The Chateau Duc d'Arnauton Estate
Patrick Bernard has a 30 year experience in winemaking, working for/with his family. In 2001 he and his wife Sabine and two daughters created their own business in Landiras in the Bordeaux Region.
The property dates back to the 19th century (it formerly welcomed pilgrims on the route to Santiago de Compostela). The wines are produced using traditional methods, matured in oak barrels for the most part and bottled at the property.
The Chateau Duc d'Arnauton Vineyard
The estate spreads over 13 hectares (32 acres) and three villages:
• Landiras,
• Fargues de Langon
• Pujols sur Ciron.
The vineyard is planted with:
• 8 hectares (19.8 acres) of red grapes (Merlot and Cabernet Sauvignon),
• 5 hectares (12.3 acres) of white grapes (Semillon, Sauvignon and Muscadelle), of which just over 1 ha is dedicated to the production of Sauternes.
The vineyard is farmed under the culture raisonnee method.
The soil is a mixture of gravel, limestone and sand. The method of pruning used here is double cordon, which makes it easier to control the yields. The 15-year-old vines are harvested by hand. The wine matures in stainless steel tanks and the Graves rouge is aged in oak barrels for 8 months.
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The Grade Cellar Kingly Project Cabernet Sauvignon is made from Napa Valley Cabernet Sauvignon.
"This is a noble expression of Cabernet Sauvignon" in full regalia, with decadent aromas and a mouthfeel viscous and sleek. "This vintage of the Kingly Project Cabernet Sauvignon enters the scene" -- Thomas Rivers Brown
Review:
The 2019 Cabernet Sauvignon Kingly Project is fabulous. A wine of vertical power and thrust, the 2019 soars out of the glass, showing magnificent intensity from start to finish. Black cherry, scorched earth, licorice, plum and chocolate give this substantial Cabernet tons of complexity. I would cellar the 2019 for at least a few years to allow the tannins to soften. -
- Antonio Galloni 97 Points
Produced in South Benedetto di Lugana. 100% Turbiano (clonal type of Trebbiano di Lugana)
The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates. Guyot, double arc training method.
A brief contact on the skin, stainless steel-controlled fermenting.
Intense straw yellow color with green tinges. Exotic notes, candied fruit and citrus, warm and very deep on the nose. Widespread expressive finesse; to the palate the texture is rich and persistant. Pairs best with fish-based plates, soup, pasta or rice, white meat.