HISTORY OF THE ESTATE In 1783, Pierre de Belleyme, an engineer and cartographer for the king, recorded Boutisse on his famous map of Guyenne. Later, Edouard Ferret recorded his notes about Boutisse in his 1868 edition of Bordeaux et ses vins, and then in his edition at the beginning of the 20th century he said: The Boutisse wine estate covers 20 hectares (around 50 acres) of vines stretching over perfectly exposed slopes between Château Laroque and Château Cantin. Completely replanted with the finest grape varieties grafted on to American rootstocks, it produces one of the best wines of the area. Bordeaux et ses vins, Edouard Feret, 1908 The vineyard of Château Boutisse was destroyed, as was the whole of the Saint Emilion vineyard, in 1885 by the phylloxera epidemic, before being totally replanted by Count G de Malet-Roquefort. Château Boutisse is above all a family affair which started with the purchase of the property by Xavier Milhade, winemaker and oenologist, in 1996. Since 2005 his son Marc manages this superb property with the aim of placing the Chateau among the top growths of Saint-Emilion. Since 2010, Elodie, Xavier s daughter, joined the family business to support the communication and the marketing of wines. THE VINEYARD Château Boutisse is situated in the very heart of the Saint-Emilion vineyard in the commune of Saint Christophe des Bardes, one of the highest points in the Saint-Emilion Grand Cru appellation. The 24 hectares property stretches across the famous limestone plateau and enjoys clay-limestone soils recognised and listed as among the best in Saint-Emilion by the agricultural engineer, Cornelis Van Leeuwen. 2
This terroir has the best characteristics to produce balance in the vine and berries of outstanding quality. The South/South East facing slopes allows optimal and homogeneous exposure to the sun. This château has outstanding potential which places it among the very best of Saint-Emilion. The vines planted at Château Boutisse have an average age of 25 to 30 years and are made up of the following grape varieties: 87% Merlot, 10% Cabernet Sauvignon, 2% Cabernet Franc, 1% Carmenere This diversity ensures aromatic complexity as well as an overall balance in the wine. 3
THE WORK IN THE VINEYARD The Chateau has embarked on a clear environmental policy with methods which take into account respect of the vines (integrated viticulture, recuperation and treatment of effluents) During the winter period the vineyard is carefully maintained by our teams. The traditional Bordeaux pruning technique, the Double-Guyot, enables us to keep a permanent control of the vine s vigour and strength. Well carried out, it creates a better distribution of the future crop across the vine plant. Bunch thinning at Château Boutisse is carried out to enhance the quality of the crop before the grapes ripen. Only the best bunches are kept with those selected being evenly spread out to gain good ventilation and benefit from the best resources the vine can provide. This is one of the quality enhancing operations regularly carried out at our Chateau Boutisse vineyard. The daily grape samplings and analyses enable us to obtain a precise idea of the ripeness of the grapes and the date to begin the picking. The berries are hand-picked in small containers and then sorted with the very greatest of care, thanks to qualified staff that perfectly knows the vineyard. MAKING THE WINE Fermentation is done in small vats where the size allows for soft and precise extraction. As soon as the berries enter the vats, the juice is cooled to 5 C and then pumped over the cap (the skins, pulp and pips) before the beginning of the alcoholic fermentation. This cold, prefermentation maceration helps to extract colour and fruit flavours from the grapes. During the alcoholic fermentation the juice is given air while being judiciously pumped over the cap of skins in order to extract the tannin as gently as possible. At the end of the alcoholic fermentation, the new wine is run off and the skins are delicately pressed in a vertical, wooden basket press. This gentle pressing produces a press wine with soft, supple tannins that can be successfully included in the final blend. 4
Since 2008, 25% of the Château Boutisse wine is vinified directly in new oak barrels of 500 L. Here is a new step in qualitative objectives. The malolactic fermentation is carried out in both vats and barrels. The wine of Château Boutisse stays a minimum of 12 months in oak barrels. The ageing is carefully supervised so as to ensure that the wine develops roundness and oak flavours that integrate well with the fruit. The final blending is made a few months prior to bottling. 5
TASTING NOTES CHATEAU BOUTISSE AOC SAINT-EMILION GRAND CRU 85% Merlot, 5 % Cabernet Sauvignon, 5% Color: Deep and bright garnet Nose: Spices notes of cinnamon, cloves, star anise and nutmeg, mocha, grilled bread, caramel. Palate: Velvety and opulent palate with fine and elegant tannins to structure. Very well balanced. Ageing potential: 20-25 years Pairing: Red meat, wild game, leg of lamb, strong cheeses Service: Decant and serve at 18 C 6
TASTING NOTES BARON DE BOUTISSE AOC SAINT-EMILION GRAND CRU 90% Merlot, 10% Cabernet Sauvignon, Color: Deep purple red Nose: Intense aromas of black fruits, blackberries. Palate: Warm and intense bouquet of mocha and sweet spices Concentrated, balanced and well-bodied with fine tannins of roasted coffee. Very long finish. Ageing potential: 10-15 years Pairing: Red meat, wild game, leg of lamb, strong cheeses Service: 18 C 7