Bordeaux

Overview: Like the very best wines of its appellation, Château Pédesclaux reflects its complex terroir. Pédesclaux embodies the density of Pauillac tempered by a unique sensuality. Complexity, depth, sensuality, freshness and tension.

Terroir: Garonne gravel on limestone bedrock

Vines: All work favorizing a good distribution and aeration of the grapes (disbudding, clipping, thinning out of leaves. Hand-picked sorting harvest according to the terroir, the vigorous zones and separation between stocks from the heart and the borders of our plots. Harvest in crates, followed by a manual sorting on clusters and then on berries.

Grape Varieties: 48% Merlot, 47% Cabernet Sauvignon, 3% Petit Verdot, 2% Cabernet Franc (percentages vary depending on the vintage)

Average Age of the Vines: 35 years old

Average Yield: 38 Hl/Ha

Vinification: Gravitary vatting without pressing. Prefermentary cold maceration. Long vatting period. Gravitary vinification without pump.

Aging: 60% of new barrels; 16 months in barrels

Tasting Notes: Like the very best wines of its appellation, Château Pédesclaux reflects its complex terroir. Pédesclaux embodies the density of Pauillac tempered by a unique sensuality. Complexity, depth, sensuality, freshness and tension.

Overview: Pédesclaux’s second wine is a flower which opens up as you approach. The wine’s higher proportion of Merlot gives it a tender and gentle style with an ample, silky structure. Its fruit aromas are intense, crisp and delicious.  Fleur de Pédesclaux can be drunk in its very early years.

Production Area: 46.7 ha

Plantation Density: 8,500 to 10,000 vine stocks / ha

Average Age of the Vines: 35 years old

Terroir: Garonne gravel on limestone bedrock

Grape Varieties: 48% Merlot, 47% Cabernet Sauvignon, 3% Petit Verdot, 2% Cabernet Franc (percentages vary depending on the vintage)

Vines: All work favorizing a good distribution and aeration of the grapes (disbudding, clipping, thinning out of leaves)

Harvest: Hand-picked sorting harvest according to the terroir, the vigorous zones and separation between stocks from the heart and the borders of our plots.  Harvest in crates, followed by a manual sorting on clusters and then on berries.

Vinification: Gravitary vatting without crushing.  Prefermentary cold maceration.  Long vatting period.  Gravitary racks and returns

Aging: 16 months (10% new wood)

The story of Chateau Phélan-Ségur actually commences in Ireland in the 18th century.  A young Irish wine merchant by the name of Bernard O’Phelan immigrated from Tipperary in southern Ireland to Bordeaux which ideally located for being a trading hub for the British Isles.  Over time, the O’Phelan clan became deeply rooted in the region, and intermarriages between the Irish and French led to the expansion of the estate.  In 1805, the Clos de Garramey, situated in Saint-Estèphe, was acquired, followed by the Ségur de Cabanac estate in 2010.

After the passing of Bernard in 1841, the estate, then known as Château Ségur de Garramey, was passed on to his son Frank, who embodied the union of the two disparate cultures–he was an Irishman through and through but also a médocain at heart.  His goal was to dedicate his life to ensuring the legacy of the estate, and to improve the quality of the property’s wines.  Later on, he became mayor of Saint-Estèphe and remained in that post for thirty years.  He rose within the Irish community in Bordeaux, which included among others the Johnston, Barton, Clarke, and Lynch clans.

At the beginning of the 20th century, Château Ségur de Garramey took on its present name: Château Phelan Ségur.

More recently, the estate passed into the hands of the Gardinier family in 1985.  Under their supervision, the château was renovated to give it back its former splendor and to provide it with modern technology.  Led by Xavier Gardinier, formerly of Pommery and Lanson, the vineyards were restructured and replanted with the greatest respect for the the terroir.  He was one of the pioneers in the region when it came to using integrated farming, and emphasized a return to working the soil.

Today, the winery is managed by Xavier’s three sons, Thierry, Stéphane, and Laurent, with the help of Luc Peyronnet (vineyard manager), and Fabrice Bacquey (cellar master).  They have continued to uphold and improve the fine winemaking tradition of Phelan Ségur into the 21st century.

Chateau Phélan-Ségur is located in northern Saint-Estèphe in the Bordeaux region.  It is an extensive 70 ha estate lying very close to the Gironde river.  The vineyard is divided into four main parcels that adjoin the vineyards of Châteaux Montrose and Calon Ségur. 

