Carbonnieux 1994

The estate was founded in the 13th Century and, throughout the following six centuries, its ownership has passed between many of France’s bourgeois families. The modern history of the château began in the mid-1900s, when it was purchased by the Perrin family.

The château and surrounding estate then went through a renovation which saw a new fermentation cellar and winery built, and an increase of vineyards from 45 to 92 hectares (111 to 227 acres). Both the red and white wines of Château Carbonnieux were classified as Grand Cru Classé de Graves in 1959.

The typical Bordeaux varieties of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Sauvignon Blanc and Semillon are planted in the vineyards. The vines are, on average, 30 years old and are planted on soils rich in gravel, clay, sand and limestone that are naturally well draining.

Château Carbonnieux strives to practice organic and sustainable farming throughout the vineyards.

For both the red and the white wines, fermentation is done in stainless steel before going into barrels, where malolactic fermentation and aging takes place. The grand vin blanc spends 10 months in barrel where it goes through multiple rounds of battonage; the grand vin rouge spends 18 months aging in oak.

After blending, both wines are fined before they are bottled, rested for a few months in the cellars and then released.

La Croix de Carbonnieux is the second wine of the estate and has both a red and white expression. The red version is made from a blend of Cabernet Sauvignon and Merlot, while the La Croix de Carbonnieux blanc is a blend of Sauvignon Blanc and Semillon – the grapes of which all come from vineyards with an approximate age of 15 years.

After the grapes are hand-harvested they go through much the same process as for the grand vin. However, the wines spend less time aging in oak and are bottled earlier. These wines are released young and in a style made for early consumption.