Speak to the winemaker: Caroline Decoster, Fleur Cardinale
Caroline and Ludovic Decoster from Chateau Fleur Cardinale
Wine Owners: What is your greatest moment/regret as a winemaker?
Caroline Decoster: It’s a little bit sad to start this interview by a regret, but I have to say that we lost 95% of our vineyard in one night last April. It was heartbreaking. We’ve already invested in new machines, called Frostguards, for the end of the year, that will prevent us for this kind of catastrophe, but our main regret is not to have had them before.
WO: In what ways have your wine making changed over the last 10 years.
CD: The global warming has affected our wine making. We are located in the coolest part of the appellation of Saint-Emilion, which means that we have a late ripening terroir. Ripening the berries over the past decades could had been difficult in this part of Saint-Emilion, because of the lower temperatures during October - which is the moment of the year when we usually harvest. But nowadays, due to this global warming, we can benefit from Indian summers year after year, to reach the optimal ripeness effortlessly.
WO: What vintage are you proudest of?
CD: It’s very easy to be proud of a successful vintage. Like in 2010 and 2015, the wine growers were most of all very lucky, thanks to good conditions all year long. But in difficult vintages, all the right decisions that we took in tough moments were decisive to make a good wine in the end. Like in 2014 and 2016 : after months of rain and cold temperatures, the sun came back at the end of the summer, and everybody was so excited to finally have good conditions of ripening, that some vineyards completely de-leafe the bunches, which could be a mistake in some cases: the weeks after that we’d had the hottest temperatures for September since 50 years. We did not de-leafe completely, because we were sure that everything could still happen, and it was the right decision to take.
WO: If you had to define your wines/domaine in one sentence?
CD: Lots of wine owners will say how passionate they are about their wines : but we believe that passion can isolate you and make you blind. That’s why we rather prefer to talk about the « enthusiasm » that we have for our life, a positive and dynamic way of life that we want to share in each glass of Fleur Cardinale, with a lively fruit, and wine with a great energy.
WO: Tell us about your terroir & microclimate, and your approach to winemaking.
CD: The vineyard is located at the east of Saint-Emilion, on one of the highest points of the appellation, and is planted on clay-limestone soil in the middle of the hillsides. The planting is 75% Merlot with 20% Cabernet Franc and 5% Cabernet Sauvignon. Our aim, vintage after vintage, is to preserve the freshness of the fruit in the glass.
In terms of viticulture, it means for instance that we want each vine to be very healthy, and to express the full potential from its terroir. This year, we’ve been certified High Environmental Value (HEV). This certification is the highest level of a generalised scheme for the environmental certification of farms. It guarantees that the presence of factors of biodiversity (hedges, grass strips, trees, flowers, insects, etc.) is very widespread on our vineyard and that the pressure applied to the environment by our practices (on air, water, soil, climate, biodiversity and landscape) is kept to a minimum.
In terms of vinification, it means that the ageing time in barrels is perfectly well-managed : The wine is aged for 12-14 month maximum, in new French oak barrels. Our coopers provide us with barrels produced exclusively from wood of the 3 most qualitative French forests. A Burgundy toast has been adopted for all our barrels: this kind of toast is realized at a moderate high heat and for an extended period of time, so as to preserve the purity of the fruit and the silky touch of the tannins.
Thank you so much to Caroline for taking the time to answer our questions. All our best wishes to the entire team at Fleur Cardinale!
You can visit the domaine's website here and follow their dedicated work on Instagram, Facebook and Twitter.
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