| Canon 2006 • July 2007 | CANON
1st Great Classified Growth
2006 Vintage
Surface area:
22 hectares (54 acres) are in production.
Yield
35 hectolitres per hectare
Terroir:
Clay-limestone plateau.
Exposure:
South/South West facing
Grape varieties:
- 75% Merlot
- 25% Cabernet Franc
Density of plantation:
5,500 and 6,500 plants per hectare
Average age of the vines:
25 years
Vineyard management:
- Double Guyot pruning
- Manual de-leafing
- Crop thinning
- Environmentally-friendly disease and pest control
Growing season:
The 2005 winter was cold and dry, with a deficit of water in the soil until the end of January. The flowering was even and fast thanks to sunny weather and mild temperatures.
After a hot July, August was quite cool and humid. The picking began on September 19 in mild and pleasant weather conditions.
The 2006 vintage was a year of very ripe wines; some of the Merlot reached 14° naturally, with very good structure.
Harvest:
Merlot
- On September 19 and 21 (the young vines).
- From September 22 to 29.
Cabernet Franc
- On September 29 and 30.
Since the 2002 vintage, the introduction of a new harvest reception system has enabled us to take even greater care of the selection and handling of the grape bunches.
After a painstaking selection in the vines, the best bunches were taken in small-sized plastic crates to the vat cellar entrance. These were then carefully tipped on to a sorting table, where a team of 6 to 8 people removed any berries that were of lesser quality. After a gentle de-stemming, the berries were then sorted by around 10 people who discarded any berries which had not reached perfect ripeness and quality. Small 3 hectolitre stainless steel containers then tipped the berries by gravity into double-walled, temperature controlled stainless steel vats.
In this way, Canon avoids any aggressive handling of the crop through pumps and pipes.
Vinification:
Alcoholic fermentation (10 days) and 15 days maceration in double-walled, temperature controlled stainless steel vats with three daily pump-overs of half or the whole of the volume of the vat. Malo-lactic fermentation in stainless steel vats and in barrels.
Ageing:
In barrels, 50% of which are brand new, racking through the small bunghole at the end of the barrel every three months, fining with fresh egg whites and no filtering.
Second wine:
Clos Canon
Blend:
80% Merlot – 20% Cabernet franc
Managing director: John KOLASA
Cellar master: Stéphane BONNASSE
Vineyard manager: Hervé Des GARETS
Public relations: Béatrice AMADIEU
Contact
Château Canon – BP 22 - 33330 Saint-Emilion
Tel: +33 (0) 557 553 345 – Fax: +33 (0) 557 246 800
E-mail: contact@chateau-canon.com
www.chateau-canon.com | |
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