Château La Gaffelière 1997

Characteristics and tasting tips for Château La Gaffelière 1997

Tasting

Colour
This wine reveals a deep red hue with ruby highlights, of light to medium intensity.

Nose
Intense and remarkably clean, the nose releases subtle aromas of ripe red fruits such as strawberry, cherry and cranberry, mingled with jammy notes. The whole is underscored by noble, delicate oak.

Palate
Appealing and enjoyable, the palate stands out for its great finesse rather than its power. Medium-bodied with supple tannins, it offers a beautiful harmony between fruity and oaky aromas, leading to a finish of pure elegance.

Food and wine pairings

This red wine pairs wonderfully with roasted or grilled red meats, herb-crusted leg of lamb, or delicate game such as duck breast. It is also a perfect match for vegetarian dishes such as mushroom risotto, as well as aged cheeses like Comté or Brie.

Serving and cellaring

To fully enjoy this 1997 vintage, serve it at a temperature of 16 to 18°C. A brief aeration will help release its aromas, but extended decanting is not recommended in order to preserve its delicacy. Having reached full maturity, this wine is ready to drink now.

A red Saint-Émilion wine combining balance and finesse

The estate

Located in the heart of its appellation, in the Gironde wine region, Château La Gaffelière has winegrowing origins dating back to Gallo-Roman times. The estate itself, however, was founded in 1705. For more than three centuries, the property has been run by the de Malet Roquefort family. This historic cru stands out for its pursuit of elegance, favouring the authentic expression of its terroir.

The vineyard

The vineyard enjoys a privileged location in the famous golden triangle of Saint-Emilion. Facing south, the vines thrive on a mosaic of soils made up of a starfish limestone plateau, clay-limestone slopes and more siliceous soils at the foot of the slopes. The estate practises sustainable, environmentally responsible viticulture, with entirely manual harvests and grass cover between the vines to preserve biodiversity.

The vintage

1997 is considered a classic year in Bordeaux, marked by unpredictable weather. Rainy spells at critical stages of the growing cycle, combined with irregular temperatures, led to uneven ripening of the berries. These climatic conditions produced grapes with thinner skins, favouring styles focused on suppleness and fruit rather than great concentration.

Winemaking and ageing

After being harvested by hand into small crates, the grapes are placed in a cold room. Plot-by-plot vinification takes place in temperature-controlled stainless steel and concrete vats, allowing for gentle extraction. Malolactic fermentation takes place partly in vats and partly in barrels. Finally, the wine is aged in French oak barrels to add complexity without masking the fruit.

Grape varieties

This wine is made from a blend composed mainly of Merlot, complemented by Cabernet Franc and a small proportion of Cabernet Sauvignon.