Château Vieux Taillefer

Identity

Château Vieux Taillefer is located in the commune of Vignonet. The property is owned and run by grower-winemakers Catherine and Philippe Cohen. Catherine Cohen is also an oenologist, trained at the Institut Jules Guyot in Dijon, and has benefited from the guidance of Jean-Claude Berrouet. The winegrowing estate is operated by SCEA Vignoble COHEN.

History and Philosophy

The estate's buildings date back to the late 18th century, and the vineyard was acquired in 1861. The Cohen family took over the estate in 2006. The cellar was renovated in 2007. Château Vieux Taillefer is dedicated to organic farming, certified by Ecocert. The estate is characterised by a complete ban on chemical fertilisers and herbicides, as well as reduced plant protection treatments. Fining and filtration are avoided wherever possible, and sulphur is kept to a minimum at bottling.

Appellations

Château Vieux Taillefer produces wines under the Saint-Émilion Grand Cru appellation, as well as Vin de France.

Practical Information

Château Vieux Taillefer is located at 1223 route de Branne, 33330 Vignonet. The estate can be contacted by telephone on +33 (0)6 22 23 84 44 or by email at contact@vieuxtaillefer.com. Catherine Cohen is the contact person at the property. Tastings and direct wine sales are available on-site all year round. The estate can host groups and is accessible by coach. French and English are spoken.

Learn More

Official estate website

The Vineyard (Terroir)

The vineyard spans a total area of 7 hectares, distributed across several communes: Vignonet, Saint-Sulpice de Faleyrens, Saint-Émilion, Saint-Christophe des Bardes and Moulon. The soils display great diversity: in Vignonet, they are clay-siliceous and gravelly; in Saint-Sulpice de Faleyrens, blue clays and crasse de fer (iron-rich hardpan) are found; in Saint-Émilion, the terroir lies at the foot of the slope; in Saint-Christophe des Bardes, it is star-spangled limestone (calcaire à astéries); and in Moulon, the soils are limestone. Since 2010, the estate has worked alongside Claude and Lydia Bourguignon on soil analysis. The estate's primary grape variety is Merlot. The average vine age is 70 years, with certain parcels featuring vines over 75 years old, or even centenarian. Pruning is carried out using the Double Guyot system. Harvesting is done entirely by hand in small crates, and the grapes are transported in refrigerated trucks. Yields are naturally low.

Flagship Cuvées

Château Vieux Taillefer

Crafted as a Saint-Émilion Grand Cru, this cuvée is made from 100% Merlot sourced from centenarian vines on calcaire à astéries terroir. It is aged for 12 to 18 months in oak barrels, using 100% new oak. Production is capped at 3,000 bottles. This wine displays structure and aromatic complexity reflecting its maturation in new oak.

Pavillon de Taillefer

Also a Saint-Émilion Grand Cru, this cuvée is 100% Merlot from vines averaging around 60 years of age. The terroirs are diverse, including calcaire à astéries. Ageing lasts 12 months in oak barrels, of which 30% are new. Production reaches up to 25,000 bottles.

Blanc du Château Vieux Taillefer

This Vin de France is a blend of Merlot blanc (70%), Sauvignon blanc, Sémillon, Sauvignon gris and Muscadelle, alongside a few Chasselas vines. The vines, some of which are centenarian, are planted on a calcaire à astéries terroir. Ageing takes place for 6 months in 300-litre cigar-shaped oak barrels, 100% new. Production is limited to 1,800 bottles.

Le Petit Taillefer Rouge

A Vin de France crafted from 100% Merlot from 45-year-old vines on limestone terroir in Moulon. This wine is aged in vat. Production reaches around 1,200 bottles.

Le Petit Taillefer Blanc

This Vin de France is 100% Sauvignon blanc, sourced from 45-year-old vines on a limestone terroir in Moulon. It is aged in vat. Annual production is approximately 4,800 bottles.

Vinification and Ageing

Alcoholic fermentations occur without added yeasts in Nomblot truncated cone concrete vats. The estate favours a natural approach, avoiding fining and filtration whenever possible. Sulphur use is kept to a strict minimum at bottling. The grapes are hand-harvested.