Chateau Vignelaure

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Finesse

Delicacy

Freshness

Route de Jouques - 83560 RIANS

The story of Men and PassionThe story of Men and PassionThe story of Men and PassionThe story of Men and Passion

CHÂTEAU VIGNELAURE CHÂTEAU VIGNELAURE CHÂTEAU VIGNELAURE CHÂTEAU VIGNELAURE was created in the 1960’s by Georges Brunet who had pre-

viously rebuilt the reputation of the highly regarded Third Growth Chateau La Lagune in the

Haut-Médoc. Today, the château is owned by the scandinavian couple, Mette (Danish) and

Bengt (Swedish) Sundstrøm.

Chateau Vignelaure, "the vineyard of

the sacred spring" is the jewel in the crown

of the appellation Côteaux d'Aix-en-

Provence. Set high in the hills in spectacular

countryside above the town of Aix, its vi-

neyards cover more than 60 hectares plan-

ted on limestone and clay mixed with gra-

vel.

Four grape varieties are grown: Cabernet

Sauvignon, Syrah, Grenache and Mer-

lot. The Cabernet Sauvignon is of particular

interest since it was one of the first planta-

tions in Provence of this variety. These old

vines give very low yields but high-quality,

concentrated wines. The estate is high above

sea level at 350-480 metres, yet surrounded

by hills, leading to a unique micro-climate.

Vignelaure has a modern wine-

making cellar equipped with stainless-steel

temperature-controlled tanks. Underneath

is a spectacular network of cellars where

the wine is allowed to mature, first in oak

barrels and then in bottle. Chateau Vigne-

laure specializes in red wine, capable of

ageing 15-20 years.

Vignelaure offers a range of three wines :

• Château Vignelaure

• la Source de Vignelaure

• le Page de Vignelaure

CCCCHÂTEAU HÂTEAU HÂTEAU HÂTEAU VVVV IGNELAUREIGNELAUREIGNELAUREIGNELAURE Co t eaux d ’A ix en P rovenc eCo t eaux d ’A ix en P rovenc eCo t eaux d ’A ix en P rovenc eCo t eaux d ’A ix en P rovenc e The grand vin of the estate

Cabernet Sauvignon and Syrah

• Old vines 25 to 40 years old

• Parcels selection

• Average yield: 19 hL/Ha

• Hand harvested

• Sorting on table

• Maceration : 4 semaines

• Ageing : minimum 18 months in

oak barrels

• 2 years in bottle (tiré-bouché)

• Ageing potential : 10 years minimum

Tasting notes 2009 Power and concentration. Black fruits and spicy note, good balanced on the palate. A great vintage ! 2008 Freshness and elegance. With suppleness, tanins begin to melt away with ageing. 2007 Maturity and balance. Resin and garrigues, kirsch, liquorice et cacao, silky tannins. Very good vintage. 2006 Finesse and harmony. Black fruits, cherry and blackcurrant, freshness with hint of mint. 2005 Complexity and richness. Charming nose, beauti-ful fruits, spices, clove. A great vintage ! 2004 Evolution and complexity. Intense aromas of gar-rigues, cedar, undergrowth, cooked fruit, jam.

ROBERT PARKER ON VIGNELAURE :

« one of the showpiece properties not only of Provence, but of France »

« ageworthy classics from estates

such as Vignelaure... »

« Château Vignelaure, the famous vineyard in the appellation of Coteaux d’Aix en Provence.

The wines of Vignelaure are perfect examples of Provençal winemaking at its highest level.

Considering their very reasonable prices& Vignelaure represents excellent value ».

Characteristics :

Complexity, power,

delicacy, concentra-

tion, length, poten-

tial for ageing

Food and wine pai-

ring : duck breast,

tsew of wild boar, leg

of lamb

CCCCHÂTEAU HÂTEAU HÂTEAU HÂTEAU VVVV IGNELAUREIGNELAUREIGNELAUREIGNELAURE Co t eaux d ’A ix en P rovenc eCo t eaux d ’A ix en P rovenc eCo t eaux d ’A ix en P rovenc eCo t eaux d ’A ix en P rovenc e

Gastronomic Rosé

Grenache, Syrah, and Cabernet Sauvignon

• Old vines


• Average yield: 25 hL/Ha

• Hand harvested

• Bled rosé for grenache and direct pressing

for cabernet S. and syrah

• Ageing on the lees

• Alcoholic fermentation in new oak barrel

for 7 % of cabernet S.

