CHATEAU NOAILLAC
The
cru has a very good and growing reputation, it is extremely good value for money.
It is owned and managed by the same family as Chateau La Tour de By and is only
a few kilometres drive from it.
Wines are fermented in traditional wooden
vats, shown in the photograph, which are housed in a temperature-controlled cellar.
After fermentation the wine is left on the skins for about four weeks, is then
run off and aged in a mixture of new and old oak barriques for approximately 16
months. The style of winemaking is to produce a fruity, supple, well-balanced
wine with good ageing potential but not overly tannic.
We
have stocks of the following vintages: 1998, and 1999.
Chateau Noaillac Prices
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