NEWS
 
Decanter Review - Domaine Red 2014 Download Decanter Review - Domaine Red 2014
The Independent - Review of Graves Blanc 2012 Download The Independent - Review of Graves Blanc 2012
The Scotsman - Review of Graves Blanc 2012 Download The Scotsman - Review of Graves Blanc 2012
A Royal Event - Chateau du Seuil Download A Royal Event - Chateau du Seuil
Deanter Review - Domaine du Seuil Download Deanter Review - Domaine du Seuil
 
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AWARDS
 
Graves Rouge 2010
Wine Spectator 89 points
 
Graves Rouge 2009 Gold Medal
Challenge International du Vin
 
Graves Rouge 2009 Grand Gold Medal
Concours International des Vins Lyon
 
Cadillac Cotes de Bordeaux Rouge 2009 Gold Medal
Concours International des Vins Lyon
 
Graves Blanc Sec 2011
Wine Enthusiast 90 points
 
 
The Vineyards and the Winery
 

The estate of Chateau du Seuil encompasses a total of 25 hectares of vines of which approximately 65 percent are planted in red varieties of Merlot and Cabernet Sauvignon and 35 percent in the white varieties of Semillon and Sauvignon Blanc. There are 15 hectares in the Graves appellation and 10 hectares in the Premières Côtes de Bordeaux appellation.

The Graves appellation vines are located mainly around the Château, the village of Cerons itself and the nearby elevated plateau known as 'Le plateau des Moulin's a vent'. Several of the parcels are in the tiny Cérons appellation allowing us to make a late harvest botrytis sweet wine.

The Premières Côtes de Bordeaux vineyards are located on the right bank of the Garonne on a south-east facing slope overlooking the medieval village of Rions.

Average vine age across the whole estate is approximately 30 years.

Preference is given to organic cultivation techniques where practicable in the vineyards and mechanical rather than chemical treatment of the soil with the objective of achieving a healthy vineyard at the same time minimising the impact on the environment. From the start of 2009 most of the vineyard parcels are under conversion to full organic certification.

Extensive use is made of the best in traditional winemaking methods coupled with the advantages of modern technologies and temperature control during vinification. The 'OXOLINE’ system' is used for barrel fermentation of both reds and whites.