Château Maucaillou

History

The stories told about Château Maucaillou date back to 1871. This was a momentous year, as it was quite simply the Petit-Laroche family's debut as merchants. They set up warehouses in Moulis, choosing a very important location for the future.

Located near a railway station, trade was facilitated and wines traveled farther and faster. Over time, these warehouses were enlarged to accommodate more and more barrels and bottles to meet ever-increasing demand...

The success of his wines inspired Jean Petit-Laroche in 1875 to offer his wife a home worthy of their new status. The Château Maucaillou we know today, with its architectural style blending different periods of history, was purchased. Surrounded by 5 hectares of vines, it was a dream come true for the Petit Laroche family.

But why "Maucaillou"? In reality, it's a locality whose name means "bad stone", in reference to a soil deemed unsuitable for planting, particularly cereal crops. But in the end, the estate turned this soil into a strength, crafting unique wines.

In 1929, the warehouses and château changed ownership: Roger and André Dourthe acquired them. The Dourthes lineage was also very important: by 1967, the estate had grown from 5 to 20 hectares. All their efforts led to a single goal: to elevate Château Maucaillou among the great names in wine. Generations have followed one another over the decades: Caroline, Pascal and Magali Dourthe now look after this 87-hectare estate...

A sizeable absentee

It's precisely this fine team that implements meticulous techniques both in the vineyard and in the winery. With its extensive facilities, Château Maucaillou impresses with the richness of its terroir, once considered poor, which is reflected in the 300,000 bottles produced each year. This stony soil, on which the Cabernet-Sauvignon (51%), Merlot (42%) and Petit Verdot (7%) predominate, regulates heat and releases it to the vines for optimal grape ripening.

In the winery, the details count too: over 50% of the barrels undergo a makeover each year to accommodate the grapes. The temperature-controlled vat room ensures precision in all oenological operations (especially fermentation controls).

A major absentee from the 1855 classification, which is otherwise unchangeable, Château Maucaillou stands out in tastings with fabulous wines, endowed with complex, concentrated aromas, finishing on a suave, delicate touch.

The estate seems to be raising its game with each passing vintage, competing with Bordeaux's finest crus...