CHÂTEAU DU BREUIL
THE OLDEST VINEYARD IN THE MEDOC WINE REGION
Established in the 6th century, the Baronnie du Breuil is the oldest vineyard in the Médoc wine region. The shade of Douce d’Aspremont, the fabled “Lady of Breuil“ floats above the ruins of this medieval fortress. The Château du Breuil vineyard benefits from an outstan- ding location, situated adjacent to the Chateau-Cissac. It prospers in a valley dominated by the Château Lafite on one côte, and by the Cos d’Estournel on the other. Recognised as a cru bourgeois in 1932, its status was confirmed in 2003.
54% Merlot, 43% Cabernet-Sauvignon, 3% petit verdot
Predominance of clay and limestone
The predominance of clay and limestone soil in the Breuil terroir has led us to work the soil in a manner consistent with these features, namely laying inter-row grass cover, which simultaneously allows us to tend the growing vine, thinning leaves in order to better manage and optimise maturation and the expression of the terroir, whilst monitoring yields and quality.
This can only be achieved with regular and high quality planting through the restructuring of the vineyard undertaken over a 6-year period. Accordingly, we work towards the production of wines with higher concentrations of tannins as well as polyphenols, the typical characteristics of the soil (clay and limestone) preserving freshness.
The complementarity between Merlot and Cabernet in almost equal proportion is at its finest in this terroir.
A high quality and fast mechanical harvest allows us to optimise the harvest. Swift harvesting is combined with a sorting system designed to improve the grape harvest quality in the vats. These stainless steel, temperature controlled tanks of small capacity allow us to isolate and enhance the vineyard plots.
Low temperature fermentation following a cold pre-fermentation maceration orients the winemaking towards a high concentration of fruit.
The Thermoflash maceration technique increases this fruit concentration subject to the vintages in some tanks…
The wine is aged over a period of 12 months in barrels (made from French and American oak with 10% new wood) of wine, without racking to avoid any oxidation and preserve the fruit.