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Chateau Sociando Mallet

A manuscript from the du Breuil Estate tells us, by letters dated March 17, 1633, that a Sieur Sociando was already, at this remote period owner of “noble lands” in the commune of Saint-de-Cadourne.

This would explain the origin of Château Sociando. It took its definitive name Château Sociando-Mallet in the mid-XIXth century, at the bequest of Mme. Mallet a widow, who purchased it about 1850.
 
Jean Gautreau purchased this superbly sited but rundown property in 1969 and has since raised its quality up to that of a classified-growth .
The keys to the quality of Sociando-Mallet are numerous. There is the superb vineyard, with excellent exposure and well drained, gravelly soil, with a high density of vines per ha. The grapes are harvested manually to ensure that only healthy and ripe ones are picked. Only wine made from vines of at least ten years old are allowed to be bottled under the label “Château Sociando Mallet, ” because the château maintains that it is the grapes from old vines that make great wines. A high fermentation temperature, a three week or longer maceration period, the use of 80% new wood or more, and minimal fining and filtration, are just some of the factors that contribute to making the wine of this property exceptional. The overall aim of the château is to produce very traditional Medocs.
The wine is sold in many well known restaurants in France, and the following is a short list of the better know ones. Taillevent, Roubuchon, Tour d’Argent, Georges Blanc, Amat and Ramet
 
Second label: Château Lartigue-de-Broch on./La Demoiselle de Sociando Mallet.
 
Nos. of employees: 18.
Area under vines: 55ha’s.
Av. prod.: 15,000 cases.
Vines per ha.: 7,500-10,000
Grape varieties: Cabernet Sauvignon 60%.
Cabernet Franc 10%.
Merlot 25%.
Petit Verdot 5%.
Distr. of vines.: 2 parcels-43 has around the château & another 10 ha’s close by.
Soil: Gravel, with clay and calcium, carbonate.
Added yeasts: Natural yeast.
Length of maceration: 2-3 weeks.
Temp. of ferm.: 33-37°C.
Control of fermentation: Pump over.
Type of fermentation vessel: cement & stainless steel.
Age of casks: 80% to 100% new according to the quality of the vintage.
Filtration: Light filtration before bottling.
Fining: No fining.
Type of bottle: Bordelaise.
Bottled at the chateau: 100%.
Time in cask: 12-15 months.
Average age: 20 years
Av. yield per ha.: 8,000
Harvesting: Manual.
STORAGE: 8-25 years.
SERVICE TEMPERATURE: 17° C.
FOOD / CONSUMPTION: They are a perfect complement to lamb, veal, poultry and delicate game.
 
Link to : Web book