Identity card of the vineyard
Château La Vaisinerie is located on the hills of Puisseguin, at 6 miles from Saint-Emilion.
Château La Vaisinerie produces Puisseguin Saint-Emilion red wines, with 91% of Merlot and 9% of Cabernet Franc. The average age of the vineyard is 35 years old.
The appellation « Puisseguin-Saint-Emilion » is said “satellite” of Saint-Emilion. This appellation covers 730 ha. The clay and limestone soil, similar to Saint-Emilion, enables a good water supply for the vine, perfect in case of drought.
The property goes on a verdant space of 25 hectares, on which the vines meet several trees, hedges and a pond. The responsible farming practices on our vineyard of 13 ha favour the blossoming of local biodiversity, real preoccupation on the property.
Château La Vaisinerie
Appellation Puisseguin Saint-Emilion Contrôlée
Millésime 2016 : 90/100 par Neil Martin, Vinous :
“The 2016 La Vaisinerie has a subtle, complex bouquet of red berry fruit, sage, rose petals and a touch of tobacco It just needs some coaxing from the glass The palate is medium bodied with fine grained tannin and unashamedly classic in style The classy, tobacco tinged finish feels long and satisfying Excellent”
Millésime 2015 : Gold Medal, Concours des Grands Vins de Mâcon 2017
Millésime 2014 : Gold Medal, Concours Général Agricole Paris 2016, Concours des Féminalises 2016
Millésime 2013 : Gold Medal, Concours des Féminalises 2015, Concours de Bordeaux
Le Quercus du Château La Vaisinerie
Appellation Puisseguin Saint-Emilion Contrôlée
Millésime 2016 : Médaille d’Or au Concours des Vignerons Indépendants 2018
One star from Guide Hachette des Vins 2020 : Quercus (oak in latin) reminds an oak grove presence on Vaisinerie’s lands. Is it also a wink to the long maturation of fourteen month in oak barrels ? Some evolution reflects on deep garnet-colored background, clear presence of wood in nose and mouth : a coherent whole. But we appeciate too mature fruits flavour which express during airing. The mouth is supple and balanced, structured by tannins which supports a pleasant freshness in final. Potential keep : 2021-2025.
Millésime 2014 : Gold Medal, Concours Général Agricole Paris 2016
Thourough harvest
Harvest is done mechanically and brought with care to vinification cellar in small inox tubs. It is selected on a succession of modern vibrant tables. Best part of the grapes are put into cellar tanks for a first cold maceration.
The vinification cellar
This Building is the counterpart of the casks cellar, they are both on each side of the main house. With a regulated temperature and concrete tanks, the management of every vinification step is very precise and avoid hermal shocks. Greatest domains in Bordeaux region are coming back to concrete material for that reason.
Julien Viaud, oenologist advisor and collaborator of Michel Rolland, guides us in the production of our wines since the vintage 2018.
The production of Château la Vaisinerie is grown in French oak casks for 12 to 14 months.
Close-up on sustainable wine-growing :
Sustainable wine-growing?
What is this ?
According to French Law, it “corresponds to global process and farming management that aim, beyond regulation constraints, to reinforce positive effect of agricultural practices on the environment while reducing its negative effects. […]
Beyond food safety, which is a must for any production, sustainable production methods can facilitate mastering of health risks an contribute to a better animal welfare. It also contributes to improve working conditions.
Why treating vine, and how ?
Vine needs constant care and protection. Various vine deseases like Phylloxera have barely wiped out wine growing from entire regions in 19th century in France.
A sustainable struggle consists in “interventions triggered after an estimation of real risks in a plot, appropriate surveillance methods, with tolerance and intervention limits, choosing treatments based on their environmental impact in terms of active material, quantity, application period, respect of natural ennemies”.
At La Vaisinerie domain, what do we do for environment and health?
Concretely, we are implementing precise observation tools in plots to permanently estimate vine needs, in order to minimize treatments instead of treating systematically? We have planted several kilometers of hedgerows which allow to segment plots et absorb streaming products, and we are using domain’s resources in water with a small lake.
Hence this is not organic agriculture, but we are permanently choosing the smallest environmental impact with the best possible treatments in frequency, quantity and quality, while guarantying vine heatlth and wine quality.