Vinification

Owner and winemaker Pierre Lurton likes to refer to Château MARJOSSE as his secret garden, and for good reason. Together with technical director Jean-Marc Domme (who lives and did his training in nearby Pomerol), he applies his “Grand Cru” principles to this less-known corner of Bordeaux. The parcels, first planted in the 1880s and replaced with American rootstock after the phylloxera era, are tended year-round by Jean-Marc’s team – from plowing to Guyot pruning to harvesting. The property’s 40 acres of vineyards are a mixed patchwork (all unique in their own way) containing young and old vines – merlot, cabernet sauvignon, cabernet franc, sémillion, sauvignon blanc, muscadelle…and even some rows of malbec from the 1940s!

Pierre Lurton avec le maître de chai Stéphane Guilloni pour le remontage

Once harvested, grapes are sorted and gently pressed in pneumatic presses.

The white is fermented (after racking) in temperature-controlled cement vats, with manual batonnage being done twice a week. They’re filtered and then bottled after four months.

The red grapes are vinified separately depending on the type of grape (cépage) and the parcel. The red ferments in temperature-controlled cement vats and the cap is pumped over regularly (remontage). After 20-25 days of maceration Pierre and Jean-Marc select the best vats over numerous tastings and agree on the final blend. Malolactic fermentation takes place during December after which the wine is transferred to French oak barrels (around 50% new). Racking of the barrels takes place for twelve months.