2017
85% Merlot, 15% Cabernet Franc
14%Vol.
Clay and limeston
32 Hectares (79 Acres)
55 Hl/Ha (22,3 Hl/Acre)
230 000 bottles
The harvest is carried out by the most technologically advanced machine. As soon as the grapes arrive at the barrel hall a total destemming, sorting by a team of 6 people and the crushing of the grapes is performed. We practice a pre-fermentation cold maceration of 72 hours in order to extract aromas and obtain a nice colour. Then comes the alcoholic fermentation of 10 days and finally a maceration under the “marc” (solid remains of the grapes after crushing) of 30 days will give to the wine all its tannic structure and unveil the qualities of the vintage.
The aging of the wine takes 15 months on average. It is carried out in uncoated cement tanks. After this period of aging comes the assembly of the vintage and then the bottling at the property.
Serve between 16°C and 18°C. Open 30mins before serving.
Generous, structured, elegant, straight. Ripe red and black fruits.
Plate of refined Iberian cold cuts, to be shared.
Bruschettas of tomatoes, basil, shallots, garlic and extra virgin olive oil and fleur de sel
Blanquette of calves with new vegetables.
2015
85% Merlot, 15% Cabernet Franc
14%Vol.
Send and Gravel
9 Hectares (22.5 Acres)
45 Hl/Ha (18.2 Hl/Acre)
54 000 bottles
Double sorting (mechanical and manual) of the grapes, pre- fermentation maceration of 3 days for a better colour extraction. Alcoholic fermentation in thermoregulated tanks of 6 to 10 days followed by a post fermentation maceration under the “marc” (solid remains of the grapes after crushing) of 15 to 25 days.
16 to 17 months of aging followed by an assembly by the family and our oenologist: 40% in new French oak barrels, 50% in French oak barrels of one or two wines and 10% in cement vats. Bottling at the Château.
Serve between 16°C and 18°C. Open 30mins before serving.
Generous, structured, elegant, straight. Ripe red and black fruits.
Beautiful rib steak from the butcher, greedy and tasty, served with its vegetables returned to the plancha.
French burger made with cantal cheese AOP, with its french fries cooked with goose fat.
Tray of ripened cheese.
2018
100% Merlot
Clay-Limeston
5 Hectares (12.5 Acres)
55 Hl/Ha (22.6 Hl/Acre)
36 000 bottles
The harvest is mechanical and carried out by the most technologically advanced machine. As soon as the grapes arrive at the barrel hall a total destemming is processed,then a sorting by a team of 6 people and the crushing of the grapes are performed. The separation of the juice and the grape skins is carried out 12 hours after vatting to obtain the characteristic colour of Bordeaux “clairets” (light red wine). The fruity flavour will be expressed by a low temperature fermentation and fine lees.
The aging of the wine takes 3 months on average. It is carried out in uncoated cement tanks. After this period of aging comes the assembly of the vintage and then the bottling at the property.
Serve cold or chilled in an ice bucket between 3°C and 8°C. Ideal wine for an aperitif with friends, to drink the same year as the vintage.
Festive, perfect for aperitifs, very friendly and fresh. Sour red fruits (raspberry, currant).
Fresh salmon maki to share.
Oysters N°3 of the Arcachon bay.
Grilled Lobster with parsley.
In 2005, Château Soleil was acquired by a group of enthusiastic wine lovers including Didier Miqueu and Stephan von Neipperg, the owner of La Mondotte and Château Canon La Gaffelière, Premiers Grands Crus Classés in Saint-Emilion. These two men have worked hard, investing money and expertise to produce the best possible wine.
Red
20ha
Clay-limestone plateau
30 years
80% Merlot, 10% Cabernet Sauvignon, 10% Cabernet Franc
Promesse de Château Soleil
Stephan von Neipperg
Fermentation are made in temperature-controlled concrete vats, pigeage and remontage. Grapes from each plot are put into separate vats. Just the right degree of extraction is sought during maceration. Malolactic fermentation takes place in barrel.
18-24 months in 50-80% new barrels, depending on the vintage.
40 hl/ha
80% Merlot 20% Cabernets
14%
Château Soleil is made from vines over thirty years old which grow on clay- limestone soil. They have not only the power and structure of the finest wines of Saint-Emilion, but also the balance and finesse.
Red
19.5ha
A complex, outstanding terroir of claylimestone and claysand soil.
45 ans
55% Merlot, 40% Cabernet Franc, 5% Cabernet Sauvignon
Les Hauts de Canon La Gaffelière
Stephan von Neipperg
In temperature-controlled wooden vats for 18-26 days.
Extraction par pneumatic pigeage.
Malolactic fermentation and barrrel ageing in oak barrels (80 to 100%) on the lees during 15-20 months.
35 hl/ha
60% Merlot, 30% Cabernet Franc, 10% Cabernet Sauvignon
13.5%