Viticulture

The winery’s philosophy is that great wine is made in the vineyard, and understands that the team working in the vines plays just as critical a role as that of the winemaker. Clos Cantenac’s vineyard team tends to the vines on a block-by-block basis, according to age, condition and seasonal requirements of the estate’s gently sloping, south-facing vineyards. They have re-introduced grass seeding within the rows and manage the estate using only sustainable products and techniques. Careful canopy management, de-budding, crop thinning and de-leafing protect and enhance fruit quality. Rather than working to a set timetable, the vineyard team observes and reacts to the ever-changing climate, the development of the vines and the maturity of the fruit, often visiting individual blocks several times before harvesting.

Winemaking

Through good practice and common sense, Clos Cantenac is careful to respect the history and tradition of the region whilst recognizing the changing growing conditions of each new vintage, and adapting its work to produce wines that also reflect the skill and passion of its team. When harvested, our grapes are delivered in whole bunches from small baskets and carefully assessed on a first sorting table before de-stemming. The fruit is then checked again on a second table, before being passed gently into steel tanks and barrels. The fruit immediately undergo a cold maceration for five to seven days to develop fruit aromas prior to fermentation. After fermentation is complete, the wines undergo a ten day maceration period to refine the tannins, followed by malolactic fermentation before transferring to French oak barrels for 18 months of aging before bottling. In 2014, the winery will complete the rebuilding of a stone wall around the cellar, barrel hall and vineyards that sit immediately by the cellar, creating a proper ‘clos’ once again.