Bordeaux

Grape Varieties: Cabernet Sauvignon, Merlot

Aging: 18 months in 50-80% new barrels (French oak)

Production Area: 75 hectares

Average Age of the Vines: 35 years old

The Vines: The vineyard is planted with 70% Cabernet Sauvignon and 30% Merlot.  Fertility is moderated and a root network develops (reaching up to 6 meters deep), both reducing the effect of climatic excess and increasing the take-up of nutrients from the soil and subsoil. Meticulously exploring the poor, arid soil to find the necessary nutrients and water, the roots carry back the trace elements which give the wine its uniqueness: this is the essence of the terroir of Ducru-Beaucaillou.

Plant Density: 10,000 vines per ha.  This high density reduces the production of each plant while creating competition between the vines that will search deeper down into the soil to find their nutriment (“vines must suffer in order to produce”). It also generates a microclimate with many an advantage: 1) Maximizing the leaf surface per hectare and therefore the rainwater consumption which are particularly profuse in our Atlantic climate  2) Creating ideal conditions for the grapes.

Harvest: The grapes are all harvested manually. They are sorted in the vines on mobile tables to avoid contact between unhealthy and healthy grapes during transport to the vat room.

Vinification: The vinification of each plot is done individually to optimize the choice of blends. Moreover, the fermentations are carried out separately and customized to take account of terroir, grape variety, and vintage characteristics. The grapes undergo a gentle extraction and the must is kept at traditional temperatures with moderate lengths and frequencies of pumping-over.  The press drains off continuously into barrels to facilitate the selection of the press-wine batches.  Malolactic fermentation is managed in vats for optimal control.  The wine is barreled in duly identified individual batches immediately after malolactic fermentation.  Blending takes place during the first racking operation; for Ducru Beaucaillou, between 50 and 80% of new barrels are used according to the richness of the vintage. The barrels (225L Bordeaux barrels, French oak) are supplied by 5 carefully selected cooperages giving every guarantee.

Aging: The wine is matured for 18 months in accordance with Medoc traditions for classified growths. Bottling is performed with special care in regard to both oenological controls and homogenisation of the overall batch.  The 5 cork makers supplying the estate have signed a detailed and stringent quality charter.

Overview: This is the second wine of Château Ducru-Beaucaillou. La Croix de Beaucaillou is produced from the same vineyard as the first wine.

Harvest: The grapes are all harvested manually. They are sorted in the vines on mobile tables to avoid contact between unhealthy and healthy grapes during transport to the vat room.

Vinification: The vinification of each plot is done individually to optimize the choice of blends. Moreover, the fermentations are carried out separately and customized to take account of terroir, grape variety and vintage characteristics. Extraction is gentle and the must is kept at traditional temperatures with moderate lengths and frequent pumping-over. The press drains off continuously into barrels to facilitate the selection of the press-wine batches. Malolactic fermentation is managed in vats for optimal control. The wine is barreled in individual batches immediately after malolactic fermentation. Blending takes place during the first racking operation; for La Croix de Beaucaillou, between 20-40% of new wood is used depending on the richness of the vintage. The barrels (225L Bordeaux barrels, French oak) are supplied by 5 carefully selected cooperages.

Aging: The wine is matured for 12 months. Bottling is performed with special care in regard to both oenological controls and homogenization of the overall batch. The 5 cork makers supplying the estate have signed a detailed and stringent quality charter.

Overview: This newcomer is a selection derived from the St-Julien vineyards. An affectionate and informative name that already tells wine lovers something about its positioning and its ambitions.
Le Petit Ducru portends an introduction to the Borie signature, a courteous invitation to approach the qualities of its elders, Ducru-Beaucaillou and La Croix Ducru-Beaucaillou; from its complexity to its structure, by way of its balance and its elegance. There is, of course, a family resemblance, a wonderful complicity between the three nectars. They know what they have in common: a rigorous technical process, drastic selection, demanding winemaking.
A nod also to the history of the estate, specifically to one of the former owners, Bertrand Ducru (1770-1829), a brilliant and worldly merchant from the Bearn region of France, situated along the flanks of the western Pyrenees mountains. Powerful and well established, he bought the property in 1797 (16 Vendémiaire, year 6) and added his surname to that of the site, which then became “Ducru-Beaucaillou”. He hired the architect, Paul Abadie, graduate of the acclaimed Ecole des Beaux-Arts de Paris, to enhance the elegant Directory-period chartreuse. But above all, he invested heavily in the vineyards and the cellar. The wines quickly rose to the summit of the appellation and Ducru-Beaucaillou obtained unanimous recognition from the Place de Bordeaux, which later consecrated it with a place in the 1855 classification.

