Aux Portes de Bordeaux…

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2 Aux Portes de Bordeaux…
Ville de Bordeaux Château Malartic-Lagravière 1- An estate located in the oldest wine-growing terroir in the Bordeaux area, the Domaine de Laghravière is located on what is considered the finest « hillock » of the region, formed millions of year ago by alluvial deposits. 2- Classified in 1953 3 – Pessac-Leognan appellation 1987 Grand Cru Classé de Graves en 1953 comme Haut-Brion, La Mission Haut-Brion… L’un des seuls 6 crus classés en rouge et blanc à Bordeaux Appellation Pessac-Léognan (AOC)

3 HISTOIRE 1997 : Rachat par la Famille Bonnie
18ème siècle La propriété, appelée Domaine de La Gravière, appartenait à la famille du Comte Hippolyte Maurès de Malartic Puis à la Famille Ricard qui le renomma Château Malartic-Lagravière Propriété des Champagnes Laurent-Perrier 1997 : Rachat par la Famille Bonnie Retour des pratiques culturales traditionelles Nouveau chai et cuvier Renovation du Château 18th century: The estate belongs to the Maurès de Malartic Family : Belongs to Ricard family who renamed it Château Malartic-Lagravière

4 TERROIR Une des croupes de graves les plus connues et qualitatives de la région Un terroir vieux de plus de 25 millions d’années Un sol de graves séches et argileuses du Günz sur un sous-sol calcaire coquillé et langues d’argile Présence spécifique de calcaire fossilifére et pierre de Léognan Vine-growing techniques This quality potential can best be achieved by choosing the right vine-growing techniques to produce to quality grapes. Each vine plant, each square metre of land, has been subjected to analyses, samplings, precise and regular observations since the arrival of the new owners. Their passion for wine and the land has guided each decision. The demand for quality has led the Bonnie's to adopt the plot-by-plot management system for the vineyard, since great wine is made first of all in the vineyard. For Malartic-Lagravière, the superb work accomplished in the cellars would never have compensated for a neglected vineyard. The optimal aromatic balance alone determines the date of harvesting, which is carried out by hand. Harvesting time is very brief. It varies according to the grape varieties, but never exceeds a few days. Managing the soil-plant balance Traditional vine growing essentially aims at preventing the root system from growing back up towards the surface. Deep rooting allows the plant to reduce its vigour and at the same time makes it possible for the plant to gain access to water and the other main components found in the layers underground. This deep rooting is believed to be responsible for the taste of iodine associated with certain Graves wines and is thought to come from deposits derived from the one-time presence of the sea. The working of the soil, carried out by superficial ploughing, ensures a perfect penetration of rain-water and succeeds in containing the evaporation of the subsoil. This traditional working is completed in winter with meticulous care of the vine plants. Organic fertilisers, of purely vegetal origin, are applied in tiny quantities so as to maintain the vine in a condition close to a lack of water and minerals. Before proceeding with re-planting programmes, different analyses are carried out to find any possible imbalances in the terroir, which can then be firmly corrected. Protection of the vineyard Plot by plot management has particularly enabled growers to target spray treatments better and therefore to spray less. We use only organic fertilisers in small and intelligent quantities in order to stimulate the microbial activity of the soil, indispensable to the formation of the humus and to the assimilation of the minerals in the undergrowth. We also avoid completely the use of weeding or insecticides. The exclusively observation of our vineyard, in all season, in consideration of each particular vintage, can give us the right way to take our cultural decisions. Treatments are chosen regarding the more recent knowledge of integrated Farming, combined with our own empiric knowledge.

