Chateau Beauregard

In 2014, the Moulin and Cathiard families purchased Château Beauregard and set about making sweeping changes. They also acquired the historical wine estates of Château Pavillon Beauregard in Lalande de Pomerol, Château Bastor Lamontagne in Sauternes and Château Saint Robert in the Graves.

At Beauregard, the classic architecture of the site has remained intact. The two centuries-old chartreuse has been totally refurbished and now includes 5 luxury bedrooms which look out over the grounds and the vineyard. A new vat cellar was created adjacent to the existing barrel cellar, which itself has been completely redesigned. Two new reception areas have been created to welcome customers.  

THE TERROIR

Château Beauregard, one of the first estates in the region to expand its vineyard in the 18th century, possesses exceptional terroir. Its position on the south-east edge of the famous Pomerol plateau enables the property to grow vines on fascinating, precious land. This mainly gravelly soil, in which clay and sand make up the other soil types, produces elegant, flavorsome, fresh and characterful Merlot and Cabernet Franc. Its vineyard stretches over 17.5 hectares (43 acres) where over 35 plots are grown and tended on an individualized basis according to their specificities.

An intra-plot mapping has been done over the whole of the estate in order to identify as closely as possible the subtle physico-chemical differences in our soils. This unique, precious soil must be protected and respected, and everything is done to favor its biology and its natural functioning. The reasoned use of different seeds enables the creation of biological diversity favoring life in the soil. The maintaining of trees and bushes on the estate attracts an auxiliary fauna which is very useful in the fight against certain vine pests. The whole of the estate is grown organically.

VINIFICATION

The harvesting and vinification at Château Beauregard are carried out with even greater precision today, thanks in particular to a new high-performing vat cellar. Manual harvesting ensures that optimal phenolic ripening is respected on a plot by plot basis and even within each plot.

Grape sorting has been fine-tuned with the introduction of a completely new harvest reception line which combines two selective sorting lines, a high-frequency de-stemmer and laser optical sorting. The vats are filled using gravity flow.

Small 3 hectolitre mobile bins are brought to the top of the vats via a lift, and the berries are then tipped into tronco-conical vats made of pure concrete with a temperature-control system integrated in the mass. Vat sizes including small capacities have been calculated to enable intra plot vinifications. The alcoholic fermentation is done at controlled temperatures of between 25° and 30°C depending on each vat’s potential and the desired extraction of tannins. For the best quality batches, the malo-lactic fermentation is carried out in new oak barrels. We choose up to 7 different coopers and age our wines in barrel for 15 to 20 months.