Grape Varieties: A Cabernet-Merlot blend and depending on the vintage, sometimes with a hint of Petit Verdot, varietal that we know to be a skillful sculptor.

Aging: Barrel aging lasts for 12 months with one-third new oak.

Tasting Notes: Le Petit Ducru is a wine of balance and harmony. An elixir of youth. It is there, alive and well, a rendezvous with pleasure. Accessible from its earliest youth, uninhibited in its Chaplinesque antics. It will make for a happy dining companion in restaurants. It will make for a perfect marriage with poultry where it will bow down before its crispy, brown skin and envelop the steaming flesh with its tannins.
Le Petit Ducru tastes of Sundays. Above all, it tastes of friendship.

Overview: This new wine comes from vineyards located in Haut-Médoc; plots brought by Madame Eugène-Borie on her marriage and more recently by the acquisition of plots from Madame Fort-Pradère. A tribute to the woman who chaired the Supervisory Board from 1998 until 2020, but also to an attentive and loving mother. To the muse too. The opportunity to put the spotlight on this great lady who, out of discretion and humility, was content to stay in the shadows. Gently, calmly, her image will join the long line of female owners of Ducru-Beaucaillou, equally inspiring and demanding: Marie Desjean, Marie du Luc Ravez, Lucie-Caroline Johnston, Princesse Marie Karadja de Constantinople, Mary de Burke… All of them had an essential role in the rise to fame of Ducru-Beaucaillou. Strength and grace…
Vinified by the Ducru-Beaucaillou SA teams, this wine receives the best care: the technical winemaking process, very selective blending, and careful aging for 12 months in barrel (including 20% new oak). Technique at the service of purity of expression. Merlot and Cabernet Sauvignon rub shoulders without ever competing; one brings opulence, the other brings structure. In blends, as in marriage, it is complementarity, mutual exaltation that counts.

Grape Varieties: Merlot Noir, Cabernet Sauvignon, Petit Verdot, Cabernet Franc

Alcohol: 14.0%

Aging: 12 months in Bordeaux barrels, 20% in new oak and the balance in one-year barrels (twelve months). The oak is of certified French origin, naturally dried outdoors for a guaranteed minimum of three years. Regular topping-up during the first six months, racking every two or three months with a total of four rackings. Sterile bottling under inert gas take place in June/July 2021. 49 mm natural cork.

Cellar Master Tasting Notes: “Colour: bright, deep, purple. Nose: very charming and refined. Fresh, fruity, underpinned by a note of French oak, Morello cherry jam, violet. Spicy notes on aeration. Palate: clean attack, silky tannins. A pleasurable wine, delicious, subtle and seductive. Beautiful harmony and elegant femininity.”

Chateau Durfort Vivens takes its name from two of its previous owners: the Durfort de Duras family from southwest France, and the Viscount de Vivens.  The estate has been highly regarded since the 19^th century, with icons such as Thomas Jefferson (future president of the US and Bordeaux connoisseur) ranking it directly after Chateau Lafite Rothschild, Chateau Latour, and Chateau Margaux.

The property has been owned and managed by the Lurton family since 1961. Before that time, the wines of Durfort-Vivens were made at Chateau Margaux. In 1992, Gonzague Lurton took ownership of the estate and proceeded to modernize the cellars and fermentation vats. Beginning with the 2009 vintage, Lurton began to produce a riper and more concentrated style of wine at Durfort Vivens and also started to experiment with organic farming techniques. By the 2013 harvest, the estate became 100% organically and Biodynamically farmed. They received their certification for biodynamic and organic farming in 2016 from Ecocert and Biodyvin. This made Chateau Durfort the first classified growth in the Margaux appellation to be Demeter certified as being 100% biodynamic.

Owner: Gonzague Lurton

Director: Jérôme Héranval

A.O.C.: Margaux

Classification: Second Grand Cru Classé in 1855

Production Area: 65 hectares of which 55 are vines

Soil: Deep gravel from the Quaternary period (Günz and Mindel) with a sand/clay matrix

Grape Varieties: 70% Cabernet-Sauvignon; 24% Merlot; 6% Cabernet-Franc

Plant Density: 6,600 to 8,300 vines/hectare

Vinification: Wooden and concrete vats with capacities that enable each parcel to be treated separately

Aging: An average of 18 months in Bordeaux type barrels made from fine grain oak from the forests of central France. 45-50% of the barrels are renewed every year

