My wife and I visited the Château de Reignac in Bordeaux’s Entre-deux-Mers region. We learned much about its unique history and wines, including the patented Vatelot method used to make the Château’s flagship wine, BALTHVS.
The Château was built in the 16th century. In 1990, Yves Vatelot, a French inventor and entrepreneur, bought the estate, restored the buildings, updated the wine-making facilities, and collaborated with oenologist consultant Michel Rollan to focus on the vineyards and winemaking.
Today, Château de Reignac is seen as one of the top estates in Entre-deux-Mers and the larger Bordeaux wine region. It is recognized for its excellent terroir, consistent quality driven by its focus on excellence, and its value for money.
The “inner workings” of the patented Vatelot method
This is my understanding of how the Vatelot method works and why it is effective: The process begins with cold maceration and fermentation of grapes in aluminum vats. Subsequently, oak barrels are filled with the fermented wine and the grape must, which consists of crushed grapes containing juice, skins, and seeds. The barrels are sealed with a head (pictured below) and rotated several times daily. Metal bars within the barrels enhance post-fermentation maceration. Because the barrels remain sealed, the wine experiences significantly less air contact and, consequently, less oxidation than with the pump-over or punch-down methods. After this stage, the wine is racked, meaning it is transferred to barrels for malolactic fermentation.
In the 19th century, a greenhouse attributed to the engineer Gustave Eiffel was added to the estate; see the picture below.
Tasting Notes: BALTHVS, 2016
Tasted in non-blind conditions in my Airbnb in Bordeaux, France.
Bordeaux 2016: According to The Wine Cellar Insider, the 2016 Bordeaux season began with unusually cool and record-setting wet weather. Despite this, early June flowering, particularly for Merlot, was highly successful, resulting in the most significant crop per hectare since 2004. But the summer drought left many vineyards short of moisture by September, causing some vines to nearly halt their growth to conserve energy.
Although Merlot remained abundant and healthy, it required water. Rainfall on September 13 and 14 benefited the Merlot, while additional rain on September 30 and October 1 arrived when Cabernet Sauvignon needed it most. These conditions required winemakers to pick carefully and sort grapes, separating overripe and drought-affected fruit from ripe, fresh ones. Notably, there was virtually no rot on the red grapes for the third consecutive year (See 2016 Bordeaux Harvest and Vintage Report).
Grape varieties: 100% Merlot (old vine 30 years)
About the wine: According to the Château de Reignac 2016 fact sheet, in terms of viticulture, spring de-budding was performed to remove buds on the vine’s spurs or branches that were considered to be of little or no use to the vine. Leaves were manually thinned, and removal was performed on the east-facing side to allow for morning sun. Green harvesting was conducted twice to remove excess green bunches from the vines before the grapes changed color and the sugar content rose, reducing yield, concentrating nutrients, and releasing them to the remaining bunches to build healthier grapes. The grapes were then hand-picked into small baskets and double-sorted both before and after destemming.
In terms of vinification, the grapes were cold macerated at 6°C for 7 days before fermentation. They then fermented for 35 days in two new oak barrels using the patented Vatelot method, which also included post-fermentation maceration. After this, the wine was racked to barrels and underwent malolactic fermentation.
Finally, the wine was aged in 100% new oak barrels, stirring the lees in the barrels
stacked using the Oxoline system. Coopers: Garonnaise.
Appearance (Visual examination): A bright, red wine free of sediment and gas with a dark, inky purple color, a cherry-copper rim, and a deep inky purple hue; moderately concentrated with medium-low viscosity.
Nose (Olfactory examination): Medium intensity with notes of black fruit, such as plum, sour cherry, flower aromas of lavender, and nuances of chocolate, tobacco, and black pepper.
Palate (Gustative examination): Elegant, yet fresh. Structured with richness and silky tannins, the finish is well-balanced, with a persistence that leaves a lingering hint of spicy dark chocolate on the palate.
Service: Decant for 1 hour. Serve at 16-18°C (61-64°F) in a Bordeaux wine glass.
Food Pairing: Classic Entrecôte à la Bordelaise, rib steak in red wine and shallot sauce, served with pommes pont neuf (thick-cut fries), is a classic pairing.
I made and paired the BALTHVS, 2016, with an “Aberdeen Angus Steak” from “Gastronomie Des Pyrénées,” a port wine foie gras sauce, and freshly harvested young, small sauteed potatoes.
Summary: Château de Reignac’s “BALTHVS,” 2016, is an easy-drinking red wine that, once awake, is a joy to spend time with, never tiring.
Source and price: Château de Reignac, 60 euros.
Reviews: 92-93/100 J. Suckling
Château de Reignac
Address: 38 Chem. de Reignac, 33450 Saint-Loubès
Phone: 05 56 20 41 05
https://reignac.com/en/
To learn about our visit to the largest wine cooperative in the Entre-deux-Mers region, see my post Caves de Rauzan Visit.
