Clos Dubreuil

Appellation : Saint-Emilion Grand Cru

Located on generous clay and limestone soils, the Clos Dubreuil estate covers 21 acres within the village of SAint Christophe des Bardes. The vines grow in ideal conditions up on the Saint-Emilion plateau. It is made up of four units that constitute a mosaic of terroirs, each with different charcteristics. The Clos is at an average altitude of 260 feets and benefits from the best possible orientation and natural drainage from clayand limestone soil, which enables its vines to express their complexity freely. This balanced mix combines the freshness derived from the clay with the filtering properties of the limestone rock.

Clos Dubreuil

Appellation : Saint-Emilion Grand Cru

The owner’s pitch.

Clos Dubreuil grew out of a passion to produce truly exceptional wine. Many of our vines are over 50 years old and are planted on some of the best soils in Saint-Émilion.
Starting in its present form in 2005, Clos Dubreuil’s commitment is to assemble the best terroir and apply innovative farming and winemaking practices to produce exceptional wines. Our estate has been greatly enhanced by the continuing involvement of Michel Rolland and his team. We are a dynamic property seeking constant improvement. Clos Dubreuil launched its highly-rated Chardonnay, Dubreuil Chardonnay, in 2009. We aspire to produce the best Chardonnay in Bordeaux, one of the few to produce Chardonnay from Grand Cru vineyards. In 2022, we were able to attract Alain Raynaud to our project. Alain’s vision, passion, and skills will propel us to ever greater heights.

Lisa and Ralph Eads

Focus on the Chateau.

Surface area

8,5 hectares

Wine types

Red
White

Ageing

New French barrels 60%.

Grape varieties

Red : Merlot – Cabernet Franc – Cabernet Sauvignon
White : Chardonnay

Environmental protection

Terra Vitis – HVE3

Open for tours

On appointment

Wines.

Richness & balance
Vines over 40 years old for an average production of 40 hectolitres per hectare (10 bunches per vine). The grapes are harvested and sorted by hand before being sent by gravity to the fermentation vats. The berries are not crushed and the pre-fermentation stage lasts 7 days at less than 5°C. Fermentation then lasts two weeks at a maximum temperature of 27°C. A pre-fermentation maceration of about 1 week gives Clos Dubreuil an incredible finesse and concentration. This Saint-Emilion Grand Cru is then aged in extra fine French oak barrels for about 20 months before bottling.