Château de Vaudieu

The 70-hectare vineyard on a single area of land is a genuine mosaic of soils, where sand, safres, sandstone, rolled pebble terraces, marls and limestone lie side by side. 60 hectares go to making red wine, and 10 hectares grow white wine grapes.

Laurent Brechet, whose family has owned the château for three generations, focuses on respecting these "terroirs" and producing great wines.
The vast winery on the estate allows us to vinify each parcel separately. Extractions are long and patient. We seek to bring the parcel-based approach to a peak, and in 2013 acquired 82-HL concrete vats, referred to as "Tulipes".
Wines are raised for 15 to 18 months, partly in barrels in a very old underground winery. Some varieties are vinified totally on their own, such as the Syrah or Mourvèdre, and are beautifully suited for raising on wood. However, the purity of the Grenache is preserved in large tanks or barrels of 600 litres, most often well-rounded by previous wines.
Wines are bottled at the estate, in a single go, so as to truly preserve homogeneity.
To make our white wines, the grapes are hand-picked, early in the morning, and placed in crates of 10 kg. They are directly pressed, the must is selected prior to fermentation, and whites undergo 8 months ageing.