Grape Varieties
The secret of any good wine is the quality of the fruit. This is assured at Château Masburel by working with low yields, often less than half the normal limit, which allows each vine to put more complexity and character into a strictly limited volume of grapes. Irrigation is not allowed under French appellation rules and the vines are further stressed by increased density of planting. This forces the vine roots to go deeper in search of water, increasing their resilience in drought years. It also improves the complexity of aroma and flavour as the water rising through the roots takes on more character from different soil levels.
Grape quality is further improved by deliberate thinning of bunches in the summer, to remove green or less ripe grapes that will dilute the juice quality. Hand stripping of the leaves from the grape bunches increases exposure to the sun, ensuring greater ripeness, organoleptic and phenolic maturity.
4 Red Varieties
Cabernet Sauvignon
The "aristocrat" of red grapes. Small berries, thick dark blue skins, late ripening, high in tannin, high in acid, lowish in alcohol, long lasting, blackcurrant flavour when ripe, "herby" when unripe.
Merlot
The "seductress" of red grapes. Larger berries, thinner skins, lower tannin Easy ripening, higher alcohol, lowish acid Rich, velvety texture, soft, plummy, spicy fruitcake, flattering Can be gamey, pheasanty.
Cabernet Franc
"The perfect partner" a blending variety. Father to Cabernet Sauvignon (Sauvignon Blanc is the Mum) Sits between Merlot and Cabernet Sauvignon, Medium berries, tannins and acidity.
Malbec
Known as Cot in the Gironde. Similar to Merlot, early ripening , produces mouthfilling, deep dark colour and ripe blackberry flavour.
3 White Varieties
Sauvignon Blanc
Medium acidity and very aromatic when ripe Flinty, mineral character Piercing acidity when unripe (Cats pee on a gooseberry bush!).
Sémillon
Deep golden colour, relatively low acidity, often citric, weightier and more alcoholic, waxy texture when ripe, tastes almost sweet even when dry. Thin skins make it ideal for "noble rot".
Muscadelle
Late budding, early ripening, thin skinned, adds aromatic complexity when blended in small quantity.
