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Château de Reignac

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Château de Reignac is located in the Entre-Deux-Mers region, spanning the municipalities of St. Loubès and Montussan. Records of this vineyard date back to the 1800s. In 1990, it was purchased by Yves and Stéphanie Vatelot, who completely renovated it and expanded it to include additional vineyards.

Deeply concerned about their environmental impact, they have implemented a wine-making waste management system and farming techniques designed to minimize the use of pesticides.

Spotlight on a true Gem Bordeaux region.

Bordeaux Reignac, a region of exceptional quality

Located at the confluence of the Garonne and Dordogne rivers, the Château de Reignac estate covers 145 hectares, half of which is planted with vines and the other half consists of woodlands, meadows, and wetlands. Subject to constant water movement, these lands offer highly distinctive terroirs that produce wines of consistent quality. There are four different soil types:

• Very rich bass

• Clay loam

• Clay-limestone

• Very strong clays

The red wines of Reignac

The grape varieties used are as follows:

• , Merlot: 65%

• Cabernet Sauvignon: 25%

• , Cabernet Franc: 10%

Reignac red wines

Three brands coexist:

• Château Reignac: a Merlot-dominant blend. This is an entry-level wine with aromas of red fruit

• A fine wine from Reignac, established in 1996. Like a grand cru, it is produced from low yields: approximately 35 hectoliters per hectare, or one bottle per vine

• Le Balthus was established in 2002. In 2009, Le Balthus ranked second, behind the famous Château l'Angélus, in a blind tasting organized by members of the European Grand Jury. A refined and elegant wine with aromas of black fruit

From grape selection to winemaking

The harvest takes place in September, following a green harvest in July. The grapes are placed in a sugar bath—known as a densimetric bath—which allows for the selection of those with sufficient sugar content. They are then sorted by hand to ensure that only whole grapes are retained.

Winemaking

The grapes are transferred to vats for immediate alcoholic fermentation in the case of Château de Reignac, and undergo two macerations—pre- and post-fermentation—for the other two brands. The fermentation and post-fermentation maceration of Balthus, made from the best Merlot plots on gravel and clay soils, take place in new oak barrels to achieve gentler extraction and more powerful tannins. The wine is then drawn off, while the pomace is used to produce the press wine.

Livestock farming

The Château de Reignac is aged for 18 months in barrels from previous vintages; the Grand Vin de Reignac is aged for 12 months in a blend of 45% new barrels; and the Balthus is aged for 19 months (including vinification) in 100% new barrels.

Reignac White Wine

The vineyard planted with white grape varieties covers 3.5 hectares.

The grape varieties used are as follows:

• 20% Sauvignon Gris

• , 60% Sauvignon Blanc

• 20% Sémillon

Winemaking

Twenty-four hours after harvesting, pressing, and transfer to vats, 80% of the must is transferred to barrels and 20% to concrete eggs and amphorae, which will impart a mineral character. Aging concludes in early May.

Assembly

The blend results in a dry, fruity, fresh, and mineral-driven white wine. It pairs perfectly with cooked fish, aged cheeses, and white meats.

Château de Reignac cultivates its vineyards with the goal of producing ripe, healthy grapes: this is achieved through suckering, leaf removal, and green harvesting. Organic inputs are tailored to the vineyard’s balance and the grapes’ development. At Château de Reignac, the grapes are harvested by hand, and winemaking is carried out with the utmost expertise. Thanks to the care and attention of the team, the excellence of Château de Reignac’s wine made a sensation during the blind tasting by the Grand Jury Européen des plus Grands Bordeaux 2001, reminding us more than ever that the label does not always make the wine.

For more information, visit the website at Reignac

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