{"id":3541,"date":"2023-02-09T15:53:08","date_gmt":"2023-02-09T15:53:08","guid":{"rendered":"https:\/\/vignobles-lamont.com\/produit\/chateau-lenclos-reserve-2020\/"},"modified":"2025-02-25T15:55:38","modified_gmt":"2025-02-25T15:55:38","slug":"chateau-lenclos-reserve-2020","status":"publish","type":"product","link":"https:\/\/vignobles-lamont.com\/en\/produit\/chateau-lenclos-reserve-2020\/","title":{"rendered":"Ch\u00e2teau l’Enclos R\u00e9serve 2020"},"content":{"rendered":"

Built in the 17th century, Ch\u00e2teau L\u2019Enclos is a true representation of the richness and elegance of Bordeaux\u2019s historical and cultural heritage.<\/p>\n

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Sustainable farming practices, with HVE certification (High Environmental Value).<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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\nAverage yield: 40 hectoliters per hectare. Average age of vines: 30 years.<\/p>\n

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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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Separate vinification of grape varieties in temperaturecontrolled stainless steel conical tanks, extended maceration (25 days), one-week pre-fermentation maceration at 8\u00b0C, and post-fermentation maceration. Aging for 10 months in wood.<\/p>\n

Medals and Awards \uff1a<\/strong><\/p>\n