SUMMARY. Our philosophy Our history A team committed Our expertise The Lab The members of HB Consulting...

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3 SUMMARY Our philosophy... 5 Our history... 6 A team committed Our expertise The Lab The members of HB Consulting

4 By listening carefully and being open-minded, we manage to figure out a rational cultivation regimen that ensures the preservation of the balances of our surrounding ecosystem. We are constantly searching for ways to make the purest and most genuine wines while respecting the environment, irrespective of whether they are organically vinified or biodynamically or rationally cultivated. Hubert de Boüard 4

5 OUR PHILOSOPHY As consultant oenologists it is our job to find the right balance and measured appropriateness in our interventions for each individual property and wine. Since it was founded, Hubert de Boüard Consulting has always striven to provide the best advice, relying on in-depth oenological analyses to help the estates produce the truest expression of their wines. Our vision is based on Man and the balance of Man surrounded by Nature, striving to make wines that are the Expression and the Reflection of their terroir; wines, which respect their terroir and their environment, and which express purity, brilliance and balance. As we progress in quest of this appropriateness, we apply the necessary discipline in making and ageing the wines, based on our team s reliable scientific skills acquired through training and the analytical power of our oenological laboratory at Château La Fleur de Boüard in Lalande de Pomerol. The La Fleur de Boüard estate is a hive of research activity, where we carry out a wide range of experimental trials for the properties which subscribe to our consulting services. Our Oeno- Lab provides classical and/or specific analyses in order to identify solutions for the issues that arise on the properties throughout the year. 5

AN HISTORY Once upon a time In 2001, a visit from the new owner of Clos des Jacobins in Saint-Emilion decided Hubert de Boüard s future in consulting.

6 AN HISTORY Once upon a time In 2001, a visit from the new owner of Clos des Jacobins in Saint-Emilion decided Hubert de Boüard s future in consulting. Gérald Frydman came to ask for advice for his freshly acquired property; Hubert de Boüard accepted and the adventure began. Gradually other properties followed suit: Château Haut Corbin, which has since become Grand Corbin, Châteaux Chantegrive in the Graves appellation, Fieuzal in Pessac-Léognan, Lamothe Bergeron in Haut Médoc. Then came La Pointe in Pomerol, Clos La Madeleine, Laroze and Villemaurine in Saint-Emilion, and amongst the last to join Châteaux de Ferrand, de Pressac and Trianon in Saint-Emilion, Cambon la Pelouse in Haut Médoc, then recently Château Siran in Margaux, the vineyards of CA Grands Crus and Châteaux Meyney in Saint-Estèphe and Grand Puy Ducasse in Pauillac, to name but a few. When you were born amongst vines, you know the secrets of the soil and respect its needs; you feel, touch, understand and value the gifts of nature. This exchange between Man, nature and wine is a kind of communion, which embodies the best form of sharing. 6

INHERITING NATURE Hubert de Boüard, passionate and committed Winegrowing is in Hubert de Boüard s genes. He grew up surrounded by his family s vines at Château Angélus in Saint-Emilion.

7 INHERITING NATURE Hubert de Boüard, passionate and committed Winegrowing is in Hubert de Boüard s genes. He grew up surrounded by his family s vines at Château Angélus in Saint-Emilion. This childhood is the single most influential experience in his life. For him winegrowing is simple: it is a question of balance, respecting people and nature. His father bought him his first pair of secateurs, when he was 7, so he could go out and prune the vines. He spent his holidays working in the local vineyards and wineries. Hubert de Boüard is a graduate oenologist from Bordeaux University. His teachers were Emile Peynaud and Jean and Pascal Ribereau-Gayon. At weekends he worked in the vineyards of Château Thieuley in La Sauve-Majeure or on Patiras Island across from Pauillac. His first study periods took place at Château Figeac with Thierry Manoncourt in Saint-Emilion, in the Beaujolais region and Burgundy. At the beginning of the 1980 s thanks to Michel Bettane, he began exploring Burgundy, met Henri Jayer, Denis Mortet, Dominique Lafon and many others. He came to understand that protecting the environment is an essential part of winegrowing and that oenological good practice is based on common sense: tilling the ground, gentle extraction of polyphenols, ageing wines on their lees, etc. And scientific logic has its role to play also. When he returned in 1985, he took over the family estate at Angélus and has never stopped putting his observations into practice. He is a pioneer and an innovator, who brushes aside past certainties and has challenged a number of established techniques, using methods that protect ecosystems and focus on authenticity in the wines produced. He did all this twenty years before some, who realising that there was an impact on wine quality and expression, started to do the same. Hubert de Boüard is a close friend of Michel Rolland, who contributes to his projects and helps him set up many experiments, which will ultimately move modern viticulture and oenology forward. 7

