La Sergue

Identity

Château La Sergue is a winegrowing estate located in Néac, in the Gironde department. It is part of Vignobles Chatonnet, who own the estate and are represented by J. and A. Chatonnet.

History and philosophy

Château La Sergue is committed to an environmentally friendly approach, holding Haute Valeur Environnementale (HVE) certification. The estate is also in conversion to organic farming, reflecting its dedication to sustainable practices that respect the vineyard and its surrounding ecosystem.

The appellations

The plots of Château La Sergue are situated within the geographical area of the Lalande-de-Pomerol AOP appellation.

Practical information

Château La Sergue can be contacted by telephone on 05 57 51 31 31 and by email at contact@vignobleschatonnet.com. The estate welcomes visitors by appointment and offers direct sales at the property. The address is CHEMIN DES TROIS, 33500 NÉAC.

Find out more

Official estate website

The vineyard (terroir)

The La Sergue vineyard covers a planted area of 21 hectares, entirely dedicated to red wine production. The vines have an average age of over 40 years. The terroir is characterised by sandy-clay soils with iron pan (crasse de fer), alongside gravelly-clay soils. These soils are divided into several micro-terroirs, including La Mirande, La Margaux and La Pignière. The grape variety distribution is dominated by Merlot (85%), complemented by Cabernet Franc (12%) and Malbec (3%).

Flagship cuvées

The estate produces a flagship cuvée named La Sergue in the Lalande-de-Pomerol appellation, as well as the Lalande de Pomerol La Pinière de La Sergue cuvée. These red wines are blends of Merlot, Cabernet Franc and Malbec. Harvesting is carried out both by hand and by machine. Vinification involves cold pre-fermentation maceration, crushing, pump-overs, and fermentations notably conducted in oak foudres. Barrel ageing is carried out for 14 months, using around 40% new oak. A 6-month resting period in concrete vats is also practised, followed by bottle ageing in the cellars for a minimum of 3 years. These wines boast significant cellaring potential.

Vinification and ageing

The grapes are sorted on sorting tables prior to vinification. The process includes cold pre-fermentation maceration, with fermentation taking place in oak foudres. Ageing takes place in oak barrels (around 40% new wood) for 14 months, followed by an additional 6 months of ageing in concrete vats. The wine is then aged in bottle in the estate's cellars for a minimum of three years before release. Blending and fining are integral steps of the winemaking process.