CHÂTEAU PEY LA TOUR Bordeaux 2003 Owner : Dourthe Vineyards

1. CHÂTEAU PEY LA TOUR Bordeaux 2003 Owner :Dourthe Vineyards Managers : Jean-Marie Chadronnier, Guillaume Pouthier, Pierre-Yves Joannon Consultant Oenologist : Michel Rolland • Vineyard • Surface area : 135 ha. • A remarkable diversity of soils : Clay-limestone; gravely with compact gravel, small pebbles held in clay and silty-clay. • Grape varieties : the grape varieties and the rootstochs are adapted to the soil types of each plot. Composition of the 2003 : 70% Merlot; 21% Cabernet Sauvignon; 9% Cabernet Franc. • Average age of the vines : 15 years old. • Vine density : continual improvements made in the vineyard for the past 15 years have allowed the vine density to increase regurlarly. In 2004, over 60% of the vineyard was very high density for this appellation – 5500 plants/ha. • Pruning method : Bordeaux guyot double.Average load : maximum of 6 to 8 clusters/plant. • Vine management : plot by plot : 90 types of plots have been identified throughout the vineyard. Integral or sustainable viticulture; cover crop on every other row. High vine training : 2.2 m. Multiple works in the vines : de-budding; 1 to 2 leaf-thinnings and 1 to 2 crop-thinnings depending on the vintage. • Harvests : Plot by plot when the grapes are perfectly ripe. An innovative and high performing equipment to sort berries (SOCMA de-stalker) is installed on 3 state-of-the-art machines. It eliminates over 70% of vegetal parts. The berries are transported without compression or maceration in hoppers that prevent oxidization. Second sorting operated when the grapes arrive in the cellar. Since 2004, 2 vibrating sorting tables are used to finish off the removal of all vegetal matter, small or damaged berries. • The Cellar • A huge operational cellar enabling plot vinificationn in separate batches. • Stainless steel vats with temperature control. • High refrigeration capacity to perfectly conduct pre-fermentation cold maceration. • Pneumatic press.

2. Château Pey La Tour 2003 , The exemplary wine management conducted throughout the year and the presence of clay in the different types of soils avoided water stress during this heat wave year and lead to a remarkable ripeness of all the grape varieties. The works carried out in the vines were adapted to the excessive weather conditions, preserving the balance between the ecosystem, the plant and the fruit. The low yield (37.87 hL/ha) was of excellent sanitary state. The juices were highly concentrated in sugar, plenty of ripe fruit aromas, deep colour with dense yet round and silky tannins. They showed good balance with an average level of acidity. • Consistent bud-burst and abundant bunch development : Merlot 20/03; Cabernet Sauvignon et Cabernet Franc 27/03; Petit Verdot 03/04 • Early mid-flowering : Merlot 01/06 Cabernet Sauvignon 05/06; Cabernet franc 03/06; Petit Verdot 08/06 • Early mid-veraison : Merlot 31/07 Cabernet Sauvignon 06/08; Cabernet Franc 01/08; Petit Verdot 08/08 • De-budding from 30/04. • 1 green harvest at fruit set to even out the plant load. • 1 final crop thinning on certain plots. • Selective leaf-thinnning on the Merlots to keep some shade for the berries. • Selective leaf-thinning on the late developing Cabernets, but on both sides. • Harvests : Started one week earlier than in 2002 : • Merlot → from 22/09 to 04/10 • Cabernets Sauvignon et Cabernet Franc → from 27/09 to 10/10 • Petit Verdot → on 3/10 • Pre-fermentation cold maceration : 5 to 7°C, from 10 to 15 days depending on the batches. • Alcoholic fermentation : about 3 weeks, with 1 pigeage and 1 aerated pumping-over per day until a density of 1020 was reached. • Running-off :from 14 October to 5 November • Ageing : 12 months in vats, in separate batches. • Fining : with fresh egg whites. • Final blend : 70% Merlot; 30% Cabernet Sauvignon. Tasting notes : A deep ruby colour. Tons of red and black fruits on the nose with a nice spicy hint. Elegant, ripe tanins, remarkable balance with a pleasant finish. Pure fruit pleasure.