Characteristics : complexity, elegance, fruit intensity, ba-lanced, freshness and length : a rosé for gastronomy ! Food and wine pairing : Gambas à la plancha, salmon tar-tar, tuna steak, sushi, bouillabaisse Vintage 2013 : Intense aromas of mixed berries, vineyard peach and ripe pink pomelos. Great balanced, the mouth is full and crisp. Long finish with white peach flavors and hint of mint.

After tasting more than 16 500 wines from all over the world, Wine Enthusiast ma-gazine selected 100 outs-dtanding wines. Château Vignelaure Rosé obtains 92 points out of 100, being the only rosé selected. « A complex, rich and ripe wine. It shows both a tannic edge and full red fruit fla-vors. With acidity cutting through, this is finely balan-ced, a delicious and serious wine that would benefit from a few more months in bot-tle »


• Hand harvested

• Average yield : 30 hL/Ha

• 3 weeks of maceration

• Ageing : 50 % steel tank and 50 % in oak barrels (12 months)

Characteristics : Structure, delicacy, balance, length, fruit concentration.

Food and wine pairing : Beef stew « Provençal », pork roast, spicy food.

Vintage 2009 : Intense nose of ride mixed berries, hint of vanilla.

• Parcels selction

• Hand harvested

• Bled rosé for grenache and direct pressing for cabernet S. and syrah


Characteristics : Aromatic character, fruit intensity, balance, freshness

and length.

Food and wine pairing : Squids, risotto walnut of scallops and pancetta,

salmon with coconut milk, penne pesto.

Vintage 2013 : Intense nose of small red berries and exotic fruits.

The mouth is very well balance and crisp.

LLLL A A A A SSSS OURCE DE OURCE DE OURCE DE OURCE DE VVVV I GNELAUREIGNELAUREIGNELAUREIGNELAURE Co t e a u x d ’ A i x e n P r o v e n c eC o t e a u x d ’ A i x e n P r o v e n c eC o t e a u x d ’ A i x e n P r o v e n c eC o t e a u x d ’ A i x e n P r o v e n c e

RED 2 0 0 9RED 2 0 0 9RED 2 0 0 9RED 2 0 0 9

Cabernet Sauvignon, Syrah and Carignan

LLLL A A A A SSSS OURCE DE OURCE DE OURCE DE OURCE DE VVVV I GNELAUREIGNELAUREIGNELAUREIGNELAURE Co t e a u x d ’ A i x e n P r o v e n c eC o t e a u x d ’ A i x e n P r o v e n c eC o t e a u x d ’ A i x e n P r o v e n c eC o t e a u x d ’ A i x e n P r o v e n c e

ROSE 2 0 1 3ROS E 2 0 1 3ROS E 2 0 1 3ROS E 2 0 1 3

Grenache, Cinsault, Syrah and Cabernet Sauvignon

Vignelaure, « The vineyard of the Sacred Spring »

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• Hand harvested

• Sorting on table

• Average yiels : 25 hL/Ha

• 3 weeks of maceration

• Partial ageing in oak barrels during 10 months

Characteristics : Complexity, concentration.

Food and wine pairing : Barbecue, grilled beef with tomatos.


• Hand harvested

• Direct pressing


Characteristics : Complexity, fruit intensity, balance, freshness.

Food and wine pairing : anchovy pies, tapenade, caviar (Drink cold)

LLLL E E E E PPPP AGE DE AGE DE AGE DE AGE DE VVVV I GNELAUREIGNELAUREIGNELAUREIGNELAURE I G P M é d i t e r r a n é eI G P M é d i t e r r a n é eI G P M é d i t e r r a n é eI G P M é d i t e r r a n é e R ED 2 0 0 7 / 2 0 0 9RED 2 0 0 7 / 2 0 0 9RED 2 0 0 7 / 2 0 0 9RED 2 0 0 7 / 2 0 0 9

Cabernet Sauvignon and Merlot

LLLL E E E E PPPP AGE DE AGE DE AGE DE AGE DE VVVV I GNELAUREIGNELAUREIGNELAUREIGNELAURE I G P M é d i t e r r a n é eI G P M é d i t e r r a n é eI G P M é d i t e r r a n é eI G P M é d i t e r r a n é e

ROS E 2 0 1 3ROS E 2 0 1 3ROS E 2 0 1 3ROS E 2 0 1 3

Cabernet Sauvignon and Merlot

Label designed by Yves Saint Laurent

A fine wine served in A fine wine served in A fine wine served in A fine wine served in

22 22 22 22 starred restaurants starred restaurants starred restaurants starred restaurants !!!!

