Chateau Olivier

Grand Cru Classe

Pessac-Léognan

 

A.O.C.: Pessac-Léognan

Production: White : 10,000 cases; Red : 13,000 cases

Producing area under vines: White : 17 ha; Red : 23 ha

Soil structure: Gunzien gravel and clay-chalk

Classification: Classified growth both red and white

Pruning: Guyot simple

Grape varieties:

White: 65% Sémillion, 30% Sauvignon, 5% Muscadelle

Red: 66% Cabernet Sauvignon, 24% Merlot, 10% Cabernet Franc

Average age: White 30 years; Red 17 years

Greff type: 101.14, 420A, SO 4, 5 BB, 3309

Plantation density: 8,000 to 10,000 plants per hectare

 

Vat time: 10 to 30 days

Ferentation temperatures: White: 20°C; Red: 25°-35°C

Vat types: Red: coated steel; White: oak barrels and coated steel vats

Vin de presse: Incorporated depending on the year

Barrel age: 1/3 new every year

Barrel time: White: 6 months; Red: 12 months

Vendanges: Picked by hand

 

Second Wine:

Réserve J.-J. de Bethmann

 

Evaluation of present classification: Should be maintained, particularly since 1995

Plateau of maturity: (red) 2-8 years following the vintage; (white) 2-4 years following the vintage

 

Review of Chateau Olivier Blanc 1992 by Clive Coates MW:

"Delicate, elegant, gently oaky nose. This has got depth and grip and plenty of potential for development. It's clear that the large percentage of Sémillion gives extra fat, and an aromatic weight which bodes well for long term keeping. This is the year when Bethmann got it all right. Not as much depth as the 1990 but more finesse. Very good. Optimum drinking 1997-2007."
The Vine by Clive Coates MW