Château Rouget
The Estate
Château Rouget history began several centuries ago. Already in existence at the end of the Roman Empire, Château Rouget’s terroirs were at that time merged with those of St Emilion.
Château Rouget appears in archives and the land register from 1700 onwards, and is considered one of the first official Pomerol Crus. This period corresponds to the building date of the splendid house symbolizing the estate, belonging then to the Bayonne family. The last family member involved in the estate, Pierre Bayonne, was also mayor of Pomerol during the First Empire. As a talented winemaker, he used Chateau Rouget as a perfect display for his skills.
At the end of the 19th century, a classification of Pomerol wines placed Rouget among the top five estates of the appellation. This recognition stems from the remarkable constancy showed by consecutive owners of the estate, who all worked hard to produce iconic wines. The Labruyère Family, who has owned Rouget since 1992, follows the same path. For more than 20 years, they have put all of their efforts behind positioning Château Rouget among Right Bank leaders.
The estate is now considered by critics and amateurs as the winery which has made the most consistent progress across the appellation, vintage after vintage.
The Team
The Labruyère family comes from Beaujolais region, where they have owned a winery in the Moulin-à-Vent appellation since 1850. Over the years, they chose to become established in other French major wine regions, using terroir quality criterion. This is how they selected Château Rouget in 1992. As head of the family, Jean-Pierre Labruyère had the ambition to restore the former glory of this property which had been recognized from 1868 as one of the best producers in Pomerol. In 2008, he passed management of the estate to his son Edouard who, with the help of estate manager Antoine Ribeiro and his team, carries on this hard work with the same ardor and passion.
The Vineyard
The Pomerol plateau is located near Libourne, northeast of Bordeaux. It slopes down across various terraces towards the Isle valley, a tributary of the Dordogne River. Thanks to the quality of its terroirs and wines, Pomerol is one of the most sought after appellations in the world. In Pomerol, Merlot is king. Clayey soils allow this grape to express itself like nowhere else worldwide. Located near Eglise-Clinet, Petrus and Le Gay, Château Rouget, which encompasses 17 hectares today, stretches across the gentle slopes of the Pomerol plateau near the village and the old church. Two thirds of vines are located around the estate, but Château Rouget also includes beautiful plots facing Petit Village, Le Pin, and Trotanoy. Vineyards are planted with the most suited grape varietals: Merlot represents 85% and is combined with Cabernet Franc. Soils can be either composed of clay and gravel, or clay and silica. Subsoils consist of iron-rich sandstone. The vines are around 40 years old. The vast replanting program started in 1992 combined with the purchase of 2 high-quality hectares from the prestigious neighboring estates on the high plateau in 1999 have considerably reinforced the position of the cru.
Vinification
In 2001, the cellar was entirely restored by the Labruyère Family with the idea of implementing a vineyard designated approach. Old vats have been replaced by truncated oak vats of 50 and 60 hl. They combine ancestral handicraft with state-of-the-art technology. A few stainless steel tanks have also been incorporated. The whole installation is thermo-regulated.
Maturity is a key concern at Chateau Rouget. Thus, the harvest date is carefully chosen in order to pick up the most balanced fruits. Harvest occurs in several passages in order to ensure an optimal maturity level. The grapes are handpicked and transported in small crates in order to prevent them from being crushed. With the same concern for quality, bunches are sorted a first time as soon as they reach the cellar. Then, once grapes are fully destemmed, they go through another double sorting table. Only the best grapes are kept for Chateau Rouget’s wines. Grapes are vinified batch by batch in order to render the best expression of each parcel. The benefits of putting wine into barrels as early as possible are widely known. For the past few years, Château Rouget has vinified part of its wine according to that idea: whole destemmed berries are directly poured in barrels after being sorted. Thanks to this method, both the fermentation and aging processes will take place in the barrel. This technique – very respectful of grapes – enables gentle extraction and, eventually, softer tannins.
Le Carillon de Rouget Pomerol
Terroir: The terroirs dedicated to Le Carillon de Rouget are more aerial than the ones selected for Château Rouget. This, combined with the relative youth of the vines, compared to the ones of the Grand Vin, result in earlier ripening and give the wine its roundness and appealing character.
Grape Varieties: 85% Merlot, 15% Cabernet Franc
Planting Density: 7,500 vines/hectare
Average Age of Vines: 20 years
Viticulture: Vineyards are sustainably farmed, using practices such as cover crops and ploughing.
Harvest: Grapes are harvested by hand, in small 20kg crates. Each plot is harvested individually in order to ensure optimal ripeness of the entire crop.
Grapes are then sorted carefully.
Vinification: Grapes from different parcels are vinified separately in stainless steel tanks, then aged in oak barrels (second fill) for 14 months. This vintage was bottled on a fruit day according to the lunar calendar, to allow the wine to express itself fully.
Tasting Notes: Dense ruby color. Expressive notes of ripe red and black fruits on the nose. Generous, rich, and ample on the palate with black fruit notes. Delicate on the finish with embracing and warm tannins.
