2014 THE VINTAGE A After an early bud burst, a mild and wet start to spring allowed for rapid growth of the canopy. Flowering was spread out until the start of June, leading to some poor fruit set here and there. With the return of mild temperatures in June, the growth of the vine was swift and the bunch closure stage was reached in the first days of July. The first signs of véraison were observed on 20 July but August, mostly cold and damp, slowed down the ripening of the grapes. The very hot and dry weather in September and October allowed a calm wait for the grapes to ripen and for harvesting in excellent conditions. Picking started on 29 September and finished on 10 October. The grapes were very fine and each plot could be picked at its optimum ripeness. This hot weather at the end of the season did however have a negative impact on yields, the heat having concentrated the grapes and therefore reduced the weight of the berries. It was important to cool the grapes so as to allow the start of the alcoholic fermentations at an appropriate temperature. This avoids over-rapid fermentation and therefore each tank can be treated in an ideal way. Vinification took place under very good conditions, with the grapes showing perfect balance (sufficient acidity, pH of 3.7 and reasonable alcohol degrees of around 13.5%). This allowed for soft and slow extraction of the grapes (colour and tannins in particular) so as to obtain a good balance in the wines. TECHNICAL SHEET NAME OF 1ST WINE Château Chauvin NAME OF 2ND WINE Folie de Chauvin OWNER Sylvie CAZES CONSULTANT OENOLOGIST Michel ROLLAND TECHNICAL MANAGER Philippe MOUREAU APPELLATION Saint-Émilion Grand Cru CLASSIFICATION Grand Cru Classé GEOGRAPHICAL SITUATION To the north-west of Saint-Emilion, between Cheval Blanc and the Butte de Rol BLEND Merlot: 70% Cabernet franc: 22% Cabernet sauvignon: 8% AVERAGE AGE OF VINES 30 years PLANTING DENSITY 6 500 vines / hectare TOTAL AREA 15 hectares 34 ca SOIL TYPE Sandy clay with presence of a pseudogley and an iron-rich sub-soil VINEYARD MANAGEMENT Tillage between the vines and central grass cover (no use of herbicides) Manual viticulture: trunk cleaning, leaf removal and thinning out Use of sexual confusion Conventional integrated viticulture (surface products at the end of the season - no systemic products) HARVEST Manual, double sorting, plot management, crates VINIFICATION Alcoholic fermentation in temperature-controlled stainless-steel tanks Cold skin contact before fermentation. Skin contact for 20 to 30 days - slow and gentle extraction AGEING Oak barrels for 15 to 18 months 40% new barrels PRODUCTION 30 000 bottles of the 1st wine 10 000 bottles of the 2nd wine SALES Merchants on the Place de Bordeaux The good ripeness enabled us to make fruity wines without any green character, with notes of fresh and ripe fruit. Part of the harvest was put in new barrels as from November for the malolactic fermentation, making the wine supple and round. As from the month of December, ageing on lees took place for around two months so as to avoid excessive racking of the wines and thereby preserving their fruit. Beyond the change in graphics, the purpose of this identity is to reflect the values so dear to Sylvie, her children and her team. ORIGINS OF THE LABEL A Château Chauvin label from 1929 was discovered in the archives of the property. This immediately appealed to Sylvie, who decided to use it as the basis for the creation of the new label. After that, the graphic research went back to the meaning of the word “chauvin”. To be “chauvin” in French means to be proud of your land, to love your land. So the engraving that figures frequently in mythology of Cupid (God of Love) straddling a lion (emblem of Saint-Émilion) was added to the label dating from 1929. As from the 2014 vintage, the label showing this engraving represents the attachment of Château Chauvin to the land of Saint-Emilion. CONTACT 33330 Saint-Émilion +33 (0)5 57 24 76 25 [email protected] studiodada.fr Cupid also personifies for Sylvie all that is unconditional and selfless, just like the work in the vineyard.