Chateau Soutard｜Saint Emilion Grand Cru

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Chateau Soutard

聖埃美隆列級莊（Saint-Emilion Grand Cru Classe ）

位於波爾多右岸的聖愛美濃產區，是SaintGrand Cru Classe 列級酒莊。1785年成立的，是該區最悠久的釀酒家族之一。同區非常著名的帕彌堡（Chateau Pavie）也是由蘇達（Soutard）家族所有。蘇達堡對自己家族的歷史、藝術的驕傲，在葡萄酒上，風格十分獨特，並不會隨潮流或市場起舞，酒價也十分合理。蘇達堡的老年份酒款表現非常優異，顏色深、單寧厚實是最大的特色，陳年個25年是輕而易舉，是個不可錯過的好酒莊。

History

The history of Chateau Soutard can be traced back to 1513, when it was still a farm. In 1699, Jean Couture, then the magistrate of Saint-Emilion, bought this land, and his daughter Maria built a winery here in 1741. The descendants of the Couture family devoted themselves to studying grape growing techniques, making Chateau Soutard the first local winery to plant grape vines in rows. Although this method seems very natural today, it was relatively rare on the Right Bank of Bordeaux nearly 300 years ago.

In the 19th century, Chateau Soutard passed into the hands of Jean Lavau, a large landowner in the Saint-Emilion region who made Chateau Soutard famous. After changing owners several times, in 2006, Chateau Soutard was acquired by AG2R La Mondiale, a French insurance giant. The company is also the owner of Chateau Larmande and Chateau Grand Faurie La Rose. In order to recreate the majestic historical appearance of Chateau Sutta, the new owner carried out a series of repairs and reconstructions of the winery, and vigorously developed the wine tourism industry. The winery has successively won gold awards in the architecture and landscape categories - the Best Wine Tourism Award (The Gold - Best of Wine Tourism Award in the Architecture and Landscapes Category) and National Wine Tourism Prize 2012.

Terroir

The vineyards of Château Soutard are located in the hinterland of the Saint-Emilion limestone plateau, covering an area of 30 hectares. The soil types are limestone, clay and sand. The garden is planted with 63% Merlot, 28% Cabernet Franc, 7% Cabernet Sauvignon and 2% Malbec. The average age of the grapevines is For 30 years, the planting density is 8,000 plants per hectare. Sutta Winery continues traditional grape growing techniques, respects the natural terroir of the vineyard, and does not interfere too much with the grapevines. For example, the winery will pre-prun the vines to simplify the steps of green harvest and avoid additional stress on the vines.

Wine making

After the grapes are ripe, they are handpicked by workers and sent to the cold storage room, and then transported to the wine cellar the next day. In the wine cellar, the grapes are vibrated, sorted and de-stemmed to select the best quality wine grapes. After that, the grapes will be put into small containers and transported to stainless steel tanks and oak barrels via lifting tracks for about 5 days of low-temperature maceration and about 10 days of alcoholic fermentation. Malolactic fermentation takes place partly in stainless steel tanks and the rest in oak barrels. The fermented wine will be aged in French oak barrels for 18 months, of which 60% are new barrels. Finally, the wine is carefully blended by a winemaking consultant, resulting in a complex and captivating wine. Usually, 70% of the wine is used to prepare the first wine, and the other 30% is used to prepare the second wine.

酒款

釀酒顧問是米歇爾•羅蘭（Michel Rolland）先生。酒莊所有的葡萄酒都是在不同體積的不銹鋼桶中釀造的。酒莊也出產副牌酒Jardins de Soutard。酒莊每年出產近7,000箱的葡萄酒，這些葡萄酒極具陳年潛力，一般可以陳放20至25年，這些酒也只有透過長時間的陳放才能釋放出其獨特的花香。酒莊還有一個特別之處，就是，從1994年起，酒莊就一直拒絕羅伯特帕克（R. Parker）的評分，主流媒體對該酒莊及其葡萄酒也沒過多介紹。蘇塔酒莊一直在走自己的路，釀自己的酒。