Cellaring: 10 years
Château Sénéjac
The Estate
The Senejac vineyard stretches over the plateau overlooking the Pian Medoc commune. Nicolas de Bloys was the first owner of this former barony in the 16th century. In 1999, a new incentive emerged to bring the vineyard on par with the best wines of the Médoc with the acquisition of the property by Lorraine Cordier, also owner of Château Talbot, a Grand Cru Classé of Saint Julien. Following her death, her sister, Nancy Bignon-Cordier, and her family now run the estate.
Château Sénéjac Haut-Médoc
Location: Located to the far southern end of the Haut Medoc appellation in the Le Pian Medoc commune. The Left Bank vineyard is in one large block.
Production Area: 39 hectares
Soil: Deep gravel
Grape Varieties: 48% Cabernet Sauvignon, 37% Merlot, 11% Cabernet Franc and 4% Petit Verdot (Percentages vary depending on the vintage)
Average Age of the Vines: 35 years old
Plant Density: 6,600 vines/ha
Yield: 51 hl/ha
Winemaker: Alfred Tesseron, also winemaker of Chateau Pontet Canet
Harvest: Manual and mechanical
Vinification: In 17 thermo-regulated, stainless-steel tanks. Malolactic fermentation takes place in barrel.
Aging: In 33% new, French oak barrels for an average of 12-15 months, depending on the vintage
Average Production: 16,000 cases of wine per year
Tasting Notes: Château Sénéjac has a beautiful red color with bright reflections. The nose is precise with notes of cherry. It continues with spicy notes revealing the expression of the Petit Verdot. The attack on the palate is fresh, balanced and smooth. The tannins are silky and distinctive. On the palate, the fruit is ripe and plump. The finish is long, precise with a beautiful aromatic intensity. It is an elegant, aromatic wine with a beautiful tannic finesse that will delight all Médoc amateurs.
Chateau Siaurac (Biodynamic)
Overview
The estate is located on the plateau of Néac, which is a continuation of the famous plateau of Pomerol, and its vineyard is in a single, contiguous plot. It is the largest estate of the appellation and is comprised of 46 hectares of planted vine, a nineteenth-century château, and 15 hectares of romantic rolling parkland, home to centuries-old trees, an orangery and eighteenth-century landscaped woods. Château Siaurac is one of the most iconic estates of its appellation. Indeed, as remarked upon in Férét’s 1893 edition of Bordeaux et ses vins: “Château Siaurac is only separated by the first growths of Pomerol by a small trickle of water called the Barbane.”
From the bookkeeping records kept by Etienne Rabion from 1753 until 1759, we know that the winegrowing origins of Siaurac go back to the eighteenth century. In 2014, Artémis Domaines became co-manager of Château Siaurac and further enhanced the standing of this historic estate. The turning point came with the technical management agreement: Pénélope Godefroy joined the team from Château Latour to become Technical Director and Jean-Claude Berrouet, formerly oenologist at Pétrus, brought his advice and experience from the Right Bank as consultant-oenologist. Furthermore, organic and biodynamic cultivation techniques were introduced to the vineyard and the cellars also underwent renovation work. At the end of 2017, Artémis Domaines, led by Frédéric Engerer, took over management responsibility for the entire estate. Mr. Engerer is also in charge of the other Artémis Domaines estates; Château Latour in Pauillac, Château Le Prieuré in Saint-Emilion, Château Vray Croix de Gay in Pomerol, Château Grillet in the Rhône Valley, Domaine d’Eugénie and Clos de Tart in Burgundy and Eisele Vineyard in Napa Valley, California.
Château Siaurac Lalande de Pomerol
History: The largest and most emblematic family owned vineyard of the appellation
Location: On the extension of the Pomerol plateau, near Néac
Soils: Gravel, deep clays, and sandy clays
Surface Area: 46.18 ha
Viticulture by Plot: 40 plots, gradual conversion plan has been set up for Siaurac over a period of 5 years from 2016
Grape Varieties: 74% Merlot, 20% Cabernet Franc, 6% Malbec
Harvest: Mid-September to Early October (Merlot), from Early to Mid-October (Cabernet Franc & Malbec)
Average Yield: 30 hl/ha
Manager: Paul Goldschmidt
Technical Director: Pénélope Godefroy
Consultant: Jean-Claude Berrouet
Average Age of the Vines: 34 years old
Vinification: Controlled and gentle extraction
Average Production: 114,000 bottles
Tasting Notes: Black cherry, cassis fruit, pepper
Cellaring Potential: 2018-2035 +
Plaisir de Siaurac
Grape Varieties: 100% Merlot
Average Age of Vines: Less than 15 years
Vinification: Focused on capturing the fruitiness
Aging: 9 months in vats
Average Production: 61,100 bottles
Tasting Notes: Very round, fruity, delicious when slightly chilled in summer.
Food Pairings: Casual dinners, barbecues, ideal for parties.
Château Simon (Sustainable)
The Estate
Ideally positioned a few hundred meters from the village of Barsac in the Simon neighborhood, Château Simon has thrived here for 2 centuries.
Established in 1814, Château Simon began as a traditional French farm producing wine, fruits & vegetables. Over time, the estate has successfully prevailed as a strong wine producing specialist.
