Château Le Sartre 2014 - A.O.C Pessac-Léognan
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13.75 In stock
88.2 sur 100 based on 4 Average rating of the Experts
Experts Global ScoreBased on 4 reviews
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Experts Reviews

Score dans le Guide Parker
Robert Parker
Score de la RVF
Score de Wine Spectator
Wine Spectator
Score de Bettane & Besseauve
Bettane et Desseauve

The Château Le Sartre 2014 is a blend of 60% Cabernet Sauvignon and 40% Merlot. It has a slightly conservative nose, nicely focused with tertiary black fruit and smoky tincture. The palate is medium-bodied with fine tannin, satisfactory red and black fruit with a touch of graphite on the anachronistic but refined finish. You could describe this Graves as a bit old-fashioned, but it comes across as an honest and satisfying wine in the making.
points on 100
This solidly built red delivers a core of crushed plum and macerated black currant fruit flavors, which integrate nicely with the tarry spine. Light anise and tobacco notes drape the finish. Cabernet Sauvignon and Merlot. Best from 2018 through 2022. 3,900 cases made.
points on 100
Sur ce terroir tardif, les rouges ont pris le temps de mûrir (fin des vendanges le 23 octobre). Tanins joliment extraits, densité de corps, avec un glissement sur un jus précis au fruité nuancé grâce à un apport de bois neuf.
points on 100
Nez éclatant et charmant, montrant un fruit suave et mûr, de subtiles notes de mimosa et d’épices douces, bouche dans le même style, magnifiquement fruitée, avec une trame fine et beaucoup de fraîcheur. Un Sartre vibrant, équilibré et plein d’énergie.
points on 20


Located in the town of Léognan, in the heart of the AOC Pessac-Léognan, between the Château Malartic-Lagravière and Fieuzal and the the Domaine Chevalier. The Château Le Sartre was rediscovered and highlighted by the Perrin family (owners of the Château Carbonnieux) in the early 80’s. The Château has been managed by Marie-José Perrin Leriche since 2004, with the help of her husband and their manager and oenologist David Château. Nearly thirty years ago, Antony Perrin (Carbonnieux) and Marie José Leriche, his sister, teamed up to rebuild the estate and to revive the Château Le Sartre. In the year 2004, Antony Perrin entrusts the domain to his sister. She, with the help of her husband and David Château, bringing together a team of professionals who are all committed to an uncompromising approach. David is a graduate of the Jules Guyot Institute in Dijon. He made his debut with Christophe Roumier (Manager and Oenologist of Domaine Georges Roumier in Chambolle-Musigny) and Isabelle Dutartre (“Winemaker” at De Ponte Cellars- Willamette Valley Oregon).

“The vinification process of the grapes into wine, is the interpretation of a vineyard by a winemaker; it is necessarily personal it must however be subtle and always remain true to the full potential of the vineyard. The quality of the grapes is the essence of this potential. This quality is the winemaker’s reward when he meticulously managed to make the most of climatic and growing hazards while respecting the identity of his terroir.”

David Château

The Vineyard

The Sartre vineyard is planted at 6,500 p/ha, including the traditional grape varieties of the great white and red wines of the Pessac-Léognan appellation. It is composed 36 hectares, three colors, five varieties. The average age of the vines is 21 years for the reds and 19 years for the whites.
Château Le Sartre offers the diversity of terroirs of Pessac-Léognan. It is located to the South of Fieuzal and to the east of Chevalier, a first set belonging to one tenant of 25.6 hectares surrounded by buildings of the domain. The limestone sandy clay soil displaces at the end of the Tertiary Era and his affiliated to the north of this ensemble consisting of a large majority of brown soils which are deposits deposited by the Garonne in the Quaternary.
Very gravelly at the base of the rumps, these compact brown soils have the availability of water and constitute a perfect area for the Cabernet Sauvignon. At the top of the terrace, the sandy cover allows a deeper rooting to the vines, the limitation of the hydraulic stress in the summer and the favoring of Merlots and Sauvignons which equity are preserved by the microclimate of the vineyard created by the forest surrounding the property on three sides. On the flanks of the rump, the subsoil, which is distinctively clayey, is particularly conductive to a very mineral expression of Sauvignon, the silky character of Cabernet Franc and the power of Merlot.
A second set of 7.6 hectares and a plot of 1.7 hectares which are completing the vineyard have been planted a kilometer away near the north-west, between Fieuzal and Malartic-Lagravière, near Carbonnieux. These vines are based on Garonne alluvial deposits, more recent than Sartre, from which gravelly and more evolved soils are produced. This results in a lower mineral fertility and localized cementation of the gravelly subsoil. Combined with the southern exposure, this explains the earlier maturation of this sector and the great complementarities of wines from both vineyards.

