Château de Pressac

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The only Saint-Émilion GCC cultivating six varieties, including the historic Noir de Pressac (Malbec) born here in the 1730s

Château de Pressac is a historic and distinguished Saint-Émilion Grand Cru Classé estate with origins dating back to the 12th century, perched on a limestone plateau overlooking the Dordogne River. The château holds a unique place in the history of France: in 1453, following the decisive Battle of Castillon, the official treaties marking the end of the Hundred Years' War between England and France were signed within its walls. This fortress-turned-wine estate once boasted 27 towers and stands as one of the most architecturally remarkable properties in Saint-Émilion. The estate's viticultural heritage is equally extraordinary. Between 1737 and 1747, the then-owner Vassal de Montviel planted a noble grape variety from Quercy known as the Auxerrois, which adapted so brilliantly to the estate's soils that it took the name "Noir de Pressac." This grape was subsequently developed throughout the Médoc by a grower named Malbek, and eventually became known worldwide as Malbec — a variety that has since achieved global renown, especially in Argentina. In 1997, Jean-François Quenin acquired the estate and undertook a comprehensive transformation. Working alongside renowned soil scientist Claude Bourguignon, he meticulously examined every parcel of the 41-hectare vineyard, replanting nearly the entire estate to better express its diverse terroir. Today, Château de Pressac is the only Saint-Émilion Grand Cru Classé to cultivate six distinct grape varieties: Merlot (approximately 70%), Cabernet Franc (17%), Cabernet Sauvignon (10%), Carménère (1.5%), Noir de Pressac/Malbec (1%), and Petit Verdot (0.5%). The vineyard encompasses three distinct terroir types in roughly equal proportions: the limestone plateau, the clay-limestone hillside, and the silty clay-limestone foot of the slope (pied de côte). Winemaking at Pressac is guided by a philosophy of patience and precision: plot-by-plot management, manual harvesting, 18–24 days of fermentation with regular pigeage and remontage, and maturation in oak barrels (half new) for 18 months. The estate was officially classified as a Saint-Émilion Grand Cru Classé in 2012 in recognition of its exceptional terroir, meticulous viticulture, and ambitious vision. The resulting wines are celebrated for their elegant structure, mineral limestone character, silky dark fruit, and impressive aging potential.