Today, the vineyard spans an impressive 33 hectares located on 3 major appellations: Sauternes, Graves, & Bordeaux. The vineyard produces wine varieties such as Sémillon, Sauvignon, Merlot, & Cabernet Sauvignon. Anne Laure Dufour-Bonnard & Pauline Dufour-Descamps remain loyal to their roots and honor their heritage by utilizing the invaluable knowledge and traditions of their ancestors alongside modern & innovative techniques.
Château Simon offers a large range of wines: Barsac-Sauternes, Graves Red, White & Sweet, Bordeaux Red, White & Rosé. For almost 3 decades, they have been an active member of the Vignerons Indépendant association.
Château Simon Sauternes
Terroir: The vines are located in the Haut Plateau in the commune of Barsac on a unique clay and limestone soil resting on rocks with asterias (fossils).
Grape Varieties: 80% Sémillon, 18% Sauvignon Blanc, 2% Muscadelle
Viticulture: Sustainable viticulture techniques are widely used at the vineyard, where they implement modern bio-control solutions. Château Simon is proudly certified to High Environmental Value Level II.
Harvest: The grapes are handpicked with meticulous care, about 4-5 pickings. Only the overripe grapes are selected (botrytis cinereas).
Vinification: The botrytised grapes are delicately pressed for one night. After a cold soak, the must is fermented in thermo-regulated stainless steel tanks. The best pressings are selected and aged in oak barrels for 18 months.
Annual Production: 26,000 bottles
Winemaker Tasting Notes: “With a splendid gold robe, this wine has an intense nose of supple exotic fruits and citrus fruits. The attack is round and fruity with an ample evolution, rich and fresh. The finish is full of spicy notes and a delicate touch of freshness with a slight minty character.”
Food Pairings: This wine can be served as a brilliant aperitif with blue cheese. It is a perfect companion to white meats, spicy dishes, Asian cuisines and the traditional foie gras.
Château Siran
Overview
Located in the south of the Margaux appellation, on a plateau made up of gravelly outcrops, Château Siran possesses stunning terroir. Its 25 hectares in the Margaux appellation, 9 hectares in Bordeaux Supérieur and 2 hectares in Haut-Médoc are conducive to the production of delicate, fine and deliciously flavoursome wines. And it is to this end that Siran’s vineyard manager and cellar-master carry out their painstaking work throughout the seasons, bringing to the tables of wine enthusiasts, beginners and experts alike, the quintessence of our 36 hectare vineyard. Since 2013 the Château has re-opened its doors. Each visit is now an opportunity for us to help you get to know our heritage. From the terrace, with a panoramic view of the vineyard, to the heart of our new “Collections Cellar”, we are delighted to welcome you in a setting that combines the authentic with the modern.
History
On September 14th 1428, Guilhem de Siran swore a feudal oath in the church of Macau to the Abbot of Sainte-Croix de Bordeaux, to whom the parish was attached. At the end of the 17th century, the estate was already producing wine and was to enjoy a fine reputation in the 18th century, at a time when the Miailhe family settled in Bordeaux as wine brokers, a title granted to them by royal concession. It was in the 19th century, on the 14th January 1859 to be exact, that the Château was acquired by the actual family. Their ancestor, Léo Barbier, bought the estate for 100,000 francs from the Count and Countess de Toulouse-Lautrec, the grandparents of the famous painter, Henri de Toulouse-Lautrec. Ever since that time, generations of the same family have succeeded each other in a spirit of respect for the family wine-growing tradition.
Vineyard
Some might say that luck was on the side of this vineyard, given its location a few miles north of Bordeaux on the famous Médoc peninsula and in the heart of the no less famous Margaux appellation. Its 25 hectares set in the Margaux appellation benefit from a terroir of amazing quality. Here, the soils are mainly made up of gravel and pebbles, which retain very little rainwater. The roots of the vines delve very deeply into the subsoil to find their nourishment, causing the vines to undergo the famous “water stress”, which is essential to the production of wines of truly great character.
Grape Varieties
The vineyard also has its own particular grape composition:
- 46% Merlot
- 40% Cabernet Sauvignon
- 13% Petit Verdot
- 1% Cabernet Franc
Vinification and Aging
Nowadays, precision work begins in the vineyard itself -“plot by plot”. Only when the grapes have reached optimal ripeness is the decision taken to start the harvesting. The bunches are picked by hand in small crates and meticulously sorted both before and after the de-stemming process, so that only the finest grapes go into the vats.
Though the wine-making remains traditional, the latest technology is carefully integrated to carry out a plot by plot vinification, to lavish even greater care on the grapes and to be able to extract the best from the fruit. This stage is followed by a period of ageing, which completes the wine-making process and enhances quality. This ageing is done in French oak barrels. Just the right degree of oak ageing is necessary for the balance of the wine’s tannins. Each generation at Siran has made every necessary effort to take this estate to the highest level.
The Wines
The grand vin is Château Siran, sourced from the Margaux vines with an average age of 31 years, and this goes into oak for 12-14 months with 35% new wood each vintage. The second wine S de Siran, also comes from the Margaux vines but these are younger, with a typical age of ten years. It too goes into oak for 12-14 months, but the proportion of new wood is naturally less, typically 15%. In addition, there are two other wines. First is the Bel Air de Siran, once produced from a few hectares of vines (70% Cabernet Sauvignon and 30% Merlot situated between Siran and Dauzac but entitled only to the Haut-Médoc appellation. Another is the Saint-Jacques de Siran, a Bordeaux Supérieur, which is sourced from 9.8 hectares entitled only to the Bordeaux Bordeaux Supérieur appellation. This vineyard is still characterised by sandy gravel, but with more clay, and the vines are 26 years old. It is fermented in steel, like its grander counterparts, and sees out 12 months in oak, including 15% new wood.