In the middle of the XVIII century, the property belonged to Gabriel Ferrière, illustrious member of the court of Louis XV. It remained in the family until 1914, when it was sold to Armand Feuillerat, the owner of Chateau Marquis de Terme, another Grand Cru Classé of Margaux. From 1952, the property was rented and the operations were directed by Alexis Lichine. The wine was vinified at Chateau Lascombes. In 1988, the Villars family bought the vineyards and the château, but the long term rent only ended in 1992. The family then took over the operations of the vineyard and winemaking. With its 12 hectares of vineyards, Chateau Ferriere has the smallest property of the Grands Crus Classés in 1855. Today, Claire Villars‐Lurton is at the origin of this revival. She works with the greatest fineness and succeeded to reveal in her wine the exceptional terroir of Chateau Ferriere.

Owner: Claire Villars Lurton

Production Manager: Gérard Fenouillet

Consultant: Jacques Boissenot

Production Area: 12 hectares

Soil: Deep gravels on limestone substrate

Grape Varieties: 70% Cabernet Sauvignon, 30% Merlot

Average Age of the Vines: 45 years

Plant Density: 10,000 plants/ha

Yield: 700 to 800 g/plant

Cultivation: Traditional‐Integrated wine growing management

Harvest: Hand picking

Vinification: Traditional in concrete and wooden vats, whose volumes are proportional to the plots. Fermentation on skins for 16 to 26 days.

Aging: In oak barrels for 18 months.  40% new oak.

Annual Production: 50,000 bottles, including the second wine

Tasting Notes: The color is deep. The nose is elegant and fluid with aromas of black truffle, mocha and tobacco but it is still fruity. The attack is beautiful. It is a powerful wine with long, elegant and fresh tannins. The wine is very elegant.

Located in the heart of the Saint-Émilion area, a UNESCO World Heritage site, Château-Figeac is the flagship estate of a family that has always been committed to promoting and advancing the region’s prestige and reputation.  Spanning 54 hectares (133 acres) in a single sweep, the entire estate has First Growth status, though nearly a quarter is left unplanted with vines in order to preserve a high-quality living environment and an overall natural balance.  Here, biodiversity is both self-evident and a long-standing commitment.  With its château, its exceptional vinegrowing terroir and its remarkable natural areas, the estate is regarded as the green oasis of Saint-Émilion.  Château-Figeac’s vinegrowing terroir is a geological exception for its appellation, with three quartz and flint gravel outcrops, several meters deep, and blue clay subsoil, forming an infinite patchwork of plots planted with the three grape varieties which give the wine its core identity.

From time immemorial, the land and the people of Château-Figeac have played an active part in the life of the City of Saint-Émilion and of the Bordeaux region, whether at the time of Élie de Carle, [“knight of the vines”], in the 18th century or, more recently, of Thierry Manoncourt and his descendants.  President of the Jurade de Saint-Émilion brotherhood for 23 years, he travelled all over the world, accompanied by other winegrowers from both Right and Left banks and paved the way for future generations.

Hospitality is a key value at Figeac, along with encouraging winegrowers to share their experience with one another and with academic researchers, and helping to promote the region’s international reputation.

The wine of Château-Figeac gets its character and highly distinctive style from the unique combination of exceptional and complex soils (three Gunzian gravel outcrops, blue clay at depth, a patchwork of plots), several microclimates and an unusual mix of grape varieties dominated by Cabernet Franc and Cabernet Sauvignon.  Thierry Manoncourt was the first to plant Cabernet Sauvignon in significant proportions on the Right Bank.

Although the oldest vines date back to 1921, the average age of the vines in the nearly 41 hectare (100 acre) vineyard is 35 years.  In recent years, 35% of the vineyard has been replanted while conserving its specific character, following a detailed study of the soil, climate and vegetation.

Practicing massal selection on old vines, the team aim to preserve Château Figeac’s genetic heritage and identity.  Our 0.65 hectare (1.5 acre) legacy plot contains a selection of clones of our most remarkable vinestocks of all three grape varieties.

Gravelly soil and Cabernet grapes mean that freshness is inherent in Figeac’s DNA.  As a result, Figeac seems well-prepared to withstand the effects of climate change.

The vineyard has also been defined by Château-Figeac’s unique know-how, in symbiosis with its ecosystem.

Rooted in simplicity and nourished by ambition, the prevailing mindset is guided by constant questioning and a desire to innovate in order to ensure the quality and uniqueness of our wines.

Certification is a logical extension of the mindset of the Manoncourt family and those who work for them, acutely aware of the environmental value of the estate as an ecosystem to be protected.  Thierry Manoncourt loved being able to “observe these signs of life, large and small, that we protect but do not control”.

