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Château Canon la Gaffelière

Premier Grand Cru Classé / AOC Saint-Émilion Grand Cru

Presentation

Located on the pied de côte (foot of the slope) south of the medieval village of Saint-Émilion, Château Canon La Gaffelière's terroir consists of clay-limestone and clay-sand soil that is very permeable and particularly efficient at retaining heat.

The choice of grape varieties is rather atypical for the appellation in light of the soil: almost a perfect 50/50 divide between Merlot and Cabernet. The Cabernets ripen early and remarkably well on Canon La Gaffelière's warm soil, adding power and aromatic complexity to Merlot's opulence to create wines of natural elegance and finesse.

In keeping with vineyard management adapted to each plot, the vat room was designed to be able to ferment and house wine made from each one in order to fine tune the final blend. Fermentation takes place slowly and temperatures are kept under close control to bring out the best the grapes have to offer. The wine is aged on the lees to enhance its intrinsic qualities and each barrel is treated individually. Non-interventionist winemaking is practised and in such a way as to make the most of vintage character.

 

Bouteille

The wine

The wines of Château Canon La Gaffelière have been certified organic. They are classy, remarkably well-structured, complex, pure, and always elegant.

The vineyard

  • Terroir: Clay-limestone and clay-sand soil at the foot of the slope
  • Area under vine: 19,5 ha (48 acres)
  • Grape varieties: 50 % Merlot, 40 % Cabernet Franc, 10% Cabernet Sauvignon
  • Average age of the vines: 50 years

Production

  • Harvesting: By hand, into small crates to avoid bruising. Sorting before and after destemming. No crushing. The grapes arrive on a conveyor belt.
  • Fermentation: In temperature-controlled wooden vats for 28-35 days depending on the vintage. Extraction by pneumatic “pigeage” (punching down the cap).
  • Malolactic fermentation and ageing: In new oak barrels (up to 80%) on fine lees. Fining and filtering as necessary, depending on the vintage.
  • Duration of barrel ageing: 15-18 months depending on the vintage.
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Vintages

Bouteille millésime 2014

2014

First vintage Organic Certified by FR-BIO-10.

Harvest dates
25/09 to 09/10/2014
Yield
24 hl/ha
Winemaking
in wooden vats for 35 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (70%) on the lees for 17 months. No fining
Bottling
Château-bottled on the 1st of June 2016
Blending
55% Merlot, 37% Cabernet Franc, 8% Cabernet Sauvignon
Alcoholic degree
13.5%

Bouteille millésime 2013

2013

Harvest dates
27/09 to 09/10/2013
Yield
10 hl/ha
Winemaking
in wooden vats for 25 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (70%) on the lees for 15 months. No fining
Bottling
Château-bottled on the 15th of April 2015
Blending
70% Merlot, 25% Cabernet Franc, 5% Cabernet Sauvignon
Alcoholic degree
14%

Bouteille millésime 2012

2012

Harvest dates
03/10 to 11/10/2012
Yield
28 hl/ha
Winemaking
in wooden vats for 32 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (80%) on the lees for 15 months. No fining
Bottling
Château-bottled in March 2014 (24/03 to 25/03)
Blending
50% Merlot 50% Cabernet Franc
Alcoholic degree
13.5%

Bouteille millésime 2011

2011

Harvest dates
20/09 to 26/09/2011
Yield
33 hl/ha
Winemaking
in wooden vats for 28 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (80%) on the lees for 15 months. No fining
Bottling
Château-bottled in May 2013 (30/09 to 31/09)
Blending
60% Merlot 32% Cabernet Franc 8% Cabernet Sauvignon
Alcoholic degree
13.5%

Bouteille millésime 2010

2010

Harvest dates
05/10 to 20/10/2010
Yield
28 hl/ha
Winemaking
in wooden vats for 32 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (70%) on the lees for 17 months. No fining or filtering
Bottling
Château-bottled in April 2012
Blending
55% Merlot 35% Cabernet Franc 10% Cabernet Sauvignon
Alcoholic degree
14.5 %

