The Château

  • In 1931, Paul Dauvin started this wonderful family history by coming to live in Langon, a commune in the Graves region south of Bordeaux on the left bank of the Garonne, where the temperate climate is so suited to the cultivation of vines because of its mildness and regular rainfall. He planted the first vines adjoining the present property.

    In 1955, Jean Brussac, his son-in-law, took over the business which at that time covered 2 hectares.

    It was only when Antonio Molinari, Jean Brussac's son-in-law, joined the domain in 1957 that this was increased to 7 ha.

    After a short but brilliant career in IT in 1988 , Pascal, great grandson of the founder, began a return to the vineyard.
    Today, the property directed by the 5th generation, Charlotte, while continuing to adhere to the philosophy laid down at the outset.


  • A Philosophy

    Fine fruit is essential in the production of a great vintage.
    To achieve this, each task is adapted to suit each parcel of vineyard, right from the prunning stage during which each plant requires concentration and the application of natural fertilizer, should an analysis of the parcel concerned require this. Working the soil, which at first sight may appear a banal task, entails considerable attention in order to ensure a balance between the destruction of weeds and limiting erosion.
    In spring or summer, the same degree of attention is required for de-budding, thinning the grapes and trimming the leaves, which all has to be adapted to suit each plant.

    Treatment for disease must be carried out, but it is always done with caution and precision. It is only after a detailed analysis of the likely effects on the environment that environmental friendly products and techniques are used.
    Finally, in the autumn, harvesting, a perfect illustration of our philosophy of respecting tradition, is carried out manually, thus enabling the healthiest fruit possible to be made into wine.

  • The vinification

    Not only do we have a philosophy in the way we cultivate our vines but we also have one for the process in which we make and mature our wines.

    The principal idea is to observe the newly harvested grapes closely. Next we taste the pulp, skin, and pips in order to adapt the wine-making process so it creates a vintage that mirrors the climate and weather that occured during the year. Therefore the wine-making of each vintage is subject to variation while still remaining in the detailed framework of traditional fermentation, which respects the customs, associated with the appellation of the wine.

    This means that the removal of stalks, the fortifying, the temperature, and the duration of fermentation and maceration are all constantly being adapted in order to adhere to the requirements of nature and to our expectations. Later on in the process, we modify the maturing procedure in order to better the wines that we are producing.
    Our wish is to keep both balance and the character of the wine in mind through out our entire wine-making process.