| House: |
Château La Claymore |
| Vineyard: |
Created in 1960, the Château de la Claymore estate has 33 hectares of vines spread across Lussac Saint-Emilion. François Linard bought the estate in 2001 with his wife Maria-Dolorès and developed it with two main objectives: quality, respect for traditions and the terroir. A new winery was installed in 2012, with the obtaining of the Qualenvi certification (official recognition that attests to the excellence of Independent Winegrowers, using cutting-edge means while respecting the terroir and tradition). The vineyard now covers almost 50 hectares, including 15 hectares reserved for the Claymore cuvée. Claymore refers to the great sword of the Scottish Highlanders, warriors of Celtic origin who are believed to have been present in Aquitaine during the Hundred Years' War. |
| Region: |
Bordeaux |
| Controlled designation of origin |
Lussac Saint-Emilion AOP |
| Winemaking |
Vinification is carried out in the cellar under temperature control during the fermentation and maceration phase. After pressing, the selected vintages are aged half in wood (25% new barrels) and half in concrete vats. Each year, 50% of the barrels are renewed. |
| Vintage: |
2012 |
| Color: |
Red |
| Capacity: |
750ml |
| Grape variety: |
80% Merlot, 15% Cabernet, 5% Malbe |
| Packaging: |
Carton |
| Alcool: |
13 |
| Flavor |
Soft and velvety |
| Advice: |
It will go perfectly with venison stews, duck breast, beef or venison. Serve it around 18°C in a carafe. |
| Tasting: |
Beautiful garnet color, clear. Its nose is carried on black fruits (blackberry, blackcurrant, prunes). Its mouth is full, well garnished with fine but very present tannins. It is a well-balanced wine between power, smoothness and freshness. |
| Serving temperature: |
18 |
Château Orme Brun
