Chateau Des Chaberts
Fine Wines From France
Chateau des Chaberts, Gareoult, France
Chateau des Chaberts wines are typical of the region, made with great respect for tradition and with constant attention to quality – attested year after year by the many awards at Paris, Macon, Vinalies and Guide Hachette.
This 650 acre vineyard has a stony, chalky, clay soil and the lands benefit from a beneficial micro-climate. The surrounding hills, in the shape of a horseshoe, provide shelter from prevailing winds, while a continual, gentle breeze gives protection from the spring frosts and summer heat.
Chateau des Chaberts is perfectly located in the Provencal region situated at an altitude of 365 meters (1,200 feet) above sea level, and is built on a remarkable south facing site of a Roman settlement with 65 acres of vines.
Chateau des Chaberts cuvée chaberts rouge
Grapes
Cabernet Sauvignon – Mourvèdre – Syrah.
Old Vines.
Process of Vinification
Chilled, pre – fermentation maceration.
Sorting and transfer to vat.
Fermentation temperature: between 28 – 30 oC.
Taste
A dark, garnet – almost black – robe, the CC crop, a product of the old Chabert’s vines, spends twelve months in new barrels, its “nose” torrefied, grilled (cafĂ©, moka), betraying the history of its cohabitation with black currant, blackberry, followed by the spiced accents of “heavy duty” tannins which likewise linger on.
Price $$$
Chateau des Chaberts cuvée chaberts rosè
Grapes
Grenache – Cinsault.
Low yield, issue of old vines and selection of preferred parcels.
Process of Vinification
Chilled pellicular maceration..
Pressing and sorting.
Fermentation temperatures controlled at between 17 – 18 oC.Â
Clarifying and termination of malolactic fermentation.
Taste
Pale, pĂ©tales de rose, robust aroma dominated by ripe fruits – quince, apricot, and medlar.
A combination of freshness and character gleaned from among the choice lots of the estate.
Elegant, its longevity bearing it beyond autumn marks this rosé as special.
Price $$$
Chateau des Chaberts Cuvée Chaberts Blanc
Grapes
Rolle – Semillon.
Process of Vinification
Pellicular maceration; chilled.
Pressing and selection.
Temperatures controlled at between 17 – 18 oC.
Clarifying and termination of malolactic fermentation.
Vinification in large barrel.
Taste
Pale yellow, glimpses of fresh nuts and grilled almonds bespeak a vanilla whose quantity and structure suggest a maturation period of two to three years.
Price $$$
Chateau des Chaberts Cuvée prestige rouge
Grapes
Syrah – Cabernet Sauvignon – Mourvèdre.
Process of Vinification
Maceration, proceeding fermentation, chilled.
Sorting, maturing in casks.
Fermentation temperature: between 28 – 30 oC.
Taste
Pronounced garnet with black reflections and intense fragrances of dried fruit/figs, followed by blond tobacco, and of leather. Crystallized fruit, and spiced cherry flirt with vanilla and grilled coffee, a harmonious, complex, and compact conglomeration unusual in a vintage wine.
Price $$
Chateau des Chaberts Cuvée Prestige Rose’
Grapes
Grenache – Cinsault.
Low yield.
Process of Vinification
Pellicular maceration – chilled … pressing and selection.
Fermentation temperatures at 17 – 18oC.
Clarifying and termination of malolactic fermentation.
Taste
Bright marble pink, with fragrance/elegance, evidence of its “floral” aromas: white and pink lilac, and fruity exotic and passion accompanied by the lasting flavor of a wine whose hallmark is its lasting alliance of robust strength with the delicacy of its aroma.
Price $$
Chateau des Chaberts Cuvée Prestige Blanc
Grapes
Rolle – Semillon
Process of Vinification
Chilled pellicular maceration.
Pressing and selection.
Fermentation temperatures controlled between 17 – 18 oC.
Clarifying and termination of malolactic fermentation.
 Taste
A bright robe nuanced by glints of green and interspersed with white flowers and genista, its fresh box-wood with hints of eucalyptus suggest the breath of mint and ripe fruits, and are a mark of this “cuvée”.
Price $$
Chateau des Chaberts Cuvée de Bacchus Rouge
Grapes
Mourvèdre – Cabernet Sauvignon – Carignan.
Process of Vinification
Traditional maceration (chilled).
10 – 15 days in “cuves” according to vintage.
Fermentation temperature controlled at 26 – 30 oC.
Taste
Garnet shading into black, with strong presence of ripe fruits and preserves; aromas of leather and tobacco evoke liquorice and even “pate de fruits”… a wine both balanced and appealing.
Price $
Chateau des Chaberts Cuvée de Bacchus Rosé
Grapes
Grenache – Cinsault.
 Process of Vinification
Pellicular maceration (chilled).
Selective pressing.
Temperature fermentation control 17 – 18oC.
 Taste
A pure rose’, clear, luminous, with hints of ripe red fruits, preserves, and Floral motifs suggesting mauve lilac. Fresh to the taste buds, a spring-time Promising abundance of summer to come.
Price $
Chateau des Chaberts Cuvée de Bacchus Blanc
Grapes
Ugni Blanc – Clairette
 Process of Vinification
Chilled pellicular maceration.
Pressing and selection.
Fermentation temperatures controlled between 17 – 18 oC.
Clarifying and termination of malolactic fermentation.
Taste
A bright robe nuanced by glints of green and interspersed with white flowers and genista, its fresh box-wood with hints of eucalyptus suggest the breath of mint and ripe fruits, and are a mark of this “cuvée”.
Price $
Chateau des Chaberts Mousseux Rosé Brut
Rose’ d’une nuit (Sparkling Wine)
Grapes
Grenache – Cinsault.
Low yield on parcels of old vines.
Process of Vinification
Cold pellicular maceration, pressing and sorting.
Fermentation temperatures controlled at between 17 – 18 oC.
Clarifying and termination of malolactic fermentation.
Taste
A bright “marble rose” … a subtle and refined fragrance with floral references (white lilac and roses), and fruity (exotic and passion fruits).
This wine is known for its rich, lasting qualities, both delicate and powerful.
Its lasting fragrance and ultimate succulence reaffirm their presence.
Price $$$
Chateau des Chaberts Mousseux Blanc de Blanc
Brut des Chaberts – Blanc de Blanc Traditional Method
Grapes
Rolle – Semillon – Clairette
Process of Vinification
Chilled pellicular maceration, pressing and sorting.
Fermentation controlled at temperatures between 17 – 18 oC.
Clarifying and suspension of malolactic fermentation.
Conservation / Raising
2 months on bed of fine lees … proceeding blending and clarification.
Price $$$