Grand Vin

Beef, Lamb, Poultry, Game (deer, venison)

Premier Grand Cru Classe in Saint-Emilion Chateau Troplong Mondot stands out with refinement boasting a strong wine identity a perfectly-controlled vineyard and an innate sense of welcoming. Located on the highet point of Saint-Emilion's famous limestone plateau the 43-hectare estate held in one piece stands on some of the most enviable and unique terroirs of the Right Bank with ideal geological conditions and exposure The unique diversity of the soils is revealed through balanced wines combining strength and elegance complexity and precision. Troplong Mondot's history has been enriched with charismatic and cultured figures who have led the estate towards excellence with a different vision. By trusting Aymeric de Gironde for the executive management the company SCOR bring a fresh boost since 2017 while respecting the values and spirit of the estate.

After a cold and dry winter, softer spring temperatures influenced a late bud-break on April 5th. On May 27th started the flowering which thanks to the idyllic weather in June was quick, full, homogenous and accompanied by 40 mm of rain at the end of the flowering. Perfect fruit set and bunch closure. July was very hot, rain arrived at a perfect moment for a fast and homogenous veraison which started on July 25th. Slightly lower temperatures and a little more rain in August allowed a good veraison and grape maturation. Beautiful weather in September followed by a dry and soft fall. Technological maturity reached at the end of September, the grapes are small and propitious to concentration. The polyphenolic potential is excellent and the extractability very good. Harvest took place from September 30th to October 21st.

85% of the fine wine was run off the skins by gravity directly into new barrels and will stay there to age for between 12 and 24 months. Traditional racking through the small bunghol from barrel to barrel. The final blend will be decided at the end of the ageing process. Non systematic fining, after trials, before the bottling. Second wine: “Mondot”.

The vinification is carried out in small, temperature-controlled stainless steel vats. Integral vinification in 600 liters thermoregulated wooden barrels (20 barrels). Traditional vinification or a cold soak prior to fermentation. Pumping over, delestage (rack and return) and pigeage (punching down the cap). A vatting period of 21 to 35 days with or without yeasting