CellarNotes Home
Site Index

Wine News

Taste Progression
Food & Wine
-- Wine with Turkey
-- Wine with Beef
Holding Glasses
Chilling Wine
Serving Temperatures
Open Bottles
Storing Wine
Restaurant Service

Horizontal/Vertical Tasting
When to Decant

Auction Prices- Bordeaux

Auction Prices- California
Auction Prices- Port
Birth Year Wines
Bordeaux Blends
Color of Wine
Cooking Sherry
Corked Wines
Grape Varieties
Grape Statistics
How long to Age Wine
Measures/Conversions
Punts
Phylloxera

Sulphites
Vintage Chart
Vintage Date
Wine Barrels
Wine Bottle Shapes
Wine Bottle Sizes
Wine Colors

Wine Names

Wine by Country
Travel Tips
Focus on France
-- Medoc
-- St. Emilion
-- Pomerol
-- Graves
-- Sauternes


Glossary
Wine Books:
Great Wine Books

Magazines
On-line Merchants
Links for Wine Lovers

About Us

Non-Wine Links to Friends:
Plastic Storage Tanks
Double Wall Tanks
Reptile Info
Ranch Irons

 

Copyright DKOP L.L.C.
1999-2012
• All rights reserved.*

..
..

cellarnotes.net
 

 

 

Chateau Greysac

Medoc

33340 Begadan

Phone: 33(0)5 56 73 26 56

Location: Chateau Greysac is located in the Medoc region of Bordeaux, to the north of Saint Estephe, near the small towns of By and Begadan.

Classification: Cru Bourgeois since 1978

Vineyards: Greysac has 95 hectares of vineyards on Gunzian gravel rises. The vineyards are planted with 50% Cabernet Sauvignon, 38% Merlot, 10% Cabernet Franc, and 2% Petit Verdot. The average age of the vines is 30 years.

Volume: Chateau Greysac produces an average of 45,000 cases per year.

Vinification and aging: The wine is fermented in stainless steel vats. It is then barrel aged for 12 months before bottling. Maceration and fermentation lasts 3 to 4 weeks..

History: Chateau Greysac has a relatively short history as a well known winery. After Baron Francois de Gunzburg and several friends visited the Chateaux in 1973, they purchased it in partnership with the IFINT group. The new owners quickly started a series of renovations that involved replanting much of the vineyard area and updating and modernizing the chais and winemakeing equipment.

The new owners also obtained the services of the famed Emile Peynaud (professor of Oenology at the University of Bordeaux) as a consultant to the chateau. After Peynaud's retirement, Michel Geuraud took over the role as consultant. Philippe Dambrine is the General Manager of the estate and is in charge of the vineyards and winemaking, as well.

Style: The wine is medium bodied and fruity with mild tannins upon release. It gains complexity with age but usually reaches maturity within 5 years of release.

Food: an excellent complement to pork, duck and lamb.