Robert Parker : One of the finest generic Bordeaux estates, Reignac is producing wine of classified growth quality due to a committed proprietor and strict selection.
「Reignac offers a unique peculiarity, that of reuniting the best types of terroir of both the Right and the Left Banks in a single estate, which explains the qualitative consistency of its wines, vintage in and vintage out. By Philippe Gard, Agronomical engineer, oenologist. Emmanuelle Chone, Geo-viticultural enginee.」
Château de REIGNAC is ideally situated atthe confluence of the Dordogne and Garonne Rivers (the “Entre Deux Mers”).REIGNAC offers a unique quality, that of reuniting the best types of terroir ofboth the Right and the Left Banks in a single estate.
The original Château was built by SeigneurBaude de Peyron in the 16th century. Remodeled in the 18th and 19th centuries.A remarkable greenhouse was designed by Gustave EIFFEL, the man who created thetower that bears his name in Paris. Yves and Stephanie Vatelot, purchasedREIGNAC in 1990 and have worked continuously ever since to restore the state toits former glory while introducing numerous innovations. The very talentedMichel Rolland is their consulting oenologist.
They began harvesting by hand, instead ofmachine. He completely renovated the estate and wine cellars and he brought inMichel Rolland toconsult. Yves Vatelot also replanted much of the vineyard and increased thedensity of the vineyard plantings.
To produce the wine of Chateau Reignac, thewine is vinified in vat. Actually, they have applied for patent to protecttheir vinification process. What happens is, the grapes are placed in thebarrel through a specially designed lid before maceration. Or if it is aftercold maceration, the grapes travel from stainless steel vats on a speciallydesigned sluice.
Malolactic Fermentation takes place in 100%new oak barrels. The wine of Chateau Reignac is aged in 100% new, French oakbarrels for between 16 and 20 months. A portion of Chateau Reignac is microvinified, meaning it is barrel fermented.
Chateau Reignac is best served at 15.5degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperaturegives the wine more freshness and lift.
Chateau Reignac is best paired with alltypes of classic meat dishes, veal, pork, beef, lamb, duck, game, roastchicken, roasted braised and grilled dishes. Chateau Reignac is also good whenmatched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
The best wine from Chateau Reignac iscalled simply Reignac. The wine is produced from the estates oldest vinesswhich are on average more than 40 years of age. This is the wine that you readmost of the good comments on.
🏅 James Suckling 92 pts
A firm, silky red with cherry, blueberry and some dark chocolate. It’s medium-bodied with a pleasant, linear tannin structure and a fruity finish. Nicely done.
🏅Decanter 90 pts
Supple and agile, this has a gentle but direct weight on the palate, giving enough bright blackcurrant and plum fruit with acidity keeping things fresh and a forward sense of motion. I like the clarity and the cooling, stone-laced finish. Very smooth and charming. Michel Rolland consultancy.