In 2013, the 54 hectares (133 acres) were listed as a “natural wildlife reserve”.  Château-Figeac committed to ISO 14001 certification in 2015 under the first Environmental Management System for the Bordeaux vineyard.  The company has Level 3 HVE High Environmental Value certification.

Château-Figeac also carries out a host of initiatives to study and protect biodiversity, especially bats, bees and pollinating insects, and has set up partnerships with organizations like the French League for the Protection of Birds, the national agricultural research institute INRA and the Chambers of Agriculture network.

Owner: The Manoncourt family since 1892.

Surface Area: 54 hectares (133 acres) in a single block, all First Classified Growth.

Vineyard Area: 41 hectares (101 acres) under vines.

Average Production: Approx. 120,000 bottles of Château-Figeac/year, 40,000 for Petit-Figeac (second wine).

Label: An iconic label, created in 1906 by Thierry Manoncourt’s uncle.

Soil: 3 Gunzian gravel outcrops (altitude 39m, depth. approx. 7m).  Flint and quartz on blue clay.

Grape Varieties: Unusual varietal mix in which Cabernet Sauvignon predominates: Cabernet Sauvignon, Cabernet Franc and only 1/3 Merlot.

Average Age of the Vines: 35 years old.  The oldest vines in production are Merlots planted in 1921.

Average Yield: 40hl/ha

Viticulture: Sustainable.  Certification and commitments to the environment: ISO 14001 certification in 2015 under the first Environmental Management System for Bordeaux vineyards; Level 3 HVE High Environmental Value certification.  Registered as a wildlife reserve since 2013.

Harvest: Grapes harvested by hand.

Vinification: Traditional and intra-plot vinification using a gravity-feed process.

Aging: 100% in new oak barrels, 15 to 18 months

Consultant Winemaker: Michel Rolland

Overview: Certified organic since 2006 and certified biodynamic since 2008.  The wines of Chateau Fonroque are naturally rich and beautifully refined on the palate, with delectable freshness and much elegance.

Manager: Alain Moueix

Technical Manager: Laurent Nougaro

Production Area: 17.6 hectares

Terroir: Limestone on the plateau, clay and limestone on the hillside

Grape Blend: Merlot, Cabernet Franc

Average Age of the Vines: 35 years

Average Yield: 40 hl/ha

Average Production: 50,000-70,000 bottles

Harvest: Manual harvest into “cagettes.” Extremely thorough sorting of the grapes before placing in vats.

Vinification: Fermentation in concrete vats, thermo-regulated according to the terroir, the age of the vines, and the grape varieties.  Slow and gentle extraction, modulated to each cuvée.

Aging: In oak barrels (30% new wood, 70% one year old +) or in small volume tanks

Tasting Notes: The wines of Fonroque are naturally rich and racy.  The clay terroir gives them strength and profundity.  The limestone gives them a definite mineral quality.  There is a lovely freshness on the palate, with much elegance and refinement.  Its length foreshadows a substantial cellaring potential.

The vineyards of Fourcas were first referenced on a map designed by Belleyme, who was the geographical engineer of Louis XV. In 1843, the lawyer Jean Baptiste Antoine Dupré, a member of the Bordeaux Appeal Court, acquired the vineyard, and in 1844 Château Fourcas Dupré was born. The cellars, buildings, as well as the château itself were completely renovated. Today, a new, fully-functioning fermenting room and refurbished cellars for storing and packing complement the original rooms. The château now belongs to a family-owned company managed by Patrice Pagès.

Location: The vineyard of Château Fourcas Dupré is located on a crest of Pyrenean gravely soil at an altitude of 42 meters above sea level. It is an uninterrupted plot with an average density of 8,500 vines per hectare. These days, the winemakers use traditional methods (vineyard draining, limited production, etc.) are employed to produce wines that perfectly represent this unique terroir.

Wine Production: In his quest for a perfectly ripe harvest, the cellar master, thanks to a fermentation cellar which is entirely temperature controlled, can show the character of the four grape varieties that compose the wine of Château Fourcas Dupré. Aging in barrels, a third of which are renewed every year, completes the balance of every vintage year.

