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On our dedicated page, you will find all the information about Bordeaux Primeurs 2023
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There's no need to present the splendid Château Carbonnieux, the emblematic property of the Bordeaux vineyard, where vines have been present since the 13th century. The first owners were the Benedictine monks of the Sainte-Croix Abbey in Bordeaux, and even back then they were instrumental in making the white and red wines of Château known in foreign countries.
Classified as red and white in the 1953 Graves classification, it has belonged to the Perrin family since 1956, with Eric and his brother Philibert Perrin being the fourth generation. With passion, they contribute to making Château Carbonnieux shine, whose great terroir is conducive to giving birth to great red and white wines.
The Château Carbonnieux reigns over a 92-hectare vineyard planted on gravel with clay and clay-limestone subsoils.the red grape varieties (50 ha) are 60% Cabernet Sauvignon, 30% Merlot, 7% Cabernet Franc and 3% Petit Verdot. The grand vin is aged for 15 to 18 months in French oak barrels, 30% of which are new. La Croix de Carbonnieux is the Second vin rouge.
- The white grape varieties (42 ha) are 65% Sauvignon blanc and 35% Sémillon. The grand vin blanc is aged for 10 to 12 months in French oak barrels, 25% of which are new. La Croix de Carbonnieux is the Second vin blanc.
The wines of Château Carbonnieux are renowned for their harmony, balance and ageing potential. The reds offer silky tannins and allow the fruit to express itself, and what can we say about the whites which are beautifully fresh and present an intense aromatic framework, ranking among the best in the appellation.
The 2023 vintage was marked by weather conditions relatively in line with thirty-year normals.
Bud-break began at the end of March, followed by a brief return to cold at the beginning of April. Late pruning and protective measures minimized damage. Spring was warm, with rainfall close to average. Bunch emergence was promising and flowering, which began on the 18th, benefited from favorable summer conditions.
Disease and pest pressure was high, due to the high humidity and mild nights imposed by the early summer months. However, these attacks were contained thanks to the vigilance of our winegrowers. Green harvesting made it possible to eliminate damaged bunches without any noticeable impact on the final yield.
Summer rainfall was average, with moderate temperatures until mid-August. The scorching temperatures of the last two weeks and early September favored optimal ripening.
Harvesting began on August 24 and lasted until early October.
Experiments :
Micro vinifications of 12 rows of vines according to 2 vine management criteria:
- Topping height
- Leaf thinning
Continuation of the uprooting/planting program between 3 and 6ha/year
Cultural method :
Vineyard 100% eco-responsible according to different methods:
- 100% of the vineyard cultivated without CMR, PE, herbicides, mostly in organic control
- 1⁄4 of the surface area is organically cultivated
Single vineyard around Château. Vineyard parcel management until the end of ageing Member of EMS Bordeaux and HVE3 certified vineyard since 2017
Average age of vineyard: 30 years
Harvest: Manual, from 08/24/2023 to 09/13/2023 for Sauvignon Blanc and 06/09/2023 to 09/14/2023 for Semillon. Double selection of berries (on the vine and on the sorting table) and cooling of bunches if necessary (whole bunches or destemmed).
Bottling scheduled for late 2024.
Ageing : new wood 25% - 10 months approx. with stirring of the lees.
Pressing: slow, gentle pneumatic pressing under inert gas. Cold settling
1st impression of the 2023 vintage : "The 2023 vintage was produced in 2 stages, with a climatically difficult viticultural season. Despite these challenges, it produced some very interesting wines, both white and red. For white wines, a relatively cool summer enabled optimal ripening of the grapes and preserved the freshness of the aromas. As for red wines, successive periods of warmth at the end of August and beginning of September favored grape ripening, giving them an ideal level of maturity.
Faced with these variable conditions, our work focused on the careful choice of harvest dates, aimed at guaranteeing the characteristic style of our wines."