5 ENCEPAGEMENT 46 ha 7 ha Cabernet Sauvignon 45% Merlot 45%
Cabernet Franc 8% Petit Verdot 2% 7 ha Sauvignon Blanc 80% Sémillon 20% The average age of the vine plants is 30 years. The vines are grown in narrow rows at a distance of one metre between the rows and one metre between each plant along the row. The high density of plantation of ten thousand plants per hectare favours the expression of the quality potential in the wine. The red wine The capacity to age is unquestionably one of the main characteristics of a great wine. In this infinitely slow process a noble wine improves with age, other decline. The finesse and elegance which are the hallmark of Malartic-Lagravière go hand in hand with the search for a certain structure, which alone can produce great wines that can be laid down. The uniqueness of its terroir finds expression in the red wines through a complexity and a remarkable balance. The white wine Perfectly representative of the great Bordeaux dry white wines, the whites are particularly appreciated by the real connoisseurs. With suppleness and finesse as their hallmark, this wine, which has great intensity, has a seductively subtle, spicy bouquet. It is produced in small quantities from very concentrated grapes and is the perfect expression of an exceptional terroir. The second wine The existence of a second wine since 1990 has made a stricter selection possible. This has been an important step in the improvement of quality in the Château Malartic-Lagravière production. In red or in white, the « Sillage de Malartic » follows along the superb lines of the great wine…

6 VENDANGES Tout est vendangé à la main et en fonction de la maturité de chaque parcelle Sélection intra-parcellaire pour les rouges et par tries pour les blancs Vendangé à la main, les grappes sont déposées dans de petites cagettes pour un soin optimal apporté à chaque grappe Vine-growing techniques This quality potential can best be achieved by choosing the right vine-growing techniques to produce to quality grapes. Each vine plant, each square metre of land, has been subjected to analyses, samplings, precise and regular observations since the arrival of the new owners. Their passion for wine and the land has guided each decision. The demand for quality has led the Bonnie's to adopt the plot-by-plot management system for the vineyard, since great wine is made first of all in the vineyard. For Malartic-Lagravière, the superb work accomplished in the cellars would never have compensated for a neglected vineyard. The optimal aromatic balance alone determines the date of harvesting, which is carried out by hand. Harvesting time is very brief. It varies according to the grape varieties, but never exceeds a few days. Managing the soil-plant balance Traditional vine growing essentially aims at preventing the root system from growing back up towards the surface. Deep rooting allows the plant to reduce its vigour and at the same time makes it possible for the plant to gain access to water and the other main components found in the layers underground. This deep rooting is believed to be responsible for the taste of iodine associated with certain Graves wines and is thought to come from deposits derived from the one-time presence of the sea. The working of the soil, carried out by superficial ploughing, ensures a perfect penetration of rain-water and succeeds in containing the evaporation of the subsoil. This traditional working is completed in winter with meticulous care of the vine plants. Organic fertilisers, of purely vegetal origin, are applied in tiny quantities so as to maintain the vine in a condition close to a lack of water and minerals. Before proceeding with re-planting programmes, different analyses are carried out to find any possible imbalances in the terroir, which can then be firmly corrected. Protection of the vineyard Plot by plot management has particularly enabled growers to target spray treatments better and therefore to spray less. We use only organic fertilisers in small and intelligent quantities in order to stimulate the microbial activity of the soil, indispensable to the formation of the humus and to the assimilation of the minerals in the undergrowth. We also avoid completely the use of weeding or insecticides. The exclusively observation of our vineyard, in all season, in consideration of each particular vintage, can give us the right way to take our cultural decisions. Treatments are chosen regarding the more recent knowledge of integrated Farming, combined with our own empiric knowledge.

7 VINIFICATION Un process entièrement gravitaire :
…de la grappe …à la barrique …jusqu’à la bouteille Tri de la vendange trés selectif, sur grappe comme sur baie Vinification parcellaire en petites cuves inox et bois thermorégulées Process gravitaire => pas de pompe afin de respecter l’intégrité des baies ; pas de foulage. Vine-growing techniques This quality potential can best be achieved by choosing the right vine-growing techniques to produce to quality grapes. Each vine plant, each square metre of land, has been subjected to analyses, samplings, precise and regular observations since the arrival of the new owners. Their passion for wine and the land has guided each decision. The demand for quality has led the Bonnie's to adopt the plot-by-plot management system for the vineyard, since great wine is made first of all in the vineyard. For Malartic-Lagravière, the superb work accomplished in the cellars would never have compensated for a neglected vineyard. The optimal aromatic balance alone determines the date of harvesting, which is carried out by hand. Harvesting time is very brief. It varies according to the grape varieties, but never exceeds a few days. Managing the soil-plant balance Traditional vine growing essentially aims at preventing the root system from growing back up towards the surface. Deep rooting allows the plant to reduce its vigour and at the same time makes it possible for the plant to gain access to water and the other main components found in the layers underground. This deep rooting is believed to be responsible for the taste of iodine associated with certain Graves wines and is thought to come from deposits derived from the one-time presence of the sea. The working of the soil, carried out by superficial ploughing, ensures a perfect penetration of rain-water and succeeds in containing the evaporation of the subsoil. This traditional working is completed in winter with meticulous care of the vine plants. Organic fertilisers, of purely vegetal origin, are applied in tiny quantities so as to maintain the vine in a condition close to a lack of water and minerals. Before proceeding with re-planting programmes, different analyses are carried out to find any possible imbalances in the terroir, which can then be firmly corrected. Protection of the vineyard Plot by plot management has particularly enabled growers to target spray treatments better and therefore to spray less. We use only organic fertilisers in small and intelligent quantities in order to stimulate the microbial activity of the soil, indispensable to the formation of the humus and to the assimilation of the minerals in the undergrowth. We also avoid completely the use of weeding or insecticides. The exclusively observation of our vineyard, in all season, in consideration of each particular vintage, can give us the right way to take our cultural decisions. Treatments are chosen regarding the more recent knowledge of integrated Farming, combined with our own empiric knowledge.