The vines are a unique mix of the talented duo of the Médoc (58% Cabernet Sauvignon and 39% Merlot), complemented by a touch of Cabernet France and Petit Verdot (1.5% of each).  The planting density is high, with about 8,500 vines/ha.  Average age of the vines is about 30 years.  The vineyards are ploughed, almost completely eliminating the need for herbicides.  Others are grassed, which allows for less leaching and better control of vigor.  The manuring of the soil is usually organic, and the biodiversity is preserved.

This region, the Médoc, is characterised by its temperate maritime climate, which offers ideal conditions for the the annual growth of the vines and is mild enough to attenuate climatic excesses. The vines are located close to the estuary, which protects them from harsh winters and summers that are occasionally quite hot.

The terroir is an alluvial gravel mixed with a sandy clay, layered over a deep bedrock of chalk.

The yields are controlled with pruning and bud removal, with some leaf-thinning in July to improve ripening and aeration, and some green harvesting when needed.  The moment of harvest is based on tasting and technical analysis, and once underway, the pickers manually pick then transport the fruit in small open trays on wheelbarrows and small trailers to avoid crushing.

Once in the winery, the fruit receives a high-tech treatment, with table-sorting, destemming, optical sorting, pressing, and fermentation on a plot-by-plot basis in thermo-regulated stainless steel vats.  Fermentation takes place over a dozen days, punctuated by regular pumping over, rack-and-return, and punching down, specific to each batch, to favor the extraction of phenolic compounds in the wine.  This is followed by the critical phase of maceration which lasts about twenty days, where the objective is to continue the extraction.  The wine is tasted daily to decide the optimum date for running off.  The 39 tanks allow for this precision vinification and are the basis for the future selections for blending. Steady development started in 2010 has allowed the addition of 8 tanks of 45 hl to the vat room, further improving the interpretation of the work within parcels that takes place in the vineyard.  After maceration, the wine is stored in casks in the warm cellars to begin malolactic fermentation. During this time, the wine is sampled frequently and, with the aid of consultant oenologist Michel Rolland, the correct blend is decided upon.

Maturation lasts about 12 months and takes place in oak barrels that never exceed 50% new wood.  The estate utilizes the knowledge of 5 different coopers in order to ensure very precise technical specifications, tailoring the barrels to each individual vintage.  Meticulous topping up of the barrels protects the wine from oxidation.

Grape Varieties: 60% Cabernet-Sauvignon; 40% Merlot

Soil: Gravelly clay over chalky bedrock

The Vines: Double guyot pruning; sustainable pest management.  Selective elimination of buds; thinning of fruit-leaf removal.

Harvest: Manual; grapes are sorted in the vineyard and the cellar.

Vinification: Vinification lasts 20-30 days in stainless steel vats.  Temperatures are regulated for alcoholic fermentation at 25-30C.  Malolactic fermentation takes place in maximum 50% new French oak barrels

Aging: In French oak barrels for 12-18 months

Annual Production: 20,000 cases

Food Pairings: Red meat with strong flavors (lamb, pigeon, ostrich)

Overview: Frank Phélan, the second wine of Chateau Phélan Ségur, was first made in 1986.  It bears the name of Bernard O’Phelan’s son–Frank Phélan.  He was a man of character, a mayor of Saint-Estéphe for 30 years, and like him, this wine grows in its own terroir, maintaining its identity and specific quality, vintage after vintage.

The Vineyard: Frank Phélan is produced from 15 ha of old vines and a selection of younger vines (less than ten years).  It respects the classic values of the Château by expressing another facet of the terroir upon which Chateau Phélan-Ségur is situated.

Grape Varieties: 50% Cabernet Sauvignon; 50% Merlot

Vinification & Aging: Frank Phélan benefits from the same care and attention as Phélan Ségur in the vineyard at harvest time, and when actually made, the aim is to develop a powerful yet well-balanced wine.  Maturation lasts for 14 months.

Annual Production: 12,000 cases

Tasting Notes: Ruby red color with great depth.  The bouquet is full of indulgent red fruit, cinnamon, and coffee.  These precise aromas suggest great finesse on the palate.  Intense and compelling, with an elegant structure of silky tannins.  Its roundness and suppleness allow it to be enjoyed from a young age.

