Clos Marsalette - Blanc 2009

Données techniques

Terroir : très homogène de graves, cailloux et sables qui donne au vin finesse et élégance- Sous-sol complexe de sédiments marins du Pliocène, composé de sables calcaires plus ou moins argileux, sables fauves et argile bariolé.

A propos du producteur

La propriété du Clos Marsalette est située à Martillac dans le Pessac-Léognan. 

About the winery

Clos Marsalette is located in the commune of Martillac in the Pessac-Léognan appellation.

The 6.26 hectares of vines cover three gravelly rises consisting of soil deposited by the Garonne River. The subsoil is composed of marine sediment from the Miocene and Pliocene epochs (5 to 15 million years ago) in the form of shelly sand with a bit of clay, fawn-coloured sand, and multi-coloured clay.

The vineyard has 5.46 hectares of red wine varieties (35% Merlot, 55% Cabernet Sauvignon, and 5% Cabernet Franc) and 0.80 hectares of white wine varieties (50% Sauvignon Blanc, 50% Sémillon).

Specially selected rootstock, rigorous pruning, and green harvesting result in naturally low yields. The grapes are picked by hand and sorted in both the vineyard and the cellar. Fermentation takes place traditionally in small temperature-controlled wooden and concrete vats for the red wines, and stainless steel vats for whites.

The elegant, fresh white wines are aged on the lees for 8 to 9 months. Well-balanced on the palate with a lovely, complex aftertaste, they reach their peak after 3 to 4 years in bottle.

The red wines, aged up to 18 months in barrel (50% new oak) are fruity and well-balanced. They acquire the typical elegance of the Pessac-Léognan appellation after a few years in bottle.

Advised dishes

• Shellfish and seafood : Lobster, Scallops
• Vegetables : Artichokes, Asparagus, Tomatoes
• Sauces : Tomato sauce, White wine sauce

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