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Château Chambert

The estate is located in the commune of Floressas 100 kilometers north of Toulouse in the Lot department in Southwest France, The oldest mention of a vineyard "Chambert" dates back to 1100. The domain had a checkered history, in 1690 a Mademoiselle de La Valette, in 1810 a Lathese family and in 1870 a Bataille family came into the possession. In 1870 the phylloxera the majority of the vineyards devastated. After the death of the owner General Bataille (1862-1914) in the First World War, there was a total decline of the once 300 hectares. It was not until 1973 that Marc Delgoulet started again with the revitalization of the best parcels. In 1994 his son Joel took over the business. Finally, this was taken over by Philippe Lejeune in November 2007.

The family business is based in a castle, which was built in 1873 on the foundation of a small fortified castle from the 16th century. Two round towers of the castle were rebuilt in the old style in 1985. The entire property comprises a total of 120 hectares with vineyards, fields and forest. The vineyards make up 65 hectares of this on a limestone plateau formed in the Jura with a thickness of 300 meters. They are 85% of the leading variety Malbec ( Cot ), the rest with Merlot planted. The entire vineyards are without exception within the appellation Cahors,

The management follows the philosophy of the house based on ethical principles and respect for nature since 2007 according to the guidelines of the Biodynamic viticulture, All work is done taking into account the moon phases planned and carried out. These include, among other things, the use of synthetic chemicals and herbicides. fertilization with natural compost and biodynamic preparations (cow manure, horn powder) as well thin out to promote ventilation and sun exposure. This philosophy is achieved through close cooperation with the famous oenologist and Stéphane, who works worldwide as a consultant to wineries Derenoncourt (* 1963) underlined.

After the harvest, the grapes are selected manually in order to process only ripe and healthy grapes. In the basement, the transport takes place only by gravity. Processing is carried out separately according to parcels, varieties and qualities. The fermentation takes place in principle spontaneous without the addition of sugar or yeast in 45 steel tanks from 5 to 600 hectoliters with a total volume of one million liters (10,000 hectoliters). The wines mature in 800 for 12 to 18 months barriques (225 liters) made of French oak, a quarter of which is renewed every year. There is a computer-controlled control of temperature and humidity. The Grand Vin comes from the best parcels of the winery, which were already cultivated in the 10th century. It is produced from 100% Malbec in a quantity of 50,000 to 80,000 bottles. 300,000 to 400,000 bottles of older vintages are stored in the basement.

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