Lacroix-Martillac Red

Surface of production for red :40 ha (total surface: 50 ha)
Nature of the soil : Gűnz gravel from the Quaternary period, on the plateau above the village of Martillac
Grape varieties: 55% Cabernet Sauvignon; 40% Merlot; 5% Petit Verdot
Pruning: Double Guyot system for Cabernet Sauvignon, Cordon system for Merlot and Petit Verdot
Density of planting : 7200 feet/ha
Average age of the vineyard : 25 years
Vineyard management : Traditional methods with mechanical ploughing. Sustainable Vine Protection.
Green harvesting by hand: Desuckering, excess bud removal, leaf thinning, removal of secondary shoots.

Winter and spring were cool, wet and humid, with double the average rainfall in January (151mm vs 86mm on average). The first buds appeared in April with a 15-day delay and the flowering, in June, took place even in the rain… Fortunately July was dry and hot (July was the warmest on record in the last 14 years). Our teams worked throughout the summer in the vineyards removing leaves and rigorous green harvest in August and September. Despite the law yields, we sacrificed green clusters to allow the plants to focus their energy on the remaining clusters in order to homogenize the harvest as much as possible. Late leaf removal later facilitated additional ventilation clusters thereby reducing the risk of rots. The harvest took place 2 weeks later than average.

Period of harvest
From October 1st to 16th, 2012

Blending
60% Merlot – 40% Cabernet Sauvignon

Tasting notes
The Lacroix-Martillac 2013 in bottle has a lovely garnet colour with bright highlights. Deliciously aromatic on the nose revealing red and black fruit aromas (cherry, wild strawberries) and (blackcurrant) with some spicy notes. The palate is smooth and elegant, with red fruit notes and a touch of oak. On the finish there are some well integrated but present tannins.Drink over the next 5 years.

Optimal Tasting
2015-2018

Service Température
Between 16°C / 61°F and 18°C / 64°F.