Situated just outside Bordeaux, in the south of Médoc region, Château Clément-Pichon is an original estate which still carries the prints of its medieval past. Clément Fayat bought the château in 1976, and replanted the entire, 25-hectare vineyard, giving back to the château all its prestige. In memory of the Pichon family, who established the history of the estate, and in tribute to his wife whose maiden name is identical to his own first name, the Château was renamed Château Clément-Pichon by Fayat in 1985.
Since then, the estate has been the focus of attention in order to preserve a great heritage: château, park, fountain and pond, cellars and vines.
The vines are grown in the traditional way and following rules of sustainable agriculture.
The cellars are equipped with thermo-regulated stainless steel vats and oak vats which enable controlled temperature fermentation to be carried out. It is a traditional vinification at low temperatures, respecting the fruit. The wine is stirred three to four times a day, and the maceration lasts between 25 and 30 days.
In the cellar, which dates from the XIXth century, the ageing in barrels lasts 12 months, with one-third renewal every year. The barrels are all made up from French oak, selected carefully in order to preserve the natural balance of the fruit.
From the harvesting to the bottling, the production of Château Clément-Pichon respects strict specifications and is given particular attention, enabling it to wear, every vintage, the title “Cru Bourgeois”, acknowledging the constant quality of the Cru.
- Terroir: large gravel on the surface on layer of iron
- Grape varieties: 62% Merlot, 33% Cabernet Sauvignon, 5 % Cabernet Franc
- Average vine age: 30 years old
- Plantation density: 7,000 to 8,000 vines/ha
- Viticultural method: Traditional, natural grassing every second row depending on the vigour.
- Pruning method: single and double Guyot
- Yield: 50 hl/ha
- Harvest: manual or mechanical depending on the plot
- Cellar: thermo-regulated stainless steel tanks, traditional vinification at 27-29°C and a long maceration from 25 to 30 days.
- Ageing: 12 months in French oak barrels, renewed by a third each year