1
Bordeaux

Château de Grandchamp

5
(1 customer reviews)
Before starting his own business, Gonzaga Maurice worked in other properties: two years at the Cave of Sancerre, four years Maucamps Castle (Haut-Médoc), then he made a sharper learning domain Knight ( Pessac-Léognan) at Poupille Castle (Côtes de Castillon) and the area of ​​the Island Margaux. H... Find out more
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The winemaker

Before starting his own business, Gonzaga Maurice worked in other properties: two years at the Cave of Sancerre, four years Maucamps Castle (Haut-Médoc), then he made a sharper learning domain Knight ( Pessac-Léognan) at Poupille Castle (Côtes de Castillon) and the area of ​​the Island Margaux. His wife is also in the business since it is technical director of the Libourne 5 areas (the same owner). In 2005, he finally feels ready and moved as a young farmer Mountain by buying 3.2 hectares and vineyards and a winery. Getting started requires a huge job. The vines are in poor condition: missing more than 3,000 feet to replant. As for concrete tanks, their walls are covered with a fine layer of scale that must be eliminated. Once done, our winemaker feels the courage to take over 3.3 (2.5 and 0.8 purchase rental) ha in Puisseguin, ideally located on the limestone plateau. To complement its range, he bought a small parcel of St Emilion in 2006. But he had to sell it four years later. Castle of Grandchamps built a "folly" architecture: a small turn of the eighteenth century who officially served as a relay to Compostela pilgrims, but above bachelor local lord! Of winks to it are found on different wine labels Gonzaga Maurice .. Area: 3.2 ha Location: on the clay and limestone slopes of Montagne Saint-Emilion Soil: Clay and limestone Vines: 35 years Density: 6500 vines / ha Grapes: 75% Merlot, 20% Cabernet Franc, Cabernet Sauvignon 5% Working the vines: plowed every second row, grass cover on the other. All work is then done by hand with the sole objective to obtain perfectly ripe and healthy grapes (suckering, undoubling, leaf removal, green harvest if necessary). handpicking, with sorting in the vineyard and winery. Vinification: in temperature-controlled concrete tanks of small size (50 hl). Aging: concrete tanks (75%) and several barrels wines. Search primarily the preservation of the fruit both during vinification that during breeding.
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