Clos de Loratoire Saint-Emilion Grand Cru

Clos de l'Oratoire is located in the Saint-Emilion region of Bordeaux, France, and is one of the Grand Cru Classé of Saint-Emilion. Owned by the Neipperg family, who have been making wine in Germany for more than 800 years and have since invested in prestigious French wineries, Château O'Hawa is best known for its red coloured family crest, and owns a number of prestigious wineries on the Right Bank such as Château Canon La Gaffelière, a B-ranked so-called ‘Gaffey Cat’, Clos de L'Oratoire, Château Peyreau, Châteaux Peyreau, and Châteaux Peyreau, as well as a number of other prestigious wineries. Château Peyreau, Château d'Aiguilh

Stephan Neipperg is a man of many talents, having studied economics, management and agriculture, as well as historical and classical music. At the age of 26, he took over the reins of Chateau Canon La Gaffeliere from his father, whose La Mondotte has been described by the wine world as the granddaddy of the garage wines, and as modern, but Stephan, a self-proclaimed farmer, is not impressed by these labels. But Stephan, a self-proclaimed farmer, doesn't take these labels seriously. He believes that great wines are only as good as the terroir, and that it's important to go back to the soil, to plant and vinify the wines according to the conditions of the land, in order to produce wines that have a life of their own. His wines are full of colour, powerful, concentrated, pure and fruity, with great ageing ability, all of which make his wines very well supported and loved by drinkers!。

The winery is situated on the north-eastern slopes of Saint-Emilion and has about 13 hectares of vineyards. The vineyards have two main soil types: calcareous clay and Fronsac gravel on the slopes, and sandy clay at the bottom of the slopes. This soil is very favourable for Merlot. The vineyard is planted with 80% Merlot and 20% Cabernet Franc, and the average age of the vines is 35 years.

The grapes are hand-picked and transported in small baskets on conveyor belts. The berries undergo a sorting process before and after destemming, and the skins are not broken before vinification. The wines are fermented in temperature-controlled wooden tanks for a period of 30 days and extracted using pneumatic capsules. The wine undergoes malolactic fermentation in 45% new barrels and is aged on the lees, without clarification or filtration, and is then aged in oak barrels for 14 months.