Bordeaux

This 32-hectare vineyard was founded by the Bouron family in 1964.  Situated 60 km from Bordeaux in the Entre-Deux-Mers region between the Garonne and the Dordogne, Chavrignac produces Bordeaux that is well-balanced and fruit-forward.  Apart from grapes, they also grow grains and raise animals – all cultivated in an organic and life-affirming spirit.  Respect for nature and its rhythms is essential to them.  The winery has employed organic methods of viticulture and vinification since 1964, and all the wines of Chateau Chavrignac bear the Ecocert certified organic stamp as well as the Demeter certified biodynamic stamp.

Soil: Clay-limestone

Viticulture: The winemakers’ method of fertilization is based on compost, either of vegetable or animal origin.  Natural grass cover guarantees the multiplication of predatory species of vine parasites.  Copper-based treatments (Bordeaux mixture) are used, and sulfur treatment is reduced to a minimum.  Certified organic and biodynamic.

Harvest: The grapes are harvested using both traditional and mechanical methods, with the greatest respect for the maximum maturity of each grape variety.  A mechanical sorting table, assisted by 4 operators, guarantees that only the highest quality grapes are selected.

Vinification: The vinification is characterized by no inputs other than sulfur dioxide (<60mg/l) and pea proteins for pre-bottling stabilization.

Grape Varieties: 60% Merlot, 20% Cabernet Franc, 15% Petit Verdot, 5% Cabernet Sauvignon (percentages vary depending on the vintage)

Tasting Notes: The bouquet is frank and pure with notes of ripe blueberries, grilled peppers, and black pepper. On the palate, firm tannins with notes of wild mushrooms, leather, and mocha.

Archives show that vines have been grown at Cheval Blanc at least as far back as the 15th century. The most prestigious part of Cheval Blanc’s history can be said to date from 1832, when Jean-Jacques Ducasse, President of the Libourne Trade Tribunal, purchased the core of the present-day estate. Over the next 20 years, the purchase of plots belonging to Château Figeac led to the creation of the 39- hectare vineyard as we know it today. The configuration has remained practically unchanged. The marriage of Jean-Jacques’ daughter, Henriette, with Jean Laussac-Fourcaud, a Libourne wine merchant, opened a new chapter in the history of Cheval Blanc that would define and consolidate the identity of this unique property.

After Henriette inherited Cheval Blanc, her husband undertook a spectacular renovation. He was among the first people to understand the importance of water stress to produce the finest wines and put in an efficient drainage system. However, the greatest progress made by the new owners was in the vineyard. Aware of Cheval Blanc’s outstanding potential, and helped by an extraordinary intuition, Jean Laussac-Fourcaud replanted part of the estate in the 1860s with a totally atypical proportion of grape varieties: half Merlot (the king of the Right Bank) and half Cabernet Franc. This replanting was finished in 1871. Formerly known as vin de Figeac, the wine was first sold under the name Cheval Blanc in 1852. This was the beginning of a prestigious career.

Cheval Blanc obtained the highest possible distinction in the first classification of Saint-Emilion wines in 1954: Premier Grand Cru Classé “A”. This exalted rank was confirmed in every following classification in each subsequent decade. Cheval Blanc became a member of the exclusive “Club of 9” comprising the first growths of Bordeaux.

A page was turned in autumn of 1998 when Bernard Arnault and Baron Albert Frère, two old friends and lovers of great wine, joined forces to became the owners of this fabled château in Saint-Emilion. They injected a dynamic new spirit, while respecting the château’s history and existing facilities. They also placed their complete trust in the winemaking team to continue their good work.  The priority today is the ultimate in quality, which calls for enormous attention to detail and precision winemaking.

Terroir: Château Cheval Blanc has an altogether unique terroir in Saint-Emilion. While most of the appellation’s other famous estates have limestone soil dating from the Tertiary Period, Cheval Blanc’s soil features alluvia from the Quaternary Period deposited by the Isle. And like most of the prestigious estates in Pomerol, Cheval Blanc’s soil formation has a varied texture that does not include limestone. However, Cheval Blanc is also different – and unique – in that the proportion of gravel and clay is just about equal. This gift of nature is essential in understanding the estate’s history.

