VINIFICATION
For 25 years, the vinification has been carried out under the direction of Professor Emile Peynaud in collaboration with Mr Jacques Boissenot. This remarkable oenologist, who is the spiritual heir of Emile Peynaud, has been in sole charge of the vinification at Chateau de Lamarque for decades. Today, Pierre-Gilles Gromand d'Evry along with Jacques Boissenot's son Eric, well known for his work in headline properties such as Lafite, Margaux and Léoville-Barton, are in charge of the vinification and the wine blend.
In recent years, new cellars have been installed, with a fully computerised temperature control system. Fermentation takes place in large concrete vats obscured behind a wooden shell. The cap is submerged during fermentation and extraction is lightly handled. The finished wine is then aged in oak, up to one third of which is new – highly skilled coopers have also been engaged.
In recent years, new cellars have been installed, with a fully computerised temperature control system. Fermentation takes place in large concrete vats obscured behind a wooden shell. The cap is submerged during fermentation and extraction is lightly handled. The finished wine is then aged in oak, up to one third of which is new – highly skilled coopers have also been engaged.
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Before fermentation, some of the juice is run off from each vat (10 to 15%) in order to obtain a better concentration of liquids and solids. This juice is vinified separately and then used for the production of a rosé called “Noblesse Oblige”. Each varietal is fermented separately and vatting usually lasts twenty-one days (with extremely precise temperature control and submerged cap).
After very strict selection, the decision is made as to which vats Eric Boissenot and Pierre-Gilles Gromand Brunet d’Evry, in the assemblage of Château de Lamarque will use, because of their excellent quality. A second selection, with a part of the young vineyard, is D de Lamarque. |
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The entire production is put into Allier oak barrels for ageing until it is bottled fourteen to sixteen months after the harvest. During the first three months’ ageing, before the bung is turned to the side, the barrels are topped up twice a week.
Racking takes place every three months from barrel to barrel by gravity. The percentage of new barrels will vary according to the individual personality of each vintage. Usually, it is one-third new, one-third one-year-old barrels and one-third one-year-old barrels. |
THE OPTICAL SORTING MACHINE
Chateau de Lamarque had been studying various sorting methods to improve work and speed and, a few years ago, they opted for the optical Defranceschi ‘X-TRI’, a machine already in service with some of their famous neighbors (Chateaux La Lagune, Leoville Las Cases…).
It combines both high quality sorting (cameras analyze chlorophyll rate according to set criteria) and speed. In view of conditions in the recent years, it was a good investment and they were able to harvest, stop and resume operations precisely at the pace they desired.
"The objective was to wait until the last moment then intervene quickly, according to the plot and the grape variety. Although unplanned, we should also add that they placed a supplementary vibrating table just outside the ‘XTRI’ before crushing, to do a final, two-person check and manual sorting - just-in-case!" - Pierre-Gilles Gromand d'Evry.
It combines both high quality sorting (cameras analyze chlorophyll rate according to set criteria) and speed. In view of conditions in the recent years, it was a good investment and they were able to harvest, stop and resume operations precisely at the pace they desired.
"The objective was to wait until the last moment then intervene quickly, according to the plot and the grape variety. Although unplanned, we should also add that they placed a supplementary vibrating table just outside the ‘XTRI’ before crushing, to do a final, two-person check and manual sorting - just-in-case!" - Pierre-Gilles Gromand d'Evry.
