Clos Floridène

Identity

Clos Floridène is a winegrowing estate located in Pujols-sur-Ciron, in the Gironde department. Founded by Denis and Florence Dubourdieu, the estate is currently managed by the Dubourdieu family, with Fabrice Dubourdieu overseeing agronomy and technical management, and Jean-Jacques Dubourdieu heading purchasing and marketing. The head oenologist is Fabrice Dubourdieu and the cellar master is Ludovic Bernard.

History and philosophy

Clos Floridène was established in 1982 by Denis Dubourdieu, professor at the Bordeaux Faculty of Oenology and vice-president of the Institut des Sciences de la Vigne et du Vin, alongside his wife Florence. The estate's name is a portmanteau of the founders' first names. In 1991, the property expanded with the acquisition of Château Montalivet, whose vineyards are contiguous. New cellars dedicated to red winemaking were constructed starting in 2004 and completed in 2018. Viticultural practices include traditional ploughing, no herbicide use, and the application of organic compost. The estate is also committed to canopy management practices such as debudding, trellising, and leaf thinning.

The appellations

Clos Floridène produces red and white wines under the Graves appellation. The estate also crafts a rosé under the Bordeaux appellation.

Practical information

Clos Floridène welcomes visitors for tastings at the property. Cellar opening hours are from 9:00 to 12:00 and from 14:00 to 17:00. The estate also offers wine tourism services and provides accommodation in a guesthouse. Mail order is available.

Address: Denis & Florence Dubourdieu EARL, 33410 Beguey

Telephone: 05 56 62 96 51

Email: reynon@wanadoo.fr

Find out more

Official estate website

The vineyard (terroir)

The Clos Floridène vineyard covers a total area of 41 hectares. It is primarily situated on the limestone plateau of Pujols-sur-Ciron, with additional plots on the stony terraces of Illats. The soils are characterised by a thin layer of iron-rich clay-sand over a limestone subsoil, famously similar to the terroir of Barsac. Vine rooting depth is approximately 50 cm. The red vines (19 hectares) are planted on clay-limestone and Graves gravel soils, with an average age of 20 to 25 years. The white vines (15 hectares) are established on clay-limestone soils, with an average age of 30 to 35 years. Planting density ranges from 5,500 to 7,100 vines per hectare.

The white grape varieties comprise 53% Sémillon, 45% Sauvignon blanc, and 2% Muscadelle. For the red wines, the grape varieties consist of 74% Cabernet Sauvignon and 26% Merlot. Harvesting is carried out by hand for the white grapes, and either mechanically or by hand for the red grapes.

Flagship cuvées

Clos Floridène offers a range of wines that reflect the diversity of its terroir and grape varieties.

Clos Floridène Blanc

This white wine from the Graves appellation is crafted from Sémillon, Sauvignon blanc, and Muscadelle. It is distinguished by its aromatic complexity and balanced structure.

Clos Floridène Rouge

The estate's principal red wine, under the Graves appellation, is a blend of Cabernet Sauvignon and Merlot. It is appreciated for its richness and ageing potential.

Le Rosé de Floridène

This rosé is produced under the Bordeaux appellation. It offers a fresh, fruity expression, ideal for early drinking.

Drapeaux de Floridène Blanc

This white second wine, also under the Graves appellation, is designed to be enjoyed in its youth, showcasing fruity notes and lively freshness.

Drapeaux de Floridène Rouge

The red second wine, under the Graves appellation, is an approachable wine that expresses fruit and suppleness. The estate also offers other cuvées such as the Graves Château Montalivet blanc and Grand Vin de Montalivet rouge under the Graves appellation, as well as Les Drapeaux de Floridène (rouge and blanc).

Vinification and ageing

White winemaking involves fermentation and ageing in oak barrels and wooden vats, with white wine ageing lasting 9 months in barrels. For red wines, vinification takes place in stainless-steel vats with gentle extraction via punch-downs (pigeage), followed by 20 to 25 days of maceration. Ageing for the red wines lasts 12 months in oak barrels, 30% of which are new.