Chateau La Peyruche Eleve en Fut de Chene 2018 Cotes de Bordeaux 《WC Selection-F1038》

The Chateau La Peyruche takes its name from the limestone rocks on which its foundations are built: "La Peyre Ruche" or the rough stone in Gascon.The site of La Peyruche has been occupied by humans since prehistoric times, as evidenced by some of the remains found on site (tools, axes, etc.).

If a part of the buildings date from the Middle Ages, an important renovation will be undertaken at the end of the XVIth century by Etienne DUNOYER, member of the parliament of Bordeaux.His grandson married Marguerite Secondat de Montesquieu, aunt of the famous philosopher, who managed the estate during the second half of the 17th century.

Since 1883, the property has been passed down from family to family.Formerly producing many commodities (fruits and vegetables, beef, wine...), the lands of Château La Peyruche are mainly dedicated to wine production, which represents a little less than half of the estate.We also develop honey crops, pastures for livestock, orchards and vegetable gardens, as well as beehives to maintain and develop a rich biodiversity.

The vineyard of Château La Peyruche is located on the slopes overlooking the Garonne valley, on the heights of the commune of Langoiran. These hillsides are covered with layers of red gravel on their tops and finer gravel mixed with limestone on their slopes.

Our vineyard covers about 20 hectares. Different orientations (West, North-West and South) and different types of soil (clay and gravel, red gravel, clay and limestone) give our grape varieties: Merlot, Cabernet Sauvignon, Malbec, Semillon and Sauvignon Blanc, beautiful expressions.It is from this multi-faceted terroir that the diversity, richness, complexity and authenticity of Château La Peyruche wines are born.We are keen to preserve the character of our plots, in order to let the differences in soil and grape varieties express themselves.

About thirty thermo-regulated vats of different sizes make up our production tool.In the cellar, about sixty oak barrels from various French cooperages, regularly renewed, as well as a Tava amphora, are used to age the reds and whites.