The Margaux appellation is home to many prestigious classified growths, making independent family boutique estates like Château Le Coteau (formerly Cru Bourgeois), which have maintained their heritage for three generations and have not been acquired by large corporations, extremely rare.
Chateau le Coteau, formerly a Cru Bourgeois in Margaux, is a small winery that deserves attention. In the Margaux appellation, small wineries are even rarer than classified growths, as there are a total of 21 classified growths in the Margaux region alone. Nowadays, large wineries are constantly expanding outwards, acquiring neighboring vineyards to serve as their second labels. Chateau le Coteau is definitely a small winery worth noting. Located in Arsac, Margaux, on the left bank of Bordeaux. Previously, it made wine for others, until the current owner, Eric Leglise, took over and began to officially produce his own wines.
Region
CHÂTEAU LE COTEAU is one of the last family estates in the prestigious Margaux appellation.
After working with his father, who passed on all his experience, Eric now cultivates his land with passion and humility.
Surface area: 12 ha
Terroir : This is an exceptional terroir, one of the Médoc’s greatest growths. It is composed of Garonne gravel left behind by the ancient
Garonne River during the Quaternary Günz glaciation. These gravels are composed of pebbles, cobbles and gravels originating from the
Massif Central and the Pyrenees. These warm, very poor, filtering soils are perfectly suited to vine-growing and grape ripeness. This terroir would be nothing without the climatic influence of the nearby river, which moderates temperatures.
Density: 8500ft/ha
Grape varieties: 65% Cabernet Sauvignon, 25% Merlot, 8% Cabernet Franc, 2% Petit Verdot.
Cultivation practices: the vines are grown with the greatest respect for the environment. No herbicides or insecticides are used, making the vineyard an ecosystem rich in biodiversity.
Manual harvesting
The vineyards adjacent to Rauzan-Segla, Giscours, Du Tertre, and D'Issan, boasting terroir that is no less impressive. Eric is a staunch advocate of organic farming; his vineyards are filled with pebbles from the ancient Garonne River, the vines average 30 years old, and alfalfa is planted between the rows. Every spring, the vineyards burst into bloom with alfalfa flowers, attracting the rare solitary bee to settle here. Although Eric has not applied for organic certification, he consistently uses biodegradable solvents instead of Bordeaux liquor containing the heavy metal copper. Contrary to current trends, Eric does not pursue the rich, intense new style of Bordeaux wines. Instead, he remains true to the traditional Margaux style, ensuring the grapes are not overripe and minimizing the use of oak barrels. One-third of the wine is aged in traditional French new barrels for 12-16 months, with the barrels being changed every three months, resulting in a more elegant and enduring wine.
有關釀造 Winemaking
The grapes from which Pélopée is made come from the oldest vineyard on the estate. The vines were grafted on site by Eric’s grandmother and are part of the estate’s winegrowing heritage.
Eric Léglise, with his solid experience, accompanies the vinification process in the traditional way, respecting the identity and personality of Margaux wines..
Upon arrival at the winery, the grapes are destemmed and gently crushed.
13 stainless steel tanks allow for the separate vinification of grape varieties and different plots.
A few days after the vat is filled, the must begins to ferment.
This fermentation lasts on average from 8 to 10 days.
Fermentation temperatures are monitored several times a day to ensure they do not exceed 28°C. At the end of fermentation, the vats are sealed. Maceration then begins and lasts approximately ten days. The vats are tasted daily to determine the optimal time for racking. The free-run wine and press wine are separated. A small vertical press is used to extract high-quality press wine, a large portion of which is then blended back into the free-run wine.
Aged in French oak barrels, one-third of which are new, for 12 to 16 months. Racked every 3 months. Fined with egg white in tank.
This Pelopee is a newly launched cuvee from the winery, limited to 1800 bottles. It is made from 100% Cabernet Sauvignon aged in terracotta for 12 months. The grapes come from the winery's oldest vine, which is nearly a hundred years old and covers only 0.6 hectares. It exhibits a rich, smooth style with black fruit flavors, silky tannins, a long finish, and a complex yet refreshing character.