Overview: The Grand Vin Château Pichon Baron, classified as a 2nd Grand Cru Classé in 1855, is made with grapes from the oldest vines on the estate’s historic plots. This quintessential Pauillac offers an intense and profound sensory experience of great complexity. Château Pichon Baron exhibits elegance, intensity and exceptional length on the palate. It is a wine that improves year after year and can age for over 40 years in the cellar.

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

Aging: 80% from new barrels, 20% from barrels of one vintage for 20 months

Tasting Notes: The color of Château Pichon Baron is intense deep garnet red. The nose is expressive and delicate, offering a wonderfully aromatic range of summer berries, black cherries and blueberries, very lightly underpinned by a toasted spiciness. The attack is mellow and the palate, like the nose, is precise and refined. Well-integrated woodiness and delicate, velvety tannins carried by ripe and generous fruit. The finish is juicy and precise. There is overall opulence and denseness from start to finish. This wine is harmonious, with an impressive balance between the fruit and the delicate tannins.

Overview: Les Griffons de Pichon Baron is one of the second wines of the property.  First created with the 2012 vintage, it has a pure and direct character.  The grapes which make up this wine’s blend come primarily from gravelly plots of land near the Gironde estuary, a good environment for Cabernet-Sauvignon.  Les Griffons offers a vigorous and fresh tasting experience, full-bodied and clean, overflowing with energy.

Grape Varieties: 52% Cabernet-Sauvignon, 48% Merlot

Aging: 60% in new barrels, 40% from barrels of one vintage for 18 months

Cellaring: It can be kept for over 20 years or enjoyed right away.

Tasting Notes: Les Griffons de Pichon Baron reveals a deep, almost black color.  The nose is delicate, with notes of black fruits and a hint of subtle, well-integrated wood.  The palate is generous and full, with powerful and luscious tannins.  The balance is rich and harmonious with tension.  The finish is racy and refreshingly long.  A wine for cellaring, which reflects the terroir and expresses the year’s full potential.

The estate consists of different plots of land that make up the vineyard surround the chateau, which inclide: Ardileys, Moulin Riche, Longueville, Grand’Plante, la Chapelle, Virginie, Sophie and Marie-Joséphine. The 89 hectares of vines, close to the river, straddle the Saint-Julien stream towards the Léoville plateau and onto the Pichon Longueville plateau to the south of the Pauillac appellation.

The vines are 45% Cabernet Sauvignon, 35% Merlot, an impressive 12% Cabernet Franc and 8% Petit Verdot. Today with more reliable warmth and better ripening conditions through the growing season in most vintages, Cabernet Sauvignon is fairing better and Merlot worse, and the wine of Pichon-Lalande tends to feature a much higher percentage of Cabernet Sauvignon than the 45% found in the vineyard.

With particular reference to the central core of vineyards which constitutes the greatest part of the grand vin, underfoot the soils are typical Gunzian gravels over a deeper clay and some very deep limestone and sandstone.

The fruit is harvested by hand usually by a team of workers who travel over from Andalusia every year, before being destemmed and crushed, and then fermented in a selection of 33 temperature-controlled stainless steel vats, with a cuvaison usually lasting between 18 and 24 days during which the cap is submerged by pumping over. As the year draws to a close, the Pichon team  earmark the wines for the grand vin, Château Pichon-Longueville, Comtesse de Lalande or the second wine, Réserve de la Comtesse. The latter may account typically for 20-50% of the entire production, and in addition some wines, particularly those from young vines, are excluded completely. The grand vin goes into Allier and Nièvre oak, 50% new each vintage, for a period of up to 18 months, the second wine sees 25% new oak. There is a racking every three months, and a fining with egg white prior to bottling usually during the month of June two years after the harvest.

The grand vin is Château Pichon-Longueville, Comtesse de Lalande. The second wine is Réserve de la Comtesse, which accounts for about 20-50% of the entire production.

Overview: The unique encepagement and the 12 hectares of vines situated on the soils of St. Julien endow the wines of Château Pichon Longueville Comtesse de Lalande with an exceptional personality compared with the other crus of the Pauillac appellation. Complexity, elegance and longevity are the hallmarks of this race, they are found every year during the creation of the vintages.The nose is distinguished by a bouquet of aromas, mixing blackcurrant and violet, vanilla and cinnamon. In the palate, the tannins appear mature and melted, revealing a strong and affirmed structure, a surprising suppleness, perfect harmony and long persistency. The wine is seductive when young without prejudicing its longevity.

