Vin Chateau Carbonnieux

The history of Carbonnieux goes back a very long way, and records show that wine was made there at least as early as the 12th century. Benedictine monks from Sainte-Croix abbey in Bordeaux replanted and renovated the estate in the 18th century. They took advantage of the exceptionally pale, clear color of the white wine to label it as "Carbonnieux mineral water", which they then proceeded to ship to the sultan of Turkey.

Marc Perrin acquired and restored the château in 1956. A complete fresh start that wiped out the remaining vines in what were by that time rather unkempt vineyards. The new plantings were laid out to the plan perfected in the 18th century when the Château was at its peak. Since the 1980s Carbonnieux has been producing excellent red and white wines, in the classic Pessac- Léognan style. The whites are made from roughly two thirds Sauvignon Blanc and one third Sémillon and the reds from two thirds Cabernet Sauvignon and one third Merlot.

The gravelly soil at Carbonnieux is perfectly drained thanks to the Eau Blanche stream that carries away any excess water. The 85 hectares of vines are evenly divided between red and white wine varieties. The white wine is fermented and aged in barrel for 10 months. The red wine is aged for 15 to 18 months in barrel, depending on the quality and characteristics of the vintage.