# Château La Création (2018)

- **Producer:** Château La Création
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot, Cabernet Franc, Cabernet Sauvignon
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 14.3%
- **Average price:** €49
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, black cherry, plum, black plum, cloves, spice, mocha, chocolate, vanilla, earth, tobacco, mushroom, black tea, liquorice

## About this wine

Château La Création 2018 is a Bordeaux blend from the Pomerol appellation, produced by the esteemed Gaye family. The estate, spanning 5.5 hectares, is situated in close proximity to some of Bordeaux's most iconic vineyards. The wine is crafted from a blend of Merlot, Cabernet Franc, and Cabernet Sauvignon, reflecting the classic varietals of the region. The vineyard is planted on a terroir characterized by clayey, sandy gravel soils with a subsoil of iron-rich clay, a composition that contributes to the wine's distinctive character. The Gaye family's long-standing history in Bordeaux winemaking underscores their commitment to producing high-quality wines.

## Interesting facts

- Vineyards are planted on soils rich in 'crasse de fer' (iron-rich clay), a hallmark of Pomerol.
- The estate is a neighbor to world-famous vineyards like Château Petrus and Château Le Pin.
- Grapes are meticulously sorted twice: once in the vineyard and again at the winery.
- The winemaking process includes a cold maceration period to enhance fruit extraction.

## Food pairing

The wine's full body and well-rounded tannins are well-suited to complement the richness of proteins like beef and lamb. Notes of dark fruit and subtle spice in the wine can echo or contrast with savory herbs and earthy mushrooms, creating harmonious pairings.

## Wine making process

The winemaking process for Château La Création 2018 begins with a cold maceration for 3-5 days, followed by fermentation in stainless steel vats at controlled temperatures for up to 24 days. After fermentation, the wine undergoes malolactic fermentation. It is then aged in oak barrels, with some sources indicating the use of new French oak. Prior to bottling, the wine is clarified using egg white, a traditional method that helps to refine its texture and clarity.