The fruits of our curiosity always awake, studying, searching for new finds, exclusive to our maison
Owner: Château Rauzan-Ségla
Winemaker: Nicolas Audebert
Refined and voluptuous, the character of a great Margaux accessible when young.
Surface: 29 hectares
Average age of the vines: 35 years
Harvest: manual
Grape varieties: 60% Cabernet Sauvignon, 37% Merlot, 1.5% Cabernet Franc, 1.5% Petit Verdot
Soils: fine gravels, sandy loam.
Wine making: traditional in thermo regulated stainless steel tanks. 12 days maceration with a temperature of about 26-28 degrees.
Ageeing: 15 months in barrels amongst which 25 are new.
Owner: Château Canon
Winemaker: Nicolas Audebert
Charming and fresh, the elegance of a remarkable Saint-Émilion terroir mirrors that of its big brother.
Surface: 12 hectares
Average age of the vines: 35 years
Harvest: by hand in small crates
Grape varieties: 70% Merlot, 30% Cabernet Franc
Soils: sloping down from the limestone plateau to the Mazerat Chapel.
Wine making: vinification by plot and in temperature controlled vats. Drained off by gravity. Malolactic fermantation 1/3 in barrel, 2/3 in vat. Alcoholic fermentation and maceration between 18 and 25 days.
Ageeing: 18 months. 25% in new oak barrels to best conserve the aromatic balance and fruit freshness.
Owner: Vinobles Faget
Winemaker: Amélie et Fabien Faget
Modern but not losing the character of its terroir, a wine reflecting the image of its passionate owners.
Surface: 7.5 hectares
Average age of the vines: 35 years
Harvest: manual
Grape varieties: 70% Merlot, 30% Cabernet Sauvignon.
Soils: gravel-sand on clay base.
Wine making: punching of the cap before a traditionnal vinification.
Ageeing: in barrels during 12 to 15 months.
Owner: Famille Borie
Winemaker: Bruno Borie
Generous and friendly, a Listrac that illustrates perfectly the spirit of the Médoc and the Borie family (Château Ducru Beaucaillou).
Surface: 30 hectares
Average age of the vines: 30 years
Harvest: mechanical
Grape varieties: 50% Merlot, 40% Cabernet Sauvignon, 10% Petit Verdot
Soils : ground hilltops with a clayey basement and clayey-siliceous soils.
Wine making: vinification in temperature-controlled vats. Alcoholic fermentation at low temperature (between 28 – 30°C) before malolactic fermentation in vats.
Ageeing: aged for 12 months in French oak barrels of which 20% are new.
Owner: Frédéric Leydet
Winemaker: Frédéric Leydet
Round and supple, the respect of the terroir reveals the best of this Pomerol.
Surface: 8.5 hectares
Average age of the vines: 38 years
Harvest: manual
Grape varieties: 80% Merlot, 20% Cabernet Franc
Soils: very fine gravel and sand.
Wine making: fermenting in stainless steel vats for 4 to 6 weeks with pre-fermenting maceration at low temperature..
Ageeing: between 11 to 15 months in oak barrels of which a third are new.
Owner: Vignobles Lopez
Winemaker: Stéphane Chaumont
Powerful and balanced, Pauillac personality personified in the shadow of prestigious neighbours.
Surface: 5 hectares
Average age of the vines: 25 years
Harvest: mechanical
Grape varieties: 85% Cabernet Sauvignon, 15% Merlot
Soils: Garonne river gravel.
Wine making: fermenting in stainless steel vats for 5 weeks with pre-fermenting maceration at low temperature. Malolactic fermentation in barrels.
Ageeing: 12 to 16 months in barrels (70% new barrels).
Owner: SCEA Domaines Manoncourt
Winemaker: Frédéric Faye
Supple and classic, a great Saint-Émilion Grand Cru benefitting from the savoir-faire of the Manoncourt family (Château Figeac).
Surface: 4.5 hectares
Average age of the vines: 40 years
Harvest: manual
Grape varieties: 54% Merlot, 40% Cabernet Franc, 6% Cabernet Sauvignon
Soils: clay-limestone soils.
Wine making: vinification in Stainless steel and epoxy-lined concrete vats.
Ageeing: between 15 and 18 months.
90% second-fill barrels and 10% new barrels.
Owner: Héritiers Mulliez
Winemaker: Vincent Bache Gabrielsen
Power and sophistication, the identity of a Cru Bourgeois solidly implanted in its terroir.
Surface: 5 hectares
Average age of the vines: 30 years
Harvest: manual and mechanical
Grape varieties: 45% Merlot, 45% Cabernet Sauvignon, 10% Petit Verdot
Soils: fine and deep gravel.
Wine making: cold pre-fermentation maceration (< 5°) for 15 days. Exclusive use of gravity throughout the process . No pumping over. Long post-fermentation maceration for 25 days at 25° C.
Ageeing: 20% new barrels, 50% one year barrels, 20% two years barrels, 10% in vat.
Owner: François de Coninck
Winemaker: François de Coninck
Textbook Saint-Émilion Grand Cru, round and charming, great value.
Surface: 5 hectares
Average age of the vines: 40 years
Harvest: manual
Grape varieties: 85% Merlot, 10% Cabernet Franc, 5% Cabernet Sauvignon
Soils: old sand on clay subsoil.
Wine making: pre-fermenting maceration at low temperature. .
Ageeing: aged in French oak barrels for 12 months. 55% new barrels and 45% second-fill barrels.
Owner: Jacques Lurton
Winemaker: Jacques Lurton
Delicious 100% Merlot made by Jacques Lurton, the original globetrotting winemaker.
Surface: 5 hectares
Average age of the vines: 20 years
Harvest: mechanical
Grape varieties: 100% Merlot
Soils: clay-limestone.
Wine making: alcoholic fermentation with pumping over until the end of the fermentation. Press wine and free run wine are blended just after the pressing. Ageing in stainless steel vats with regular racking before natural malolactic fermentation in barrels.
Ageeing: 12 to 18 months in French oak barrels of one wine and older.
Owner: Château Latour
Winemaker: Hélène Genin
Fantastic introduction to Pauillac and Château Latour, full of stylish character and charm.
Surface: 18 hectares
Average age of the vines: 15 years
Harvest: manual
Grape varieties: 55% Cabernet Sauvignon, 45% Merlot
Soils: fine gravel and sand over clay sand subsoil.
Wine making: traditional Bordeaux vinification. Vatting for two weeks in stainless steel temperature controlled vats.
Ageeing: 16 months in French oak barrels of which between 20% and 30% are new.