Château Brondeau du Tertre

Winemaker

Yves Glotin

Appellation

Bordeaux Superieur

Varieties

Cabernet Sauvignon, Merlot, Petit Verdot

Viticulture

30-year-old double guyot trained vines are mechanically harvested.

Terroir

Sandy gravel and sandy clay

Ratings & Reviews

Vineyard

The Château Brondeau du Tertre estate is situated on the banks of the Dordogne in the Graves de Vayres appellation, facing the prestigious appellations of Saint-Emilion, Pomerol and Fronsac. Recently acquired by the Glotin family, the estate is one the referent chateau of the appellation, recognized for the quality of its wines.

Vinification

Grapes are destemmed and then cold soaked for 48 hours. Tanks are heated to begin fermentation. The extraction process takes approximately one week, adjusted according to taste. Warm maceration follows for 10 – 15 days. Free range and press wine are separated. Malolactic fermentation is achieved with co-inoculation with lactic bacteria at 68 degrees Fahrenheit. Each fermentation process takes about 3 months. Fining is done with gelatin and filtering occurs with depth filter sheets made with pure cellulose, diatomaceous and perlites. Total sulfur around 100mg/l.

Aging

8 months in new French oak barrels followed by 2-3 years in bottle.

Available Sizes (L)

0.750