Bouteille millésime 2009

2009

Harvest dates
01/10 to 10/10/2009
Yield
34 hl/ha
Winemaking
in wooden vats for 35 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 17 months. No fining or filtering
Bottling
Château-bottled in April 2011
Blending
55% Merlot 35% Cabernet Franc 10% Cabernet Sauvignon
Alcoholic degree
14%

Bouteille millésime 2008

2008

Harvest dates
06/10 to 22/10/2008
Yield
24 hl/ha
Winemaking
in wooden vats for 30 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 17 months. No fining or filtering
Bottling
Château-bottled in May 2010
Blending
55% Merlot 35% Cabernet Franc 10% Cabernet Sauvignon
Alcoholic degree
13%

Bouteille millésime 2007

2007

Harvest dates
02/10 to 11/10/2007
Yield
32 hl/ha
Winemaking
in wooden vats for 28 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 17 months. No fining or filtering
Bottling
Château-bottled in May 2009
Blending
55% Merlot 35% Cabernet Franc 10% Cabernet Sauvignon
Alcoholic degree
13.5%

Bouteille millésime 2006

2006

Harvest dates
21/09 to 03/10/2006
Yield
35 hl/ha
Winemaking
in wooden vats for 30 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (80%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2008
Blending
55% Merlot 35% Cabernet Franc 10% Cabernet Sauvignon
Alcoholic degree
14%

Bouteille millésime 2005

2005

Harvest dates
26/09 to 09/10/2005
Yield
30 hl/ha
Winemaking
in wooden vats for 32 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (80%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in Mai 2007
Blending
55% Merlot 35% Cabernet Franc 10% Cabernet Sauvignon
Alcoholic degree
14%

Bouteille millésime 2004

2004

Harvest dates
04/10 to 18/10/2004
Yield
37 hl/ha
Winemaking
in wooden vats for 30 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (80%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in June 2006
Blending
50% Merlot 45% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13.5%

Bouteille millésime 2003

2003

Harvest dates
15/09 to 25/09/2003
Yield
17 hl/ha
Winemaking
in wooden vats for 23 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2005
Blending
45% Merlot 50% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13%

Bouteille millésime 2002

2002

Harvest dates
25/09 to 07/10/2002
Yield
15 hl/ha
Winemaking
in wooden vats for 21 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2004
Blending
70% Merlot 25% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13.5%

Bouteille millésime 2001

2001

Harvest dates
01/10 to 10/10/2001
Yield
21 hl/ha
Winemaking
in wooden vats for 25 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (85%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2003
Blending
50% Merlot 45% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13.5%

Bouteille millésime 2000

2000

Harvest dates
22/09 to 04/10/2000
Yield
29 hl/ha
Winemaking
in wooden vats for 26 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2002
Blending
50% Merlot 45% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13.5%

Bouteille millésime 1999

1999

Harvest dates
26/09 to 04/10/1999
Yield
22 hl/ha
Winemaking
in wooden vats for 24 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (80%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2001
Blending
60% Merlot 35% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13.5%

Bouteille millésime 1998

1998

Harvest dates
27/09 to 05/10/1998
Yield
24 hl/ha
Winemaking
in wooden vats for 25 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (90%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 2000
Blending
50% Merlot 45% Cabernet Franc 5% Cabernet Sauvignon
Alcoholic degree
13.5%

Bouteille millésime 1997

1997

Harvest dates
22/09 to 08/10/1997
Yield
21 hl/ha
Winemaking
in wooden vats for 28 days. Extraction by pneumatic pigeage (punching down the cap)
Ageing
in new oak barrels (100%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 1999
Blending
75% Merlot 25% Cabernet Franc
Alcoholic degree
13%

Bouteille millésime 1996

1996

Harvest dates
05/10 to 14/10/1996
Yield
32 hl/ha
Winemaking
in stainless steel vats for 32 days. Extraction by pumping-over
Ageing
in new oak barrels (80%) on the lees for 18 months. No fining or filtering
Bottling
Château-bottled in May 1998
Blending
58% Merlot 30% Cabernet Franc 12% Cabernet Sauvignon
Alcoholic degree
13%