Chateau Siran Margaux
Winemaker Notes: “Produced from soils made up of a deep layer of gravel, the wines of Siran are typical of the great Margaux growths. Both powerful and delicate, they express the perfect balance between tannin, fruit and acidity. They are long-aging wines, which over time develop sweetness on the palate, giving a characteristic silky and velvety mouth-feel. Made from a subtle blend of Merlot, Cabernet Sauvignon and Petit Verdot, Château Siran generally expresses finesse, femininity and silkiness rather than the raw power and virility of some Médoc wines. The high percentage of Petit Verdot, which can be as much as 15% of the final blend in some years, brings a spicy finish which enhances the unique character of the wines of Château Siran. Château Siran displays charm when young but is also a wine of very long aging potential. Wine enthusiasts particularly appreciate the complexity of its aromas that it develops over time.”
Proprietor: Famille Miailhe SCEA Château Siran
Managing Directors: Edouard & Brigitte Miailhe
AOC Margaux Area: 25 hectares
Soil: Deep gravel
Grape Varietals: Merlot, Cabernet Sauvignon, Petit Verdot, Cabernet Franc
Average Age of the Vines: 31 years
Harvest: Hand picking into 60 liter crates
Vinification: Thermo-regulated stainless steel vats
Aging: 12 months in oak barrels, 35% new barrels
Annual Production: 90-95,000 bottles
S de Siran
Winemaker Notes: “S de Siran is the Second Wine of Château Siran, and is also from the Margaux appellation. It is sourced from the vineyard’s young plots and from a selection of the First Wine that varies according to the vintage. The average age of the vines is between 5 and 15 years and, depending on the vintage, the volume of S de Siran is 30 to 40% of the total volume of production of the estate’s Margaux appellation wine. The grape composition is a blend of Merlot, Cabernet Sauvignon and Cabernet Franc. This wine, which we look on as the little brother of the First Wine, is made with the same care and attention that the First Wine receives. It displays both charm and complexity and generally should be enjoyed within 5 to 7 years of age. Ideal drunk young and popular with numerous restaurants, it pairs well with white and red meats as well as with pasta dishes, pies and soufflés.”
Proprietor: Famille Miailhe SCEA Château Siran
Managing Directors: Edouard & Brigitte Miailhe
AOC Margaux Area: 25 hectares
Soil: Deep gravel
Grape Varietals: Merlot, Cabernet Sauvignon, Petit Verdot, Cabernet Franc
Average Age of the Vines: 10 years
Harvest: Hand picking into 60 liter crates
Vinification: Thermo-regulated stainless steel vats
Aging: 12 months in oak barrels, 15% new barrels
Annual Production: 30-35,000 bottles
Saint-Jacques de Siran
AOC: Bordeaux Supérieur
Production Area: 9 hectares
Location: Sourced from plots belonging to the estate located on the border of the Margaux appellation.
Soil: Over the centuries, the alluvial soils coming from the Garonne River have covered over the gravel to make a soil which is now made up of clay. This complex terroir produces rich and well-structured wines.
Grape Varieties: Merlot, Cabernet Sauvignon, and Cabernet Franc, the proportions of which vary according to the vintages.
Average Age of the Vines: 26 years old
Annual Production: 25-30,000 bottles
Harvest: Hand picking in 60 liter crates and harvesting machine
Vinification: Traditional, in temperature-controlled vats. Maceration lasts 25 days.
Aging: In barrels for 10-12 months and tank with stave.
Serving Suggestion: This wine is best enjoyed within 4 to 5 years of its production. Its softness and complexity make Saint Jacques de Siran a popular choice among wine lovers.
Bel Air de Siran Haut-Médoc
Technical Team: Jean-Luc Chevalier and Marjolaine Defrance
Managing Team: Edouard Miailhe and Brigitte Miailhe
Overview: This vineyard has belonged to the Miailhe family for six generations. Carefully vinified by Siran’s team who mainly grow Merlot and Cabernet Sauvignon to create a fine and elegant wine with a long finish.
Location: Produced from a few hectares of vines situated between Siran and Dauzac but entitled only to the Haut-Médoc appellation.
Appellation: Haut-Médoc
Production Area: 0.5 hectares
Soil: Terrace of deep sandy gravel soil.
Grape Varieties: Merlot 100%
Average Age of the Vines: 25 years old
Plant Density: 9,000 feet/hectare
Viticulture: Sustainable viticulture with chemical treatments except for the compulsory treatment for “flavescence dorée”. Soil ploughing; organic fertilization; ventilation of vegetation: manual trimming, leaf stripping and cluster thinning; voluntary crop limitation.
Pruning Method: Guyot double Bordelais with disbudding.
Harvest: Manual harvest in small crates with manual sorting on table. Intra-plot selection.
