Chateau Charmail History, Overview

What we know of today as Chateau Charmail dates back to the 1500’s, when it was founded by the Trevey de Charmail family. Vines were not planted until the 17th century, about one years later, give or take. However, the modern era beings in 1982, when Olivier Seze purchased the Haut Medoc estate.

By the time Olivier Seze purchased Chateau Charmail, Olivier Seze was already well established in the Bordeaux wine community, due to his experience as an agricultural engineer. Chateau Charmail and Olivier Seze are best known in the Bordeaux wine trade for being the first chateau to practice the now common and popular, technique of pre fermentation, cold maceration, whereby the temperature of the fruit in the tanks is dropped to as low as 5 degrees Celsius and the berries are held in the vats for as long as two weeks. Olivier Seze sold Chateau Charmail to Bernard and Marie d’Halluin in 2008.

Chateau Charmail Vineyards, Terroir, Grapes , Winemaking

The 22.5 hectare vineyard of Chateau Charmail is situated not that from Chateau Sociando Mallet in the northern part of the Left Bank . The vineyard is planted to 48% Merlot , 30% Cabernet Sauvignon , 20% Cabernet Franc and 2% Petit Verdot . The vineyards of Chateau Charmail are planted to a vine density that ranges between 6,666 to 8,700 vines per hectare. Newer plantings are done at the high level of vine densities. In 2010, 6 hectares of vines were replanted with Cabernet Sauvignon and Petit Verdot, which brought the average age of their vines down for a while. The vineyard, which is in one, single, large parcel of land has a terroir of clay and gravelly soils. In fact, it is the large portion of clay in their soil, that makes their vineyard perfect for the Merlot vines. The Merlot helps impart a richness to the character of the wine. On average, the vines are close to 30 years of age.

A lot of effort goes into producing the wine of Chateau Charmail. This starts with a 15 day cold soak at 5 degrees Celsius prior to fermentation. Alcoholic fermentation takes place in temperature controlled, stainless steel tanks with a 21-day cuvaison. Malolactic fermentation takes place in vat. The wine of Chateau Charmail is aged for close to 12 months in an average of 30% new, French oak barrels.

Der Wein wird fachgerecht gelagert (Etikett, Kapsel und Füllstand siehe Fotos). Weine reifen mit dem Alter und es kommt zu geschmackliche Veränderungen. Entsprechend gibt es aufgrund des Alters keine Garantie mehr ob und wie schmackhaft / trinkbar der Wein noch ist. Das Geschmacksrisiko trägt ausschließlich der Käufer.

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