Château Peyronie

Identity

Domaines Peyronie is managed by the Peyronie family, now in its fourth generation, with Jean-Frédéric Lapeyronie as owner. The winegrowing estate is situated in Sainte-Colombe, in the Gironde department.

History and Philosophy

The Peyronie family has tended the vineyard for four generations. Since 2011, viticultural practices have excluded insecticides and weedkillers, forming part of a sustainable, integrated approach (lutte raisonnée).

Appellations

The estate produces wines under the Côtes-de-Castillon, Côtes de Francs, and Pauillac appellations.

Practical Information

The estate is located at 4, Castelmerle, 33350 Sainte-Colombe. The telephone number is +33 (0)5 57 40 19 27. The tasting cellar and shop are open from 9:00 am to 12:00 pm and from 2:00 pm to 7:00 pm. Visits are by appointment only.

Find Out More

Official estate website

The Vineyard (Terroir)

The vineyard spans 8 hectares. The vines average 40 years of age, supported by systematic interplanting. The soils consist of more or less sandy, well-drained Garonne gravels, featuring gravelly ridges in the north and clay-limestone in the south. The altitude ranges between 14 and 22 metres. Pruning follows the traditional double Guyot method. Soil management includes seasonal ploughing, shallow tilling, and ridging/unearthing. The grape varieties planted are 70% Merlot, 15% Cabernet Franc, and 15% Cabernet Sauvignon.

Signature Cuvées

The estate crafts the flagship cuvée Château Fonbadet, characterised by notes of black fruit, tobacco, and spices, offering aromatic richness and tannic power. The Harmonie de Fonbadet cuvée is supple, intense, and crunchy. The estate also offers La Font du Jeu and Le Vignoble d’Alfred (in Côtes de Francs), as well as a special cuvée, Côtes de Castillon Réserve. Annual production is approximately 13,000 bottles.

Vinification and Ageing

Harvesting is carried out by hand by a team of around fifty pickers. Following rigorous sorting in the vineyard and on vibrating tables in the vat room, the grapes are fully destemmed and lightly crushed. Vinification takes place in temperature-controlled concrete vats, with maceration lasting four to six weeks. Ageing is conducted over 18 months in oak barrels, 50% of which are new. The final blend is assembled two years after harvest. Regular topping up and traditional rackings are carried out without filtration.