2015 La Source Côtes de Castillon
|Grapes||Cab Sauv, Cab Franc, Merlot|
|Sub-district||Saint Emilion & Satellites|
|Village||Côtes de Castillon|
The second wine of Chateau Goubau comes from the vineyard parcels facing south and south-west on the slopes bordering the domain's natural source. Made from a blend of 95% Merlot grapes and 5% Cabernet Franc grapes, the wine is spicy and fresh with aromas of red fruits, plums and spice. On the palate the wine is crunchy and fruity with black fruit flavours and a touch of spice; the finish is lively and appealing. Drink now for next three years. Winemaker's notes (Jan 2020)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
A small estate in the rolling hills of the recently re-named Côtes de Castillon appellation, Château Goubau was acquired a few years ago by lifelong Bordeaux enthusiasts Stéphane and Béa Goubau. Investment in the winery and hard work in the vineyards are gradually bringing this estate back to its rightful place among the elite of the area – recent blind tastings of the 08 & 09 vintages from Castillon and St. Emilion have regularly placed Ch. Goubau above many St. Emilion Grands Crus, and on a par with its renowned (and more expensive) neighbour Château d’Aiguilhe. The small but impressively equipped chais boasts three different vinification techniques for the three quality levels produced: Les Charmes is fermented in horizontal steel cuves equipped with rotating paddles that keep the skins submerged, thus avoiding the need for pigeage or remontage. La Source is vinified in classic bordelaise wooden cuves. The top wine undergoes ‘vinification intégrale’ (whole bunch fermentation) in barriques equipped with openings at each end. The vineyards surround the Château and chais, and are, at 100 metres altitude on the limestone Plateau of St. Philip d’Aiguilhe, the highest in Bordeaux. 95% Merlot, the vines are assiduously worked throughout the year; removal of excess buds at the end of winter and a green harvest in august help to limit the yields, and to ensure the healthy condition of each bunch. There are two tables de tri at the winery, one vibrating, to remove any fruit that does not meet the required maturity level.
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