Château De Fieuzal The Renewal
FIEUZAL Cru Classé of Pessac-Léognan
A Unique Site, the 75 hectares of the Château De Fieuzal estate are spread out on either side of the Eau Blanche stream, one of the most beautiful gravelly hilltops of the Pessac-Léognan appellation. The soils, where the white gravel of very old origin, drains the soil, accumulates the heat of the sun to better diffuse it.
A Great Terroir, ploughing and traditional cultivation methods, reasoned viticulture, manual harvesting, selective sorting, everything is undertaken to let an exceptional terroir express itself. The vines are thirty years old on average. The red wines are a blend of 60% Cabernet Sauvignon, 33% Merlot, 4.5% Cabernet Franc, 2.5% Petit Verdot. Grapes are hand-picked, subjected to a double manual sorting of bunches and berries. Vinification is carried out in thermo-regulated concrete, wood or stainless steel vats. After one month of vatting, they are aged 16 to 24 months in 100% new barrels. Powerful, opulent, the reds have tannins that acquire a velvety structure, highlighting a complex bouquet with smoky notes.
The New Winery, the whole has been designed to ensure that the vinification and maturing process is carried out in optimal conditions. The aim was to allow the 64.5% Cabernet, 33% Merlot and 2.5% Petit Verdot to express their natural qualities through different materials such as concrete, wood and stainless steel. Fifty-four vats have been built and the cellars have been fitted out, under the vats, in order to respect the transfer of the wines as much as possible. Finally, a circular cellar was built under the ground to meet the technical requirements of Stephen Carrier and his team. Stephen Carrier, who works with rigour and passion, in permanent search of perfection, finesse and elegance. Materialized today by the wines he vinifies.
The assembly of the 2012 mainly assembled, based on Cabernet Sauvignon, was completed by some Merlot, some Cabernet Franc, and Petit Verdot. The Merlot and Cabernet Franc were vinified in stainless steel tanks, while the Cabernet Sauvignon and Petit Verdot were worked in concrete tanks. The few batches of Cabernet Sauvignon, rich and concentrated, were isolated in five wooden vats. From this blend, an extremely precise bottle emerges, in which notes of berries and spices emerge. The attack is rich, dense, to leave room in the middle of the mouth for finesse, delicacy, to finish on a final, a freshness, letting us think that this bottle can still age. This Fieuzal 2012 is the supremacy of sensitivity.