Philippe Nunes, intuitive and rational A different story, but a similar career explains the attachment between the two men and Philippe Nunes s love of the winegrower s profession.

8 Philippe Nunes, intuitive and rational A different story, but a similar career explains the attachment between the two men and Philippe Nunes s love of the winegrower s profession. Born in Libourne to Portuguese parents, who were agricultural workers, Philippe Nunes also grew up in surroundings where life was orchestrated around work in the vines and the cellar. He grew up amongst vines and developed 20 years experience in the Medoc, where what counted for him was effective pruning. He was destined to become a wine grower and chose to enrich his experience with a scientific education. He won a higher diploma in wine growing and oenology at Blanquefort agricultural school, then studied for his oenology degree at the Bordeaux Faculty of Oenology. His career and the quality of his work have left their mark at Châteaux Cheval Blanc, Margaux, Chasse-Spleen and Clos l Eglise for Michel Rolland. His technical approach backed up with his scientific knowledge enlighten his understanding and enable him to define precisely all the concerns of an estate. Wine is made in the vineyard. You need to feel those vines to understand. Only this noble communion between the work of a winegrower and the soil is what reveals the gifts of nature. Philippe Nunes really blossomed when he moved to the right bank of the Garonne, where he was able to unite all the values dear to him: a parochial focus, the importance of family and the rich variety in the terroirs on this bank. In 1998, he joined Château La Fleur de Boüard in Lalande de Pomerol as technical manager and started working for HB Consulting in the mid 2000 s. In 2008, Oeno-Lab a scientific laboratory was founded in order to go further in the quest for purity and balance in the soils and wines. 8

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10 A TEAM COMMITTED Philippe Nunes Maxime Tach Delphine Diez Hubert de Boüard Marlène Quinveros Bryan Dessaint Denis Gissou 10

11 THE FAMILY SPIRIT Our team is committed, passionate, self-taught, intuitive and rational, to mention but a few. These qualities make us complementary and well-equipped to support every estate that we work for and to provide the best possible advice. Hubert de Boüard Consulting consists of three men of three different generations and experiences. However, all three are committed to the same quest for balance, appropriateness and respect in order to reveal wines that are the reflection and the expression of their terroir. This diversity and the trust between the three team members are what constitute the expertise and rich variety within HB Consulting. All issues are shared, discussed and analysed in the team, in order to involve the talents of the oenologists Maxime Tach and Bryan Dessaint, of Denis Gissou in vine husbandry and of Delphine and Marlène in the laboratory, while maintaining an overall picture of the support given to each property. For Hubert de Boüard Consulting the only possible way to work is in direct contact in a one-to-one relationship with the people representing the properties. This is fundamental in order to foster discussion, to enhance communication, to challenge ideas and ensure that support is well-defined and fast. This shared approach to jobs within Hubert de Boüard Consulting encourages each member to respond positively, seeking progress on a daily basis, to arrive at the right solution crafted by the whole team to meet the specific requirements of each estate. 11

12 12 The Hubert de Boüard Consulting team, Oeno-Lab and Hubert de Boüard himself acting as a consultant, all adopt a technical and scientific approach based on a global analysis of the vineyard to achieve the best agronomic balance and provide meticulous attention to the whole winemaking process.