8 FICHE TECHNIQUE CHÂTEAU MALARTIC-LAGRAVIERE Grand cru classé de graves en rouge et en blanc en 1953 – AOC Pessac-Léognan Surface plantée Rouge 46 ha Blanc 7 ha Rouge  45% Merlot 45% Cabernet Sauvignon 8% Cabernet Franc 2% Petit Verdot Blanc  80% Sauvignon 20% Sémillon Age moyen de la vigne 30 ans Type de taille Guyot Double Densité pieds / hectare Géologie Graves sèches sur calcaire coquillé et veines d’argile    Vendanges Manuelles, avec double trie pour le rouge et tries successives pour le blanc Cuverie Cuvier gravitaire et mini-cuves inox et bois thermo-régulées Cuvaison de 3 à 5 semaines Elevage Traditionnel en fûts de chêne Age de barriques Renouvellement 50 à 70% (rouge) et 40 à 60 % (blanc) Durée d’élevage Vin rouge : 15 à 22 mois / vin blanc : 10 à 15 mois Second vin du domaine en rouge et en blanc La Réserve de Malartic Œnologue Conseil  Michel Rolland Commercialisation par les grandes Maisons de Négoce de Bordeaux

9 DEPUIS 2006… Château Gazin Rocquencourt Pessac-Léognan 19,5 ha 2,5 ha
Cabernet Sauvignon 55% Merlot 45% 2,5 ha Sauvignon Blanc 100%

10 Valle de Uco - Mendoza - Argentina
DEPUIS 2005… Bodega DiamAndes Valle de Uco - Mendoza - Argentina

11 Pour de grands vins à forte identité, élégants et intenses.
VIGNOBLES MALARTIC Des vignobles menés avec passion par une famille propriétaire et ses équipes. Pour de grands vins à forte identité, élégants et intenses.

12 Château Gazin Rocquencourt Blanc 2012
Appellation Pessac-Léognan Surface A.O.C. en blanc 2,5 hectares Encépagement 100% Sauvignon Date Vendanges Du 6 au 24 septembre 2012 Géologie Lentilles d’argile sur sous-sol de graves Age moyen de la vigne 5 ans Type de taille Guyot double Densité de plantation pieds / hectare Rendement 27 hl/ha Vendanges Manuelles - Agriculture Raisonnée Vinification Pressurage lent, stabulation à froid et fermentation en barriques Elevage Sur lies avec batonnages En fûts de chêne français - Bois neuf 35% Durée d’élevage 11 mois Œnologue conseil Michel Rolland

13 Château Gazin Rocquencourt Blanc 2013
Appellation Pessac-Léognan Surface A.O.C. en blanc 2,5 hectares Encépagement 100% Sauvignon Date Vendanges Du 26 septembre au 4 octobre 2013 Géologie Lentilles d’argile sur sous-sol de graves Age moyen de la vigne 6 ans Type de taille Guyot double Densité de plantation pieds / hectare Rendement 22 hl/ha Vendanges Manuelles - Agriculture Raisonnée Vinification Pressurage lent, stabulation à froid et fermentation en barriques Elevage Sur lies avec batonnages En fûts de chêne français - Bois neuf 40% Durée d’élevage 11 mois Œnologue conseil Michel Rolland

