Terroir & Winemaking
Terroir : The soils are composed of fine, sandy & deep gravels give this wine finesse and elegance.Winemaking : Ripeness is checked every day by tasting and by analysing the grapes. On the great day, the harvested fruit is screened twice on sorting tables. 8 pairs of hands get busy, picking out the fragments of vegetation and foreign bodies that remain. The juice from the transporter and the sorting tables is then put aside. In our winery, we have thirty temperature-regulated stainless steel tanks of different sizes ranging from 88 hectolitres to 200 hectolitres. For more than ten years, we have adopted the practice of letting the must settle from fruit that was mechanically harvested. We also allow the grapes to macerate for six to eight days at 4 to 5°C (39 to 41°F) prior to fermentation. Our equipment enables us to regulate the vinification temperature according to the condition of the fruit. Further maceration after fermentation finishes lasts for two to three weeks and contributes colour stability to the wine while improving the quality of its tannins.Our ambition is to produce balanced wines that are characteristic of our appellation and representative of the South Medoc terroir.
Au fil de notre actualité
New breath of air from the southern hemisphere inspires 2019!
This may be the first Bordeaux vintage for Treasury Wine Estates, the new owner of Château Cambon la Pelouse, but they already have substantial experience in Australian, New Zealand, American and Italian vineyards.Lire la suite
The Enthusiast 100 – The best wines of the year 2019
Château Cambon la Pelouse 2016 - Haut-Médoc - Rank: 16th/100 Score 93 / 100 This…Lire la suite
Château Cambon La Pelouse 2016 – Winner of the 2019 Crus Bourgeois du Médoc Cup
The 9th Crus Bourgeois Cup was organised during Vinexpo Bordeaux in partnership with the news…Lire la suite
Experience enhances knowledge
The employees of Château Cambon la Pelouse are proud to share with you their years of experience working on the estate. We employ 20 people full time throughout the year, 13 of whom have been with us for many years.Lire la suite