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

Overview: The Réserve de la Comtesse is the second wine of Château Pichon Longueville Comtesse de Lalande. Today, the second wine represents between 20-50% of the total production of the Chateau. Planted in the same soil, the second wine benefits from the same technology as the first wine, and also its reputation. They are generally excellent wines, though less robust and long lasting than their elders.

First Vintage: 1973

Soil: Gunzian gravels over a deeper clay and some very deep limestone and sandstone.

Grape Varieties: Cabernet Sauvignon; Merlot; Cabernet Franc; Cabernet Franc

Harvest: The fruit is harvested by hand usually by a team of workers who travel over from Andalusia every year.

Vinification: The grapes are destemmed and crushed, then fermented in a selection of 33 temperature-controlled stainless steel vats, with a cuvaison usually lasting between 18-24 days during which the cap is submerged by pumping over. As the year draws to a close, the Pichon team earmarks the wines for the Grand Vin, Château Pichon-Longueville Comtesse de Lalande, or the second wine, Réserve de la Comtesse. The latter may account typically for 20-50% of the entire production, and in addition some wines, particularly those from young vines, are excluded completely.

Aging: The grand vin goes into Allier and Nièvre oak, 50% new each vintage, for a period of up to 18 months, the second wine sees 25% new oak. There is a racking every three months, and a fining with egg white prior to bottling usually during the month of June two years after the harvest.

Overview: For 4 generations, the Suils family has found the right balance between traditional and modern wine making techniques to craft their exceptional wines. From the culture of the vineyards to the elaboration of the wine, Mr. and Ms. Suils are always on the spot to ensure the quality of the resulting wine.

Location: The vineyards look down upon the slopes of the Garonne; the richness of the soil lends the wine a perfect amalgam of strength and generosity.

Grape Varietals: 55% Merlot, 20% Cabernet Sauvignon, 20% Cabernet Franc, 5% Malbec

Vinification: Rigorous temperature control is maintained during the fermentation and maceration processes.  The wine is bottled 18 months after the harvest.

Tasting Notes: On the palate, the Pied d’Argent is finely textured, composed of soft & silky tannins; notes of cacao, spices, and cherries dominate with a long, intense finish.

Jean-François de Pontet, royal governor of the Médoc, combined several vineyard plots in Pauillac in the early 18th century. Years later, his descendants added neighboring vines in a place named Canet. This was the beginning of one of the largest estates in the Médoc, which quite naturally added the name of its founder to that of the land registry reference.

A century later, Pontet-Canet was included in the famous 1855 classification, thereby confirming its membership among the elite of the Médoc. This privileged position did not go unnoticed by one of the most important Bordeaux shippers of the time, Herman Cruse, who bought the estate in 1865. He built new cellars, modernized the wine making facilities, and established the wine’s reputation around the world. The Cruse family owned Pontet-Canet for 110 years, until another shipper (from Cognac this time), Guy Tesseron, acquired it in 1975.

Surface Area: 120 hectares, of which 81 under vines

Soil: Quaternary gravel

Grape Varieties: Cabernet Sauvignon 62%, Merlot 32%, Cabernet Franc 4%, Petit Verdot 2%

Average Age of the Vines: 40-45 years

Viticulture: Certified organic and biodynamic

Plantation Density: 9,500 vines per hectare

Fertilizer: composted manure (if needed)

Pruning: Double Guyot, Médocain style

Harvest: By hand in small crates

The vineyards of Potensac are located in Ordonnac, in the Médoc appellation, and incorporate the vines of three properties managed as a single entity, these being Potensac, Gallais-Bellevue and Lassalle. The terroir has the familiar alluvial gravel of the left bank with some red clay, and the vines cover about 53 hectares in all, located between St-Yzans and St-Germain-d’Esteuil.

During recent decades the vineyard has been slightly dominated by Cabernet Sauvignon which accounts for about 60% of the vines, with approximately 25% Merlot and 15% Cabernet Franc in addition, planted at an average 8,000 vines/ha. But with the purchase of new Merlot vines there is naturally a swing towards this variety, and it is notable that the 2005 vintage included more Merlot than Cabernet (41% Merlot, 40% Cabernet Sauvignon, 19% Cabernet Franc) in the final blend.

