Château Roc de Calon 2019
- Livraison offerte dès 400 euros d'achat en France Métropolitaine
- Avantage fidélité de 5% de votre commande
- Informations Livraison & Frais de Port
For four generations, members of the Laydis family have lived wine as a passion. Since grandfather Théophile acquired the first hectares on the hill of Calon, in the heart of Montagne Saint-Emilion, and passed them on to his son-in-law Robert and his daughter Simone, the family has forged an unbreakable bond with the land from which it draws its product: the know-how develops there from generation to generation.
Today it is Bernard, son of Robert and Simone, and his wife Sylvie, with their grown-up children Thomas and Marie, who come to draw their strength, forge their character, recharge their batteries together in the heart of the family estate. Doesn't wine have the power to seal a solid attachment around strong moments? It is this vital force, born from the meeting of a terroir of character and the extraordinary personalities of those who work it, that we feel in these singular wines.
Château Roc de Calon perfectly symbolizes the symbiosis between men and the wine they produce: as a matter of fact, each of the estate's cuvées resembles one or other of the members of the family. So many different personalities and wines... which come together without looking alike.
The 2019 vintage is in line with the recent great vintages of Bordeaux. The winter was surprisingly mild followed by a rather cool spring, the summer was hot but rain appeared regularly at just the right time through July and August, along with a few welcome showers at the beginning of September. This rain was necessary to keep the freshness and energy in the grapes as harvest-time approached.
Vineyard surface area: 21 hectares
Grape varieties: 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon
Appellation: Montagne Saint-Emilion
Clay-limestone, clay-siliceous and sandy soils.
In the vineyard
Manual pruning in winter on hillside plots then later on other plots to delay bud burst and the risk of frost.
Pruned branches crushed and reused in compost for the soil
Traditional in temperature-controlled stainless steel vats combined with a micro-oxygenation process.
Alcoholic fermentation followed by malolactic fermentation
Daily pumping over and pigeage (punching down the cap)
12 to 14 months in concrete vats, French oak barrels and terracotta amphorae.
Cabernet franc : 15%
Cabernet sauvignon : 5%
Serving temperature around 17/18 °C, decant if possible or open one hour before serving>
Food and wine pairings
Classic pairing: duck breast
Our recommended recipe: blanquette of veal>