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CHÂTEAU VIRCOULON

Château Vircoulon has been a family estate for 5 generations since Pierre Bedey purchased it at the end of the 1800s. Later in the 1980s, Patrick Hospital, the 4th generation, specialized the estate to winegrowing, made his first vinification, when grapes were brought to the cooperative cellar so far, and reorganized the vineyard.
As for me, the passion of winegrowing – grapes – comes from my childhood! After my apprenticeship, it got stronger as I met people in love with this job. Meeting the 5th generation, my companion Caroline Hospital, led me to Château Vircoulon. Together, we develop the farm by working to our best to keep that legacy going and for the customers’ pleasure.

CHÂTEAU VIRCOULON

Bordeaux Supérieur

Rouge

CHÂTEAU VIRCOULON

Technical informations

Village: Saint-Avit-de-Soulège
Total winegrowing area: 25 hectares
Terroir:
Soils of clay, loamy and sand and clay-limestone – 70-90-meter high – North/South and East/West sun exposure - 30-year-old vines
Winemaking and ageing:

Mechanical harvest at the beginning of September. Oxygen-less work throughout fermentations and ageing. If needed, added oxygen as homeopathy. Fermentation lasts 3 weeks with daily pumping-over then malolactic fermentation and ageing in vat. CO2 produced during fermentation is maintained at most. Then, it will be decreased right before bottling.

Blend:
50% Merlot, 25% Cabernet Sauvignon, 20% Cabernet Franc, 5% Malbec
Tasting comments:

Deep color. Open and powerful nose of ripe fruit scent. Fleshy palate, with fine and strong tannins, juicy red fruit aromas with sappy wooden notes. A balanced wine.

Food and wine pairings:

Matured red meat, grilled or with spicy juice

CHÂTEAU VIRCOULON

Sainte Foy Côtes de Bordeaux

Blanc

CHÂTEAU VIRCOULON

Technical informations

Village: Saint-Avit-de-Soulège
Total winegrowing area: 25 hectares
Terroir:
Soils of clay, loamy and sand and clay-limestone – 70-90-meter high – North/South sun exposure - 30-year-old vines
Winemaking and ageing:

Mechanical harvest at the beginning of September. Pneumatic press. Settling and fermentation under regulated temperature. Raking and storing in vat until bottling. Regular analysis and tastings. SO2 readjusting if needed but limited. The goal is to limit SO2.

Blend:
50% Sauvignon blanc, 40% Sémillon, 10% Muscadelle
Tasting comments:

Bright gold color. Expressive nose. Nice and frank palate, tangy aromas or fresh citrus fruit. A wine with personality.

Food and wine pairings:

All kinds of fish

CHÂTEAU VIRCOULON

Bordeaux

Blanc

CHÂTEAU VIRCOULON

Technical informations

Village: Saint-Avit-de-Soulège
Total winegrowing area: 25 hectares
Terroir:
Soils of clay, loamy and sand and clay-limestone – 70-90-meter high – North/South sun exposure - 30-year-old vines
Winemaking and ageing:

Mechanical harvest at the beginning of September. Pneumatic press. Settling and fermentation under regulated temperature. Raking and storing in vat until bottling. Regular analysis and tastings. SO2 readjusting if needed but limited. The goal is to limit SO2.

Blend:
50% Sauvignon blanc, 40% Sémillon, 10% Muscadelle
Tasting comments:

Bright gold color. Expressive nose. Nice and frank palate, tangy aromas or fresh citrus fruit. A wine with personality.

Food and wine pairings:

All kinds of fish

CHÂTEAU VIRCOULON

Bordeaux

Rouge

CHÂTEAU VIRCOULON

Technical informations

Village: Saint-Avit-de-Soulège
Total winegrowing area: 25 hectares
Terroir:
Soils of clay, loamy and sand and clay-limestone – 70-90-meter high – North/South and East/West sun exposure - 30-year-old vines
Winemaking and ageing:

Mechanical harvest at the beginning of September. Oxygen-less work throughout fermentations and ageing. If needed, added oxygen as homeopathy. Fermentation lasts 3 weeks with daily pumping-over then malolactic fermentation and ageing in vat. CO2 produced during fermentation is maintained at most. Then, it will be decreased right before bottling.

Blend:
50% Merlot, 25% Cabernet Sauvignon, 20% Cabernet Franc, 5% Malbec
Tasting comments:

Deep color. Open and powerful nose of ripe fruit scent. Fleshy palate, with fine and strong tannins, juicy red fruit aromas with sappy wooden notes. A balanced wine.

Food and wine pairings:

Matured red meat, grilled or with spicy juice

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