Yields are restricted to approximately 35 hl/ha, and once harvested by hand the fruit is fermented at a maximum temperature of 28ºC in stainless steels and concrete vats, with 15 to 18 days maceration and constant pumping over. There is a rigorous selection for the grand vin Château Potensac, with about 40-45% of the crop going to the second wine, which today is bottled as La Chapelle de Potensac, although Château Lassalle has also been used as a second label in the past. Potensac will see up to 16 months in those aforementioned oak barrels, before an egg white fining and then bottling without filtration.

The grand vin is Château Potensac and the second vine is La Chapelle de Potensac. The total production is about 25,000 cases per year.

Overview: The estate’s Grand Vin vineyards are located west of Ordonnac village. Its rows of vines grow on a double thalweg of gravelly-clay. They produce a very fine wine with tight texture, great richness and wonderful freshness. On the palate, the wine is pure and powerful, the tannins dense and spicy, and the finish of great depth with glorious aromas. Because of these qualities, Château Potensac is often considered to represent the “pure Medoc style”. It should be noted that Potensac was the only “Cru Bourgeois Exceptionnel” of its appellation.

Appellation: Médoc

Terroir: Château Potensac’s vineyards extend mainly over hilly mounds with a limestone subsoil covered with clay and gravel outcrops containing a high proportion of gravel (“graves”). These limestone soils are very similar to those found in the Saint-Estèphe appellation. On this very special terroir, some plots of Cabernet Sauvignon and Cabernet Franc planted over 80 years ago still produce perfectly ripe, healthy grapes. The hamlet of Potensac was already cited in the first edition of Féret for the special characteristics and longevity of its wines.

Production Area: 84 hectares

Average Age of the Vines: 38 years old

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

Plant Density: 7,700 vines/hectare

Overview: Chapelle de Potensac was created and first sold by Jean-Hubert Delon with the 2002 vintage. This elegant, traditionally made second wine possesses beautiful balance founded on smoothness and freshness. Its terroir of fine gravel and clay sands can be found in various parts of Potensac’s historical terroir, on the edge of the village. The Chapel, reproduced on the bottle’s packaging, stands in the center of the hamlet. It is characterized by the absence of its Neo-Gothic tower.

Appellation: Médoc

Production Area: 84 hectares

Average Age of the Vines: 38 years old

Grape Varieties: Merlot 49.6%, Cabernet Sauvignon 33.7%, Cabernet Franc 15.7%, Petit Verdot 0.9%

Plant Density: 7,700 vines/hectare

The name “Château Poujeaux” first appeared in 1806 but Terre de Poujeaux, situated in Moulis-en-Médoc, had existed since the Middle Ages.  At that time, it belonged to Latour Saint Mambert, now Château Latour, 1er Grand Cru Classé, Pauillac.  During the 19th century, the estate produced its first wines and became truly independent.
Previously divided up into three entities, it was only at the end of the 20th century and thanks to the Theil family that Poujeaux’s structure and size were restored.  The estate regained its historic form in 1956, unified with 100 hectares of which 70 hectares were under vine.  In 2008, the estate was acquired by the Cuvelier family, already owners of the famous Clos Fourtet, 1er Grand Cru Classé, Saint-Émilion.

Château Poujeaux is set upon the magnificent gravel slopes of Grand-Poujeaux, a single unbroken parcel of land to the northeast of Moulis.  Cabernet Sauvignon (50%) and Merlot (40%), the Médoc’s most famous grape varieties, are planted alongside Petit Verdot (5%) and Cabernet Franc (5%).  The soil types and grape varieties are perfectly matched, giving rich, elegant wines.
The roundness and charm of Merlot is counterbalanced by the tension and energy of Cabernet Sauvignon.  Petit Verdot, despite making up a small proportion of the blend, brings powerful structure and a rich aromatic palate.  Finally, Cabernet Franc offers added complexity.  Rigor and vigilance are keystones in a constant search for the optimal expression of this precious terroir.

Won over by the quality of the wines and recognizing the potential of the terroir, the Cuvelier family have brought a decidedly modern touch to Poujeaux, raising its profile to place it among the best loved fine wines of Bordeaux.
Today, Matthieu Cuvelier and Christophe Labenne co-manage Château Poujeaux with enthusiasm and a determination to perpetuate and transmit Château Poujeaux’s family and team spirit.  The vineyard and winery teams follow the technical advice given by Stéphane Derenoncourt, driven by passion and experience.

