Sustainable Development
Château Puy Bardens is deeply passionate about preserving the environment and ensuring the long-term health of the vineyards. The estate employs sustainable viticulture practices, focusing on biodiversity, water management, and soil conservation. This dedication to sustainability ensures that each bottle of Château Puy Bardens not only delivers a remarkable taste experience, but also reflects the vineyard’s respect for the land and its resources.
Winemaker
Stéphane Toutoundji Under the expert guidance of Stéphane Toutoundji, Château Puy Bardens has flourished as a testament to the winemaker’s passion for quality, precision, and environmental stewardship. Toutoundji’s years of experience in top Bordeaux estates have honed his skills, allowing him to create wines that beautifully express their unique terroir and captivate the senses.
Tasting Notes
Château Puy Bardens presents a vibrant ruby hue, with a complex and captivating bouquet of ripe black fruits, subtle spices, and hints of toasted oak. On the palate, this full-bodied wine offers a delightful balance of rich, velvety tannins and a refreshing acidity. Layers of blackcurrant, plum, and dark chocolate intermingle with delicate notes of vanilla and earth, culminating in a long, satisfying finish.
Accolades and Recognition
In addition to its impressive 92-point rating from James Suckling, Château Puy Bardens has consistently garnered praise from critics and wine enthusiasts alike. With each vintage, this remarkable wine continues to affirm its place among the finest Bordeaux offerings while upholding its commitment to sustainable development. Savor the exceptional quality, craftsmanship, and sustainable practices of Château Puy Bardens – a wine that truly deserves a place in the finest cellars and the most memorable occasions.
CHAMPAGNE CEDRIC GUYOT
Who are CHAMPAGNE CEDRIC GUYOT ?
The vineyard of our exploitation, mainly on Fontaine Denis Nuisy, is populated with Pinot Noir and Chardonnay grape varieties. We cultivate each of our vines with respect for tradition and the environment (certified sustainable viticulture in Champagne and High Environmental Value).
All stages of winemaking and handling are carried out in the very center of our vats and cellars. The development of our wines is based on the balance of fruitiness and finesse, thanks to prolonged aging on slats. Thus, each of our cuvées are worked differently in order to find the best balance
Tasting Notes
CHAMPAGNE CEDRIC GUYOT story
In the vineyard
From November until March / April, the vine rests, it is dormant.
Work to be carried out : pre-pruning, pruning, grinding of vine shoots, tying, lowering the threads.
From March / April to May, the vine wakes up and the buds come out.
Work to be carried out : supply of nutrients, soil preparation, grassing of plots, disbudding, first lifting of threads.
From May to July, the vine grows in twigs, the grapes appear and grow.
Work to be carried out : second lifting of wires, trellising, topping, soil maintenance. From July to August, the grapes color and ripen. Work to be done: trimming, maintaining foliage.
From July to August, the grapes color and ripen.
Work to be done: trimming, maintenance of foliage.
In the cellars
Once at the pressing center, the box pallets are weighed and then poured into the 8000 kg press. The press lasts between 3 to 4 hours.
The musts are then pumped into the vats to be settled there (filtration by precipitation) and launched in alcoholic fermentation. This lasts about a week.
When this fermentation is finished, we carry out the rackings(extraction of the fermentation lees) and then, if necessary, start the Malolactic fermentation (transformation of the malic acids into lactic acids). This lasts about three weeks.
The wines are racked a second time and then refrigerated at -4 ° C before being filtered
We assemble the wines before bottling. During these blends, we also prepare the wines for the second alcoholic fermentation which will take place in the bottle. This is called the prize de mousse. This lasts about a month. The wine which was then still will become effervescent
We assemble the wines before bottling. During these blends, we also prepare the wines for the second alcoholic fermentation which will take place in the bottle. This is called the prize de mousse. This lasts about a month. The wine which was then still will become effervescent
The bottles are put on slats in our cellars to age quietly on their deposit.
When the Champagne has reached the most harmonious balance, we handle it bottle by bottle to pass it to the riddling(consists of directing the deposit into the neck of the bottle)
Then we disgorged it. Disgorging is when we remove the deposit from the bottle and add the shipping liquor. The added dose of liquor will make the champagne brut, semi-dry, plain
Introducing Plan B