Production Area: 39 hectares divided into 45 separate plots

Grape Varieties: 49% Cabernet Franc, 47% Merlot, and 4% Cabernet Sauvignon, with the goal of returning to the original mix of 55% Cabernet Franc, 40% Merlot and 5% Cabernet Sauvignon.

Average Age of the Vines: 45-100 years old

Plant Density: 8,000 vines per hectare, one of the higher levels of denser plantings found in the Right Bank.

Harvest: For the harvest, the estate does not wait until all the parcels achieve complete phenolic ripeness, instead picking the fruit when it is “al dente.” It is the winemakers’ view that the blending of grapes at different levels of ripeness from various parcels and terroir that adds complexity, freshness, and decadence to the wine.

Vinification: In 52 different temperature controlled, cement vats that vary in size. Malolactic fermentation takes place in tank.

Aging: 100% new, French oak barrels for about 18 months prior to bottling.

Technical Director: Pierre-Olivier Clouet

Overview: Le Petit Cheval is the second wine of Château Cheval Blanc, first produced in 1988.  Approximately 10-12% of production of the estate goes into making this wine.

Soil: Limestone clay

Average Age of the Vines: 42 years old

Viticulture: Sustainable

Harvest: Manual

Vinification: In 52 different temperature controlled, cement vats that vary in size. Malolactic fermentation takes place in tank.

New Barrels: 50%

Grape Varieties: Cabernet Franc, Merlot

Chateau Clerc Milon, classified as a Fifth Growth in 1855, is located on an exceptionally favorable terroir adjoining Lafite and Mouton. The estate was purchased by Baron Philippe in 1970 and is now owned by his daughter Baroness Philippine de Rothschild and her children.  The vineyard spans 41 hectares in Pauillac, planted with the typical grape varieties of the region, including 49% Cabernet Sauvignon, 37% Merlot, 11% Cabernet Franc, 2% Petit Verdot, and 1% Carmenere. The average age of the vines is 52 years old, and the vine density is 10,00 plants per hectare.

Overview: The product of an exceptional terroir, Pastourelle de Clerc Milon is the second wine of Chateau Clerc Milon, an 1855 Classified Growth at Pauillac.  The “pastourelle” is a traditional dance which evokes a knight’s romantic encounter with a shepherdess; the name echoes the pair of dancers that adorn the label of the Grand Vin.  Made of gold, enamel, and pearls, this precious miniature from the Museum of Wine in Art at Chateau Mouton Rothschild belonged to Catherine II, the empress of Russia, and is inspired by characters of the Commedia dell’Arte.  Baroness Philippine de Rothschild chose it as the Clerc Milon emblem because of her love of the theater.

First Vintage: 2009 was the first vintage of Pastourelle de Clerc Milon.

Soil: Gravel

Grape Varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Carmenère (percentages differ depending on the vintage)

Harvest: The grapes are harvested in small crates

Vinification: Made from grapes grown in the vineyard of the Grand Vin, the second wine is vinified and bottled with the same meticulous care.  Fermented in the Clerc Milon vat room.

Aging: Matured in oak barrels the traditional way.

Tasting Notes: A round and supple wine, Pastourelle de Clerc Milon charms with the elegant richness of its aromas and flavors.  It is also living testimony to the considerable improvements in quality that have been achieved at the property since the arrival of Baron Philippe and his descendants.  An elegant and rich Pauillac.

Château Clos de Boüard has a well-exposed terroir, 30 hectares, in the town of Parsac, historically renowned for the richness and quality of its exceptional clay-limestone terroirs. Located near Grands Crus Classés and similar of Saint-Emilion: the castles Fombrauge, Laroque, Rocheyron, Croix de Labrie, Château Louis, Fleur Cardinale, Valandraud and Troplong Mondot.

The property benefits from a privileged biodiversity and ecosystem with a strong presence of old vines. Investments to restructure the vineyard are underway in order to produce high quality wines with silky, velvety tannins, respectful of the fruit, full of elegance, delicacy and freshness, wines that are the signature of know-how and family expertise.