• Owner: Famille Philippe Cuvelier
• Manager: Matthieu Cuvelier
• Director: Christophe Labenne
• Vineyard Manager: Stéphane Dubrulle
• Cellar Master: Daniel Bercion
• Consulting Oenologue: Stéphane Derenoncourt

Appellation: Moulis-en-Medoc

Soil: Gravel

Average Age of the Vines: 35 years old

Grape Varieties: 50% Cabernet Sauvignon, 40% Merlot, 5% Petit Verdot, 5% Cabernet Franc

Viticulture: The plots of vines are tended with great care through every season of the year.  The 70-hectare vineyard is managed with sustainable agriculture techniques and tilling of the soils.  Care for the earth is paramount.  Grapes are the center of every preoccupation.  From de-leafing, disbudding, and green harvesting to choosing the harvest dates, selection, and sorting, every process is respectful of the fruit.

Harvest: Harvest time is the culmination of a year’s work, generally beginning in mid-September and ending in mid-October. Each plot is picked by hand at optimal maturity, determined with the help of technical analysis and tasting of the grapes.  The cut grapes are sorted then transferred to the winery.

Vinification: The fruit is separated according to the age of the vines, vineyard location, and grape variety in order to obtain separate batches with complimentary characteristics.  After a month of alcoholic and malolactic fermentation in vat, aging takes place in French oak barrels over 12 months.

Blending: Blending demands rigor, concentration, and sensitivity.  The work involves associating, dissociating, and tasting to give life to a new vintage that remains faithful to the spirit of Poujeaux.
The Grand Vin, Château Poujeaux, unites the qualities of elegance, depth and balance.

Annual Production: 250,000 bottles

Overview: Salle de Poujeaux, the second wine of Château Poujeaux is distinguished by an audacious blending process that brings together the delicacy of crisp, fresh fruit with the richness of riper fruit.  Its supple tannins make it seductive from a very young age.  80,000 bottles are produced each year.

Appellation: Moulis-en-Medoc

Soil: Garonnes gravel of Günz

Plantation Density: 10,000 plants/hectare

Average Age of the Vines: 15 years old

Annual Production: 80,000 bottles

Training: Double Guyot

Grape Varieties: 52% Merlot, 37% Cabernet Sauvignon, 11% Cabernet Franc

Vinification: Fermentation for 20-25 days in concrete tanks and stainless steel with regular pumping

Aging: 12 months in French oak barrels

The origins of the noble house of Gassies in the Médoc go back to medieval times. The Lords of Gassies were considered knights, and owed allegiance to the owners of Château Margaux. Monsieur de Rauzan acquired the seigneury in 1661 and is responsible for establishing the reputation of its wine. The estate was divided into two parts in 1785. The name of one of these, Rauzan-Gassies, very much reflects its historic roots.

Since 1946, second growth Château Rauzan-Gassies has belonged to the Quié family, who also own Châteaux Croizet- Bages (a great growth of Pauillac) and Bel Orme Tronquoy de Lalande.

Monsieur Paul Quié undertook a major renovation of the vineyard during the postwar period. This was finalized by his son, Jean-Michel, who took over management in 1968. He is assisted by his children, Anne-Françoise and Jean-Philippe, in overseeing the three 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.

Production Area: 28.5 hectares

Climate: Château Rauzan Gassies shares a similar climate to that enjoyed by the Médoc: maritime, with the Gironde estuary & the Bay of Biscay combining to act as a climate regulator & the coastal pine forests sheltering the vines from the westerly & north-westerly winds.

Soil: Deep gravel and sand

Average Age of the Vines: 35 years old

Plant Density: 10,000 vines/hectare

Average Yield: 40 hl/ha

Grape Varieties: Cabernet Sauvignon, Merlot, Petit Verdot

Training Method: Poussard

Viticulture: Mechanical working of the soil or use of grass between vine rows. Removal of the laterals and manual repositioning of the clusters. Thinning out of the leaves before the harvest.

Harvest: Manual

Vinification: Stainless steel vats from 12-120 hl to optimize the plot by plot selection. Fermentations is carried out at temperatures of 26-28ºC. 2-3 pumpings-over per day. Malolactic fermentation in barrels and stainless-steel vats.

