Château Verdignan

Identity

Château Verdignan is a winegrowing estate located in the commune of Saint-Seurin-de-Cadourne.

History and philosophy

The Miailhe family acquired the estate in two stages, first in 1972 and then in 1975. A stone lintel on the vat room bears the date 1720, testifying to a long winemaking history for the property, which is regarded as one of the oldest in Saint-Seurin-de-Cadourne.

Château Verdignan is committed to environmentally friendly viticultural practices, holding Level 2 Agriculture Respectueuse de l’Environnement en Aquitaine (AREA) certification.

Appellations

Château Verdignan produces wines under the Haut-Médoc appellation.

Flagship wines

The estate's principal cuvée is Château Verdignan, a red wine. The property also produces N°2 de Verdignan, a second wine, and the Château Plantey de la Croix cuvée.

Practical information

Château Verdignan is located on Route de Cadourne, 33180 Saint-Seurin-de-Cadourne. For administrative enquiries, the address is 24, cours de Verdun, 33000 Bordeaux.

The estate can be contacted by telephone on +33 5 56 59 31 02 or by email at emiailhe@coufran-verdignan.com.

Visits to the property, for both trade professionals and private individuals, are strictly by appointment only.

Find out more

Official estate website

The vineyard (terroir)

The Château Verdignan vineyard extends over 60 hectares. It is characterised by soils predominantly composed of gravel (around 80%) alongside clay-limestone parcels. The clay-limestone soils contain a wealth of marine fossils. The average age of the vines is 35 years.

The grape varieties planted comprise Cabernet Sauvignon (45%), Merlot (50%), and Cabernet Franc (5%). Young vines cover an area of 20 hectares and are planted on clay-limestone soils. The selection for the first wine comes from the gravel terroirs.

Vineyard management practices include cover cropping between rows. Harvesting is carried out either by hand or mechanically.

Vinification and ageing

Vinification follows traditional Bordeaux methods in temperature-controlled stainless steel vats. Operations include pump-overs (remontages), punch-downs (pigeages), and rack-and-return (délestages). Bottling is carried out under vacuum in accordance with HACCP standards. Ageing takes place in French oak barrels for 12 months, with one quarter of the casks renewed each year. The extra-heavy bottles are sealed with natural cork stoppers and engraved with a batch number.