Owner: Patrice Pagès

Appellation: Listrac-Médoc

Area Under Vine: 46 hectares

Soil: Pyrenean gravel on clay hardpan subsoil

Grape Blend: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot

Yield: 49 of 54 hl/ha

Aging: 12 months in barrel, 1/3 new each year

Giscours has a long, rich history, which can be traced back to the 14th century. At that time, it was a defensive tower overlooking a wild and inhospitable region. The real beginning came in 1552, when Pierre de Lhomme, a wealthy Bordeaux draper, bought a nobleman’s house called “Guyscoutz”. He proceeded to turn it into a vast estate and planted the first vines. Wine production was launched and each of the rich merchant’s successors made their own contribution to this magnificent building. It was in the 19th century under ownership of the Pescatore and Cruse families that Giscours gained much of its finery. The château was transformed into a neoclassical palace; architect Eugene Bülher and the production facilities were modernized with the construction of huge buildings, including the famous “Ferme Suzanne”.

Located in the Margaux appellation, within the communes of Labarde and Arsac, the exceptional terroir of Giscours possesses all of the qualities required to produce a great wine. The soil components are ideal; 3 magnificent gravel hilltops deposited by the Garonne at the beginning the Quaternary era are one of the key features. The gravel plays a vitally important role, reflecting the sun’s rays and maintaining a stable temperature during the night, thereby providing ideal conditions for the ripening of the grapes. The topography and gentle climate are other beneficial factors. This subtle balance gives the terroir its undeniable finesse.

President: Eric Albada Jelgersma

General Manager: Alexander van Beek

Technical Director: Didier Forêt

Soil: Deep gravel from the Garonne river and sand from the Ice Age

Production Area: 94 ha

Grape Blend: Cabernet Sauvignon , Merlot, Cabernet Franc, Petit Verdot

Average Age of Vines: 10-25 years (50%) +25 years (33%) 4-10 years (15%)

Plant Density: 8,330-10,000 stocks/ha

Viticulture: Regular soil working, traditional thinning, and manual leaf removal

Pruning: Double Guyot

Harvest: Hand-picking followed by hand sorting

Average Yield: 40-45 hL/ha

Vinification: In concrete and stainless-steel, thermoregulated tanks.  Pumping over varies according to the lots.  Temperature during alcoholic fermentation is 26-28°C.  Vatting period lasts 18-28 days.  Horizontal pneumatic and vertical mechanical pressing.

Aging: 15-18 months in 100% French oak barrels (fine grain and medium toast).  50% new oak, 50% oak of 1 wine.  Racking every 3 months with candle.  Egg white albumen fining.

Overview: Just like Château Giscours, with whom it shares the terroir, the second wine is envisioned in the vineyard in the Spring by the vineyard’s technical team and crafted in the cellar to reveal its full identity and elegance.  Viticulture and winemaking are done with the same level of precision, nevertheless La Sirène de Giscours is focused on achieving a more approachable, fruitier, and seductive style.

Soil: Deep Garonne gravel

Surface Area: 95 hectares

Grape Blend: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot

Harvest: September 26-October 20

Vinification: Manual and visual sorting of the grapes.  Concrete and stainless steel tanks.  Maceration lasts 30 days at 28°C.

Aging: Aged for 12 months in French oak barrels, 30% new wood.

Chateau Grand-Puy-Lacoste is a 90 hectare estate located in the terroir of Pauillac, one of the eight appellations of Médoc, on the left bank of the estuary of the Gironde. Puy, the old French word for “plateau,” refers to the flatter part of the terrain that rises to a height of about 20 meters above sea level. This particular terroir is ideal for wine production for several reasons, including a temperate climate, nutrient rich soil, and inhabitants who are skilled in the art of winemaking.

The vines are divided into the following grape varietals: 75% Cabernet Sauvignon, 20% Merlot , and 5% Cabernet Franc. They are planted at a density of 10,000 vines/ha, with an average age of 38 years. The winemakers at Grand-Puy-Lacoste are committed to limiting the use of chemical treatments on their vines, and have not used insecticides or herbicides for the past 10 years.

The soil here is incredibly rich in nutrients, and is composed of alluvial stones which allow for excellent drainage for water. Additionally, this gravelly soil absorbs heat during the day, releasing it to the vines overnight, allowing for even ripening of the grapes. Between the rows of vines, the soil is plowed to control surface vegetation as well as to remove the superficial roots, encouraging the vines to drink deep, and the use of sprays by vineyard manager Marc Duvocelle is described as the “minimum effective.”

As might be expected, harvest is manual, the fruit going over a sorting table before being destemmed, followed by a second sorting in advance of the fermentation in stainless-steel and are temperature-controlled.. There is a three-week maceration before the wine does into oak for up to twenty months, using barrels perhaps up to 70% new each vintage.

The grand vin is Château Grand-Puy-Lacoste, of which there are up to 18,000 cases per annum, and there is a second wine, Lacoste-Borie.

