Chateau Deyrem Valentin, Margaux 《WC Selection -F259/A 》

The Château Deyrem Valentin estate dates back to 1730. Deyrem Valentin was the surname of the first owner, who represented the community of Soussans in the Cantonal Council of Margaux under the First French Republic, which is where the names Château Deyrem Valentin, Château Soussans et Château Valentin derive.

The estate is bought by Monsieur Maurice Blanc, the grandfather of Monsieur Jean Sorge, the current owner who, alongside his daughters, cultivates the 13 hectares in Margaux.

Jean Sorge entrusts his daughter Christelle, on her return to the estate, with oenology (technical direction) while his daughter Sylvie takes on administration and management.

2001 & 2006

The vineyard expands by 1.5 hectares of Haut Médoc in 2001, with 1 additional hectare in 2006.

The Sorge family decides to enlist the help of Hubert de Boüard Consulting with an eye to even more qualitative development - a common desire for precision work and high standards.

At Deyrem Valentin, every effort is made to get the grapes to peak maturity: Leaf removal and green harvesting on the plot for better aeration of the bunches. After harvesting by hand, the crop is sorted twice, among the vines and in the wine cellar. In 2013, the purchase of a new harvesting reception system (Viniclean) with more rigorous grain-by-grain selection, has helped to make the wines more elegant and more refined and to have more aromatic richness. 

Winemaking is carried out in a traditional, piecemeal process in thermo-regulated vats. The process includes offloading. This operation consists of pumping the fermenting grape must into another vat which allows the pomace (skin and pips) to be crushed in the vat. The must is then re-pumped over the pomace to obtain a soft and delicate extraction. This operation is done twice a day during alcoholic fermentation. The temperature of alcoholic fermentation is between 26 and 28 degrees. The second fermentation, malolactic fermentation, is carried out in the vat for good homogeneity. An initial blending follows before racking into barrels. The final blending is done before bottling, which is carried out in May or June, two years after the harvest.  

(Vintage 2017)

🏅 James Suckling 90 pts

A tangy, fruity red with plum and tobacco character. Medium body. Creamy, crisp tannin and acidity balance. Savory finish. 

🏅 Wine Advocate 90pts

Medium to deep garnet-purple colored, the 2017 Deyrem Valentin leaps from the glass with notes of Morello cherries, black raspberries and fresh blackcurrants plus touches of bay leaves, truffles and tapenade. Medium-bodied, the palate is packed with loads of red and black fruit flavors plus plenty of earthy accents and a plush texture, finishing with great freshness.