13 OUR EXPERTISE THE SUPPORT WE PROVIDE Hubert de Boüard Consulting and Oeno-Lab apply science to work towards purity and brilliance in wines, and bring their oenological knowledge to bear on the expression, the diversity and complexity of the Bordeaux terroirs. They consult at different stages in vine cultivation and wine production : Consideration of soil biodiversity Adapting root-stocks to grape varieties and soils Pruning Setting up massal selection Increasing leaf surface area Natural cover cropping Regulating fruit loads on vines Controlling yields Planting densities Soil tillage Protecting ecosystems Vineyard lot selection Selecting wood for ageing Checking technical, phenolic, textural, skin and aromatic ripeness How to achieve gentle extraction Ageing on the lees with scientific microbiological analysis Hubert de Boüard Consulting also provides advice on fitting out winemaking and ageing cellars, and sets harvest dates and schedules winemaking, ageing and analytical and microbiological tests. 13

THE LAB FROM ANALYSES TO THE FINEST DETAIL The laboratory housed at Château La Fleur de Boüard in Lalande de Pomerol does a lot more than just the classical analyses.

14 THE LAB FROM ANALYSES TO THE FINEST DETAIL The laboratory housed at Château La Fleur de Boüard in Lalande de Pomerol does a lot more than just the classical analyses. It is equipped to respond to all the issues that estates may encounter throughout the year right up to bottling. Delphine Diez and Marlène Quinvéros take charge of the different analyses. They collect all data, list the results and build up records. Using a software interface, every property can remotely consult its analysis results, save its data, manage its invoices and exchange more speedily with an instant messaging feature. Every analysis is checked and approved by the oenologists Hubert de Boüard and Philippe Nunes. The laboratory is a member of the Union of Oenologists of France and participates in the Union s Chain of Analyses whereby results are compared between laboratories in a series of campaigns. These campaigns involve monthly tests of wine and musts (red, white and juice) and provide a guarantee that analysis results are correct and testing methods are reliable. 14

15 Ripeness checks Measurement of sugar content to determine potential alcohol by volume, of total acidity and ph. Tasting grapes on the vine. Monitoring alcoholic fermentation When the fruit is vatted: analysis of sugar levels, total acidity, ph and available nitrogen. After alcoholic fermentation: measurement of ph, malic acid levels, alcohol by volume and glucose / fructose levels. Monitoring malolactic fermentation Assay of malic acid and volatile acidity. Monthly checks Assay of volatile acidity, free and total SO2 in barrels or tanks and microbiological testing. Microbiological analysis Enumeration of lactic acid and acetic acid bacteria, of total yeasts and Brettanomyces. Our analytical techniques Checking for contaminant yeasts such as Brettanomyces by flow cytometry making it possible to enumerate cells in a sample. Flow cytometry combines fluorescent labels and laser detection to produce results very fast (typically in 15 minutes), so that measures can be taken immediately if contamination has taken place. Use of a sequential analyser to perform enzyme assays (malic, glucose / fructose, acetic, etc.) and colorimetric assays (alpha-amino nitrogen, copper, iron, etc.). Testing for free and total SO2 by iodometry and the Franz Paul method. Enumeration of lactic and acetic bacteria and yeasts on agar medium. 15

THE MEMBERS OF HB CONSULTING The ambition to stay local Although he does business outside France, Hubert de Boüard has always focussed primarily on the Bordeaux area, because he believes that he

16 THE MEMBERS OF HB CONSULTING The ambition to stay local Although he does business outside France, Hubert de Boüard has always focussed primarily on the Bordeaux area, because he believes that he should prioritise being available for the properties who have put their trust in his consulting. It is essential to be able to intervene quickly and remain as flexible as possible. At the very heart of its commitment, being local and focussed on the customer s interests, and providing customised support are the prime objectives in the relationships Hubert de Boüard Consulting fosters with the estates. HB Consulting s primary purpose is not business expansion, but striving to do the best job possible for each vineyard, enabling each one to express its potential, its quality and its personality as well as it can. Today, Hubert de Boüard Consulting serves more than 60 estates around Bordeaux, in France and other countries, making it one of the leading consultancies in the Bordeaux area. 16