The Harvest

The entire property is harvested by hand, in small boxes to maintain the integrity of the grapes, to avoid the settling, crushing and oxidation. This manual harvest allows the sorting of the grapes as soon as they are picked and also to eliminate elements that are unfit for vinification.
The boxes are immediately sent to the vat room for processing. The fully modular reception equipment makes it possible to sort the grapes and/or harvest the grapes after a very careful staling. The quality of the harvest is therefore fully preserved and respected.

The vinification of red wines (Cabernet Sauvignon, Merlot and Cabernet Franc)

After sorting, the 100% destemmed grapes are put in the vat without crushing, since the Château uses a vat pump, which is limiting the trituration as much as possible. The different vatings are constituted for each grape variety by the assembly of parcels selections of the same potential. As the extraction phase begins it is adapted to each batch, making it possible to make the most of the harvest. After maceration at a low temperature for a few days to extract aromas and colored pigments (anthocyanins), the alcoholic fermentation starts, sometimes with native yeasts. Reassembly and pigeage allow to slowly diffusing the components of the films (skin of the grapes) to the juice, the goal is to extract the best tannins, in the most delicate way in order to preserve the typicality of the wines, and to avoid over-extraction. The main tool to control this process is the daily tasting. The vatting time lasts from 20 to 30 days and is always adapted in order to respect the identity of Sartre wines: the freshness and the purity of the fruit, suppleness of the tannins. Once the vattings are finished, the juices are drained and the marcs are pressed. The wines are then put in vats or barrels for malolactic fermentations.

The Maturation process of the Sartre red wines

The Sartre red wines are traditionally aged in barrels for 12 months. The new wood is partly used for malolactic fermentation in barrels and a maturation process on lees with stirring. The racking takes place according to tastings and regular analyzes. The objective is to respect the freshness and the purity of the fruit, and to complicate aromas and tannins through aging and the association with wood.

Technical sheet

  • The producer
    Château Le Sartre
  • Type of wine
    Non Classified
  • Appellation
  • Superficy
    24.4 hectares
  • Age of the vines
    25 years
  • Harvests
    100% hand harvested
  • Barrels
    33% of new barrels
  • When should you drink it?
    Drink between 2019 and 2030
  • Wine apogee
  • How is it now?
    Encore jeune, on peut le déguster ou le conserver en cave
  • Service temperature

The vineyard

This Red wine (Non Classified) from Pessac-Léognan is made with a vineyard that has an area of 24.4 hectares by Château Le Sartre. The average age of the vines is 25 years. The harvest for this wine are 100% hand harvested.

Into the cellars

This wine has remained 12 months in Oak barrels. For this wine, the estate has made the choice to incorporate 33% of new barrels.


The AOC Pessac-Léognan is a fairly recent appellation since it dates from 1987. However, it has a very old terroir dating from the Middle Ages. Located on the southern and south-western edges of Bordeaux, the appellation includes all of the Grands Crus Classés des Graves, including the legendary Château Haut-Brion. It produces many red wines and some dry white wines (265 ha).
Composed of gravel, gravel, rolled pebbles, sands and clays, the soil allows red grape varieties (cabernet-sauvignon, merlot, cabernet franc, petit verdot, malbec) and white grape varieties (sauvignon and semillon) have a typical expression. It is this combination that gives its peculiar style to Pessac-Léognan wines.