This little chateau was purchased in 2010 from its founder, a winemaker for Mouton Rothschild in the 1990’s. Its buildings and cellars were improved in 2004 and its domain now covers 5 hectares of noble terroir of St Estephe planted with Merlot, Cabernet Sauvignon and Petit Verdot vines averaging between 35 and 40 years of age.
The chateau overlooks its terroir of gravel and clay-limestone and neighbors include such famous brothers as the domaines Tronquoy Lalande, Château de Pez, and Pomys.
Because we believe in traditional winemaking methods, those that respect its terroir and pays great heed to the desires of the many consumers who have returned faithfully to its high quality. In an ever evolving, highly competitive environment, our long term vision is oriented towards the respect of the land and of the vines themselves. This vision guides us with an eye focused on continual progress and delivery of the highest quality products, bringing together the marriage of tradition and modernity.
To become, and to remain one of the noblest Bordeaux appellations. To remain a relatively small winery, one that keeps close to its roots and provides the personalized experience that our clients come to expect. To be characterized by the excellence of the finished product so dear to its current owner and the mastering of the winemaking process. These are the ideals in which the Chateau’s technical director strive to achieve.
A fermenting room composed of average capacity stainless steel, temperature controlled tanks. A climate controlled wine cellar in which, each year, 40% of the vintage is stored in new French oak barrels. A manual harvest. A selection process that allows our winemakers to select only the highest quality grapes, sorted by variety and produced using traditional, yet sustainable methods of agriculture. These are the testimonies that give voice to the attention given to our wines.
With the harvesting process where man remains the main actor, the winemaker of the ARGILUS du Roi only uses ancestral methods which allow the extraction and fermentation processes to take the time they need in complete serenity in order to allow the grapes to release their tannins and aromas which, after aging for 12 months in barrels, will give our wine its fresh yet richly flavored taste .