Eraflage, tri mécanique et foulage de la vendange. Encuvage et macération pré fermentaire à froid en cuves Inox. Fermentation alcoolique et malo-lactique en cuve avec régulation des températures.
Ecoulage et pressurage après 25 jours de macération.
Elevage en cuves pendant 12 à 18 mois.
The nose reveals notes of blackcurrant liqueur, violet and cooking associated with a hint of camphor, fine blackberry notes as well as fine notes of pepper and spices. The palate is fruity, mineral, smooth, smooth, suave, fat, full and offers a small amount of blood. In the mouth this wine expresses notes of cherry, blackberry and more slightly raspberry (…) the tannins are fine. good length.
In 1589 the lord of La Teste, Captal de Buch invited his cousin – king Henry IV – for a wolf hunting in the Medoc forest. A wolf has been injured near Pauillac, the beast crossed the Gironde estuary and came to die in Chateau Corps de Loup.
The Vidal Family reconstituted the property during the second part of the 20th century, Vine stocks supplier at the time was the Bouillac familly, and Edith Vidal has become Jean-Pierre’s godmother.
In 2008 she offered him to manage the vineyard, what he accepted. Jean-Pierre decided in 2009 to call the wines made from this place Château Clos du Loup because of itss walled vineyard.