Vinification: Fermentation in stainless steel vats. Pumping over and releasing depending on the batches. Vatting period of 18 to 24 days.
Aging: 12 months with French new oak wood.
Château Sociando-Mallet
Overview
Jean Gautreau discovered Sociando-Mallet in the village of Saint-Seurin-de-Cadourne in 1969 when looking for a wine estate to buy on behalf of a Belgian client. It was love at first sight, despite the fact that the property was in a sorry state. However, the terroir was excellent and the domain afforded a magnificent view overlooking the Gironde Estuary. Jean Gautreau immediately decided to acquire it for himself for 250,000 French francs.
There were only 5 hectares of vines at the time. Jean Gautreau expanded the vineyard year after year by buying vines from his neighbours. Seeking the best possible quality, he also renovated the estate’s buildings, built a barrel cellar, and gradually improved the choice of grape varieties, matching the appropriate ones to each vineyard plot.
Today, the property is comprised of 83 hectares producing nearly 450,000 bottles a year of Château Sociando-Mallet and the second wine, Demoiselle de Sociando-Mallet. Jean Gautreau sold his négociant business in 2000 and now focuses entirely on managing his wine estate.
Château Sociando-Mallet is in the commune of Saint-Seurin-de-Cadourne, ten kilometres north of Pauillac, in the Haut-Médoc appellation. A document dating from March 1633 refers to land here belonging to an aristocrat of Basque origin named Sociondo. A member of his family was Bishop of Bayonne. Another document, from 1750 mentions vines belonging to Demoiselle Anne de Sossiondo. Due to various misspellings over the years, “Sossiondo” became “Sociando”.
The Terroir
Sociando-Mallet has throned on the Butte de Baleyron, one of the finest gravelly terroirs in the Médoc, since the 17th century. Situated in the commune of Saint-Seurin-de-Cadourne, north of Pauillac, the vineyard overlooks the Gironde estuary on a bend in the river.
Sociando-Mallet’s terroir consists of Günz gravel over a deep layer of clay-limestone soil. This terroir perfectly regulates water supply and enables Cabernet Sauvignon to ripen extremely well and Merlot to acquire depth and complexity. This terroir is Sociando’s soul. It provides the wine with complex structure, freshness, and elegance.
Primarily located east of the village of Saint-Seurin, the property stretches over a total of 120 hectares, of which 83 are under vine. The vines grow on the superb Baleyron gravelly hillock around the house and winery buildings. Sun exposure is optimum and breezes off the estuary keep the vines well aired and healthy. The huge mass of water in the estuary and nearby ocean accounts for a temperate microclimate without wild swings in temperature. Grape varieties consist of 42% Cabernet Sauvignon, 54% Merlot, and 4% Cabernet Franc. The vines are an average 35 years old. The average vine density is 8,333 vines per hectare. This corresponds to 1 metre between vine rows and a distance of 1.2 metres between plants within a row. This high density increases the surface of the leaf canopy and creates a competition between vines, conducive to the production of grapes with a high content of tannin, sugar, colour and aromas.
The Winemaking Process
Sociando Mallet is vinified traditionally. Only native yeast and bacteria naturally present on the grapes and at the estate are used. Sociando-Mallet has stainless steel and concrete vats, both of which are temperature-controlled. Once the wine is put into vat, the crushed grapes start to ferment thanks to the presence of yeast. The skins and pips float to the surface and form a cap above the must (fermenting grape juice). The vats are pumped over daily to extract colouring matter and aromas from this cap. Pumping over consists in spraying the cap with must taken from the bottom of the vat.
The wine stays on the skins for an average of 25-30 days depending on the vat and the vintage.
Then comes the running off when the free run wine is separated from the pomace (skins and pips). The press wine is produced by putting the pomace through a winepress. These wines are then put into vat for malolactic fermentation. This secondary fermentation occurs spontaneously due to friendly bacteria naturally present in the wine, which transform malic acid into lactic acid. This therefore makes the wine smoother and more balanced.
After this malolactic fermentation, lots chosen to become Sociando-Mallet are put into 100% new French oak barrels and aged for approximately 12 months. Only a quarter of the wine destined to be sold as Demoiselle de Sociando-Mallet is aged in new oak. The remainder is aged in vats until the blending to preserve this wine’s suppleness and fruitiness.
Aging
For the first 3 or 4 months, the barrels are kept with a glass bung on top. As the new oak absorbs a lot of wine at the beginning of ageing, the amount that evaporates is replaced twice a week in a process called topping up. After this period, we close the barrels with a wooden bung and we store it “bung on the side» to limit the evaporation and protect the wine from oxidation.
The wine is racked twice a year during ageing to separate it from the lees at the bottom of the barrel or vat. For the barrels, this operation is done the traditional way using gravity flow via the esquive, a small bunghole. At Sociando-Mallet, the esquive bungs are wrapped in dried reeds (called matrasse locally) to make the seal airtight. This plant, Typha latifolia (or broadleaf cattail in English), grows in marshland and ditches along the banks of the Gironde. Cellar workers pick the leaves twice a year.
The wine is not fined and is only lightly filtered before bottling to retain all its intrinsic qualities and preserve its outstanding ageing potential.
