2001 Vintage

Appellation Surface area of the vineyard Yield Terroir Exposure Grape varieties Density of plantation Average age of the vines Vineyard management 1er Grand Cru Class B 22 hectares, 16 hectares in production 21 hectolitres per hectare Clay-limestone plateau South / South-West 75 % Merlot, 25 % Cabernet Franc 5 500 plants per hectare 25 years Double guyot pruning Manual leaf thinning Crop thinning before colour change An environmentally friendly spray programme CLIMATIC CONDITIONS Winter : Wet and mild Spring : Rainy and cold May & June were mild and dry Flowering : From May the 29th - homogeneous Summer : Hot and dry HARVEST The handpicking began with the youngest plants to finish with the oldest. A double selection was done : first the bunches were checked before cutting and then on stainless steel tables in the vineyard. Some modifications are being considered for next years harvest. Merlot: From October 2nd to October 5th Cabernet Franc: October 5th and 6th VINIFICATION Alcoholic fermentation for 8 to 11 days Maceration at 30C for 14 to 16 days with pumping over twice a day one or twice the volume of the vat New and smaller wooden vats (60 hl & 40 hl) enable us to vinify separately more plots and therefore helped us to achieve better selection. Malo-lactic fermentation done partly in new oak barrels, partly in stainless steel underground vats Ageing in oak barrels, of which 60 % are brand new, racking through the small bunghole at the end of the barrel every three months, fining with fresh egg whites and no filtering. BLENDING Chteau Canon 80 %Merlot 20 %Cabernet Franc PRODUCTION 65 % Chteau Canon 35 % Clos Canon Clos Canon 77 %Merlot 23 %Cabernet Franc

Chteau Canon B.P. n22 33 330 Saint-Emilion e-mail : contact@chateau-canon.com Tl : 05.57.55.23.45 Fax : 05.57.24.68.00