CHATEAU AIGUILHE

In the heart of the Côtes de Castillon region, on the bucolic banks of the Dordogne river, the Château d’Aiguilhe remains out of sight. Its ruins dating from the 12th century, the lord of Aiguilhe was in possession of a vast and powerful territory. Located at the limit of the lands disputed by the English and the French during the Hundred Years War, the domain was in turn taken and retaken by the belligerents. The ruins of this period bear witness to this today. After having belonged to a large Bordeaux family, the Leberthons, the property passed into the hands of Etienne Martineau. The latter will expand his land to make a vineyard of 400 hectares in one piece. In 1998, the estate was bought by Count Stephan von Neipperg, the famous German owner, who owned, among others, the Châteaux Canon-la-Gaffelière, Guiraud and Peyreau. Today, the Château d’Aiguilhe represents 140 hectares, 60 of which are planted on the limestone plateau of Castillon Côtes de Bordeaux. The location is privileged, facing South and the drainage is favoured by the slope towards the Dordogne. Above the limestone, a poor clayey layer provides water stability. The main grape variety is Merlot with  Cabernet Franc. The harvest is done by hand, in crates and with a double sorting. The grapes are deposited thanks to the principle of gravity. The vinification takes place in wooden and concrete vats. Maturing lasts 15 to 20 months in mostly new barrels on fine lees. Château d’Aiguilhe is a powerful and complex wine with a beautiful minerality. The terroir is very present, bringing character and vigour. The robe is garnet with purplish tints. It has a nose with notes of leather, ripe plum and vanilla. The final bouquet is complex and elegant. On the palate, Château d’Aiguilhe is round and warm, rich in black cherries and blueberries. It has solid, frank tannins. Its finish is well-balanced, ending in beautiful harmony. As an accompaniment to food and wine, Château d’Aiguilhe will go well with meats in sauce, a leg of lamb à la provençale, a duck terrine, grilled fish, a curry or a piece of Brie or chocolate at the end of the meal.