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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 restructured it and expanded it to include additional vineyards.

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

Spotlight on a true Gem Bordeaux region.

Bordeaux Reignac, an exceptional terroir

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

• Very rich bass

• Clay loam

• Clay-limestone soils

• Very strong clays

Reignac's Red Wines

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. It is an entry-level wine with aromas of red fruits

• A fine wine from Reignac, first produced in 1996. Like a grand cru, it is made 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 fruits

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 retain only the whole grapes.

Wine Making

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

Livestock Farming

Aging at Château de Reignac lasts 18 months in barrels from previous vintages; 12 months for the Reignac grand vin, using 45% new barrels; and 19 months (including vinification) for the Balthus, using 100% new barrels.

Reignac White Wine

The vineyard planted with white grape varieties covers an area of 3.5 hectares.

The grape varieties used are as follows:

• 20% Sauvignon Gris

• , 60% Sauvignon Blanc

• 20% Sémillon

Wine Making

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

Assembly

L'assemblage donne naissance à un vin blanc sec fruité, frais et minéral. Il se marie à merveille aux poissons cuits, aux fromages affinés et aux viandes blanches.

Château de Reignac cultivates its vineyards with the goal of producing ripe, healthy grapes: this is achieved through debudding, leaf removal, and green harvesting. Organic inputs are adjusted according 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 caused a sensation during the blind tasting conducted by the Grand Jury Européen at the “Plus Grands Bordeaux 2001” competition, 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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