our best wine: trois mille
and this is how we make it
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Château La Tulipe is a 13th century wine chateau, just under Saint-Emilion. It’s the property of Dutch wineboer Ilja Gort and his son Klaas Gort.
We produce around 120.000 bottles AOP Bordeaux Supérieur every year. A small part of that gets very special treatment and is bottled under the name Trois Mille.
only the best grapes - selected by hand
Trois Mille is made up of specially selected grapes, that are harvested appart from the rest, from the plots with the best exposure to the sun, and terroir. The assemblage is 90% Merlot and 10% Cabernet Sauvignon.
Because of the extremely intensive attention we pay to the making of this wine, we can only make around 3000 bottles every year.
harvest by hand
The bunches of grapes used for the Trois Mille are picked by hand.
destemmed by hand
After that we gently remove the grapes from the stems by hand, to avoid any premature oxidisation.
Directly following that the grapes are gently bruised by hand, over new french oak barrels. Frost ice is added to maximize the fruit.
our best wine!
So Trois Mille, unlike any other wine in the world, isn’t first put in cuves, but after the harvest is directly vinified in oak barrels.
TROIS MILLE 2010
Merlot 90%, Cabernet Sauvignon 10%
Nomber of bottles p/y:
Sorting table 3x:
in the vineyard; in the cellar; after the destemmer
between 22 and 28°C
in barrels, each lot separated
limestone plateau facing east/south-east, and west-facing slopes, overlooking the Dordogne River near neighbouring Fronsac
Age of vineyards:
5 – 30 years
Guyot simple, Cordon de Royat
integral plowing, no chemicals
moderate on the north and
28 hl /ha
225 liters barrels /18 months,
and in stainless steel tanks
new French oak new
3 tanks thermo-regulated
pad filtration at bottling
at the estate
Natural cork closure
This wine can be opened and enjoyed now, but with a few more years of maturing in your cellar the tannins will round out and the wine will become fuller.
Tasting note from the UK’s foremost wine writer Oz Clarke: “This wine shows a deep red colour, black almost to the edge, where there’s a thin rim of reddish-purple. Lovely aromas of black fruit and a hint of cocoa over distinct eucalyptus paint a Bordeaux Grand Cru profile. The aromas of the new French oak are just as well put-together on the palate, where full-bodied black cherries and plums are built on a sturdy structure of acidity and firm but palatable tannins. It’s drinking beautifully already, especially with meat dishes, but will surely reward extended cellar time.”