The sandy clay with limestone and crasse de fer subsoil is planted to 70% Merlot, 15% Cabernet Franc and 15% Cabernet Sauvignon. Extensive work goes into the production of this St. Emilion wine, located in the extreme eastern portion of the appellation. The effort begins like all great wineries in the vineyard. At Chateau La Fleur Morange, debudding, crop thinning up to four times, two deleafings all take place in an effort to reduce yields. It is the goal of the estate to try and pick fruit when it’s fully ripe. At that point, the grapes are hand-harvested, table-sorted and entirely hand destemmed, which is an arduous task. Yields are often low at Lafleur Morange. For example, in 2009, they were only twenty-five hectoliters per hectare!

After harvest, the wine endures a six-day cold soak at 3 degrees Celsius. Next, the wine must is fermented in unique, 50 hectoliter, truncated, stainless steel tanks with dual insulated walls. These vats isolate the wine from eventual temperature swings in the cellar. They were the first of their kind in the Bordeaux region. The wine enjoys a 30-day maceration. Pigeage, malolactic fermentation and sur lies aging all take place in 100% new, French oak barrels. Aged in 100% new French oak for about 18 months. The amount of aging varies depending on the vintage. Production of Chateau La Fleur Morange is on average 5,000 bottles per vintage.

Ruby color. Fresh nose of pure berries, some coffee and vanilla from the barrels still disturbs a bit. Fresh acidity, ripe tannins, fruity, lively, elegant, layered and lovely finish. Serve with Red & White meats. Peking Duck. Dark chocolate and truffle. It also perfectly matches with the red cooking famed Shanghainese cuisine, such as brown-braised pork, xiaolongbao, and braised wheat gluten.