Château d’Eza, Eze(06) Le Mirazur, Menton (06)

La Chèvre d’Or, Eze Village (06)

La Pyramide, Vienne (38)

La Mère Brazier, Lyon (69)

Pierre Reboul, Aix-en-Provence (13) L’épuisette, Marseille (13)

La Maison de Bournissac, St Rémy de Provence (13)

Abbaye de la Celle, La Celle (83) Le Mas du Langoustier, Ile de Porquerolles (83)

La Bastide de Moustiers, Moustiers Ste Marie (04)

La Bastide Saint Antoine , Grasse (06)

Five Seas Hôtel, Cannes (06)

Christian Etienne, Avignon (84) Auberge de la Fenière, Lourmarin (84)

Le Vivier, Isle sur la Sorgues (84)

Le Prieuré, Villeneuve les Avignon (30)

Château d’Adomenil, Luneville (54)

Le Jûles Vernes, Paris (75)

Herborist, Sint Andries, Belgium Les Gourmands, Blaregies, Belgium Soelleroedkro, Hotte, Danemark

La Bastide de Moustiers, Moustiers Ste Marie (04)

Abbaye de la Celle, La Celle (83)

Le Jûles Vernes, Paris (75) Le Rech, Paris (75) Allard, Paris (75)

MEDALS AND AWARDS

CHÂTEAU VIGNELAURE REDCHÂTEAU VIGNELAURE REDCHÂTEAU VIGNELAURE REDCHÂTEAU VIGNELAURE RED

2009

Silver, Vins de Provence 2014 Commended, Decanter World Wine Awards 2013

2008

Silver, Coucours des Féminalise 2013 Commended, Decanter World Wine Awards 2013

2007

Silver, Challenge International du Vin 2012 16/20 Revue des vins de France 2012

15/20 Bettane et Desseauve 2012 93/100 Wine Enthousiast 2013 91/100 Wine Spectator 2014

2006

Gold, Concours des Féminalise 2011 16,5/20 Revue des Vins de France 2011

17,5/20 Decanter 2012

2005

Gold, Concours des Féminalise 2010 Gold, Concours des Vignerons Indépendants 2010

ROSE 2013

Silver, Concours Général Agricole 2014

CHÂTEAU VIGNELAURE ROSECHÂTEAU VIGNELAURE ROSECHÂTEAU VIGNELAURE ROSECHÂTEAU VIGNELAURE ROSE

2013

Gold, Vins de Provence 2014 92/100 Wine Enthusiast 2014

2012

Favorite Guide Hachette Silver, Decanter World Wine Awards 2011

92/100 Wine Enthusiast 2013

ROSE 2013

Silver, Concours Général Agricole 2014 91/100 Wine Enthusiast 2014

ROSE 2012

Gold, Decanter World Wine Awards 2011

Château Vignelaure, Red 2006 Black licorice and raspberry nose. Bracing, fresh, spearmint palate. Château Vignelaure, Red 2008 and 2009

Château Vignelaure, Rose 2011 Pomegranate fruit and spiced almond perfume follows on the rounded palate. Château Vignelaure, Rose 2012 La Source de Vignelaure, Rose 2012

La Source de Vignelaure Rosé 2013 Roughly 1,200 feet up in the remote hills east of Aix-en-Provence,

Château Vignelaure produces great reds from old Cabernet Sauvi-

gnon vines brought from Bordeaux’s Château La Lagune by Georges

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Château Vignelaure Rosé 2013

This is a rich, smooth, vanilla-flavored wine that is impressively ripe

while keeping all its freshness. It has a sense of concentration, with

ripe strawberry and red cherry fruits and enough structure to allow

it to age. Drink from 2015.

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Complex, rich and ripe, with a tannic edge and full red-fruit flavors.

Deserves a few more months in bottle.

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Brunet, who created the modern vineyard in the 1960s. The rosé is more

conventionally Provençal, combining Grenache, Syrah and Cinsault, but it also

has a smidgen of Cabernet. It’s one of those rare rosés that can age a few mon-

ths. Rounded yet fresh, crisp while ripe and fruity, it has finely textured berry

fruit and attractive acids that cut through the wine’s ample flesh.

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Château Vignelaure Rouge 2007

This has hit its stride by now, but retains a youthful character, with

savory and rosemary notes out front, followed by supple

plum sauce, blackberry coulis and cherry paste flavors. The long, li-

corice-fueled finish features a nice tug of earth. Cabernet

Sauvignon and Syrah. Drink now through 2024.


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Chateau Vignelaure