Grape variety: 60% Merlot, 30% Cabarnet Franc, 10% Cabernet Sauvignon

Vineyard area: 30 hectares

Appellation: Montagne Saint-Émilion

Soil type: Clay-limestone

Average age of the vines: 40 years

Production: 45 hecto/ha

Winemaker: Coralie de Boüard de Laforest

Aging: 10-14 months; 30% new barrels.

Harvest period: September 25th-October 9th.

Alcohol: 15%

Louis Gaspard d’Estournel inherited Cos and Pomys in 1791. He expanded his vineyard from 14 to 45 hectares. Throughout his lifetime Louis Gaspard d’Estournel remained closely involved in the management of Cos d’Estournel. He fought endlessly to promote his estate, even if it meant having to sell it to finance his debts before acquiring it once again. Louis Gaspard d’Estournel would live to see his wine designated a Deuxième Grand Cru du Médoc by the negociants of Bordeaux but sadly enough, he passed away two years before the 1855 Bordeaux Classification officially recognized Cos d’Estournel as a Second Growth Estate.

Owner of Cos d’Estournel since 2000, entrepreneur Michel Reybier is a simple and discreet man. Moved by the extraordinary personality of the estate and the audacity of its founder, his decision to acquire was not motivated by financial considerations alone. For him, the choice was clear: it would be “Cos and only Cos.” Today he remains deeply attached to his vineyard. “At first glance, I was attracted by the history of the place. And then when I visited the estate, I felt instantly how unique, how exceptional it is.” Michel Reybier is an active presence throughout the year and a major actor in the estate’s development. In this he resembles his predecessor Louis Gaspard d’Estournel, with whom he also shares a profound passion for Cos d’Estournel.

Cos d’Estournel is ideally situated at the heart of an undulating landscape in the northern Médoc. A plateau of deep gravel comprises the core of the site. Gravelly and clayey, the two hills that slope downward from this point benefit respectively from eastern and south-southwestern exposures. These geologic features are completed by a clay vein running diagonally through the vineyard. Merlot is found to the east, on clay-limestone soils, while Cabernet Sauvignon is grown on the highest parts of the plateau, where drainage is ideal. A near miracle in geographic and geologic terms, Cos d’Estournel benefits from an unparalleled combination of soils and exposures. The northernmost village appellation of the Médoc, Saint-Estèphe is nestled between the Gironde Estuary and the Atlantic Ocean. More pronounced than elsewhere in the region, the resulting oceanic climate tempers extreme weather conditions; winters are less harsh and summer heat waves less intense. Ripening occurs gently, which favors complexity and freshness of aromas in the grapes.

The wind that often blows through the vineyard is also essential: by drying excess humidity and purifying the air, it allows grape berries to ripen on the vine in perfect health.

Today the vineyard occupies 91 hectares. Cabernet Sauvignon accounts for two-thirds of this precious mosaic of 61 plots, with a lesser proportion of the land dedicated to Merlot and a small proportion to Cabernet Franc and Petit Verdot. Nestled among the vine plants of the estate—45 years old on average—are certain very precious specimens, guardians of the vineyard’s heritage. Some of the oldest vine plants date back to the early 20th century. They continue to thrive, finding nourishment in the deepest layers of the land. Their grapes bring depth and structure to the wines of Cos d’Estournel, a testament to the incomparable complexity of the vineyard’s soil. The grapes from these mature plants are blended with the fruit of their younger counterparts to produce the Grand Vin of Cos d’Estournel. The average age of vine plants whose grapes are used in the estate’s first wine is 55 years old.

Keeping the oldest vine plants alive is crucial to perpetuating Cos d’Estournel’s rich heritage. Despite their low yield and the special care they require, these plants produce the grapes that shape the core identity of the estate’s wines. They also ensure the continuity of the vineyard through massal selection. Grapes are examined and tasted to identify the plants that most closely represent the singular qualities of the estate’s terroir. Their shoots are then used to grow young vines, so that the defining characteristics of Cos d’Estournel may be passed down from one generation to the next. It is a time-consuming process that requires great commitment, first during the selection process and then in caring for the young vines until they are mature enough for their grapes to be used in the Grand Vin. But this measure is essential to preserving the unique signature of the wines of the estate. Each vine-grower on the estate is entrusted with the same ten plots, or forty thousand vine plants, year after year. He or she follows them closely from one season to the next and is entirely responsible for their care.

