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Présentation
Introduction - Background - Description
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Château Pey de Pont
A.O.C. Médoc
Cru Bourgeois since 1932
Open every day .
Please phone in advance on weekends an Public Holidays. |
Château Pey de Pont is located in Civrac en Médoc, 5km from Lesparre, in the Médoc winegrowing area.
Background
This estate has belonged to 3 families since it was founded in 1850.
- In 1950, Mr. Jean REICH purchased Château Pey de Pont, classified a Cru Bourgeois in 1932. He developed the vineyard and belonged to the Cave Saint-Jean cooperative in Bégadan, who were responsible for marketing "Château Pey de Pont".
- His son, Henri REICH, started working on the estate with his father in 1974 and continued to deliver grapes to the Bégadan cooperative cellars.
- In 1997, Olivier and Laurent joined their father in setting up EARL Henri REICH et Fils. They remodelled existing buildings to set up a winery and barrel-ageing cellar. They continued to send part of each harvest to the Cave Saint-Jean cooperative, until the 1997 vintage.
- Today, "Château Pey de Pont" is entirely made and bottled on the estate, using grapes from their 36-hectare vineyard.
- Three generations of the family have worked hard to extend their estate.
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Description
The 36-hectare vineyard is located in two villages in the Médoc, Bégadan and Civrac.
Bégadan vineyard
| Area under vine 17 hectares
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Density |
8000 vines/hectare |
Soil |
Sand-gravel |
Subsoil |
Clay |
Grape varieties |
40% Merlot
55% Cab. Sauv.
5% Cab. Franc |
Average age |
32 years |
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Civrac Médoc vineyard
| Area under vine |
19 hectares |
Density |
5000 vines/hectare |
Soil |
Clay-limestone |
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Grape varieties |
75% Merlot
25% Cab. Sauv. |
Average age |
10 years |
| Cover crop between the rows |
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Château Pey de Pont is made from grapes grown on old vines. It is vatted for a long time after fermentation, aged in oak barrels for approximately 12 months, then shipped in bottles and magnums.
- Harvesting dates: late September - early October, machine-harvested
- Fermentation in 170-hectoliter temperature-controlled, stainless-steel vats
- Grapes are systematically hand-sorted and put into vats as soon as possible.
- Different grape varieties and qualities are fermented separately
- Vatting time: approximately 4 weeks
- Temperature during alcoholic fermentation: 28-30°C
- After 48 hours' skin contact, the must is seeded with yeast and fermentation carefully controlled to bring out the wine's fruit, finesse, and body.
- When alcoholic fermentation is completed, the cap is submerged in the wine and maintained at 25°C to enhance structure.
- Malolactic fermentation and ageing take place in vats.
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