Chateau La Levrette
This week I propose to explore the Château La Levrette,AOC Blaye Côtes de Bordeaux.
Small vineyards extending over 7 hectares in Blayais (Saint-Genes-de-Blaye and Saint-Seurin-de-Blaye) it takes these neighborhoods to the cellars of Château Segonzac (partial allocation).
Who is “behind” the Chateau La Levrette ? A dynamic winemaker named Laetitia Mauriac.
It was in 2005 that this granddaughter Mähler Besses‘ joined the project of her brother Arthur, and so therefore embarked on the adventure of wine by buying parcels of vines already planted.
As a student of philosophy as well as financial communications left no point to such a career, however, the call of the origins, the family passion for the wine world were the strongest. So much so that today it is for her inconceivable to spend a week without going to relax / work in the vineyard or in the cellar.
Why did you choose to settle in the AOC Blaye Côtes de Bordeaux ?
After a long search in various French wine regions, they chose to settle in the Blaye area because this land “interesting, offering great potential” next wine …
Wines are characterized by a finesse, elegance and a special. In addition, selected plots are of interest. Indeed they are protected from the weather, a “hedge plant” and has a perfect exposure.
How does she see her profession?
Primarily as a human adventure, or annually to the human hand (re) discovery of her trade,her vineyard ….Subtle blend of creativity, adaptability and versatility …
Some features:
- Red: 60% Merlot and 40% Cabernet Sauvignon
- White: 100% Sauvignon Blanc
- Soil: Clay and limestone
- Wine: 4 wines: Château La Levrette Style, Red (Bordeaux Supérieur), Château La Levrette, dry White (Cote de Blaye Bordeaux), Château La Levrette, Clairet (Bordeaux clairet) and “La Combe des Dames” (2nd wine)
- Maturing: Red for 14 to 16 months in oak barrels of which 50% new and 50% of a wine. For the White between 6 and 8 months in barrels “special” white wine (to find the particular flavors such as vanilla). Regarding the Clairet, it is aged in barrels of wine (red) for 6 to 8 months depending on the vintage.
The Clairet is made from a “wine bleeding”: so, after the harvest of red during steeping, after 24 to 48 hours elapses on a portion of the tank so that red is well concentrated (less liquid to solid matter as much: the marc). That doesn’t mean that the “grape juice” recovered is of good quality. This juice will be used for the manufacture of Clairet. This technique also explains the relatively dark color of Clairet.- Production (average): 650 bottles of Clairet, 2000 bottles of white wine, 20,000 bottles of Red
- Practice integrated farming. That is to say, consists of the implementation, by the farmer, the entire operation, and a comprehensive approach to this, technical resource and agricultural practice taking into account the environmental protection health and animal welfare.
The wine story of the week will involve the Chateau’s name: La levrette
The levrette is simply a female greyhound in french. But it’s also a race who the king was keen on, among others Francis 1st ( french King) and Catherine de’ Medici.
The greyhound is a dog known for its loyalty, elegance, and for its finesse …. the perfect image of the wines of this operation …. This also explains the logo.
Thank Laetitia Mauriac for the warm welcome.
Choukroun Chicheportiche Jonathan
Château La Levrette
