Château Rauzan-Gassies

The origins of the noble house of Gassies in the Médoc go back to medieval times. The Lords of Gassies were considered knights, and owed allegiance to the owners of Château Margaux. Monsieur de Rauzan acquired the seigneury in 1661 and is responsible for establishing the reputation of its wine. The estate was divided into two parts in 1785. The name of one of these, Rauzan-Gassies, very much reflects its historic roots.

Since 1946, second growth Château Rauzan-Gassies has belonged to the Quié family, who also own Châteaux Croizet- Bages (a great growth of Pauillac) and Bel Orme Tronquoy de Lalande.

Monsieur Paul Quié undertook a major renovation of the vineyard during the postwar period. This was finalized by his son, Jean-Michel, who took over management in 1968. He is assisted by his children, Anne-Françoise and Jean-Philippe, in overseeing the three family châteaux. Their passion for fine wine is very much in the tradition of the great growths of Bordeaux, and one of Jean-Michel Quié’s greatest pleasures is to share his wine with people who are dear to him.

Production Area: 28.5 hectares

Climate: Château Rauzan Gassies shares a similar climate to that enjoyed by the Médoc: maritime, with the Gironde estuary & the Bay of Biscay combining to act as a climate regulator & the coastal pine forests sheltering the vines from the westerly & north-westerly winds.

Soil: Deep gravel and sand

Average Age of the Vines: 35 years old

Plant Density: 10,000 vines/hectare

Average Yield: 40 hl/ha

Grape Varieties: Cabernet Sauvignon, Merlot, Petit Verdot

Training Method: Poussard

Viticulture: Mechanical working of the soil or use of grass between vine rows. Removal of the laterals and manual repositioning of the clusters. Thinning out of the leaves before the harvest.

Harvest: Manual

Vinification: Stainless steel vats from 12-120 hl to optimize the plot by plot selection. Fermentations is carried out at temperatures of 26-28ºC. 2-3 pumpings-over per day. Malolactic fermentation in barrels and stainless-steel vats.

Aging: 12 months in French oak barrels

Production: Around 70,000 bottles

Overview: L’Orme de Rauzan Gassies is made from a vineyard just to the north of Margaux on the terroirs of Saint Seurin de Cadourne.  It is neither a second nor third wine, but an entirely separate parcel, skillfully crafted by the wine making team at Rauzan-Gassies.

Terroir: The famous terroir of the Saint Seurin de Cadourne village.

Grape Varieties: 65% Merlot and 35% Cabernet Sauvignon (percentages vary depending on the vintage)

Harvest: Manual harvesting then manual and mechanical sorting.

Vinification: Alcoholic fermentation lasts 6-8 days.  Malolactic fermentation for 15-30 days.  Merlot vatting time is 17-21 days, with 19-22 days for the Cabernet Sauvignon.

Aging: 12 months in French oak barrels.

Yield: 50 hl/ha

Tasting Notes: Deep, lovely ruby color. An expressive nose with notes of violet, sandalwood, and dark fruit, lively and intense. On the palate, it is fresh and silky with very pure, ripe, and rounded fruit flavors. The classic Margaux balance between delicate, perfumed aromas and opulent fruit and spice notes makes for an immensely satisfying and complex wine.

Alcohol: 13%

Overview: Created 20 years ago, Les Ailes de Rauzan-Gassies is the result of a short collaboration with Maison Dubos Negociants. Les Ailes de Rauzan-Gassies, mainly produced with the young vines, pays tribute with its name to this historical terroir. Vinified and aged with the same care and attention as the First Wine, Les Ailes de Rauzan-Gassies has a delicious ripe, delicate fruity flavor, and velvety tannins.

Owner: The Quié family

Consulting Oenologist: Eric Boissenot

Production Area: 28 hectares

Appellation: Margaux

Soil: Deep, sandy gravels

Average Age of the Vines: 35 years

Plant Density: 10,000 plants per hectare

Average Yield: 40 hl/ha

Grape Varieties: 58% Cabernet Sauvignon, 40% Merlot, 2% Petit Verdot

Viticulture: Mechanical work of the soil or use of grass between-rows. Poussard pruning. Removal of the laterals and manual repositioning of the clusters. Thinning out of the leaves before the harvest.

Vinification: Stainless steel vats from 12-120 hl to optimize the plot by plot selection. Fermentations: temperatures from 26-28ºC; 2 to 3 pumpings-over a day. Malolactic fermentations in barrels and stainless steel vats.

Aging: 12 months in French oak barrels. Traditional racking. Fining with egg whites.