Aging: 12 months in French oak barrels

Production: Around 70,000 bottles

Overview: L’Orme de Rauzan Gassies is made from a vineyard just to the north of Margaux on the terroirs of Saint Seurin de Cadourne.  It is neither a second nor third wine, but an entirely separate parcel, skillfully crafted by the wine making team at Rauzan-Gassies.

Terroir: The famous terroir of the Saint Seurin de Cadourne village.

Grape Varieties: 65% Merlot and 35% Cabernet Sauvignon (percentages vary depending on the vintage)

Harvest: Manual harvesting then manual and mechanical sorting.

Vinification: Alcoholic fermentation lasts 6-8 days.  Malolactic fermentation for 15-30 days.  Merlot vatting time is 17-21 days, with 19-22 days for the Cabernet Sauvignon.

Aging: 12 months in French oak barrels.

Yield: 50 hl/ha

Tasting Notes: Deep, lovely ruby color. An expressive nose with notes of violet, sandalwood, and dark fruit, lively and intense. On the palate, it is fresh and silky with very pure, ripe, and rounded fruit flavors. The classic Margaux balance between delicate, perfumed aromas and opulent fruit and spice notes makes for an immensely satisfying and complex wine.

Alcohol: 13%

Overview: Created 20 years ago, Les Ailes de Rauzan-Gassies is the result of a short collaboration with Maison Dubos Negociants. Les Ailes de Rauzan-Gassies, mainly produced with the young vines, pays tribute with its name to this historical terroir. Vinified and aged with the same care and attention as the First Wine, Les Ailes de Rauzan-Gassies has a delicious ripe, delicate fruity flavor, and velvety tannins.

Owner: The Quié family

Consulting Oenologist: Eric Boissenot

Production Area: 28 hectares

Appellation: Margaux

Soil: Deep, sandy gravels

Average Age of the Vines: 35 years

Plant Density: 10,000 plants per hectare

Average Yield: 40 hl/ha

Grape Varieties: 58% Cabernet Sauvignon, 40% Merlot, 2% Petit Verdot

Viticulture: Mechanical work of the soil or use of grass between-rows. Poussard pruning. Removal of the laterals and manual repositioning of the clusters. Thinning out of the leaves before the harvest.

Vinification: Stainless steel vats from 12-120 hl to optimize the plot by plot selection. Fermentations: temperatures from 26-28ºC; 2 to 3 pumpings-over a day. Malolactic fermentations in barrels and stainless steel vats.

Aging: 12 months in French oak barrels. Traditional racking. Fining with egg whites.

The history of Chateau Rauzan-Segla can be traced all the way back to 1661.  Around that time, Pierre Desmezures de Rauzan, a man very much immersed in the Bordeaux wine trade, took ownership of the Noble House of Gassies.  He was at different times the manager of Chateau Margaux and Chateau Latour, and he also acquired lands that would eventually become Pichon Lalande and Pichon Baron in Pauillac.

Rauzan-Segla’s fame for producing high quality wines grew in the 18^th century.  Thomas Jefferson famously ordered 10cs of wine after visiting the estate, declaring it to be in the top tier of the Second Growths.

Ownership of Rauzan Segla has passed through many hands, including that of the Cruse family, the Melson family, British shipping company John Holt Ltd, and eventually landing with the owners of Chanel, the Wertheimer brothers, in 1994.  The brothers undertook a full renovation of the estate in the 90s.

Since 2012, the estate has begun to produce wines in a more organic fashion.  In fact, a portion of the vineyard is now devoted to farming with Shire horses.

Production Area: 70 hectares

Soil: Clay-gravel soils from Terrace 4, fine sandy-clay gravel soil, sandy-clay soils

Plant Density: 6,666 to 10,000 plants/ha

Average Age of the Vines: 37 years

Grape Varieties: 61% Cabernet Sauvignon, 37% Merlot, 1% Petit Verdot, 1% Cabernet Franc (percentages vary depending on the vintage)

Harvest: By separate parcel and intra-parcel, by hand, in small crates

Sorting: Manual selection

Vinification: Separate parcel and intra-parcel vinification, with vatting via gravity, in temperature-controlled stainless steel vats.

Aging: In French oak barrel, with a medium and medium-long toasting. Racking via the bunghole. Fining with egg whites in barrel.

