’ is 100% Malbec and is sourced from 14 hectares of the best low-yielding old vines. The Cahors Malbec has a little Merlot added to the blend, which makes it more approachable for drinking while young.
Today the Chambert vineyard covers 65 hectares, of which 45 hectares are planted with 80% Malbec, 17% Merlot and 3% Chardonnay. The vines are located high up on the limestone ‘causse’, or plateau, that is regarded as the best part of the Cahors appellation. The limestone gives freshness and balance to the wines, while the red iron-oxide that cuts through the soils adds colour, richness and a powerful intensity. At 300 metres above sea level, the night-time temperatures are fresh, while the warm September winds that blow northwards from Africa lower the risk of disease. The vines are over 30 years old and yields are low at around 30-35 hectolitres per hectare. The grapes are hand-harvested.
2016 was a vintage of contrasts, starting with a relatively cool and humid spring that developed into a period of water shortages from spring onwards. Yields were low, but warm and dry conditions with dry nights throughout the summer allowed grapes to retain their freshness, and helped to preserve quality.
Upon arrival at the winery, the grapes were sorted by hand and de-stemmed, then separated by parcel into individual tanks. After pressing in a pneumatic press, fermentation took place at controlled temperatures of 20-25°C with ambient yeasts and cap management, using very gentle pump-overs and plunging. The must spent 15-20 days on skins, with malolactic fermentation taking place in barrel, followed by maturation for 12 to 15 months in 30hl French oak casks, before bottling.
Always organic
At the heart of our philosophy is our passion for delivering wines that our good for our customers and good for the planet. Whilst we have many wines that are also Bio-dynamic, Vegan or Vegetarian, the essential element is that all of our wines have been produced using organic farming and production methods.
Expertly curated
1,000’s of hours are spent researching, searching, tasting and comparing our organic and Bio-dynamic wine selection. We always consider our customers needs, we listen to feedback and always endeavour to match our wines to our customers tastes. Our wines are carefully chosen and presented thoughtfully.
