Chateau de Palayson is receiving international recognition for their red wines and are included in Le Guide Hachette. Their goal has consistently been to produce a high quality red wine based on a Syrah /Cabernet Sauvignon blend that makes it comparable to a cross between a Bordeaux and a Rhone style wine. There is also a wonderful full bodied Rosé wine.
Chateau de Palayson has been awarded numerous awards including:
-Médaille D’Bronze, Vignerons Independents de France 2007, Paris
-Selection Hachette 2007
-Selection Hachette 2006 , “Coup de Coeur”
-Prix des Vinailes Nationales, Paris 2006
-Selection Hachette 2005
-Grand Médaille D’Or , Scandinavian Competition 2005, Paris
-Médaille D’Or , Scandinavian Competition 2005, Paris
-Médaille D’Or , Scandinavian Competition 2005, Paris
-Médaille D’Argent, Scandinavian Competition 2005, Paris
-Médaille D’Or, Vinalies Internationales 2005, Paris
-Médaille D’Argent, Concours General Agricole 2005, Paris
-Selection Hachette 2004
-Médaille D’Argent, Concours General Agricole 2004, Paris
-Médaille D’Argent, Vignerons Independents de France 2003, Paris
Although wine making is an endeavor that requires year-round focus, the real work in the vineyards begins every year in July when the “green harvest” takes place; a process in which each vines’ yield is reduced to 4-5 grape bunches to ensure quality over quantity. In late September, harvesting takes place at Chateau de Palayson and in tradition with the old ways, is strictly done by hand. Only the best of the grapes make it through a rigorous inspection before making it to the de-stemming process, after which the grapes are transported by conveyor belt to thermo-controlled, stainless steel tanks for fermentation.
During the initial fermentation process, the juices in the tanks are pumped over twice daily to extract optimal color and flavor intensity. After fermentation, the wine is drawn off and the remaining grapes are, lightly pressed. Chateau de Palayson ages all of
their red wines for 12 months in new, French oak barrels that are medium toasted. Every barrel is topped off bi-weekly because the oak absorbs the wine, or as they say in France, because “the Angels are thirsty.”
To further their endeavor in wine making, Chateau de Palayson has retained the services of award winning oenologue from Provence, Philippe Croce Spinelli, who is helping to guide the wine making process from start to finish.
Chateau de Palayson has renovated their ancient caves in the old milieu with the latest winemaking equipment and technology available.
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