Château Olivier has been in the hands of the de Bethmann family since it was acquired by Alexandre de Bethmann in the late-19th century. The de Bethmann family are descended from German nobility, and grew into a successful banking dynasty, and so probably didn’t have any great shortage of funds; the acquisition of an attractive and ancient property such as Olivier was probably not much of a fiscal challenge, especially if we consider the family also owned Gruaud-Larose at one point, and their bank made a significant contribution towards the financing of the construction of the Eiffel Tower.
The fruit is perfectly ripe and tannins quite sumptuous.
Serve at 8°-10° with game, red meat, pork and cheese.
Pre-fermentation maceration, alcoholic fermentation for 10-30 days at 25-30°C in small temperature-regulated truncated vats, aging for 12 months in barrels after malolactic conversion, addition of finings and filtration.
Post-fermentation maceration at 25-30°C, with the length depending o the ripeness of the grapes, striving for refined extraction.
Mal-lactic fermentation in barrels.
Aging: 1/3 new barrels for 12 months.
Bottlingis done entirely at the château