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The winery is located in the municipality of Floressas, 100 kilometres north of Toulouse in the Lot department in south-west France. The oldest mention of a "Chambert" vineyard dates back to 1100. The domaine has had a chequered history: in 1690 a Mademoiselle de La Valette, in 1810 a Lathese family and in 1870 a Bataille family came into possession of the estate. In 1870, most of the vineyards were devastated by phylloxera. After the death of the owner, General Bataille (1862-1914), during the First World War, the 300 hectares of vines were completely destroyed. It was not until 1973 that Marc Delgoulet made a new start by revitalising the best plots. In 1994, his son Joel took over the business. It was finally taken over by Philippe Lejeune in November 2007.

Château Chambert - Gebäude inmitten von Rebflächen

The family business is based in a castle that was built in 1873 on the foundations of a small 16th century fortified castle. Two round towers of the castle were rebuilt in the old style in 1985. The estate covers a total of 120 hectares of vineyards, fields and woodland. The vineyards make up 65 hectares of this on a limestone plateau formed in the Jura Mountains with a thickness of 300 metres. They are 85% planted with the leading variety Malbec (Cot), the rest with Merlot. All of the vineyards are located within the Cahors appellation.

The vineyards have been cultivated according to the philosophy of the estate, based on ethical principles and respect for nature, in accordance with the guidelines of biodynamic viticulture since 2007. All work is planned and carried out in accordance with the phases of the moon. This includes avoiding the use of synthetic chemicals and herbicides, fertilising with natural compost and biodynamic preparations (cow dung, horn powder) and thinning out to promote aeration and sunlight (exposure). This philosophy is underlined by a close collaboration with the famous oenologist Stéphane Derenoncourt (*1963), a consultant to wineries worldwide.

The grapes are selected manually after the harvest in order to process only ripe and healthy grapes. In the cellar, the grapes are only transported by gravity. The grapes are processed separately according to parcel, variety and quality. In principle, fermentation takes place spontaneously without the addition of sugar or yeasts in 45 stainless steel tanks of 5 to 600 hectolitres with a total volume of one million litres (10,000 hectolitres). The wines mature for 12 to 18 months in 800 French oak barriques (225 litres), a quarter of which are renewed every year. The temperature and humidity are controlled by computer. The Grand Vin comes from the estate's best plots, which have been cultivated since the 10th century. It is produced from 100% Malbec in a quantity of 50,000 to 80,000 bottles. The cellar stores 300,000 to 400,000 bottles, including older vintages.

Picture: Château Chambert

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