C-EC12-0200

12 x Chateau Lespault Martillac 2011

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This wine is currently ageing carefully in our cellar in France, in our temperature and humidity controlled facility. We now organise two monthly shipments from our French cellar to Singapore, providing more regular and consistent deliveries directly to your door. Please understand that you might observe a maximum delivery lead time of 3 weeks. Nonetheless, as customer experience is of the utmost importance to us, we'll try our best to minimise this delivery time. Do not hesitate to contact our customer service for more information if needed.

Case Size: 12 x 0.75. This has a polished frame around the core of pretty plum, blackberry and black currant fruit. A hint of licorice chimes in on the finish, which is fleshy and inviting.

  • VINTAGE: 2011

    GRAPE: Cabernet Franc, Merlot, Cabernet Sauvignon

    ORIGIN: France - Bordeaux

    TASTE PROFILE: Robust Red - Powerful & Bold

    DELICIOUS WITH: Beef, Lamb, Game, Poultry

    SERVING TEMPERATURE:16 to 18°C

    IDEAL FOR: Dinner, Romantic dinner, Special occasion, Impress

    SIZE: 0.75

    EXPERT RATINGS: 91 - James Suckling

    THE STORY: Chateau Lespault-Martillac is one of the oldest estates in Martillac, and wine has been made here since Roman times. It is located on a magnificent gravelly rise overlooking the commune. The château, an 18th century manor house, and the newly-renovated cellars are located in the heart of small vineyard with old Merlot vines producing low yields of high-quality grapes. Starting with the 2009 vintage, the owners, the Jean-Claude Bolleau family, have entrusted management of this estate to Domaine de Chevalier, a Graves great growth. Olivier Bernard and his team have undertaken to make this wine with an outstanding potential one of the jewels of the Pessac-Leognan appellation. In order to do so, they use the same methods as the finest great growths: ploughing the soil, sustainable viticulture, plot-by-plot vineyard management, hand picking and careful sorting of grapes, their transfer by gravity flow into small 50-80 hectolitre fermentation vats, finely-tuned extraction, malolactic fermentation, ageing in barrel on the lees, etc.

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