Cellar aging
La Demoiselle is aged for 15 months and Sociando-Mallet for 18 months before bottling at the château. Special attention is paid to the quality of the corks, which are purchased according to strict specifications. They must be good enough to ensure perfect ageing for long periods, sometimes more than 40 years.
Château Sociando-Mallet Haut-Médoc
Grape Varieties: 54% Merlot, 42% Cabernet Sauvignon, and 4% Cabernet Franc
Aging: 100% in new French oak barrels for 12 month
Food Pairings: Beef & Venison
Tasting Notes: Château Sociando-Mallet produces full-bodied wines with a deep, dark color. Their complex bouquet is usually dominated by black fruit aromas with a touch of minerality and well-integrated, elegant oak. Often somewhat “virile” when young, the wines gain in balance and complexity with age. They are fresh, straightforward, and have a wonderful length.
Cellaring Potential: Château Sociando-Mallet has always been a wine with great aging potential. A wine to be enjoyed even after 30 years in great vintages.
La Demoiselle de Sociando-Mallet Haut-Médoc
Overview: The Demoiselle de Sociando-Mallet is produced from the younger vines of the property and the plots whose soil is more favorable to the production of very good Merlot. These vines receive the same care and are tended in the same way as the rest of the vineyard throughout the year. The “demoiselle” is a sort of dragonfly found in the Médoc. Like the dragonfly, this wine of the same name is light and elegant.
Production Area: 20 hectares
Grape Varieties: 54% Merlot, 42% Cabernet Sauvignon, and 4% Cabernet Franc
Average Age of the Vines: 35 years old
Aging: The aging of the Demoiselle de Sociando-Mallet is carried out mainly in vats, to preserve the freshness and fruitiness of the Merlot.
Serving Suggestions: This easy-drinking wine can be enjoyed young. It is an ideal match for grilled meat and fish or shellfish dishes.
Château Soutard
The Estate
The origins of Château Soutard are ancient, with the first traces dating back to 1513. The estate was acquired in 2006 by the insurance group AG2R La Mondiale which has continued to undertake major renovations. In 2012, the purchase of the Cru Classé Cadet Piola brings the vineyard to 30 hectares situated on the clay and limestone plateau of Saint-Émilion. The cellar is managed by Véronique Corporandy who is advised by Michel Rolland. The Second Wine, produced from the younger vines of the chateau, is a Saint-Émilion full of charm that can be served and appreciated while young.
Château Soutard Saint-Émilion Grand Cru Classé
General Manager: Bertrand de Villaines
Production Area: 30 hectares
Terroir: 70% clay-limestone plateau; 17% clay-rich slopes; 13% of vines on sandy soils
Grape Varieties (since 2012): 63% Merlot, 28% Cabernet Franc, 7% Cabernet Sauvignon, 2% Malbec
Average Age of the Vines: 35 years old
Plant Density: 6,500 vines per hectare
Viticulture: Traditional farming methods in order to respect the soils, the vineyard, and wild life. Early shedding and disbudding. Adapted green bunches of grapes removal process. Early thinning out and leaf removal. Green harvest.
Harvest: By hand; grapes are sorted in the vineyard and in the vat room.
Aging: 18 months aging in French oak barrels coming from 8 different cooperages.
Les Jardins de Soutard
Production Area: 30 hectares
Terroir: 70% clay-limestone plateau, 17% clayey hillside, 13% sandy coastline
Grape Varieties: 63% Merlot, 28% Cabernet Franc, 7% Cabernet Sauvignon, 2% Malbec (percentages vary depending on the vintage)
Average Age of the Vines: 35 years old
Plantation Density: 6,500 plants/hectare
Harvest: The cultivation methods are traditional, reasoned and ensure the greatest respect for the soil, the vine, and the terroir. The harvest is manual with sorting done in the vineyard and the winery.
Aging: In French oak barrels, from 8 different cooperages, lasting an average of 18 months.
Tasting Notes: Deep ruby color. On the nose, a seductive and full-bodied bouquet of ripe red fruit and spices. On the palate, there is roundness, power, and a touch of freshness on the finish.
Food Pairings: With grilled steak, wild game, etc.
Cellaring Potential: 5-10 years
Petit Soutard Saint-Émilion
Overview: Petit Soutard is the second wine of the estate and is produced from a selection of Veronique Corporandy, Technical Director of the estate. It is vinified by the team of Château Soutard and Château Larmande, Grands Crus Classés de Saint-Emilion.
Appellation: Saint-Emilion
Production Area: 30 hectares
Grape Varieties: 80% Merlot, 20% Cabernet Franc
Aging: 5 months in oak barrels
Tasting Notes: Rich and lively black cherry, blackberry, and raspberry notes. Silky texture.
Serving Temperature: Serve between 16 and 18°C
Château Taillefer
The Estate
The Bordeaux wine merchant Antoine Moueix acquired Château Taillefer in 1923 because he could see the great potential of this terroir. Situated on the plateau of Pomerol, this historic property was first recognized in 1776 by the geographer of Louis XV, and has been conserved with great care for over 2 centuries.
