Château Barbé

BLAYE CÔTES DE BORDEAUX

 

Chateau Barbe is where the current owner Xavier Carreau resides. Purchased in 1852 by his ancestor Antoine Carreau, the Chateau, in the Blaye appelation, sits on a sun-exposed plateau giving it incredible exposure and its powerful nose and long aftertaste. This merlot blend has been selected by the Liquor Control Board of Ontario (LBCO) several times in its tender which is based on VALUE – quality and price.

Historical Fun Fact (from the owner himself!)

Here is the story about the origin of the name Chateau Barbé.

Actually, the name comes from the fact that this estate property belonged to Mr Barbé in the XVIII century, a major of the Citadel of Blaye (https://www.bordeauxwinetrip.com/Discover-the-vineyards/Bordeaux-s-wine-routes/Blaye-and-Bourg/The-Citadel-of-Blaye) and a controller of the banks of the Dordogne. After the French Revolution, the actual Chateau was built at this place by the family DUPEYRAT who stayed there almost during a century. At the end of the XIX century, the vineyards were devastated by phylloxera and sold to CARREAU’s family.

 

TASTING RESULTS

 

With a beautiful deep ruby-red color, Château Barbe has a fine nose of ripe fruit with overtones of liquorice and methol. It is both powerful and velvety on the palate with a long aftertaste

 

OUR CULINARY ADVICE

 

A regular medal winner at wine competitions, it has a strong personality and a very good ageing potential. Younger vintages of Chateau Barbe pair well with game whereas older vintages shine with red meat, pork and cheeses. This wine is also surprisingly good with chocolate desserts

 

Appellation

 Blaye Côtes de Bordeaux

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Surface /Density :

28 hectares/ 6.500 feet /hectare

 

Production / Yield

 1400 hectoliter on average ,  50 and 55 hl/ha

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Grape varieties :

 75%  Merlot

 15% Cabemet Sauvignon

 10% Malbec

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Type of soil

Clayey-calcareous over subsoil clayey and story

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Vinification

Traditional with fermentation time during 3 to 4 weeks checking of temperatures during fermentation hot maceration at the end of the fermentation process.

 

Ageing

6 months in tanks, then 12 to 14 months ageing in oak barrels before bottling.

 

Distribution

80% general public customers from Normandy, visited for the last  5 generations

15% Bordeaux wine merchants

5% export