The history of Saint-Georges goes back to Gallo - Roman times. The domain extended over 1000 ‘arpents’ which represents 263 hectares and corresponds approximately to the surface of the entire parish of Saint-Georges. The Château Saint-Georges and its land was sold on 27 October 1602 by Henry IV to Jean Barbot for a sum of 1500 pounds. The purchaser attained, in addition, the title of Baron. It was the ‘Sieur de Bouchereau’ the new and last Baron of SaintGeorges who commissioned the reputed neo-classical architect Victor Louis (Grand Theatre of Bordeaux, Place de Palais Royal in Paris) to reconstruct the feudal château in 1772, keeping nevertheless the four corner towers. If the Revolution spared this jewel of 18th century architecture, phylloxera destroyed its vines and the estate started to go downhill. It passed though the hands of several owners until 19 November 1891 when it was purchased by Pétrus Desbois who restored the vineyards by grafting the French vines with American rootstocks.
The estate has changed hands several times since the French Revolution until it was bought by Petrus Desbois in 1891, to be used as his summer residence. Since then it has remained a private family home and vineyard, carefully nurtured by each generation. The first Petrus Desbois resuscitated the beleaguered vineyards by grafting French vines onto American rootstock. Then in 1945, his son Petrus Desbois took over and it was under his stewardship that Saint-Georges began producing a world-renowned wine. Today, his son Georges Desbois presides over the estate, and creates well-balanced, elegant wines, celebrated for their ability to age.
Like all Bordeaux winemakers, Saint-Georges does not irrigate its vineyards, relying on natures generosity for the perfect mixture of rain, soil and sunshine. Each vintage is truly unique, and every step is monitored by the estate-owners with a dedication to quality over quantity. In June, they begin pruning leaves to give the grapes just the right exposure to sun. In July, the green harvest begins, cutting grape clusters from the vines in order to concentrate the tannins in the remaining fruit. In September, the grapes are sampled daily, gauging the perfect moment to begin the picking. The grapes are hand-sorted, then crushed and fermented.
All of the Chateau St Georges wines are aged and bottled in the estate's cellars.
'Chateau Saint-Georges' is the premier label. It's a blend of 80% Merlot, 10% Cabernet Sauvignon, and 10% Cabernet Franc. 50% of the oak barrels used for aging are renewed each year, and the wine is aged in the barrels for 15-18 months.
Merlot 80% Cabernet Sauvignon 10 %Cabernet Franc 10%. The typical grape varieties of the right bank of the Gironde Estuary. It is here that we find the ‘terroir’ perfectly adapted to producing wines that are perfectly balanced and elegant with a lot of colour.
After a slow spring where flowering was delayed, vine maturity accelerated at the end of August. Then the beautiful Indian summer allowed grapes to reach perfect maturity. The harvest began on October 12th with the Merlot vines and finished with the Cabernet vines on October 26th.
DEGRE 13.5 %
ACIDITE TOTALE 3.05
ACIDITE VOLATILE 0.32
Terroir: Clay-limestone soil
Vine Density: 5500 vines/ha
Climate : Caracterised by light frosts and high degree of sunshine. Annual rainfall of 300mm mostly occuring during the summer. Marked difference between night and day temperatures (in summer 15 °C during the night rising to 30°C during the day).
Average Age of the Vines : 10 to 50 years.
Yield : 47 hl/ha
Situation : In the centre of a triangle between Saint-Emilion, Montagne, Pomerol, our vineyard is situated on a hill and dominates the entire appellation of Saint-Georges Saint-Emilion. Our vineyards completely surround the Château.
Origin-Appellation : The geological name of the bedrock of Saint-Georges is ‘Sannosien’ with ‘asteries de stampien’ limestone. It is from these soils that one produces the best wines of the appellation of Saint-Georges Saint-Emilion. The wines of Château Saint-Georges are amongst the finest. They are full bodied with a beautiful ruby colour and develop a distinguished bouquet, due in particular to its special bedrock.
Viticulture: To temper the natural vigour of vines, we carry out a short pruning at the end of winter. In addition during the summer we do a ‘green harvest’ in order to help ripening and the concentration of the remaining bunches. The date of harvest is decided by tasting and analysis.
Harvest: By machine and by hand in the early morning. A double sorting table is used to ensure that only the finest grapes go into the vats for fermentaion.
Vinification: Cold soak at 10 to 12°C for four days in order to extract tannins, aromas and anthocyanin colour pigments. Alcoholic fermentation with selected yeasts in temperature controlled stainless steel vats which regulate temperatures to between 20°C and 28°C during fermentation and enable regular ‘pushing down’ and ‘pumping overs’ to take place. Maceration takes place over a period of five weeks. Malolactic fermentation in stainless steel vats.
Ageing: 14 months in French oak barrels (225 litres). Bottling takes place with a tangential filter.