Christine et Stéphane Derenoncourt

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1 Christine et Stéphane Derenoncourt 11, Lieu-dit Fillol T Sainte-Colombe F francoise@derenoncourtconsultants.com

2 ccord

ccord Christine is originally from Bordeaux. She used to work at Chateau La Tour Figeac. We are two free thinkers whose lives have always fit perfectly well together.

We maintain a sense of humor during our sometimes heated discussions, when we informally talk about our work to make sure that we ve done everything as required.

In no time, he became a cellar master in charge of various wine estates: Chateau La Grave, Chateau La Fleur Cailleau and Chateau Moulin Pey Labrie.

3 ccord Christine is originally from Bordeaux. She used to work at Chateau La Tour Figeac. We are two free thinkers whose lives have always fit perfectly well together. Our relationship is based on complicity and absolute trust. We never indulge in pathos, complacency or power games. We maintain a sense of humor during our sometimes heated discussions, when we informally talk about our work to make sure that we ve done everything as required. Stéphane arrived in Bordeaux in He learnt about winegrowing thanks to Paul Barre, who introduced him to biodynamics. In no time, he became a cellar master in charge of various wine estates: Chateau La Grave, Chateau La Fleur Cailleau and Chateau Moulin Pey Labrie. Afterwards, he worked at Chateau Pavie-Macquin and then with Stephan von Neipperg, the owner of Chateau Canon-la-Gaffelière. Together they went on to establish La Mondotte. Stephane became the winemaking consultant for all of these chateaux in 1999, as well as La Clotte, Pin Beausoleil and Rol Valentin : Christine and Stephane acquired vines in Cotes-de-Castillon and created Domaine de l A from start to finish.

4 ppellation

ppellation We have been winemakers for other people. When we set up our consulting agency, we became winemakers for other people.

We finally came here on the heights of Castillon. The spot is close to Saint- Emilion. And we were won over by its limestone soils.

Situation: within the district of Sainte- Colombe, the eastern slopes of which, are adjacent to those of Saint-Émilion. Average age of the vines: 40 years.

5 ppellation We have been winemakers for other people. When we set up our consulting agency, we became winemakers for other people. In 1999 the time had come for us to make wine for ourselves. We thought about Fronsac, but it was unfortunately unaffordable. We finally came here on the heights of Castillon. The spot is close to Saint- Emilion. And we were won over by its limestone soils. Castillon Côtes-de-Bordeaux Terroir: some soils are both clayey and filled with friable limestone, others explore Fronsac s molasse. Situation: within the district of Sainte- Colombe, the eastern slopes of which, are adjacent to those of Saint-Émilion. Average age of the vines: 40 years. Surface area: 10 hectares. Grape varieties: 80 % merlot and 20 % cabernet franc. Plantation density: at the time of purchase some old parcels boasted 3,000 vines/ha. To obtain a more well distributed harvest, we decided to re-establish the vineyard s initial average density, that is to say 6,000 vines/ha.

6 ccompaniment

ccompaniment We have imagined our upcoming wine throughout the entire year, over the course of time, the changing seasons and our work in

We are chefs and our job is that of revealing the purity and depth of the fruit to make a wine with our stamp, without, all the while,

Transfer of the harvest on a conveyor belt into oak casks, ranging from 35 hl to 60 hl. Pumping over of the juice and cap punching.

7 ccompaniment We have imagined our upcoming wine throughout the entire year, over the course of time, the changing seasons and our work in the vineyard. We know our parcels off by heart. We perceive the wine as soon as we taste the grapes. We are chefs and our job is that of revealing the purity and depth of the fruit to make a wine with our stamp, without, all the while, undermining the vintage. Winemaking Handpicked harvest. Grape sorting in both the vineyard and cellar, before de-stemming. Transfer of the harvest on a conveyor belt into oak casks, ranging from 35 hl to 60 hl. Pumping over of the juice and cap punching. Alcoholic fermentation exclusively carried out by yeasts indigenous to the juice. Maceration. Running off of the new wine into barrels (new and used once before). Malo-lactic fermentation. Racking.

8 rchitecture

rchitecture We have always dreamt of a spacious cellar entirely dedicated to wine.

Situated underground, our facilities are naturally ventilated and remain at a constant temperature.

Its cradle vault was designed along the lines of the Romanesque style of the cellars in Burgundy.

9 rchitecture We have always dreamt of a spacious cellar entirely dedicated to wine. This dream became a reality in Situated underground, our facilities are naturally ventilated and remain at a constant temperature. The site took an entire year to build. Its cradle vault was designed along the lines of the Romanesque style of the cellars in Burgundy. We love its raw beauty and the simplicity of its clean lines. This homage to tradition is in complete consistency with our work in the vineyard and cellar. Maturing The wines are aged until maturity in barrels for an average period of 16 to 18 months. They are bottled following fining or filtration.

10 rt

rt We love craftsmen and artists, such as stone masons, gourmet chefs, gardeners, photographers, sculptors Any profession

Whether manual or intellectual, what counts is the composition of the finished product and the way in which it was made.

The style of our wine All of the actions carried out in the vineyard, winery and cellar result in the features of our wine:

11 rt We love craftsmen and artists, such as stone masons, gourmet chefs, gardeners, photographers, sculptors Any profession that has something to do with creativity and sensibility. Whether manual or intellectual, what counts is the composition of the finished product and the way in which it was made. Indeed, creators leave nothing to chance when preserving a piece of heritage or reproducing a distinct style. The style of our wine All of the actions carried out in the vineyard, winery and cellar result in the features of our wine: finely chiseled, tonic, no frills, but with structure. And depending upon the vintage, they also reveal a tender; reserved or even secret character. Never smooth, but always silky. Never exuberant, but always seductive.

12 ppreciated

13 ppreciated The notes of our personal musical score are always in tune with those of world renowned wine critics. Notes - From the 2007 through to 2012 Critic Bernard Burtschy Bettane & Desseauve Boottle-Man degustation.de Decanter **** 16 Farr Vitners Grand Jury Européen **** Helmut O. Knall Jacques Dupont 14.5 J.J. Buckley Jeff Leve Jean-Marc Quarin Jacques Perrin Jancis Robinson James Suckling Neal Martin René Gabriel Robert Parker Revue du vin de France RE ER Stephen Tanzer X X The Wine Patriot Tim Atkin 91 Wine Spectator

Christophe Goussard, Agence VU Conception & realisation

14 Photos: Front page and full pages (aside from Appreciated ): Thomas Muselet Pages with texts (and Appreciated ): Christophe Goussard, Agence VU Conception & realisation Culturevin All rights reserved. All reproduction prohibited.

from the 19th century Saint-Emilion : 1.5 ha Bordeaux : 3 ha Saint-Emilion : 5.6 ha

from the 19th century Saint-Emilion : 1.5 ha Bordeaux : 3 ha Saint-Emilion : 5.6 ha Domaine Name Family/Owners Name How many years has the family owned the domaine? How many generations? How many hectares of vines are leased? How many hectares of vines are owned? Are your vineyards or