Château de Camarset

Identity

Château Camarset is a winegrowing estate located in the commune of Saint-Morillon, in the Gironde department.

History and philosophy

The origins of Château Camarset date back to the 17th century, when the Montesquieu family built a hunting lodge on the property. In 1868, the estate was listed in Édouard Ferret's guide among the "Grands Vins de Bordeaux". At that time, in 1898, the vineyard covered 40 hectares. In 1990, the owners initiated a revival and replanting programme, planting red grape varieties on the gravel knolls and white grape varieties on the clay-limestone terroirs. Today, the estate is dedicated to sustainable viticulture across its vineyard.

Appellations

Château Camarset produces both red and white wines under the Graves appellation.

Flagship wines

The red wines of Château Camarset are distinguished by their aromatic profile, fine structure, and good cellaring potential. The white wines stand out for their fruit-forward expression, showing aromas of peach and citrus fruit paired with a delightful roundness. The estate produces around 10,000 bottles per year.

Practical information

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The vineyard (terroir)

The Château Camarset vineyard spans approximately 3 hectares, comprising 1.5 hectares of red grape varieties and 1 hectare of white grape varieties. The soils planted with red varieties are characterised by gravel over sandy-clay subsoils, while the white varieties grow on fossil-rich clay-limestone soils. The vineyard benefits from a microclimate shaped by surrounding meadows and woodlands (oaks, poplars, pines, acacias, and cedars), fostering a diverse ecosystem. Vineyard management relies on sustainable practices, including natural grass cover and keeping vineyard interventions to a strict minimum. The vine's vegetative cycle begins in April with budbreak and concludes in late June with fruit set. Pruning takes place in January, and harvest generally occurs in September, around 100 days after flowering. The red grape varieties consist of Merlot, Cabernet Sauvignon, and Cabernet Franc, while the white grape varieties are Sauvignon and Sémillon.

Vinification and ageing

For the red wines, vinification begins with vatting for maceration and alcoholic fermentation lasting around three weeks, followed by blending of the free-run wine for malolactic fermentation. Ageing takes place in oak barrels for 15 months. For the white wines, the grapes are pressed immediately upon harvest, with fermentation carried out in barrels. The wine is then aged on its lees for 10 months, with regular stirring (bâtonnage) and racking.