Production Area: 55 out of 90 hectares

Average Age of the Vines: 38 years old

Grape Varieties: Cabernet Sauvignon, Merlot, Cabernet Franc (varying percentages dependent on the vintage)

Soil: Very deep coarse gravel

Plantation Density: 10,000 vines per hectare

Root Stock: Riparia gloire & 101.14

Vines: Mechanical ploughing of the soil.  Spraying kept to the absolute effective minimum.

Harvest: Hand-picked.  Two successive selections before and after the de-stemming process.

Vinification: A long period of maceration (about 3 weeks)

Aging: 16-18 months in French oak barrels (75% new barrels each vintage).

Tasting Notes: Grand-Puy-Lacoste owes its structure and style to a significant majority of Cabernet Sauvignon which reflects the richness and potential of our terroir. Its color is a deep and intense red. The bouquet releases the typical aromas of black fruits and blackcurrant with added spices. The attack on the palate is pronounced, showing a structure that is both elegant and balanced. All together the wine allies finesse, freshness and persistence. We find this wine very much in the idiom of the fine vintages of Grand-Puy-Lacoste where elegance aligns with tannins which are both ripe and suave.

Dating back to the 17th century, Gréteau’s noble house was originally a hunting lodge owned by the Duke of Epernon. Situated on the right side of the Garonne River, the 9-hectare estate has a limestone subsoil, clay and limestone sloping terroir, and is planted mainly with Semillon and Sauvignon grapes.

Owner: Famille Medeville & Fils

Production Area: 2 hectares

Soil: Clay-limestone

Average Age of the Vines: 35 years old

Viticulture: Certified Sustainable. Green field (EMS – Environmental Management Sytem – and ISO – International Standard Organization – 14001)

Harvest: Manual harvest

Vinification: After maceration and pressing, the must is settled. Controlled at low temperature during the whole fermentation, the wine is then aged on fine lees for 2 months. Bottled at the property 4-5 months after the harvest.

Annual Production: 20,000 bottles

Grape Varieties: Sauvignon Blanc, Muscadelle, Sémillon

Alcohol Content: 13.5%

Tasting Notes: Nice color, intense nose with notes of fruit.  Good attack on the palate with nice acidity.  Very fresh finish.

Food Pairings: Seafood, spicy foods, fresh goat cheese.

Serving Suggestion: Serve between 8-10°C

The estate of Gruaud Larose in Saint-Julien has been divided up and joined together many times over the years.  It was first owned by Joseph Stanislas Gruaud, a knight, followed by 2 other members of the Gruaud family, a judge and a priest.  They combined their various properties in Bordeaux to create a 116 hectare winemaking estate which they named Fond Bedau.  The judge and priest decided to bottle their own wines separately- the priest called his wine Chevalier de Gruaud, and the judge named his Abbe Gruaud.

Management of the property was handed over to Joseph Sebastian de La Rose in 1778. He added his name to the estate which was thereafter known as Gruaud Larose.  In 1812, the family sold Gruaud Larose to Pierre Balguerie, Baron Jean Auguste Sarget, and David Verdonnet in order to pay off its debts.  Soon after the sale, David Verdonnet died and so the estate was divided evenly between Balguerie and Sarget who managed the property together for 50 years.

Gruaud Larose was divided up yet again in 1867 and would remain separate until the 20^th century.  With his half of the estate, Baron Sarget bottled and sold the wine he produced under the name Gruaud Larose Sarget.  He also began construction of the chateau on the property in 1875.  The remaining portion of the original vineyard passed to the Bethmann family, who sold their wine under the names Gruaud Larose Faure and Gruaud Larose-Bethmann at different times.

In the early 1900s, the Cordier family acquired both the Sarget and Bethmann portions of the original estate and renamed the property Gruaud Larose once more.  Jacques Merlaut, owner of Chateau La Gurgue, Haut Bages Liberal, Citran, Ferriere, and Chasse Spleen, purchased the property in 1997 and owns it to this day.  Merlaut strives to make this Grand Cru Classé the most natural expression of wine by using organic compost and waste water treatment to protect and defend the grape viness.

Appellation: AOC Saint-Julien

Production Area: 82 hectares

Soil: Garonne gravel from the first quaternary, settled more than 600,000 years ago

Grape Varieties: Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc, Malbec

Plant Density: 8,500-10,000 vines/hectare

Average Age of the Vines: 46 years old

Viticulture: Integrated Pest Control (mechanical work, organic fertilization), Weather Station (phytosanitary protection), Prophylaxis (thinning out the leaves, removal of excess buds and shoots, green harvest). Heightening of the trellis.  100% of the surface is managed according to the principles of Organic and Biodynamic Agriculture.

