Chateau Aux Quatre Vents, located in Valleyrac, a town in the northern part of the Médoc appellation on the left bank of Bordeaux, France, is a historic family-owned winery. Its name originates from its geographical location: situated in an open area north of the Cape of Médoc, it is constantly exposed to the winds from the ocean and the Gironde estuary, hence the name "Aux Quatre Vents" (facing four winds).
The exact date of the winery's founding is unknown, but historical records indicate that viticulture in the region dates back to the Middle Ages. The current buildings and vineyard layout were established in the late 19th century, a time of great prosperity for the Bordeaux wine industry.
Origin of the Name: As mentioned earlier, the winery's name is directly derived from its unique geographical feature – "Aux Quatre Vents" (facing four winds), a name officially established in the late 19th century and still in use today.
The winery has long been a family business and is currently managed by a local wine family. It's worth noting that the winery's wines are produced by the **Les Vignerons d'Uni-Médoc** cooperative, a collaborative model that ensures consistent quality while maintaining traditional Bordeaux winemaking techniques.
Region
Valeyrac, Médoc, Bordeaux, France, is located at the northern tip of the Médoc peninsula, facing the Atlantic Ocean and the Gironde estuary. Situated on open, unobstructed hills, surrounded by strong sea breezes (hence the winery's name), it enjoys a typical maritime climate with mild temperatures, abundant rainfall, and minimal diurnal temperature variation. This climate is ideal for the slow, even ripening of grapes. The soil is predominantly clayey, suitable for Merlot grapes, while a small amount of gravel adds minerality to the wines.
Vineyard size: Approximately 15 hectares, all located on prime plots in Valeyrac, terraced to maximize the use of the terrain and sunlight.
Main grape varieties: Cabernet Sauvignon: approx. 50%, Merlot: approx. 40%, Petit Verdot: approx. 10%.
Planting characteristics: Traditional Bordeaux planting methods are used, with moderate density (approx. 6,000 vines/hectare). The average age of the vines is approximately 30 years, ensuring the quality and flavor concentration of the fruit.
Winemaking
Grapes are typically harvested in mid-to-late September, by hand according to the ripeness of the grapes to ensure fruit quality.
Winemaking Process:
1. Strict selection after harvesting to remove unripe or damaged fruit.
2. Traditional gravity pressing to avoid over-extraction.
3. Alcoholic fermentation in stainless steel tanks at a controlled temperature of 26-28°C for approximately 14 days.
4. Malolactic fermentation after fermentation to reduce acidity and create a smoother palate.
5. Some wines are aged in French oak barrels for 6-12 months (approximately 30% new barrels) to enhance complexity and aromatic layers.
6. Light clarification and filtration before bottling to preserve the wine's natural flavors and structure.
