Formerly named Château Capdet, by the name of the family of the owners of this family farm until the 2014 vintage, Le Château La fleur Lauga was taken over for the 2015 harvest by Charles Brun, already a winegrower in Haut-Médoc at Château Lauga. It was therefore a unique opportunity for a young winemaker to get started with the financial support of investors, on an exceptional terroir, in the heart of A.O.C Saint-Julien.
Although being the 7th generation of winemakers in the family line, Charles decided to acquire an exceptional terroir in order to highlight his high level expertise through wines of rare quality and sought after by lovers of Bordeaux Grands Crus.
If the trend is towards more area per property and fewer producers, Charles takes up the challenge of going against the grain by reviving and bringing to a new level, a small vineyard from a family property that could have disappeared as many very small AOC family properties did before.
The wine development of the 17th century allows to refine the knowledge of the terroirs. In 1677, the Englishman John Locke describes the Medoc experience of a direct relation between the soil and the wine. In the first decade of the 18th century, a new type of wine was born, to which the British, the main importers, gave the name « new French claret ». In the middle of the 18th century, the notions of grand cru and château, as they are designed nowadays, were finally put in place.
The 45th parallel crosses the Médoc, located between the Atlantic Ocean and the Gironde estuary, in the south-west of France. The situation of the peninsula between two large bodies of water, which play a role of thermal regulator, creates a microclimate very conducive to the cultivation of the vine.
Located in the town of Beychevelle, the vines are planted on very beautiful gravel, adjacent to parcels of Grands Crus Classés from the AOC Saint-Julien. The excellent drainage, provided by these beautiful gravel typical of Saint-Julien, is perfectly suited to the vine. During the day, this soil made up of « large stones » absorbs a good part of the external heat transmitted by solar radiation, then it restores it at night, thus stabilizing the temperature of the vineyard, and facilitating the arrival at optimal maturity.
Everything is done in the vineyard to best respect the terroir. All work is done with rigor, precision, and in detail. Finally, the harvest is carried out entirely by hand, in order to best preserve the vines.
Following the harvest, which is still done manually, the grapes are harvested in our new vat house, which was inaugurated for the 2017 harvest. It will then follow a traditional Médoc winemaking process with an alcoholic fermentation lasting 8 to 10 days in thermo-regulated stainless steel vats with two three daily pumping. Following this fermentation the new wine will macerate with its film for 20 to 25 days. This maceration aims to extract all the aromas and tannins that make the specificity of Médoc wines.
The malolactic fermentation will take place in tanks before aging for 15 months in oak barrels (70% new barrels on the Grand Vin, 30% on the second wine). This will help round off the wines and soften the tannins while enhancing the elegant character of this Saint-Julien. The alliance of new barrels and barrels of 1 to 3 wines allows to keep all the fruitiness of the wine, as well as subtle woody and toasted notes brought by the barrel.
At the end of this period, the collage will make the wines clear before bottling. The choice of cork stoppers allows our wines to be preserved for many years.