Overview: Cos d’Estournel has become, in the eyes of lovers of fine wine, the archetype of a certain style of masculine elegance in which immense power is combined with grace and smoothness. Impressive when young for the intensity of its structure and explosive fruit, Cos d’Estournel evolves slowly to arrive, when completely mature after.

Grape Blend: Cabernet Sauvignon, Merlot, Cabernet Franc

Maturation: Aging takes place in 80% new barrels

Cellaring Potential: 2012-2035

Overview: Les Pagodes de Cos is, strictly speaking, Cos d’Estournel’s “second wine”. The vines that produce it are eventually used for the “Grand Vin” which is an 1855 Grand Cru Classé. They are grown on the same terroir and are treated in the same way.  They are simply younger and their roots have yet to grow to their full depth in the gravelly soil. Powerful, very aromatic, long on the palate, with a very persistent finish, Les Pagodes de Cos is a wine of refinement and pleasure.

Location: The terroir of Les Pagodes de Cos, which translates to “Hill of Pebbles”, is made up of gravel on top of the limestone plateau of Saint-Estèphe and is separated from the vineyards of Château Lafite by a small stream.

Grape Blend: Cabernet Sauvignon, Merlot

Vinification: Once the hand-picked grapes are brought to Cos’ modern cellar, which can be altered to provide the vinfication best suited to the vintage, the wine is fermented, blended, and aged in oak for 12 months.

Tasting Notes: Les Pagodes de Cos is a very elegant wine in the glass; it has a deep ruby coloring with a nose of red fruit, tobacco, and spices. The palate has great balance, allowing the wine to express its youthful intensity and sensual texture without becoming overpowering. The poise of Les Pagodes de Cos in the mouth showcases the exceptional winemaking of Jean-Guillaume Prats, described by Robert Parker as a “winemaking guru”. This wine effortlessly demonstrates the greatness of the Cos d’Estournel terroir and is a very special bottle of Bordeaux. It would make a magnificent gift, or be wonderful alongside a memorable dinner.

Cellaring Potential: To be drunk within 10 years of its bottling at the Château.

The name of the estate is derived from its situation on the Cos hill, and the name of François Labory who was the first owner until 1845.

Louis Gaspard d’Estournel then acquired it before having to sell it again to an English banker, Charles Martyns in 1852. The property was finally taken over by George Weber in the 1930’s, who bequeathed it to his daughter and son-in-law, François Audoy in 1959. In 1971, the couple acquired the neighboring estate, Château Andron Blanquet. Their sons worked with them on the two estates for a few years and then the elder Bernard took over the running of the properties. Bernard is a strong, practical manager with a quiet reassuring manner. He has always lived in Saint-Estèphe and is perfectly emblematic of his estate, his wines and the appellation that he has presided over since 2000.

A real family property, where the generations have genuinely labored already for nearly a century for the estate to blossom and grow.

Overview: Made from fruit from the best plots on the Cos hill, Château Cos Labory combines characteristic Saint-Estèphe vigour and elegance. Its rich tannin content gives this wine good ageing potential.

Appellation: Saint-Estèphe

Production Area: 18 hectares (44.5 acres)

Soil: Gunz gravel over a marly limestone subsoil

Grape Varietals: 60% Cabernet Sauvignon, 35% Merlot, 5% Cabernet franc

Average Age of the Vines: 35 years

Planting Density: 8,700 vines per hectare

Vinification: Carried out in temperature-controlled stainless steel tanks

Aging: Performed in oak barrels (50% in new casks)

Annual Production: 100,000 bottles

Château Coutet is a large vineyard, the largest in Barsac in fact; the entire estate amounts to 42 hectares, of which 38.5 hectares are committed to the vine.  The estate is bisected only by a narrow road which runs up through Coutet.  The estate lies 12 meters above sea level, an almost mountainous altitude for this region.

Château Coutet vines’ deep roots extract elements from its terroir to give the grapes freshness, richness, and strength. For this reason the estate carries the name “Coutet,” derived from the Gascon’s word for knife, to signify the fresh, lively and crisp palate that is the wine’s signature style.

