My father created the farm of Château Subilaux ! I took over the 7-hectare estate in 1998 when it was 95%-planted with white grapes meant for sparkling wine. Through the years, I expanded and modernized the vineyard with care until it reached 27 hectares of vines today. Since 2021, I have decided to convert to organic farming, wishing to make my farm more sustainable and environment-friendly.
Soil of clay-silt - Subsoil of gravels and red clay - 15-year-old vines - 59-to-91-meter-high - South-West and North sun exposure
Mechanical harvest at the end of September with sorting. Treading. Carbonic gas inerting. Short maceration during 3 days at 8°C. Yeasting for 8-to-10-day alcoholic fermentation. Pumping over during 3-4 weeks. Malolactic fermentation during 1 to 2 months. Racking, blending, then ageing with wood input in stainless steel vats during 8 to 12 weeks.
72% Merlot, 12% Cabernet Sauvignon, 11% Cabernet Franc, 5% Côt
Intense colour of ruby red. Frank nose of crunchy fresh fruit. The palate tastes fresh fruit and tangy candies. The whole is gourmet with sugar and volume and a supple structure.
Roasted, grilled meat, Fresh vegetables.
► Vintage 2022:
- GOLD CHINA AWARDS 2023
► Vintage 2021:
- GOLD LYON 2022
- SILVER AMERICA AWARDS 2022
- SILVER JAPAN AWARDS 2022
- GOLD LONDON AWARDS 2022
- SILVER INTERNATIONAL ORGANIC AWARDS 2022
- GOLD SINGAPOUR COMPETITION 2022
- GOLD TAÏWAN AWARDS 2022