Description
Bought by the Cheylan family, le Château Beauferan is located on Velaux hill. Abandoned for many years, the castle, will be confused, its cellar and its vineyard were to be rebuilt. Knowing the fabulous potential of the estate's terroirs, Robert, Noële, Christine and Pascal Cheylan buy in 2014 the estate left abandoned and initially undertook the restoration of the vineyard. After several years of work without sufficient harvest, the estate now produces high quality grapes.
Before the complete renovation of the Château Beauferan cellar, the grapes remain vinified by identity in the cellars of Château Virant.
The objective of the Cheylan Family is to magnify this terroir and restore its letters of nobility to Château Beauféran.
Characteristics and grape varieties
- Assemblage : Mainly composed of Syrah and Cabernet Sauvignon, This wine offers a harmonious structure and a beautiful complexity.
- Color : Deep red with purple reflections
- Garde : To be enjoyed now or to keep between 3 et 5 years to appreciate the evolution of his aromas.
Tasting notes
- Nez : Powerful aromas of ripe red fruits, accompanied by wooded and spicy subtle notes.
- Bouche : Frank attack with flexible tannins, revealing black fruit flavors, of spices and a touch of vanilla, Thanks to a third -passing barrels in a 18th century cellar.
- Finale : Long and elegant, marked by a beautiful aromatic persistence.
Food and wine pairings
Beauferan Rouge's land goes perfectly with :
- Grilled red meats or sauce
- Game
- Refined cheese trays
- Provencal dishes rich in flavors
Terroir and vinification
- Vignoble : The vines, approximately 25 ans, are planted on clay-limestone soils, benefiting from a southern/south-east exposure which guarantees optimal sunshine.
- Viticulture : High environmental value certified level 3 (HVE3), Culture is carried out in reasoned agriculture, respectful of the environment.
- Harvest : Mechanical at moderate pace to preserve the integrity of berries.
- Winemaking : Pre-fermentary maceration at 15 ° C, followed by alcoholic and malolactic fermentation, then post-efficient maceration.
- Breeding : In barrels of third passage in a historic cellar of the 18th century, bringing complexity and finesse to wine.
Reviews
There are no reviews yet.