Built in 1782 on Bordeaux’s Right Bank and initially owned by the wine merchant Bernard Chénier, Château Marjosse was acquired by the Deleuze family, who in 1990 transferred some of the plots to Pierre Lurton for farming.
In 1992, Pierre Lurton, who grew up in the Château Reynier next door to this magnificent Charterhouse, moved into a second home at Château Marjosse and over the years bought several pieces of the Deleuze family's property.
In 2000, Pierre Lurton built an ultra-modern cellar containing more than 40 cement vats and in 2013 became the owner of the entire vineyard as well as the Charterhouse.
The vineyard of Château Marjosse covers an area of 40 hectares. Planted on exceptional clay-limestone soils, this terroir is made up of young and old vines, some of which are a hundred years old. The vineyard includes different varieties of grapes, such as Merlot, Malbec, Cabernet Franc and Cabernet Sauvignon for the Château Marjosse red, with Semillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle for the Château Marjosse white.
The vineyard dedicated to the production of Château Marjosse white, a major name among Bordeaux Dry White wines, is 12 hectares made up of vines aged between 25 and 75 years old.
The earliest vintage in the estate's history, 2022 in Bordeaux had a dry spring and a particularly hot summer, which accelerated ripening. The harvest was carried out early, from 22 to 30 August, in order to preserve the aromatic freshness. This sunny vintage delights with its tension and its lovely precision.
Winemaking and ageing
In 2017, Pierre Lurton hired Jean-Marc Domme as technical director. For the first time in the history of the estate, Pierre Lurton initiated a separate vinification by plot and the creation of micro-cuvées with limited quantities from the grapes of the most remarkable plots, in order to express the characteristics and the microclimate of each of them.
Harvested early in the morning to limit oxidisation and preserve the aromatic richness, the grapes are sorted and gently pressed in pneumatic presses. Protected from oxidisation by inerting with dry ice, the juices are kept cold on the lees for a few days to encourage aromatic expression.
In this search for aromatic purity, the wines are fermented at low temperature for 1 to 2 weeks after settling.
The wines are aged on fine lees in concrete tanks for 2 to 3 months. Depending on the batch, regular stirring of the lees is carried out twice a week on average. For the first time, part of the blend (8%) is vinified in barrels.
Sauvignon Blanc (40%)
Sauvignon Gris (15%)
The wine is pale, with a beautiful gleam to it, adorned with subtle green highlights.
Fine and delicate, the nose releases fruity (pear, white peach, lychee) scents.
Lively and complex, the palate harmoniously combines notes of grapefruit, white flowers and blackcurrant buds. The finish delights with its salinity and length.