14 Château Malartic Lagravière Blanc 2012
Grand Cru Classé de Graves Appellation Pessac-Léognan Surface A.O.C. en blanc 7 hectares Encépagement 75% Sauvignon - 25% Sémillon Date Vendanges Sauvignon: Du 6 au 24 septembre 2012 Sémillon: Du 27 septembre au 3 octobre 2012 Géologie Lentilles d’argile sur sous-sol de graves Age moyen du Vignoble 30 ans Type de taille Guyot double Densité de plantation pieds / hectare Rendement 36 hl/ha Vendanges Manuelles - Agriculture Raisonnée Vinification Pressurage lent, stabulation à froid et fermentation en barriques Elevage Sur lies avec batonnages En fûts de chêne français - Bois neuf 50% Durée d’élevage 12 mois Œnologue conseil Michel Rolland

15 Château Malartic Lagravière Blanc 2013
Grand Cru Classé de Graves Appellation Pessac-Léognan Surface A.O.C. en blanc 7 hectares Encépagement 90% Sauvignon - 10% Sémillon Date Vendanges Sauvignon: Du 26 septembre au 4 octobre Sémillon: Le 30 septembre 2013 Géologie Lentilles d’argile sur sous-sol de graves Age moyen du Vignoble 30 ans Type de taille Guyot double Densité de plantation pieds / hectare Rendement 25hl/ha Vendanges Manuelles - Agriculture Raisonnée Vinification Pressurage lent, stabulation à froid et fermentation en barriques Elevage Sur lies avec batonnages En fûts de chêne français - Bois neuf 55% Durée d’élevage 12 mois Œnologue conseil Michel Rolland

16 Château Gazin Rocquencourt rouge 2011

17 Château Gazin Rocquencourt rouge 2012

18 Château Malartic-Lagravière Rouge Grand Cru Classé en Rouge et en Blanc Appellation Pessac-Léognan Dates de récolte Merlots Du 13 au 23 Septembre 2011 Cabernet Sauvignon: Du 21 au 27 Septembre 2011 Cabernet Franc: Du 20 au 26 Septembre 2011 Petit Verdot: Le 21 Septembre 2011 Assemblage Cab. Sauvignon: 55 % Merlot 37 % Cab. Franc 5 % Petit Verdot 3 % Surface A.O.C. en rouge 46 hectares Géologie Graves sèches et argileuses, sous-sol de calcaire coquillé et veines d’argile. Encépagement 45% Merlot, 45% Cab. Sauvignon, 8% Cab. Franc et 2% Petit Verdot Densité pieds / ha Taille Guyot double Rendement 32 hl/ha Vinification Petites cuves tronconiques bois et inox thermo-régulées Cuvaison 28 à 30 jours - 28 à 30° C Elevage Fûts de chêne - 65 % de barriques neuves Durée d’élevage 20 mois Œnologues conseil Michel Rolland et Athanase Fakorellis

19 Château Malartic-Lagravière Rouge Grand Cru Classé en Rouge et en Blanc Appellation Pessac-Léognan Dates de récolte Merlots: Du 4 au 12 Octobre 2012 Cabernet Sauvignon: Du 13 au 18 Octobre 2012 Cabernet Franc: Du 13 au 15 Octobre 2012 Petit Verdot: Le 10 Octobre 2012 Assemblage Cab. Sauvignon 50 % Merlot 45 % Cab. Franc 3 % Petit Verdot 2 % Surface A.O.C. en rouge 46 hectares Géologie Graves sèches et argileuses, sous-sol de calcaire coquillé et veines d’argile. Encépagement 45% Merlot, 45% Cab. Sauvignon, 8% Cab. Franc et 2% Petit Verdot Densité pieds / ha Taille Guyot double Rendement 38 hl/ha Vinification Petites cuves tronconiques bois et inox thermo-régulées Cuvaison 28 à 30 jours - 28 à 30° C Elevage Fûts de chêne - 60 % de barriques neuves Durée d’élevage 18 mois Œnologues conseil Michel Rolland et Athanase Fakorellis