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Bordeaux
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Chateau d'Angludet is one of the oldest Bordeaux wine properties dating back to 1150.
The name of the Chateau translates to 'angle of high land'. After a number of splits in land ownership Chateau d'Angludet was brought back together again in 1891. At that time, the 130 hectare d'Angludet estate included 55 hectares of vines. After the vineyard was destroyed by the 1956 frost the owners replanted the vineyards with wheat and barley thinking it would make more money than growing grapes!
The d'Angludet estate was sold to Diana and Peter Sichel in 1961. The Sichel family were well-known Bordeaux negociants owners of Maison Sichel and also a large ownership stake in Chateau Palmer. The vineyards of d'Angludet were in such poor shape at the time the estate was bought, that less than 7 hectares were still planted to vines. The Sichel's invested large sums of money in the estate, replanting the vineyards, adding more Petit Verdot and completely renovating the wine making facilities.
The Sichel family still own and manage Chateau d'Angludet today and it was one of the first estates to embrace green harvesting, hoping to reduce yields naturally. That practice started in 1988 and d'Angludet was also one of the first estates in the Medoc to practice ecological pest control.
The 32 hectare vineyard of Chateau d'Angludet is planted with 46% Cabernet Sauvignon, 41% Merlot and 13% Petit Verdot. Vines are planted to a density of up to 7,300 vines per hectare. The terroir is mostly sand, gravel and clay soils. The vines are located inland, in the southwest corner of the Margaux appellation. The vineyard is in one large parcel in the commune of Arsac. A single parcel of that size in the Margaux appellation is unusual. They also own vines that are planted in the Cantenac sector, just inland, off the D2, The Route du Medoc. Here, they have a slightly cooler terroir, making it hard for the berries to reach the same level of ripeness as the neighbouring classed growths.
The grapes are machine harvested. Chateau d'Angludet is vinified in traditional, large, concrete vats. Malolactic fermentation takes place in vat. The wine is then aged in 33% new French oak barrels for 12 to 14 months depending on the character of vintage. On average, Chateau d'Angludet releases 10,000 cases of wine per year. There is a second wine, La Ferme d'Angludet. The wines are consistently believed to be of classed-growth quality.
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