The vines are 75% Semillon and 23% Sauvignon Blanc, and 2% Muscadelle.  There is an ongoing program of replanting in order to replace older stock and keep the average age of the vines at about 35 years old.  They are planted on the usual Bordeaux rootstocks, Riparia-Gloire and 420A, with a density of 7,500 vines per hectare.

As is typical of the Barsac vineyards, the soils underfoot are a mix of gravel and the classic red clay of the appellation over a limestone bedrock rich in starfish and shellfish fossils.  The yields are typically 9 hl/ha, a remarkably low figure due to the botrytis-induced dehydration of the fruit, with the number of tries reaching double figures in some vintages, although the average number is six.

The fruit is crushed using a traditional vertical press alongside a more modern cylindrical machine.  The fruit is then transferred to 100% new barrels for fermentation.  The blending will typically yield a wine that is richer in Semillon than the vineyard might suggest, with this variety typically accounting for 84% of the assemblage, with the rest being 14% Sauvignon Blanc and 2% Muscadelle.  For some vintages, the amount of Semillon may be higher, up to 90%.  The élevage will last for up to 18 months before bottling.

The grand vin is Château Coutet, which has an annual production of up to 3,500 cases.  The second wine, Chartreuse de Coutet, was first introduced in 1977 and has an annual production of about 400 cases.  There is also a dry Graves, the Vin Sec de Château Coutet.  The crème de la crème, however, is a super-selection named Cuvée Madame, only released in vintages of exceptional quality.

Production Area: 38.5 ha (95 acres)

Grape Blend: Sémillon, Sauvignon Blanc, Muscadelle

Soil: Clay with a limestone sub-soil

Average Age of the Vines: 38 years old

Plantation Density: 7,500 plants/ha (3,000 plants/acre)

Vineyard Management: “Taille à Cot” (traditional Sauternes pruning), rational cultivation

Harvest: Manual with several tries

Average Yield: 9 hl/ha (0.9 ton per acre)

Aging: 18 months in French oak barrels (70-100% new wood)

Winemaker Notes: “In its youth, the wines display generous notes of white flowers, citrus fruits, honey and vanilla. Ginger and pineapple are very typical aromas in a young Château Coutet. Time brings out deeper, warmer notes in which spices combine with exotic nectars and candied fruits, such as gingerbread mingled with marmalade. Age also enhances the harmony of its roasted Botrytis character and its distinct aromas to give Château Coutet a delicate and unique bouquet that is unsurpassed.”

In the early 18th century, the Croizet brothers, both members of the Bordeaux parliament, consolidated a number of small vineyard plots in order to form a wine estate in the famous hamlet of Bages, in Pauillac. This estate was included among the fifth growths in the famous 1855 classification under the name of Château Croizet-Bages.

Jean-Baptiste Monnot, an American citizen and owner of the famous Klaxon brand, acquired Croizet Bages soon after the World War I. He in turn sold it to Paul Quié, owner of châteaux Rauzan-Gassies (a great growth of Margaux) and Bel Orme Tronquoy de Lalande, in 1942. Monsieur Quié undertook a renovation of the vineyard during the postwar period. This was completed by his son, Jean-Michel, who took over management in 1968.

Jean-Michel Quié is now assisted by his children, Anne-Françoise and Jean-Philippe, in overseeing the 3 family châteaux. Their passion for fine wine is very much in the tradition of the great growths of Bordeaux, and one of Jean-Michel Quié’s greatest pleasures is to share his wine with people who are dear to him.

Location: Situated on the plateau of Bages, immediately south of Pauillac

Production Area: 30 hectares

Soil: Deep gravel and sand

Grape Varieties: 62% Cabernet Sauvignon, 28% Merlot, 6% Petit Verdot, 4% Cabernet Franc

Average Age of Vines: 35 years old

Plantation Density: 6,600-8,000 vines/hectare

Average Yield: 55 hl/ha

Annual Production: 80,000 bottles

Harvest: Manual and mechanical harvesting

Vinification: Vinified in traditional cement vats; malolactic fermentation takes place in tank

Aging: 12 months in barrels, 50% of barrels of one year and 50% of barrels of 2 years. French oak, medium soft heat. Racking dodge every 3 months on average. Collage with egg white.

