Château Pont de Brion

Identity

Château Pont de Brion is a winegrowing estate located in the commune of Langon, in the Gironde. It is currently run by the fifth generation of owners.

History and Philosophy

The history of Château Pont de Brion began in 1931 when it was founded by Paul Dauvin. In 1955, Jean Brussac owned the estate. The estate remains a family property. Château Pont de Brion is committed to an environmentally respectful approach and practices traditional sustainable viticulture, aiming to minimise the use of pesticides.

Appellations

Château Pont de Brion produces wines under the Graves and Bordeaux appellations.

Practical Information

Château Pont de Brion is located at 42 Route de St Pey, 33210 Langon. The estate can be contacted by telephone on +33(0) 556 63 09 52 or by email at vignoblesmolinari@chateaupontdebrion.com.

The cellar door is open Monday to Friday, from 9:00 am to 12:00 pm and from 2:00 pm to 6:00 pm. The estate offers tours of its vinification and ageing cellars, followed by a guided tasting of three wines. Groups of 6 to 12 people are welcome. The estate features an on-site shop and coach parking. Pets are not allowed.

Spoken languages are French, English, and Italian. Accepted payment methods include payment cards, bank and postal cheques, and cash.

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The Vineyard (Terroir)

The vineyard of Château Pont de Brion spans 20 hectares. It is located on the Left Bank of the Garonne, in the heart of the Graves region. The soils originate from an ancient riverbed of the Garonne. Vineyard work includes pruning, manuring, debudding, green harvesting, and leaf-thinning. Soil management strikes a balance between weed control and limiting erosion. The local climate is mild and temperate.

Flagship Cuvées

Château Pont de Brion produces a red cuvée under its own name. The wines are crafted through a vinification process that includes destemming and pump-overs, with carefully calibrated temperatures and fermentation and maceration durations.

Vinification and Ageing

Vinification is traditional, with constant temperature control and carefully monitored fermentation and maceration times. Techniques include destemming and pump-overs.