4. The Vignobles Dubard estate began in
1977 with Château Laulerie, founded by
two brothers and their sister.
Today, the company comprises several
family-owned wineries located in the
South West of France, on the right bank of
the river Dordogne:
Bergerac area
• Château Laulerie-- AOC Bergerac & Montravel
Bordeaux area
• Chateau La Croix Romane-- AOC Lalande de
Pomerol
• Château Bel-Air-- AOC Puisseguin St Emilion
• Château Nardou -- AOC Francs-Côtes-de-
Bordeaux
• Crémant de Bordeaux Dubard
10. Varieties 80% Sauvignon - 20% Sémillon
The 83-ha vineyard of Vignobles Dubard is located on sunny hills that overlook
the right banc of the river Dordogne. 37 ha of this vineyard are dedicated to
white varieties, whose average age is 25 years old. These vines are closely
planted on calcerous-clayed soils with grass between rows.
A thorough control of the sanitary state of grapes and the application of the
integrated farming principles lead to the optimization of maturity and a quality
of harvest.
Varieties such as Sauvignon Blanc, rich in varietal aromas, are truly made in the
vineyard. Fruit is harvested at night so optimum aromatics and acidity are
maintained. Clean and ripe fruit always produce great Sauvignon Blanc here.
Vineyard
At their arrival in the cellar, the grapes are de-stemmed and introduced to
stainless tanks, to undergo a 12-hour cold maceration for skin contact. Varietal
aromas are mostly extracted at this stage.
The grapes are then gently pressed, and the juice settles for two days before
being racked. The juice is cooly and slowly fermented for about 3 weeks, using
yeasts which complement and enhance the fruit characters.
After maturation, the wine was lightly fined and several tanks were blended.
The white Château Laulerie 2010 was bottle d young to retain the fresh vibrant
flavours.
Vinification
And Aging
AOC Bergerac Sec
11. The Dubard family settled down as winemakers in the Bergerac region, in the
late 70’s. A situation of these vines on calcareous-clayish hillsides exposed to
sunlight (South South-West), and a trellising thoroughly adapted to the spacing
between rows maximize maturation. Integrated farming leads to the protection
of environment and of the “terroir” personality. It also guarantees an excellent
sanitary state of the crop, and thus its final quality.
Vineyard
After de-stemming and crushing, the grapes are directly transferred to stainless
tanks at their arrival in the cellar. The temperature is first maintained rather low
(15°C) f or a few days, to maximize flavour extraction. The juice then undergoes
a short (2 weeks) and rather cool (26°C) fermentation, during which daily
pumping-over are realized. Such a short maceration run with quite low
temperatures preserve the fruity aromas, and the supple tannins. As soon as
the fermentation is finished, the wine is drained to stainless tanks, where the
malolactic fermentation and the ageing are carried out, prior to the
components being racked out and blended.
`
Vinification
And Aging
AOC Bergerac Rouge
Merlot
Varieties 100% Merlot
12. The 83-ha vineyard of Vignobles Dubard is located on sunny hills that overlook
the right banc of the river Dordogne. The Dubard family settled as winemakers in
the Bergerac region in the late 70’s. The vineyard is located on calcareous-
clay hillsides ideally exposed to sunlight (South South-West). Integrated farming
leads to the protection of environment and the expression of “terroir”
personality. It also guarantees an excellent sanitary state of the crop, and thus its
final quality. Fruit is harvested at night so optimum aromatics and acidity are
maintained.
Vineyard
After de-stemming and crushing, the grapes are directly transferred to stainless
tanks on their arrival in the cellar. The temperature is at first maintained rather
low (15°C) for a few days, to maximize flavour extraction. The juice then
undergoes a short (2 weeks) and rather cool (26°C) fermentation. Such a short
maceration run with quite low temperatures preserves the typical aromas of
the variety. As soon as the fermentation is finished, the wine is drained to
stainless tanks, where the malolactic fermentation and the ageing are carried
out. This Malbec sees no oak.
We have composed this Malbec cuvée in order to pa y tribute to a variety often
used in blends in the South West of France but seldom put forward. We like to
show the unforgettable personality of Malbec on our soils.
`
Vinification
And Aging
MALBEC
AOC Bergerac rouge
13. Amongst our 46-ha vineyard of red grapes, old vines were selected because of
their low yield (55 hL/ha), to make Château Laulerie. These vines, closely planted
(5,000 per ha) using qualitative rootstocks adapted to the calcareous-clayish soil
(3309, 101-14, 41B, RGM) are trellised in a Guyot system. Leaf plucking on the
shaded side of the vines (East or North) favours excellent sanitary state and
phenolic maturity of skins.
Vineyard
After de-stemming and crushing, the grapes were loaded to tanks to undergo a
4-week maceration. During fermentation were realized daily pumping-over, and
also a “délestage” (rack-and-return) at the early stages of fermentation. The aim
of these operations was to gradually and softly extract the grapes phenolic
potential. This primary fermentation was followed by malolactic fermentation in
tanks. The wine was then racked to new French oak barrels to be matured for 6
months, after what it was transferred to 50 hl oak tanks where it was aged for
another 6 months. A natural refining with egg white was carried out after those
12-months. Maturation gave Château Laulerie time to open up, a nd to find its
harmony with spicy aromas and tannins communicated by oak.
`
Vinification
And Aging
AOC Bergerac Rouge
Aged in Oak
Varieties 70% Merlot - 15% Cabernet franc - 15% Malbec