SAINT-ÉMILION GRAND CRU CLASSÉ Château La Commanderie Château de Ferrand Château Grand Corbin Château Haut-Sarpe Clos des Jacobins Château Jean Faure Château Laroze Château de Pressac Château

17 SAINT-ÉMILION GRAND CRU CLASSÉ Château La Commanderie Château de Ferrand Château Grand Corbin Château Haut-Sarpe Clos des Jacobins Château Jean Faure Château Laroze Château de Pressac Château Villemaurine SAINT-ÉMILION GRAND CRU Château Adaugusta Château Barrail Saint-André Châteaux Bernateau Château Cheval Noir Château Croix de Labrie Clos Saint-Vincent et Château Moine Vieux Château du Grand Cardinal Château Haut-Segottes Château Jean Voisin Château Le Castelot Château Le Jurat Château Montlabert Château du Paradis Château Trianon SAINT-ÉMILION Château Vieux Chantecaille LUSSAC SAINT EMILION Château de Bellevue MONTAGNE SAINT-EMILION Vieux Château Palon Château Rocher-Gardat Château Clos de Boüard Dame de Boüard POMEROL Château La Pointe LALANDE DE POMEROL Château Haut-Surget Château La Fleur de Boüard Le Plus de La Fleur de Boüard Château Sergant FRONSAC Château Plain Point BORDEAUX Château Auguste Château Boutillot Château Gallion Château de Sours Hubert de Boüard, Le Sauvignon Hubert de Boüard, Le Sémillon Hubert de Boüard, Le Cabernet Franc Hubert de Boüard, Le Cabernet Sauvignon Hubert de Boüard, Le Merlot BORDEAUX SUPÉRIEUR Château Laurence Château Sainte-Marie Château au Vignoble CADILLAC CÔTES DE BORDEAUX Château Clos Chaumont Château des Milles Anges CASTILLON CÔTES DE BORDEAUX Château de la Pierre Levée FRANCS CÔTES DE BORDEAUX Château de Francs «Les Cerisiers» BERGERAC Château Thénac GRAND CRU CLASSÉ DE GRAVES Château de Fieuzal GRAVES Château de Chantegrive Château Dorléac Château Haut Peyrous MÉDOC Château Moulin de la Rivière MÉDOC CRU BOURGEOIS Château Blaignan Château Haut-Maurac HAUT-MÉDOC Château Lanessan HAUT-MÉDOC CRU BOURGEOIS Château Arnauld Château Bernadotte Château Cambon la Pelouse Château Charmail Château Lamothe-Bergeron Château Larose Perganson Château Magnol SAINT ESTÈPHE Château Laffitte Carcasset Château Meyney Château Sérilhan Château Tour des Termes PAUILLAC Château Grand-Puy Ducasse MOULIS-MÉDOC Château Branas Grand Poujeaux LISTRAC Château Mayne Lalande MARGAUX Château Deyrem Valentin Château Siran Château l Aura de Cambon CÔTES DE PROVENCE Château de Berne VIN DE PAYS DE L ATLANTIQUE Château Puy Redon Hubert de Boüard, Le Chardonnay OTHER COUNTRIES Poças - Douro Portugal Francisco Barona - Ribera del Duero Espagne IXSIR - Liban Vignobles Zanini - Tessin Suisse 17

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19 PRESS CONTACTS Emmanuelle Ponsan (33) Géraldine Bertrand (33)

20 BP n Pomerol T/F. : contact@hubertdebouardconsulting.com BEE Bordeaux

Hubert de Boüard de Laforest

BIOGRAPHIES Hubert de Boüard de Laforest Born in 1956 in Saint-Emilion, Hubert de Boüard de Laforest grew up at Château Angélus, where life was organised around work in the vineyards and cellar. Very early,