The estate spans 12 hectares and is planted mainly with Merlot and Cabernet Franc vines. The soil is rich in iron, a characteristic typical of the terroir of Pomerol. This fact that inspired the name of the estate: “Taillefer” comes from the French phrase “to cut iron.” The high iron content imparts complexity to the wine together with minerality and aromas of truffles and violets.
Chateau Taillefer Pomerol
Production Area: 11.5 hectares
Grape Varieties: 75% Merlot and 25% Cabernet Franc
Average Age of the Vines: About 30 years old
Soil: Sand and gravel soil with rich iron deposits
Plantation Density: 6,000 vines per hectare
Harvest: Traditional methods are favored with a mechanical tilling of the soils and manual tending to the vines. For each vintage, each plant is trained and cared for by man during some fifty successive field operations.
Vinification: Temperature controlled, traditional concrete vats. Malolactic fermentation takes place in a combination of cement vats and French oak barrels.
Aging: The wine is aged in French oak barrels for about 12 months.
Annual Production: About 4,000 cases
Château Taussin Marssot
The Estate
Château Taussin Marssot is one of 6 chateaux owned by Famille Rochet.
It all started in 1865 with an exceptional couple, Jacques and Françoise Rochet. This duo bought a property between Dordogne and Garonne, recognized for the richness of its soils and its exceptional terroir (formerly owned by the Benedictines of the medieval city of La Réole). They operate and build their family history around 3 founding values: work, adaptability, and openness to the world. Thanks to the transmission of their know-how and their family values, generations of winegrowers succeed one another, and the estate now has 6 chateaux on more than 100 hectares.
Concerned with preserving and transmitting the quality of the vineyard to their children, the Rochet family has chosen to adopt reasoned agriculture, more respectful of the environment, thus allowing the production of quality wines while participating in the improvement of the economic and social fabric of the rural world. Their goal is to offer an alliance between satisfaction and pleasure, from the human hand to the tasting of their authentic wines, and faithful to the values of the Bordeaux vineyard.
Château Taussin Marssot Bordeaux
Grapes: Merlot, Cabernet Sauvignon
Vinification: Traditional wine making process in thermo-regulated stainless steel vats. Maceration at 8°C during 5 days. Alcoholic fermentation during 15 days at 25°C.
Tasting Notes: Its ruby-red color still conserves the purple notes of its youth. Red fruit and berries come together to create the freshness of its flavor. The first impression in the mouth is a marked fruity flavor with cherry notes typical of Merlots, which give way to smooth tannins enveloped in its long finish.
Food Pairings: Pairs well with roasted vegetables, and is fantastic with barbecued meats as well!
Clos Fourtet
The Estate
Clos Fourtet owes its initial reputation to the Rulleau and Carles families, Lords of Figeac. In the 18th century, they were the first to make the most of this land with only a thin layer of arable soil, but blessed with outstanding natural drainage. Clos Fourtet has abundantly proved its standing as a Premier Grand Cru Classé, helped in this respect by hard work and major investments by the Cuvelier family, owners since 2001.
Located atop the limestone plateau well-known for producing some of the greatest wines in Saint-Émilion, Clos Fourtet has one of the appellation’s best and most famous terroirs.
The vines, located in a single block a stone’s throw from the medieval village, grow atop impressive underground quarries.
Winemaking is very traditional, but complemented by the most up-to-date techniques. In keeping with Clos Fourtet’s inherently strong personality, it is aged entirely in new oak barrels. The wine is extremely elegant, with incomparable minerality and freshness.
Clos Fourtet Premier Grand Cru Classé Saint-Émilion
Owner: Philippe Cuvelier
Manager: Matthieu Cuvelier
Appellation: Saint-Émilion – 1er Grand Cru Classé
Situation: Set upon the highest slope of western Saint-Émilion
Production Area: 19 hectares
Soil: Limestone and clay
Grape Varieties: 85% Merlot, 10% Cabernet Franc, 5% Cabernet Sauvignon (percentages vary depending on the vintage)
Plant Density: 6,000 vines / hectare
Average Age of Vines: 25 years
Oenologists: Jean-Claude Berrouet and Stéphane Derenoncourt
Harvesting: By hand, using small baskets
Sorting: By hand and optical sorting machine
Vinification: Whole grape fermentation in 25 thermo-regulated stainless steel vats of small capacity. Manual extraction using the ‘pumping down’ technique to preserve a maximum of optimal raw material. 25-30 days in vats. Malolactic fermentation in barrel.
Aging: 60-80% new oak barrels for 14-18 months in underground caves
Production: 2,500-4,000 cases of Grand Vin
Domaine de Baronarques (Sustainable)
The Estate
Domaine de Baronarques is a very old estate, dating back at least to the 17th Century, when it was called Domaine de Lambert. At the time, the estate belonged to the Abbey of Saint-Polycarpe, a village near Limoux in the Aude department of Southern France.After changing hands several times, the estate was sold to Michel Tisseyre in 1875. The Tisseyre family extended the vineyard – it covered 48 hectares (120 acres) in 1910 – and between 1890 and 1900 built themselves an attractive residence with a terrace and a garden.
In 1998 Mr. Chéreau, a Marseilles lawyer and heir of the estate, sold it to Baroness Philippine de Rothschild and her two sons. The three entrusted the management of the Domaine to the family company, Baron Philippe de Rothschild S.A. The estate was very run down, calling for extensive renovation of the vineyard and the winemaking facilities, a process that took five years.
