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An
exceptional geographical situation for a top quality vineyard,
located in the heart of the Right Bank close to the borders
of the famous Plateau of Pomerol and not far from Saint Emilion.
The
La Fleur de Boüard vineyard combines the magic of land,
vines and sky.
Managed
by a man of great viticultural tradition, whose family have
carefully fine-tuned their viticultural thinking and savoir-faire
with innovation and commitment over seven generations, an exciting
new future now awaits this vineyard. |
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Hubert
de Boüard de Laforest is the co-owner of Château
Angélus, a First Great Classified Growth of Saint Emilion,
where he has managed the estate and made the wine for 20 years.
He graduated as an oenologist at Bordeaux University.
Together
with his wife, Corinne, they work passionately towards one
single aim: to make an outstanding wine at La Fleur de Boüard.
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| Owners:
Hubert et Corinne de Boüard
de Laforest |
| Director:
Philippe Nunes |
| Creation:
Vineyard purchased in June
1998 |
| Surface
area: 19,5 ha (48 acres) |
Soils:
 The
Plateau of Néac,
3 km from the Plateau of Pomerol : 11 hectares (27 acres)
with clay-sand topsoil, and gravelly subsoil
The
Plateau of Lalande de Pomerol,
less than 2.5 km from the Plateau of Pomerol: 8.5 hectares
(21 acres) in one block, situated on a fabulous gravelly
mound which includes 10% clay soils |
| Average
age of the vines: 25 years |
Grape
varieties:
80%
Merlot,
15%
Cabernet Franc,
5%
Cabernet Sauvignon |
| Average
density of plantation: 6,500
plants per hectare to 8,500 plants per hectare |
Vineyard
management:
"Girondine"
pruning technique, with two main branches, removing alternate
buds along each cane
De-leafing
on the east side of the row at the end of the flowering
and on the west side 3 weeks before the harvest
Bunch
thinning in summer to limit the crop yield to 30 to 45
hectolitres per hectare
manual
picking, using small crates for collecting the grapes. |
Vinification:
In
the vat cellar, the harvest is sorted twice: once before
the de-stemming, and once after
Vinification
in small temperature-contolled stainless steel vats
Maceration
for 3 to 4 weeks
the
wine is then racked into French oak barrels exclusively,
80 to 90% of these are brand new |
Ageing:
18
to 24 months
Ni
fining
No
filtering |
| Average
annual production: 50,000
to 80,000 bottles |
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Grapes
selected from a superb vineyard with heat-retaining stony
soil.
Harvested
by the château's own team from selected plots of
old vines with small yields.
Bunches
are hand-stemmed.
Whole
berries are vinified in our "OVNI" vat (real
state-of-art technology). This small, oddly-shaped experimental
vat has a large surface area which maximizes skin contact.
This reduces all vigorous actions, such as pumping over
or punching down the cap, to a minimum, which allows the
extraction of the finest tannins. |
Kept
in french oak barrels, 100% new oak
33
months barrel ageing
No
fining
No
filtration
Annual
production of 3000 to 3500 bottles |
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| For
more information, do not hesitate to consult our news section. |
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