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Bordeaux

Château Carbonnieux

3.9
(75 customer reviews)
Château Carbonnieux is one of the oldest châteaux in the Bordeaux region. According to some studies, it was in 1234 that Ramon Carbonnieux left his name to the estate. Founded by the Benedictine monks of Sainte Croix Abbey, Château Carbonnieux is now classified as a Grand Cru white and red wine in the Graves classification. Find out more
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The winemaker



The history of Château Carbonnieux


Founded in the 13th century by the Benedictine monks of Sainte Croix Abbey, the château belonged to the de Ferron family from 1519 to 1730, after which it was once again owned by the Benedictine monks until the French Revolution.

After the Revolution, the estate was sold to the Bouchereau family, who remained owners for almost a century. Over the years, the estate passed through various families before Marc Perrin bought it in 1956, keeping the name.

The purchase followed the first classification as a Graves Grand Cru in 1953. Confirmation came in 1959 with the official classification of the Grands Crus de Graves, where the Château was distinguished for both its red and white wines. Of the Pessac Léognan appellation, only 6 are distinguished as Crus Classés de Graves.

The vineyard


The huge 170-hectare plot surrounding the château is home to 92 hectares of vines. The vineyard has continued to evolve, with quality becoming increasingly recognized. It is planted in two large plots on a naturally drained terroir of Garonne gravel on a tertiary clay-limestone base.

The vineyard is run using integrated farming methods, respecting the biodiversity of its ecosystem and reinforcing its natural defenses, with no need for weedkillers or insecticides.

The vineyard has 50 hectares dedicated to red grape varieties, with a majority of Cabernet Sauvignon (60%) but also a significant proportion of Merlot (30%). Finally, there is Cabernet Franc (7%) and Petit Verdot (3%).

The remaining 42 hectares are planted with white grapes, dominated by Sauvignon Blanc (65%) and Sémillon (35%).

Tasting tips


When it comes to red wine pairings, wine goes very well with duck breast, porcini mushrooms or woodcock. Give preference to poultry over meat, and if you wish to pair it with a cheese, Maroilles would be the first choice. Storage temperature is between 10 and 13° and serving temperature 15°.

For white wine pairings, seafood such as oysters, caviar or salmon are recommended with this white wine. You can also pair it with Norwegian or Nordic salads. It goes perfectly with fish such as sole or pike, as well as marinated poultry. If you'd like to serve the wine with cheese, a good match would be hard sheep's milk cheese.
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