In 2003, Domaine de Baronarques benefited from a fortunate conjunction of circumstances: the wine proved to be of very high quality and the Domaine was awarded the AOC Limoux rouge appellation, newly created by the Institut National des Appellations d’Origine (INAO). Domaine de Baronarques could take its rightful place alongside the family’s other estates, including the illustrious Château Mouton Rothschild.
Camille Sereys de Rothschild joined the original buyers, Philippe Sereys de Rothschild and Julien de Beaumarchais de Rothschild, her brothers, in 2014.
Domaine de Baronarques Limoux Rouge
Location: Domaine de Baronarques is located in Languedoc, in the commune of Saint-Polycarpe, near Limoux. The Domaine is a single 110-hectare (272-acre) estate, 43 hectares (106 acres) of which are planted with vines.
Climate: Located 400 km from the Atlantic Ocean and 100 km from the Mediterranean, the vineyard is subject to the climatic influence of both water masses, ensuring optimum sunshine and balanced rainfall. Also close to the Pyrenees, the parcels are at an altitude of 250 to 350 meters, tempering the summer heat.
Soil: The soil is mainly clay and limestone, except for a few parcels where there is more gravel and sand.
Grape Varieties: The vineyard is planted with 70% Bordeaux varieties (Merlot, Cabernet Sauvignon, Cabernet Franc) and 30% Mediterranean varieties (Syrah, Grenache and Malbec) for the red wines and 100% Chardonnay for the white wine.
Vine Density: Seeking the best possible quality, Domaine de Baronarques has opted for high-density planting: 7,500 plants per hectare on 10 hectares (25 acres) of the estate and 4,600 plants per hectare on the other parcels (most vineyards in the region are planted with a density of around 3,000 plants per hectare).
Viticulture: The vineyard practices at the Rothschild family’s other estates (disbudding, leaf removal, cluster thinning) are well-suited to the Domaine’s different types of soil, microclimates and grape varieties.
Harvest: The grapes are harvested by hand in 12-kilo open baskets, as in the family’s Bordeaux vineyards.
Vinification: The grapes are sorted above the vat room and fed into the vats by gravity, a process which helps to keep the fruit whole. They are then gently destemmed and lightly crushed, and fermented in stainless steel vats. Alcoholic fermentation lasts about 8 days at a maximum temperature of 30°C. It is followed by a maceration period lasting 2-4 weeks depending on the wines and the grape varieties.
Aging: After malolactic fermentation, the premium red wine is matured for 12 months in oak barrels, either new (25-50% depending on the vintage) or one to three years old.
Domaine de Chevalier
The Estate
Domaine de Chevalier is located in Léognan, the capital of the Graves region. It dates as far back as 1783, when it appeared on the famous map of Pierre de Belleyme. In 1983, the estate was purchased by the Bernard Family, number one in France in the spirits market and a major négociant of premium Bordeaux wines. It has been run ever since by Olivier Bernard who perpetuates that spirit of balance and the constant drive for perfection which have been the hallmark of this outstanding wine. The Domaine de Chevalier Rouge, the flagship of the Pessac-Léognan appellation, belongs to the elite of the great classified growths of Bordeaux. The Domaine de Chevalier Blanc is recognized as one of the world’s finest dry wines.
Domaine de Chevalier Pessac-Léognan
Appellation: Pessac-Léognan
Soil: Gravel on clay-gravel subsoil
Production Area: White wine-5 hectares; Red wine-45 hectares
Average Production: White-18,000 bottles; Red-100,000 bottles
Harvest: Hand-picked into small crates. The grapes are carefully sorted in the vineyard as well as before and after destemming.
Vinification: 2 vat-rooms, one with small tulip-shaped tanks (since 2013) to increase the plot selection, complete the extraction, and refine the blend.
Aging: Barrel aging 16 to 20 months (35% new oak), bâtonnage 4 months (stirring the lees with a stick).
L'Esprit De Chevalier
Overview: Since 1986, the planting of young vines has meant that Domaine de Chevalier had to craft a second wine, both white and red. By calling its second wine L’Esprit de Chevalier, the Bernard Family wanted above all for it to carry the hallmark of Chevalier and to reflect the spirit, or “l’esprit,” of the estate. This wine combines power and complexity but also finesse and elegance in total respect of the terroir.
Appellation: Pessac-Léognan
Soil: Gravel on clay-gravel subsoil
Grape Varieties: Cabernet Sauvignon, Merlot, Petit Verdot (percentages vary depending on the vintage)
Harvest: Hand-picked into small crates. The grapes are carefully sorted in the vineyard as well as before and after destemming.
Vinification: 2 vat-rooms, one with small tulip-shaped tanks (since 2013) to increase the plot selection, complete the extraction, and refine the blend.
Aging: Barrel aging 14 months (35% new oak), bâtonnage 4 months (stirring the lees with a stick).
Tasting Notes: On the palate, the ripe, red fruit is pure, complemented by a fleshy mouth feel. Spicy (sweet pepper) and mineral (graphite) notes. A persistent and crunchy fruitiness at the finish. Very good balance.
Alcohol: 13.5%