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Château de Reignac

3.9/5See all 750 reviews

Château de Reignac is located in the Entre-Deux-Mers region, in 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 enriched it with additional terroirs.

Highly concerned about environmental impact, they have implemented wine waste management and cultivation techniques aimed at limiting treatments.

Focus on an authentic Gem Bordeaux region.

Bordeaux Reignac, an exceptional terroir

Located at the confluence of the Garonne and Dordogne rivers, the Château de Reignac estate covers 145 hectares, half of which are vineyards and half woods, meadows, and wetlands. Subject to constant water movement, the terroirs are very distinctive and produce wines of consistent quality. There are four different types of soil:

• Very rich graves

• Clayey gravel

• Clay-limestone soils ( )

• 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 marks coexist:

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

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

• Le Balthus was created 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 fine, elegant wine with aromas of black fruits.

From berry selection to winemaking

The harvest takes place in September, after green harvesting in July. The berries are placed in a sugar bath, known as a densimeter, which allows those with sufficient sugar content to be selected. They are then sorted by hand to ensure that only whole berries are kept.

Wine making

The berries are transferred to vats for immediate alcoholic fermentation for Château de Reignac and accompanied by 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 barrels for gentler extraction and more powerful tannins. The wine is then removed, while the marc is used to produce press wine.

Livestock farming

The Château de Reignac wine is aged for 18 months in barrels from previous years, 12 months for the grand vin de Reignac with 45% new barrels, and 19 months (including vinification) for the Balthus with 100% new barrels.

Reignac white wine

The area planted with white grape varieties covers 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 transferring to vats, 80% of the must is transferred to barrels and 20% to concrete eggs and amphorae, which will give it a mineral accent. Aging ends in early May.

Assembly

The blend produces a dry white wine that is fruity, fresh, and mineral. It pairs beautifully with cooked fish, mature cheeses, and white meats.

Château de Reignac cultivates its vines with the aim of producing ripe, healthy grapes: debudding, leaf removal, and green harvesting all contribute to this. Organic inputs are adjusted according to the balance of the vineyard and the development of the grapes. At Château Reignac, the grapes are harvested by hand and vinified using the finest 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 by the Grand Jury Européen des plus Grands Bordeaux 2001, reminding us more than ever that the label does not always make the wine.

More information on the website of Reignac

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