Château Réal is operated by the owner of Château Serilhan, Didier Marcelis. It is the last chateau belonging to the Tronquoy family, former owner of Châteaux Montrose and Tronquoy Lalande. The wine is vinified by Hubert De Boüard, current owner of Château Angélus. Following the renovation of the cellars, this property became eligible for the Cru Bourgeois for the 2010 vintage.

Appellation: Haut-Médoc

Production Area: 6 hectares, all in Haut-Médoc, around the cities of St Seurin de Cadourne and Cissac-Medoc

Soil: Gunzian gravel, clay, and limestone

Average Age of the Vines: 35 years old

Grape Varieties: 57% Cabernet Sauvignon, 35% Merlot, 8% Cabernet Franc

Viticulture: Cover crop, ploughing, crop-thinning, and leaf-thinning

Harvest: Manual

Vinification: Sorting table. Steel tanks. Vatting for 25 to 30 days. Cold maceration for 4 days. Pneumatic pressing.

Aging: 18 months in barrel

Annual Production: 20,000 bottles

Alcohol: 14%

Overview: Château Rieussec has been a leading wine in Sauternes for several generations. Ranked as a Premier Grand Cru in 1855, it is made with a subtle blend of Sémillon, Sauvignon and Muscadelle.

Terroir: Château Rieussec sits on the border of Fargues and Sauternes, bordered by Château d’Yquem to the West. Rieussec is one of the largest properties in Sauternes and Barsac, covering 93 hectares of gravel sitting on sandy-clay soils.

Grape Varieties: Sémillon, Muscadelle, and Sauvignon Blanc

Vinification: All batches are pressed individually in small pneumatic presses. After a few hours of cold settling, the must is transferred into new oak barrels from the Tonnellerie des Domaines in Pauillac for fermentation. Alcoholic fermentation is interrupted when the desired balance between alcohol and sugar had been reached. After fermentation, the wine is aged in barrels for 24 months.

Aging: In oak barrels for 18 to 26 months depending on the year, 50 to 55% in new barrels.

Annual Production: 6,000 cases

Tasting Notes: Very bright, golden color. Very candied nose with delicious notes of figs and apricots. Rich, full-bodied palate with intense notes of candied fruit and excellent length.

Overview: Château Rieussec’s second wine is selected according to the same standards as the first wine. Its character consistently reveals a beautiful aromatic range dominated by citrus flavours. Carmes de Rieussec’s name is a reference to the Carmelite monks in Langon, who owned the Rieussec estate in the 18th century.

Varietal Blend: 80-90% Sémillon; 10-20% Sauvignon and Muscadelle

Aging: In oak barrels for 18 months

Annual Production: 6,000 cases

Tasting Notes: Initially presenting Sauvignon aromas, the nose is then dominated by freshness and exotic notes. On the palate the attack is clean, direct, and silky, followed by slightly spicy notes of honey that extend into a lively finish. An aperitif wine best enjoyed young and thoroughly chilled.

Serving Suggestion: Decant just before enjoying at a temperature of about 8 -10°C

Appellation: AOC Bordeaux. The Sauternes appellation stretches on the left bank of the Garonne, about 50km South of Bordeaux. The natural humidity arising from the Ciron river provides the ideal conditions for the development of Bortrytis Cinerea, also known as noble rot.

Terroir: Château Rieussec sits on the border of Fargues and Sauternes, bordered by Château d’Yquem to the West. Rieussec is one of the largest properties in Sauternes and Barsac, covering 85 hectares of gravel sitting on sandy-clay soils.

Viticulture: In conversion to organic farming

Harvest: The grapes are harvested by hand into small crates on the plots selected for R de Rieussec. The Sauvignon is picked fairly early to preserve its freshness and rich thiol aromas, while the Sémillon is harvested when the grapes are thoroughly ripe to give the wine structure and body. The harvest is refrigerated before pressing to reduce oxidation.

Vinification: Pressing is gentle so as to preserve the grapes’ aromatic freshness. After cold settling, a large part of the Sémillon musts is vinified in new oak barrels and barrels that have held one wine. The Sauvignon musts are mainly vinified in stainless steel tanks at low temperature and a smaller quantity in barrels that have held one wine.

Aging: At the end of the fermentation process, the wines in barrels are aged on the lees for six months with regular stirring. After aging, the wines in stainless steel vats (50%) and in barrels (50%) are blended prior to bottling.