Marks and reviews
East of Saint-Emilion, on the right bank of Bordeaux, Chateau de Pressac overlooks the town of Saint-Etienne de Lisse. An important stronghold during the Hundred Years’ War, there since the advent of Bordeaux viticulture, Chateau de Pressac is a historic reference in the region. Since 1997, the Quenin family has had the honor of managing the Pressac vineyard and estate. Thanks to their philosophy of excellence and their passion for this exceptional terroir, they have elevated Chateau de Pressac to the rank of Saint-Emilion Grand Cru in 2012.
In the heart of Saint-Emilion, the almost 33-hectare vineyard is managed according to the principles of sustainable agriculture. The vines are planted in a limestone plateau overlooking the Dordogne.
Vinification and aging
The grapes are harvested by hand in small crates and sorted twice before being gravity-fed into vats. Vinification by gentle pumping over and/or delestage. Vatting for 18 to 24 days. Malolactic fermentation is carried out partly in new barrels. The wine is aged for 16 to 18 months, 95% in barrels, 50% of which are new, and 5% in amphorae.
Merlot (73%), Cabernet Franc (17%), Cabernet Sauvignon (7%), Carmenere (2%) and Malbec (1%).