Harvest: Manual harvesting, selection on a belt in the vineyard and double sorting at the harvest reception.

Vinification: Weighing of the crop, then plot selection in the tank (grape variety, terroir, age, …). The tanks are 40% wood and 60% cement (thermo-regulated tanks). Alcoholic fermentation with the addition of yeasts at temperatures between 31°C – 33°C. Daily tasting of each tank. Maceration lasts 21 – 35 days at adapted temperatures and according to the tasting. The grapes are pressed in pneumatic presses, then immediately transferred into barrels. Tasting and selection of four press wines among the barrels. Malolactic fermentation takes place 50% in barrels in a thermostatically controlled cellar, the rest in wooden tanks.

Aging: 16-18 months in French, fine grain, oak barrels, renewed by 30% every year to enhance the fruit. Medium toast.

Owner: Jean Merlaut

Vineyard Manager: Patrick Frédéric

Cellar Master: Philippe Carmagnac

Appellation: AOC Saint-Julien

Production Area: 82 ha/203 acres

Soil: Garonne gravel from the first quaternary, settled more than 600,000 years ago

Grape Varieties: Cabernet Sauvignon 57%, Merlot 31%, Cabernet Franc 7.5%, Petit Verdot 3%, Malbec 1.5%

Plant Density: 10,000 to 8,500 vinestocks/ha

Vineyard Management: Integrated Pest Control (mechanical work, organic fertilisation), Weather Station (phytosanitary protection), Prophylaxis (thinning out the leaves, removal of excess buds and shoots, green harvest). Heightening of the trellis. Manual harvesting, selection on a belt in the vineyard and double sorting at the harvest reception.

Average Age of the Vines: 25 years

Harvest: Weighing of the crop. Plot selection in the tank (grape variety, terroir, age…)

Vinification: In thermo-regulated tanks (60% cement, 40% wood). Yeast addition. Fermentation temperatures: 31°-33°C. Daily tasting of each tank. Pumping-over 2 volumes a day during fermentation according to tasting. Maceration for 21-35 days at adapted temperatures and according to the tasting. Running off; separation of the free-run-wine according to variety and tasting. Pneumatic presses; immediate transfer of the press wine into barrels. Tasting and selection of 3 press wines among the barrels. Malolactic fermentation, 50% in barrels in a thermostatically controlled cellar.

Aging: 14 months in French oak barrels (10% new, the rest 2-3 years old)

Alcohol: 12.7%

Total Acidity: 3.6

Tasting Notes: The color is brilliant and clear. The powerful nose reveals notes of roasting and leather. The second nose releases notes of jammy prunes. The mouth shows silky tannins, balance and freshness. Great aromatic persistency.

Château Haut de la Bécade is a family-owned estate that has been making wine for several generations. Pauillac is a special appellation in the Haut-Medoc region of Bordeaux that makes highly sought after wines because of their balance, finesse, and the ability to age gracefully.  The estate has been owned by the Rainaud family since 1933  and is located next to the most famous Chateaux in Pauillac including Chateau Lynch Bages, Pichon Baron, and Pichon Lalande de Comtesse.

Location: Situated between Chateau Latour and Chateau Lynch-Bages, at the top of a hill 11 meters above sea level (highest point in Pauillac, same height as Château Mouton Rothschild).

Production Area: 7 hectares

Average Age of Vines: 30 years old

Soil: Clay and limestone

Grape Varieties: 70% Cabernet Sauvignon, 25% Merlot, 5% Cabernet Franc

Harvest: Manual

Vinification: Fermentation for 3 weeks at a temperature of 28-30° C.

Aging: 18-20 months in French oak barrels. Fining with egg whites.

Annual Production: 55 hl/ha

Tasting Notes: Displays classic Pauillac aromas of lovely cassis and gravelly stone. Dark violet in color expressing a youthful hue. The medium acidity reflects its ability to continue to age with a backbone. This medium to full-bodied wine shows good clay and mineral-granite character along the length of the palate; while being encased in red currant and violet essence. This wine will continue to get better over the next 10 years.

Serving Temperature: 16-18 °C

The name of Haut‐Bages Libéral is derived from the Libéral family, who owned the property in the early 18th century. Passing the estate from father to son, they sold their harvest to the Netherlands and Belgium. Over time, the owners acquired some of the best terroir in Pauillac, expanding half of their vineyards to abut the estates of Château Latour and Château Pichon Baron (on the heights of the locality Bages, a large plateau in the south of Pauillac). Haut‐Bages Libéral was classified as 5th Growth in 1855.

