history of Beauregard dates back to the 12th century and the Knights
Hospitallers of Saint John of Jerusalem, to whom we owe the famous
Templar Cross, emblem of Beauregard. Active in the region of Pomerol and owners of a small manor they already cultivated these lands.
On this site, the Beauregard family built five centuries later a first
building, which was replaced in the Napoleonic era by the current Château: a beautiful Gironde Charterhouse, which opens onto a terrace
with two dovecotes overlooking moats and a beautiful park, the work of a
pupil of Victor Louis, architect of the Grand Théâtre de Bordeaux. This
residence was a model for the Guggenheim family who had a copy made in
Port Washington, on the peninsula of Long Island and baptized "Thousand
It was in the middle of the 18th century that Beauregard switched from
polyculture to viticulture. Over the decades, its successive owners
contributed to its development and classification as one of the best
wines of Pomerol.
Owned by the Moulin and Cathiard families since 2014, Château
Beauregard revives its primary function of producing a great Pomerol
wine in the heart of a place historically dedicated to the residence of
In the cellars of Château Beauregard
It is even more precise that the grape harvests and their vinification
are now taking place at Château Beauregard, thanks in particular to the
new high-tech vat.
Manual harvesting respects the optimum phenolic maturity even parcelle
or intra-parcellaire.Le sorting is completely redesigned with a brand
new line of reception of vintage which combines 2 tables of selective
sorting, a destemmer with high frequency and a table of optical sorting. The vatting is done by gravity. Small cuvons of 3 hl mount the harvest by elevator.
22 frustoconical tanks in raw concrete, thermo-regulated in the mass -
whose small volumes are studied to meet the intra-plot selection of the
harvest - welcome the harvest.
The alcoholic fermentation is done at a controlled temperature between
25 ° and 30 ° C depending on the potential of the tanks and the desired
tannic extraction. For the best batches, the malolactic fermentation takes place in new barrels. We select up to 7 different coopers and raise our wines between 15 and 20 months.