Overview: La Gabare de Croizet-Bages is the second wine of Chateau Croizet-Bages and is made up of the Château’s younger vines.

Production Area: 28 hectares

Soil: Gravel

Average Age of the Vines: 10 years

Grape Varieties: Cabernet Sauvignon, Merlot, Cabernet Franc

Harvest: Manual and mechanical harvesting

Vinification: Traditional; fermentation at controlled temperatures.

Aging: 12 months in barrels, 50% of barrels of one year and 50% of barrels of 2 years. French oak, medium soft heat. Racking dodge every 3 months on average. Collage with egg white.

Tasting Notes: Delicate bouquet enhanced with a touch of finesse.  Very round and fruity on the palate; a very feminine Paulliac.

Cellaring Potential: 15 years

Overview: Château d’Issan is a Third Growth of the 1855 Imperial Classification.  The wine is made from the old vines in the Château d’Issan enclosure in the middle of the Margaux appellation.

Soil: The soil here is mainly made up of surface gravel on top of a clay subsoil, which contributes to optimal ripeness and freshness in the two grape varieties.

Grape Blend: Cabernet Sauvignon and Merlot

Tasting Notes: Château d’Issan expresses the exquisite bouquet so characteristic of Margaux, and stands out with its suppleness, subtlety, elegance, and long keeping potential that come from its unique terroir.

Aging: Château d’Issan is aged in barrels for 16 to 18 months, half of which are new.

Annual Production: Around 100,000 bottles

Overview: Blason d’Issan, our second wine, was introduced from 1995 onwards to enable selection amongst our vines growing in the Margaux appellation area. Fruit from our youngest vines is used to produce this wine, which respects the identity of its terroir, while offering a tasty round fruitiness, which can be enjoyed earlier.

Grape Blend: Cabernet Sauvignon, Merlot

Average age of the vine: 18 years old

Production: 5.000 cases per year

Aging: Blason d’Issan is also aged in barrels for 14 to 16 months, one third of which are new.

Production: Annual production is around 120,000 bottles.

Overview: The Bordeaux wine growing area is known for its variety of soil types and sub-soils.  To the right of the historic path that leads to Château d’Issan are the Bordeaux Supérieur AOC plots.  They are the closest to the Gironde Estuary.  The soil there is mainly clayey limestone and therefore particularly suited to the Merlot grape variety, which dominates in this part of the vineyard.  Generally, it contributes 90% of the blend, which is unique in the Medoc.  The ruins of the old 17th century windmill, which gave this wine its name, are still in the middle of the vineyard.  This wine expresses the richness, the suppleness and the fruit of its origins; it has been on the market since 1988.

Grape Blend: Merlot, Cabernet Sauvignon

Harvest: Hand picked at end of September through October

Aging: 14 months in 25% new barrels

Annual Production: About 40,000 bottles

Tasting Notes: Shows an expressive and crunchy red fruit character with a deep color.  The finish is very well balanced with fine tannins.

Since 1840, the Lumeau family’s passion and tradition of winemaking has been firmly rooted in the history of Sauveterre de Guyenne. The estate has been faithfully handed down from father to son for eight generations. Today, it’s Xavier who lovingly carries on the family passion. The Lumeau winery is a vivid reflection of this family heritage, housing the family’s estates and tenderly watched over by grandparents who make sure everything runs smoothly. The eight employees who work with the family are perfectly integrated into life at the estate. Some have been sharing the values and friendly atmosphere of the Lumeau family for over fifteen years. This close link between past and present, business and family, illustrates the durability and warmth of the family’s commitment to winegrowing.

The vineyard grew from 45 hectares in the 1980s to over 140 hectares today.   The estate has been certified HVE 3 (high environmental value level 3) since 2019, illustrating its commitment to eco-responsibility by preserving 25 hectares of woodland which protect the biodiversity of the wine estate. Phytosanitary products are used sparingly, and a wastewater treatment plant has been installed on the vineyard.

The Lumeau family’s passion for viticulture is fully revealed in the winery, a space dedicated to the art of winemaking. Here, technical innovation is combined with traditional know-how, in an environment where stainless steel dominates.

