The Borde-Rouge vineyard
The vineyard is part of the commune of Lagrasse and recognised as part of the AOC of Corbieres. 38 hectares of vines surround the priory.
The soils of Château Prieuré Borde-Rouge benefit from a varied geological composition perfect for wine-making:
Large areas of red soils, very rich in iron oxide, in common with more well known « grands terroirs »
- Deep reaching white limestone fissures that allow deep penetration of the vine roots
- Limestone pebbles and fragments of rocks created by the erosion of the massif
- Alluvial silts from the ancient Orbieu riverbed
Each area of the domain has a slightly different geological and mineral composition, which subject to the depth of penetration of the vine roots create a variance of flavour palette enhanced in the wines by carefully managed maturing times.
A micro-climate perfect for cultivating vines
The vines benefit from a perfect location and the natural protection from the elements afforded by the cirque which makes up the southern slopes of Mont Villebressan. Offering further assurance of the potential of the grounds, is its long history of cultivation : firstly by the Romans who initially recognised and exploited the soils and then later, re-confirmed by the Benedictine monks as the carefully selected site for their vines.
Borde-Rouge grows the traditional grape varieties of the Languedoc region
- Syrah, grenache and carignan for AOC classified red and rose wines
- Old rootstock of grenache blanc, Macabeu and clairette and a young Roussanne for AOC classified white wines
- Merlot for « vin de pays » as well as Syrah and Carignan
Our vines range in age up to 65 years old. Productivity varies from 30-45 hl/ha according to the soils and age of the vines.
Caring for and cultivating our vines
Our vineyard is modest in size. For many years, Bertrand Boileau has been in charge of the vineyard and has made huge efforts to ensure the quality of the output right from careful supervision of the day to day cultivation, to monitoring the ongoing good health of the root stock and ensuring the grapes are harvested at the peak of their maturity. He is helped by Consultant Pierre Roque, Oenologist and agronomist, who lends us the benefit of his skills and experience. He has known the domaine for many years (long before our arrival) and yet has been open to our new ambitions and ready to apply his talents to achieve them.
When it comes to harvest time, which we undertake by hand, not machine, a team of 20 trusty vendangeurs, return to help us for a few weeks year after year.