Produced by Nicola and Sean Allison, this Grave red is the flagship wine of Chateau du Seuil. A concentrated colour with distinct rich berry fruit aromas, sweet spices, light tobaccos leave and ripe smooth tannins.
Château du Seuil was acquired by an entrepreneurial Welsh couple, Bob and Sue Watts in 1988. They renovated the Château, built a modern winery re-established many of the old vineyards. From this point on the wines became known for their very high quality and finesse. Today, Chateau du Seuil is co-owned and managed by Sean and Nicola Allison, following the traditions established by Nicola’s parents Bob and Sue. The estate of Chateau du Seuil encompasses a total of 25 hectares of vines of which approximately 65 percent are planted in red varieties of Merlot and Cabernet Sauvignon and 35 percent in the white varieties of Semillon and Sauvignon Blanc. There are 15 hectares in the Graves appellation and 10 hectares in the Premières Côtes de Bordeaux appellation. The Graves appellation vines are located mainly around the Château, in the village of Cerons itself and the nearby elevated plateau known as ‘Le plateau des Moulin’s a vent’. The vines are managed following organic certification with the objective of achieving a healthy vineyard at the same time minimising the impact on the environment. Sean and Nicola are involved in every aspect of making their wines from the vineyards through to the final bottle. Extensive use is made of the best in traditional winemaking methods coupled with the advantages of modern technologies and temperature control during vinification. Héritage du Seuil is the flagship red wine from Domaine du Seuil. The grapes come from a single enclosed vineyard in the prestigious Graves appellation blended from 60% Cabernet Sauvignon and 40% merlot. After the grapes are hand harvested the wine is a blend of 50% Cabernet Sauvignon, 45% Merlot and 5% Cabernet Franc, vinified in 100% new oak using the “vinification integrale” system which keeps the wine in contact with the skins in barrel for up to 3 weeks to bring extra flavours and concentration. Malolactic fermentation is undertaken in a new set of barrels and ageing takes place in oak over a further 18 months.
Try steak on the barbecue, roast lamb and stews.
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