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VIGNOBLES LEYDET
Saint-Emilion, France
Frederic Leydet does pretty much everything on his small family estate, about 8.5 hectares in Saint-Emilion and the same in Pomerol. He has gradually moved back to organic farming (completed in 2015). He practices leaf-thinning, green harvest, and numerous passes through the vineyard to get the fruit he wants. The cuvaison (soak and fermentation) lasts four to five weeks. Fermentation is carried out in concrete for the Saint-Emilion and stainless-steel tanks for Pomerol. The wines are aged in barrique, roughly one third new, all with light and medium toasts. In order to preserve the freshness of the fruit he chooses to leave the wine on the fine lees, with no racking. He bottles his wines unfined. As a result, his wines benefit from decanting even more than most.
Wines
Chateau Leydet Valentin Saint-Emilion
Chateau de Valois Pomerol