The Vineyard

The terroir of Château Maucamps is homogeneous, with gravel at an altitude of 7-8 meters. The depth of the soil is about 2 meters. They have a diameter of 6 to 7 cm and were brought by the old courses of the Garonne.

The lowest areas, at the edge of the palus, are sandy-gravelly. The Clos de May plot presents a variant with gravel associated with colluvial sands.

Grape Varieties

Cabernet Sauvignon

Structure

Cabernet Sauvignon gives wines structure, tannins, and an aromatic profile of black fruits such as blackcurrant, licorice, and mint. Over time, it will develop the finesse of the undergrowth.

Merlot

Roundness

Merlot brings to wines a significant color intensity, suppleness, and aromas of fleshy red fruits such as plum, blackcurrant, cherry, fig, violet. Sometimes, it shows toasted notes for older wines aged in oak barrels. It gives a wine that can be enjoyed more quickly and does not require long aging.

Petit Verdot

Spices

Petit Verdot is mainly used in blends with other grape varieties and brings spicy notes and aromas of licorice and violets.

Biodiversity

The production of Château Maucamps wine has been certified HVE (High Environmental Value) level 3 (the highest level) since 2021.

This French certification created by the Ministry of Agriculture at the end of the Grenelle Environment Forum is a recognition for farms committed to environmentally friendly approaches.
Its purpose is to monitor and evaluate performance indicators based on four practices:

Its purpose is to monitor and evaluate performance indicators based on four practices:

  • Preservation of biodiversity (maintenance hedges, etc.)
  • Phytosanitary strategy (use of phytosanitary products only in case of great need)
  • Fertilization management (promoting soil microbial activity)
  • Management of water resources (reasoning its use)

The operation also manages the management and treatment of all waste emanating from its activity:

  • Drain oils for viticultural equipment
  • Vineyard effluents
  • Wine effluents
  • Waste related to product packaging: Glass – Cardboard – Metals – Plastics – Wood

Winemakers' Garden

Our winemakers’ garden, created by our estate director, allows all employees to manage a plot and create their own vegetable garden.

Sharing knowledge and helping one another are keys to this project!

At the end of the season, everyone shares a meal with some of the harvest. It’s a great occasion to bring the team together, under our 25 years old Weeping Willow.

Wine-making and Aging

The vinifications are carried out traditionally. The grapes are mostly harvested by machine for greater precision, and some are harvested manually. The harvest is then manually sorted on tables before being transferred to the vats. The berries from each plot are sorted and vinified separately, to preserve the typicality of each terroir.

The musts are fermented in thermo-regulated stainless steel vats, with temperatures maintained at 28°C, thus ensuring the quality of the fermentation. Three daily pumping overs are carried out to extract the aromas, color, and tannins. One to three rackings are completed according to the tasting after the alcoholic fermentation lasting 10 to 12 days.

The vatting lasts approximately 3 to 5 weeks. The wine is then placed in French oak barrels from different forests, including that of Tronçais, and aged for a minimum of 16 months. The stock of barrels is renewed yearly for approximately 40%, depending on the characteristics of the vintage.

Blending takes place during the first racking in April, following the tasting by our cellar masters and oenologists in February. The wine, assembled in vats, is again transferred to barrels for aging.

Meticulous Delivery
Personalized recommendation
+33 (0)5 57 88 07 64
Secure Payments
Guaranteed origin

The Vineyard

The terroir of Château Maucamps is homogeneous, with gravel at an altitude of 7-8 meters. The depth of the soil is about 2 meters. They have a diameter of 6 to 7 cm and were brought by the old courses of the Garonne.

The lowest areas, at the edge of the palus, are sandy-gravelly. The Clos de May plot presents a variant with gravel associated with colluvial sands.

Grape Varieties

Cabernet Sauvignon

Structure

Cabernet Sauvignon gives wines structure, tannins, and an aromatic profile of black fruits such as blackcurrant, licorice, and mint. Over time, it will develop the finesse of the undergrowth.

Merlot

Roundness

Merlot brings to wines a significant color intensity, suppleness, and aromas of fleshy red fruits such as plum, blackcurrant, cherry, fig, and violet. Sometimes, it shows toasted notes for older wines aged in oak barrels. It gives a wine that can be enjoyed more quickly and does not require long aging.

Petit Verdot

Spices

Petit Verdot is mainly used in blends with other grape varieties and brings spicy notes and aromas of licorice and violets.

Biodiversity

The production of Château Maucamps wine has been certified HVE (High Environmental Value) level 3 (the highest level) since 2021.

This French certification created by the Ministry of Agriculture at the end of the Grenelle Environment Forum is a recognition for farms committed to environmentally friendly approaches.

Its purpose is to monitor and evaluate performance indicators based on four practices:

  • Preservation of biodiversity (maintenance hedges, etc.)
  • Phytosanitary strategy (use of phytosanitary products only in case of great need)
  • Fertilization management (promoting soil microbial activity)
  • Management of water resources (reasoning its use)

The operation also manages the management and treatment of all waste emanating from its activity:

  • Drain oils for viticultural equipment
  • Vineyard effluents
  • Wine effluents
  • Waste related to product packaging: Glass – Cardboard – Metals – Plastics – Wood

Winemarkers' Garden

Our winemakers’ garden, created by our estate director, allows all employees to manage a plot and create their own vegetable garden.

Sharing knowledge and helping one another are keys to this project!

At the end of the season, everyone shares a meal with some of the harvest. It’s a great occasion to bring the team together, under our 25 years old Weeping Willow.

Winemaking and Aging

Vinifications are carried out traditionally. The grapes are mostly harvested by machine for greater precision, and some are harvested manually. The harvest is then manually sorted on tables before being transferred to the vats. The berries from each plot are sorted and vinified separately, to preserve the typicality of each terroir.
The musts are fermented in thermo-regulated stainless steel vats, with temperatures maintained at 28°C, thus ensuring the quality of the fermentation. Three daily pumping overs are carried out to extract the aromas, color, and tannins. One to three rackings are completed according to the tasting after the alcoholic fermentation lasting 10 to 12 days.

The vatting lasts approximately 3 to 5 weeks. The wine is then placed in French oak barrels from different forests, including that of Tronçais, and aged for a minimum of 16 months. The stock of barrels is renewed yearly for approximately 40%, depending on the characteristics of the vintage.
Blending takes place during the first racking in April, following the tasting by our cellar masters and oenologists in February. The wine, assembled in vats, is again transferred to barrels for aging.

Meticulous Delivery
Personalized recommendation
+33 (0)5 57 88 07 64
Secure Payments
Guaranteed origin