Château l’Enclos Réserve 2020

8,90 €

Deep red color. The nose has subtle woody notes and ripe red fruit aromas. The palate offers a bold, dense attack. The tannins are fine and luscious. The finish is elegant and round with a lovely mouthfeel.

Download the technical sheet：Enclos St foy Réserve 2020-EN-FR

In stock

Weight	1,6 kg
Appellations	Sainte Foy Côtes de Bordeaux
Alcohol	14,50%
Vintages	2020
Couleurs	Red
Contenance	75 cl
Grape varieties	90% Merlot 5% Cabernet Sauvignon 5% Cabernet Franc
Terroir	Argilo-Limoneux

Built in the 17th century, Château L’Enclos is a true representation of the richness and elegance of Bordeaux’s historical and cultural heritage.

Sustainable farming practices, with HVE certification (High Environmental Value).

Average yield: 40 hectoliters per hectare. Average age of vines: 30 years.

The year 2020 began with relatively dry and mild weather, with average precipitation, although winter temperatures were milder than usual. Vineyard and cellar work (racking, blending, and aging) took place under optimal conditions. However, April and May saw exceptional rainfall (+70%), making the vines more susceptible to diseases. A rigorous and technical approach helped preserve the quality of the vineyard. From mid-June to mid-September, we experienced a hot and dry summer with a significant reduction in rainfall (-50%). This period favored a beautiful concentration of the berries, although some plots experienced moderate water stress. Harvesting began on September 16 with perfectly ripe grapes, offering a raw material of great aromatic richness and remarkable concentration. Despite an intense storm on September 22 bringing 100 mm of rain, the maturities were ideal, revealing exceptional potential in color, tannins, and a balance between sweetness and acidity. Everything came together to produce an exceptional vintage.

Separate vinification of grape varieties in temperaturecontrolled stainless steel conical tanks, extended maceration (25 days), one-week pre-fermentation maceration at 8°C, and post-fermentation maceration. Aging for 10 months in wood.

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