In 1960, the Cruse family, owners of Château Pontet Canet, purchased the property. They would launch an extensive program of replanting the vineyard. However, it was in 1983 with the arrival of the Villars family that Château Haut‐Bages Libéral really recovered its former glory. Today, the property is run by Claire Villars‐Lurton. She undertook an overhaul of the wine making and directs the vineyard management towards sustainable viticulture.

The estate has been certified organic since 2019 and biodynamic since 2021.

Owner: Claire Villars Lurton

Production Manager: Thomas Bontemps

Wine Making Consultant: Eric Boissenot

Production Area: 30 hectares

Soil: Deep Quaternary gravel on limestone‐clay substrate

Grape Varieties: Cabernet Sauvignon, Merlot

Average Age of the Vines: 35 years old

Plantation Density: 10,000 plants/ha

Average Yield: 650 g/plant

Growing: Traditional integrated wine growing management

Harvest: Hand picking

Vinification: Traditional in stainless and concrete vats, whose volumes are proportional to the plots.  Fermentation on the skins lasts 18 to 24 days.

Aging: In oak barrels for 16 months (40% new oak)

Cellaring Potential: 5-30 years

Tasting Notes: The nose is complex with notes of cassis, smoky and a hint of cedar. The mouth is also fruity with a slightly spicy touch and show an admirable roundness. An expressive, voluptuous wine with fine, freshness, and a beautiful aromatic persistence.

Overview: The Second Wine of the estate is Le Haut-Medoc de Haut-Bages Libéral.  This wine is produced using all the same facilities and methods as the First Wine.

Production Area: 8 hectares

Soil: Clay and limestone

Grape Varieties: 60% Cabernet Sauvignon, 40% Merlot

Average Age of the Vines: 20 years

Plantation Density: 6,500 plants/ha

Average Yield: 800 g/plant

Vines: Traditional and sustainable wine-growing

Harvest: Mechanical harvest with integrated sorting system and sorting table

Vinification: Traditional. In thermo-regulated stainless steel vats. Fermentation on skins for 18 to 24 days

Aging: 12 months in oak barrels

Production: 28,000 bottles

Cellaring Potential: 1 to 7 years

Overview: Created in 1988 by the mother of Claire Villars-Lurton, who was at that time in charge of the vineyard, La Chapelle de Haut-Bages Libéral reflects another aspect of the exceptional terroir on which the vines grow.
The vines that give birth to La Chapelle are younger and exalt the minerality known from Haut-Bages Libéral as well as the crunchiness of its fruit, marked by black cherries.
Like the Grand Vin, La Chapelle is composed mostly of Cabernet Sauvignon. Its very smooth tannins make it an accessible wine to be enjoyed, combining fruitiness with great elegance.

Production Area: 30 hectares, Pauillac appellation.

Soil: Gravels on clay and limestone around the property and deep gravels on the plateau of Bages.

Grape Varieties: Cabernet-Sauvignon, Merlot

Viticulture: Certified organic and biodynamic.

Vinification: Plot and tailor-made vinification (adapted in terms of material, duration and temperatures). Maceration with the addition of neutral gas to stimulate gentle movements. A pumping over of one volume / day. 24 days of maceration. Vertical pressing for special care to the presses.

Aging: 12 months aging in oak barrels.

Tasting Notes: A bright vintage. Notes of red fruits, mint, sweet and floral spices. Finely balanced and crispy.

Overview: CERES is the first organic, natural wine without added sulfur produced by a Grand Cru Classé in Pauillac (also in conversion to biodynamic).  Named after the Roman goddess of agriculture and fertility, this cuvée comes from a plot managed in agroecology and agroforestry.
François Houtin, renowned landscape artist, designed the label of the CERES cuvée.  It celebrates the vine in its original state, climbing along a resilient old ash tree.

Location: 8 hectares of one single plot located on the hamlet of Vertheuil, in northern Pauillac.

Soil: Clay-limestone

Grape Varieties: 100% Merlot

Viticulture: Certified organic.  Managed in agroecology and agroforestry.  Conversion to biodynamics.

Vinification: Maceration with the addition of neutral gas to stimulate gentle movement.  Pumping over one volume/day.  24 days of maceration.  Vertical pressing Azote inerting during transfers to protect musts from oxidation.  No added sulphites.

Aging: 6 months in concrete vats.

Annual Production: About 20,000 bottles.

Serving Temperature: 16-17°C

Tasting Notes: A fruity wine with floral notes on the nose and on the palate. Supple tannins with a fresh, chalky structure and nice acidity over the length.

Cellaring: Consume immediately or within 2-3 years depending on storage conditions.