The wine story
The domain has belonged to the Chaignaud family for 3 generations, since 1926. Today it is run by Denis and his sister. They have 30 acres of vineyards in one of the best terroirs of the Lussac appellation. The clay and chalk soil is well-drained and adapted to the local varieties.
They practice organic farming, and their wine is vegan-certified.
This wine is made in the traditional Bordeaux method with 3 to 4 weeks maceration of the grapes, and daily pumping over. But the ageing is not in oak barrels. Only in stainless steel vats, so it is less tannic and can be drunk young and fruity.
Pair it with red meats…lamb, beef Bordelaise, with a wine and shallot sauce, or duck. It has enough body to pair with spicy dishes.
Saint-Emilion is part of the Bordeaux wine Region. It is on the right bank of the Dordogne River. As it is the Northern part, it is a little cooler, yet the gravelly soil protects the vines against Spring frost. Here, the main variety is Merlot, but the wines are usually a blend of several varieties.
The picturesque medieval town of Saint-Emilion is part of the World Heritage and attracts a lot of tourists. The local cuisine is very attractive too, with truffles, cèpes and other wild mushrooms, walnut oil, duck confit and foie gras.
Red currants, prunes and leather.
Cherries, blackberries and spices. Silky fruit body with soft tannins.