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 ample stocks of the following vintages: 1998,
1999 and 2000.
Chateau Noaillac Prices
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