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L'Esprit is a high expression wine, attractive and complex, elaborated with grapes from the oldest vines of the estate.
This is a blend of 85% Negrette and 15% Cabernet Franc.
Classical red vinification : a long period of maceration between three and four weeks, with two or three load sheddings.
Separate vinification for each variety of grape with temperature control.
Aging in 100% oak barrels during 12 to 24 months.
This is the top quality vintage of Château Saint Louis, made from a blend of 50% Negrette and 50% Cabernet Franc.
Delicacy, elegance and minerality are the characteristics of this unique wine. Grapes, meticulously hand-picked, come from the oldest plots of Negrette planted in 1965.
After destemming, grapes are crushed and put into vats with little sulphites but enough natural sourdough so as to achieve the fermentation as naturally as possible.
The vinification lasts 3 weeks and after several load sheddings, wine is matured in oak barrels during 13 months.
This vintage is really the traditional wine of Château Saint Louis, expressive harmonious and greedy, with a blend of 70% Pinot Saint Georges (Negrette), 20% Cabernet Franc, 5% Gamay and 5% Syrah.
Classical red vinification : a long period of maceration with two or three load shedding.
Separate vinification for each variety of grape with selected sourdough with temperature control. Very little sulfites are added and they do not exceed 50ppm.
No other allergens have been added, no sticking.
Aging in 40% oak barrel and 60% tank during 12 to 24 months.
CHATEAU SAINT LOUIS cuvee Tradition Fronton Rouge 2015 Silver Medal 2018
Only Negrette (also called Pinot Saint Georges), the native cultivar of the Fronton wine appellation, has been chosen for the elaboration of this fine and fresh wine.
Both vinification and aging (during 12 months) have been made in tanks so as to reveal the best expression of Negrette : subtle alliance between red fruits, violet notes, liquorice and hints of spice.
Tour Saint Louis
This simple and easy drinking wine is very typical of the South West region of France � IGP Comte Tolosan �.
The grapes come from plots with well-drained soils and allow to produce aromatic wine with a light structure for an immediate pleasure. The blend is made of Pinot Saint Georges (Négrette), Gamay, Syrah and Merlot. Classical red vinification: separate
vinification for each grape variety and maceration with several load sheddings. Aging in 10% oak barrel and 90% tank during 6 to 12 months.
LA TOUR SAINT LOUIS Comté Tolosan Rouge 2015 Gold Medal 2018
Chrênes de Saint Louis
This vintage is the second wine of Saint Louis made from a blend of Negrette (Pinot Saint Georges), Cabernet Franc and Gamay.
The grapes come from the plots with gravelly soils. The engaging nose expresses red fruits and spices. The mouth is supple with melted tannins. Classical red vinification : a long period of maceration with several load sheddings. Separate vinification
for each variety of grape with selected sourdough with temperature control. Very little sulfites are added and they do not exceed 50ppm. No other allergens have been added, no sticking. Aging in 30% oak
barrel and 70% tank during 6 to 12 months.
Blend of 100% Chardonnay, this wine reveals a perfect adequacy between varietal and terroir of Château Saint Louis.
Harmony of this wine is made of a balance between a nice and very expressive nose and a round pleasant mouth. Pressing with a horizontal wine-press, clarification made after 24h.
Maturing on fine lees during 10 days. Low temperature vinification during three weeks to six weeks, according to natural conditions.
Malolactic fermentation is achieved.
This wine, surprising and endearing, is only made with Chardonnay (like the best Champagnes called � Blanc de Blanc �) according to the sparkling method of Champagne.
So as to get a lower degree of alcohol, we harvest 15 days earlier than for our still chardonnay.
The first fermentation occurs in tank at low temperature to keep all the aromas of Chardonnay.
The 2nd fermentation takes place in the sealed bottles, as it is traditionally done in Champagne region. After a months-long maturation in cool cellars, riddling and disgorging are made and bottles are finally plugged.
A blend of 50% Pinot Saint Georges, 25% de Cabernet Franc and 25% of Syrah.
This wine is very aromatic thanks to the bleeding method which allows the wine to be more buttery, more fruity and less aggressive than the technique of pressing.
With its bright and brilliant salmon robe, this wine is full of freshness and liveliness with a strawberry and raspberry nose.
This exceptional vintage can only be produced when weather conditions (morning mist and afternoon sunshine) allow the development of � noble rot � on Chardonnay�s grapes, which gives a so distinctive taste.
Hand-picked harvest is done as late as possible, around mid-october, so as to get an extreme ripeness of the grapes.
After pressing, fermentation is made thanks to indigenous yeasts and it is followed by aging in oak barrels.