Chateau Dalem Fronsac Bordeaux Wine, Complete Guide

Everything about Chateau Dalem Fronsac, Bordeaux wine producer profile, with wine tasting notes, wine and food pairing tips, best vintages, ratings, a history of the property, information on wine making and terroir. If you want to read about other important, Bordeaux Chateaux:Links to all Bordeaux Wine Producer Profiles

Chateau Dalem History, Overview

Chateau Dalem is one of the oldest properties in Bordeaux. The estate originated all the way back in 1610. Chateau Dalem remained in the same family ownership until it was purchased Michel Rullier in 1955. Today, Chateau Dalem is managed by Brigitte Rullier-Loussert. Brigitte Rullier-Loussert took over managing the property in 2002. The Rullier family has long ties in the Bordeaux appellation. They own other estates aside from Chateau Dalem in the Right Bank, including another vineyard in the Fronsac appellation, Chateau de la Huste. Chateau de la Huste has remained in the family hands since 1860.

Chateau Dalem Vineyards, Terroir, Grapes, Winemaking

The 18 hectare vineyard of Chateau Dalem is planted to 80% Merlot and 20% Cabernet Franc. This is a big change in the vineyards. First the vineyard has almost doubled in size since it was last acquired. For the grape varietals planted, previously, the estate had devoted 10% of the vineyard of Chateau Dalem to Cabernet Sauvignon. Those vines have been removed and those parcels have been replaced. There is also more Cabernet Franc in the vineyard these days. The terroir is a mix of clay and limestone soils with a south, by south east facing exposure. The vines are old. On average, the vines are 40 years of age. The vineyard is planted to a vine density that ranges from 6,000 vine per hectare to 6,600 vines per hectare.

To produce the wine of Chateau Dalem, the wines are vinified in traditional, temperature controlled, concrete vats. The vats range in size to allow for parcel by parcel vinification. Malolactic fermentation takes place in barrel. The wine of Chateau Dalem is aged in 40% new, French oak barrels for an average of 18 months. In 2008, the estate introduced a second wine, Tenation de Dalem. The average annual production of Chateau Dalem is close to 5,500 cases per vintage.

Serving and Decanting Chateau Dalem with Wine, Food, Pairing Tips

Chateau Dalem is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for up to 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Dalem is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Chateau Dalem is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

Brigitte Rullier-Loussert is also in charge of another estate in the Fronsac appellation, Chateau de la Huste.

www.chateaudalem.com