This 15-hectare gem of a property on the plateau of Saint-Emilion was purchased by Sylvie Cazes in 2014. Since taking over she has employed Philippe Moreau, who formerly held the same role at Château Pichon Longueville (which Sylvie managed for some years before investing in this new property for her own family), as technical director, and noted oenologist Michel Rolland as consultant, and begun a process of investment and restructuring that has already served the property well but which promises to pay dividends in the future.
The vineyard itself forms a contiguous 15 hectare block surrounding the house and is planted with a classic Saint-Emilion combination of merlot (75%), cabernet franc (20%) and cabernet sauvignon (5%). The terroir here in the north-west corner of the appellation is a mixture of sand, gravel, and clay that is iron-rich below the topsoil.
Everything is done by hand to maximise the care with which the vines and fruit are looked after, and no herbicides or pesticides are used as part of an integrated viticultural system that pays absolute respect to the environment.
As with all work in the vineyard the harvest is carried out by hand and the crop is de-stemmed, double-sorted on arrival at the cellar and vinified parcel by parcel. Fermentation and a long maceration take place following a cold soak, and the wine is then aged in 30% to 60% new oak depending on the qualities of the vintage. Blending takes place after 15 to 18 months.