Vineyard and Cellar

slide-vigne01

The Vineyard

Restoring an ancient vineyard

Since 1998, this ancient vineyard has been the object of a major reorganization as well as restructuration to better the quality :

  • Replanting certain plots
  • A better selection of root stalk clones
  • Varietal balance between the Merlot and Cabernet Sauvignon.
The red Graves vineyard :
  • The vineyard is composed of approximately 20 hectares (50 acres) of red vines
  • 55% Merlot makes these wines round and very fruit forward (with aromas and savers of red fruits) with certain spicy overtones. The Merlot varietal brings a certain suppleness and softness to the Cabernet Sauvignon.
  • 45% Cabernet Sauvignon brings the majority of the wines tannins, which forms the structure and complexity of the wine; it also allows the wine to keep its intensity through the years.

The White Graves Vineyard :
  • 60% Sémillon brings a mild acidity, density, fattiness, fullness as well as sweetness with notes of candied fruits and honey. The mildness of the acidity of the Sémillon balances the acidity of the Sauvignon blanc.
  • 30% Sauvignon blanc is a varietal that is highly influenced by the soil type, the wines tend to be very refined, delicate and balanced.
  • 10% Muscadelle adds a mild pleasantness with softness to the white wine blend. The wines are round with very marked floral undertones.

Vinification

Respecting the environment

Marie-Hélène Yung-Théron is highly aware of the historical prowess as well as the great importance to protect and respect the premises of Portets. She wishes to preserve the natural surroundings and has thus opted for a viticulture and vinification that strive to respect the environment by :

  • A well supervised and non-excessive treatment of the vines
  • A water purification station (since 2000)
  • Working hand in hand with the local specialized partners
  • Plowing the soil of the vineyard
A controlled precise vinification

Marie-Hélène Yung-Théron surveys with great vigilance the vinification process of the wines of Château de Portets.

With the help of her team and her oenology consultant, she closely follows the vineyard and its vinifications. The harvest begins first by hand and then with the help of the harvesting machine for the red grapes. After being harvested, the grapes are sorted then routed into the concrete tanks with temperature monitoring. The estate uses a cold prefermentary maceration, the objective being to keep the must at a cold temperature over a period of 2 to 4 days to accentuate the red fruit aromas.

A water treatment station treats all run-offs from different cellar operations from the harvest to bottling.


Well-balanced wines, that are strong and elegant

The efforts in the past few years have allowed the estate wines to improve significantly their balance as well as become more powerful, but remain elegant.

Consulting enologists for guidance and an impecable monitering of our wines

Starting with the 2012 vintage, a perfect harmony of enologist Christian Sourdès and consulting enologist Antoine Médeville, help to guide Marie-Hélène Yung-Théron in her actions to distinguish and blend, the best of the wines worthy of the name “Château de Portets”.

Since this partnership, the Château de Portets wines have been selected each year for different wine agricultural awards as well as being recognized in the Guide Hachette.

Nevertheless “with this wine we have created, savory and intense with an emphasis on elegance, represents to me the spirit itself of the magical place we call the Château de Portets”.

Antoine Médeville, Laboratoire Oenoconseil : oenoconseil.com