REGION: Bordeaux

In 2004, Pierre and Patricia Bernault purchased Château Beauséjour to raise the reputation of the Beauséjour vineyard, situated on the finest terroir of Montagne-Saint-Émilion, and produce one of the greatest wines of the region, with the help of legendary consultant Stephane Derenoncourt.

Château Briot is a family-run property located in the Entre-Deux-Mers region of Bordeaux. Their red consists of a majority of Cabernet Sauvignon with smaller amounts of Merlot and Cabernet Franc. It is a delightful and approachable classic Bordeaux.

Located in the heart of Graves and built on the site of a 12th century fortress, Château de Landiras produces classic red Bordeaux of aromatic concentration and elegant structure. The vineyards are sustainably cultivated on predominantly white gravel soils that Graves is known for.

Chateau du Cros overlooks the Garonne river, upstream from Bordeaux itself. It has a long and distinguished history linking it to Richard the Lionheart and Michel de Montaigne before finally passing into the hands of the Boyer family, who are making classic, artisan Bordeaux at great prices.

The Chateau Haut Ségottes is owned and operated by Danielle Meunier. Mme. Meunier, “vigneronne extraordinaire”, is the fourth generation of her family to oversee this nine hectare estate situated in the heart of the Saint Emilion appellation.

This certified organic domaine in St. Emilion (a rarity for the appellation) is a jewel. The Chateau is located on the plateau of Asteries limestone in St. Emilion, alongside its neighbors Chateau Pavie and Chateau Troplong Mondot, presenting the finer, more elegant side of the famed village.

With its twenty hectares in one single plot in Fronsac, Château La Vieille Cure is one of the benchmark producers in the right bank of Bordeaux. The soil found in this site is heavy on limestone, lending the two wines at this estate a remarkably fresh quality.

The average age of the vines is 50 years and no synthetic treatments have ever been used at the estate, which is certified biodynamic. Only indigenous yeast is utilized, no chapitalisation is done nor is SO2 used during the fermentation.