The collaboration between the winemaker and the oenologist, Mathieu Rey, is crucial. Together, they orchestrate every step, from grape selection to bottling, ensuring that each cuvée reflects Lumeau’s commitment to excellence.

It all starts with quality grapes, followed by the reception of the harvest. For red wines, cuvaison brings out the flavors by macerating grapes, skins, seeds and juice. After fermentation, the wine is aged in oak barrels or stainless-steel vats, before being carefully bottled on the estate.

Grape Varieties: Merlot, Malbec, Cabernet Sauvignon. Blended from the best vats in the vineyard.

Vinification: Cold maceration for 3 to 5 days. Fermentation at 25° followed by a long cuvaison.

Aging: This wine is aged in stainless steel vats.

Tasting Notes: Draped in an elegant crimson color with purplish highlights, this cuvée delivers delicate aromas of jammy strawberries. On the palate, the freshness of its body is supported by supple tannins that leave a delicious finish of blackberry coulis. Enjoy without delay.

Food Pairing: It delicately underscores the flavors of ham and warm goat’s cheese, game, and red meats.

Situated on a beautiful hill top of gravel soils, close to several Classified Growth of Saint-Estèphe estates, such as Château Calon Segur, Château Domeyne confirmed its classification as a Cru Bourgeois in 1932 and has won awards for its wines every year. In 2006, the mansion house was bought by Claire Villars Lurton, owner of Château Haut-Bages Libéral and Château Ferrière which are respectively 5th Classified Growth of Pauillac and 3rd Classifed Growth of Margaux, and her husband Gonzague Lurton, owner of Château Durfort Vivens, 2nd Classified Growth of Margaux. They put all their expertise in their efforts to lift this wine to rank among the best in its classification. With this new goal of quality in mind, Claire and Gonzague Lurton are determined to continue the challenge of promoting Château Domeyne to the top.

Owners: Claire & Gonzague Lurton

Winemaking Consultant: Eric Boissenot

Production Area: 8.3 hectares

Soil: Clayey gravels

Grape Varieties: 60% Merlot, 40% Cabernet Sauvignon (percentages vary depending on the vintage)

Average Age of the Vines: 40 years old

Vinification: Traditional in concrete and stainless steel vats. Plots selection. Maceration on skins for 24 days

Aging: 20% in new French oak barrels for 12 months

Chateau du Tertre is a thousand-year-old estate whose vineyard, stretching over 52 hectares, has remained unchanged since 1855. During the 19th century, Chateau de Tertre wines rose to worldwide fame, especially thanks to the 1855 classification which established the Chateau as a Margaux Grand Cru Classé. 1n 1997, a Dutch businessman named Eric Albada Jelgersma purchased the estate and invested in a large-scale overall restructuring.

Here, the Margaux terroirs are at their highest altitude, with one of the most elevated gravel outcrops of the Médoc. The light and the sunshine which bathe the vines protect them from the late spring frosts. A stream provides natural drainage, separates the two gravels outcrops, and cools the vines, thus giving them the cooler temperatures vital for their development, protecting them both from excess water and drought.  Soil maintenance, leaf thinning, and thinning-out allow the characteristics of the terroir to be revealed in the resulting wine.

Overview: This second wine of Château du Tertre comes from a selection of their youngest vines. The vinification and aging benefit from the same care as the Grand Vin.

Terroir: Perfectly drained gravelly knolls from 3 to 5 m

Production Area: 52 ha

Grape Varieties: 43% Cabernet Sauvignon, 33% Merlot, 19% Cabernet Franc, 5% Petit Verdot

Average Age of the Vines: 15-25 years old

Vines: Regular soil working, traditional thinning and manual leaf removal (18 ha grown biodynamic). Double Guyot pruning.

Harvest: Hand-picking followed by hand sorting

Average Yield: 35-45 hL/ha

Vinification: Concrete, wood, and stainless steel tanks.  Thermo-regulation.  Pumping over varies according to the lots.  Temperature during alcoholic fermentation is 25°C.  Vatting time is 18-28 days.  Horizontal pneumatic pressing.

Alcohol Content: About 13%

Aging: 15-17 months in 100% French oak barrels (fine grain and medium toast); 45% new oak, 55% oak of 1 wine.  Racking every 5 months with candle.  Egg white albumen fining.