Château Moncets
2022 Lalande-de-Pomerol AOC
“Rich and concentrated, lots of liquorice spice and black pepper with some graphite and wet stones. Really ripe and perfumed, cherries and plums with some raisened edges and licks of sweet oak alongside some perfumed violet floral edges. Forward and relatively intense but well controlled with energy and push. Clean fruit with purity.” -94 pts, Georgie Hindle, Decanter
Region: Lalande-de-Pomerol, Bordeaux
Appellation: Lalande-de-Pomerol AOC
Varietal/Blend: 89% Merlot, 5% Cabernet Franc, 4% Cabernet Sauvignon,
2% Malbec
ABV: 13.5%
Vineyard & Vine Age: 20.2 hectares of 45-year-old vines planted at 5,500–6,500 vines per hectare across three hills with east, west, and south exposures. Soils are predominantly clay, with varying proportions of gravel and sand in the valleys. Vines are trained using single and double Guyot pruning. In conversion to organic farming since 2017.
Cellar: Grapes are harvested by hand and machine, then transferred by gravity into temperature-controlled, epoxy-free concrete tanks. A 2–3 day cold pre-fermentation maceration is followed by four weeks of post-fermentation maceration. No sulfites are added during vinification. The wine ages for 12 months in French oak, one-third new and two-thirds one-year-old barrels. ~ 70,000 bottles produced.
CSPC: 149711
Region: Lalande-de-Pomerol, Bordeaux
Appellation: Lalande-de-Pomerol AOC
“Rich and concentrated, lots of liquorice spice and black pepper with some graphite and wet stones. Really ripe and perfumed, cherries and plums with some raisened edges and licks of sweet oak alongside some perfumed violet floral edges. Forward and relatively intense but well controlled with energy and push. Clean fruit with purity.” -94 pts, Georgie Hindle, Decanter
TECHNICAL INFO
Varietal/Blend: 89% Merlot, 5% Cabernet Franc, 4% Cabernet Sauvignon,
2% Malbec
ABV: 13.5%
Vineyard: 20.2 hectares of 45-year-old vines planted at 5,500–6,500 vines per hectare across three hills with east, west, and south exposures. Soils are predominantly clay, with varying proportions of gravel and sand in the valleys. Vines are trained using single and double Guyot pruning. In conversion to organic farming since 2017.
Cellar: Grapes are harvested by hand and machine, then transferred by gravity into temperature-controlled, epoxy-free concrete tanks. A 2–3 day cold pre-fermentation maceration is followed by four weeks of post-fermentation maceration. No sulfites are added during vinification. The wine ages for 12 months in French oak, one-third new and two-thirds one-year-old barrels. ~ 70,000 bottles produced.
CSPC: 149711
Giovanni Autuori
Calgary + Alberta South
T: 403-971-1898
E: giovanni@vinoalvino.ca
Joe Gurba
Edmonton + Alberta North
T: 780-203-5284
E: joeg@vinoalvino.ca