Chateau Vignelaure

CHÂTEAU VIGNELAURE Finesse Delicacy Freshness

Route de Jouques - 83560 RIANS

The story of Men and Passion

CHÂTEAU VIGNELAURE was created in the 1960’s by Georges Brunet who had previously 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-enProvence. Set high in the hills in spectacular countryside above the town of Aix, its vineyards cover more than 60 hectares planted on limestone and clay mixed with gravel.

Four grape varieties are grown: Cabernet Sauvignon, Syrah, Grenache and Merlot. The Cabernet Sauvignon is of particular interest since it was one of the first plantations 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 winemaking 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 Vignelaure specializes in red wine, capable of ageing 15-20 years.

Vignelaure offers a range of three wines :

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Château Vignelaure

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la Source de Vignelaure le Page de Vignelaure

C HÂTEAU V IGNELAURE Coteaux d’Aix en Provence 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)

Characteristics : Complexity, power, delicacy, concentration, length, potential for ageing Food and wine pairing : duck breast, tsew of wild boar, leg of lamb

• 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, beautiful fruits, spices, clove. A great vintage !

2004 Evolution and complexity. Intense aromas of garrigues, 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 ».

C HÂTEAU V IGNELAURE Coteaux d’Aix en Provence Gastronomic Rosé

Grenache, Syrah, and Cabernet Sauvignon • Old vines • Parcels selection • 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, balanced, freshness and length : a rosé for gastronomy !

Food and wine pairing : Gambas à la plancha, salmon tartar, 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 magazine selected 100 outsdtanding 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 flavors. With acidity cutting through, this is finely balanced, a delicious and serious wine that would benefit from a few more months in bottle »

Vignelaure, « The vineyard of the Sacred Spring »

L A S OURCE

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V IGNELAURE

Coteaux d’Aix en Provence RED 2009

Cabernet Sauvignon, Syrah and Carignan •

Parcels selection

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Hand harvested

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3 weeks of maceration

Average yield : 30 hL/Ha 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.

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Coteaux d’Aix en Provence ROSE 2013

Grenache, Cinsault, Syrah and Cabernet Sauvignon

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Parcels selction

91

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Hand harvested

100

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Ageing on the lees

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.

Label designed by Yves Saint Laurent

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IGP Méditerranée RED 2007/2009

Cabernet Sauvignon and Merlot •

Parcels selection

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Hand harvested

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Average yiels : 25 hL/Ha 3 weeks of maceration

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Partial ageing in oak barrels during 10 months

Sorting on table

Characteristics : Complexity, concentration.

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

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IGP Méditerranée ROSE 2013

Cabernet Sauvignon and Merlot •

Parcels selection

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Hand harvested

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Ageing on the lees

Direct pressing

Characteristics : Complexity, fruit intensity, balance, freshness.

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

A fine wine served in

22 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 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

CHÂTEAU VIGNELAURE ROSE

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

2013

2006

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

Gold, Concours des Féminalise 2011 16,5/20 Revue des Vins de France 2011 17,5/20 Decanter 2012

2012 Favorite Guide Hachette Silver, Decanter World Wine Awards 2011 92/100 Wine Enthusiast 2013

2005 Gold, Concours des Féminalise 2010 Gold, Concours des Vignerons Indépendants 2010

ROSE 2013 Silver, Concours Général Agricole 2014 91/100 Wine Enthusiast 2014

ROSE 2012 Gold, Decanter World Wine Awards 2011

ROSE 2013 Silver, Concours Général Agricole 2014

Ch창teau Vignelaure, Red 2006 Black licorice and raspberry nose. Bracing, fresh, spearmint palate.

Ch창teau Vignelaure, Red 2008 and 2009

Ch창teau Vignelaure, Rose 2011 Pomegranate fruit and spiced almond perfume follows on the rounded palate.

Ch창teau Vignelaure, Rose 2012 La Source de Vignelaure, Rose 2012

Château Vignelaure Rosé 2013

92 100

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.

Château Vignelaure Rosé 2012

92 100

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

Deserves a few more months in bottle.

La Source de Vignelaure Rosé 2013

91

Roughly 1,200 feet up in the remote hills east of Aix-en-Provence, Château Vignelaure produces great reds from old Cabernet Sauvignon vines brought from Bordeaux’s Château La Lagune by Georges 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 months. 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.

100

Château Vignelaure Rouge 2007

91 100

88 100

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, licorice-fueled finish features a nice tug of earth. Cabernet Sauvignon and Syrah. Drink now through 2024.

Château Vignelaure Rosé 2013