Philosophy of Château Gigault in Gironde
History of Reboul Salze vineyards
In 1997, in association with a Bordeaux broker, Christophe Reboul Salze acquired Château Les Grands Maréchaux in Saint Girons d'Aiguevives.
On the technical side, he enlisted the help of Stéphane Derenoncourt, then Cellar Master at Pavie Macquin. The first en primeur sale on the Bordeaux market was such a success that the following year, he acquired another property, Château Gigault, this time in partnership with Stéphane Derenoncourt.
The first vintage, 1998, was hailed by the press, including Robert Parker, who commented: «The potential for the best Côtes de Blaye ever produced».
In 2011, Château Belle Coline, named after his daughter Coline, joins the Reboul Salze vineyards.
Our goal
Our commitment to natural viticulture at Mazion, Gironde
Giving the soil and the plant the best possible attention so that they create the best possible wine without chemical fertilizers or weedkillers.
Our philosophy
It is the culmination of our knowledge of the world of great wines, our choice of terroirs, our collaboration with Stéphane Derenoncourt's team, and our determination to produce an authentic, harmonious and balanced product, without the excesses that sometimes marked the 2000s.
01 - The vine
The vineyard is planted on 5500 hectares, with double guillotage, and the soils are ploughed as weedkillers are banned. No chemical fertilizers are used, but cereal and other seeds enrich and structure the soil.
Controlling vigor and yields by debudding, leaf thinning and green harvesting when necessary.
02 - Harvesting
Mechanical harvesting, programmed for perfect ripeness, is carried out in ideal conditions right up to reception in the cellar. The grapes are transported in small vibrating skips to drain the bunches, then sorted on a table, also vibrating, which perfectly removes all undesirable waste.
03 - Extraction
Extractions last an average of 30 days, and are carried out with great care, interspersed with pneumatic punching-downs modulated according to the quality of the grapes selected.
04 - Maceration and fermentation
Part of the malolactic fermentation (75 %) takes place in epoxy-lined concrete tanks, the rest in new barrels (25 %).
05 - Breeding
Aged for 12 months in cement vats and barrels (1/3 new, 1/3 one-wine, 1/3 two-wine), it brings complexity.
Our values
They are first and foremost human and environmental. We are convinced that the well-being of the winemaker is reflected in the quality of the grapes.
Tradition
Our methods are classic for making great Bordeaux wines that are age-worthy, harmonious, appetizing and representative of their terroir. They enable our customers to enjoy them in 5-7 years as well as in 10-20 years.
Aromas
We make sure that flavors are adapted to the tastes of today's and tomorrow's consumers.
Quality
Quality is at the heart of our project.