As early as 1868, La Pointe was one of the first two Pomerol properties entitled to use the name "château". This was largely thanks to the estate's elegant, Directory-style château building. La Pointe now covers 25 hectares, 22 of which are under vine (10% Cabernet Franc, 15% Cabernet Sauvignon and 75% Merlot).The sub-soil is quite varied, containing iron oxide and marl, as well as thick layers of sand and gravel. This estate produces an attractive, rich, velvety wine. Fermentation takes place in traditional vats and the wine is left on the skins for two to three weeks according to the vintage. Once the malolactic fermentation is over, the wine is blended. Only the finest vats are sold under the Château name. Depending on the vintage, Château La Pointe is then aged for ten to eighteen months in oak barrels. One third of these are renewed every year. The wine is topped up once a week racked every three months and fined with egg white prior to bottling.