Château Grand Renom is located in Eynesse, on the edge of the Bordeaux wine-growing district and the Gironde department, just 60 kilometres east of Bordeaux.

The estate’s 36-hectare vineyards, perched at an altitude of 80 metres, are mainly composed of Merlot and Cabernet Franc, plus Sauvignon Blanc and Muscadelle, for the production of white Bordeaux wines.

There are 3 main types of soil at Grand Renom. Clay-limestone soil on the hilltops, on a subsoil of fossil-rich limestone. Another section is composed of a mixture of silt, clay and sand, giving good balance to the soil. Finally, a fairly deep zone of clay on a subsoil of soft Agen sandstone. The soil retains water, making it available in limited quantities to the vines, thus maintaining hydric stress. This is perfect for grape quality and concentration in aromas and tannins.  

Château Grand Renom is a blended wine. Deep purple in colour, with a fresh nose of crisp black fruit. A gourmet palate which confirms the fruity impression, enhanced by notes of vanilla, cinnamon and cloves.

Château Grand Renom Blanc is a dry white wine, dominated by Sauvignon Blanc. It offers an excellent and balanced touch of acidity, citrus fruit (lemon, grapefruit) and pineapple. Ideal paired with seafood and white meat.

A rich, diversified terroir

There are 3 main types of soil at Grand Renom. Clay-limestone soil on the hilltops, on a subsoil of fossil-rich limestone. Another section is composed of a mixture of silt, clay and sand, giving good balance to the soil. Finally, a fairly deep zone of clay on a subsoil of soft Agen sandstone. The soil retains water, making it available in limited quantities to the vines, thus maintaining hydric stress. This is perfect for grape quality and concentration in aromas and tannins.

Vinification of White Wines

Vinification of Red Wines

Red wines are vinified plot by plot to preserve each typical terroir character in the vat. Grapes are then harvested on the plot with machine sorting, to bring only the better quality berries to the cellar. Juice fermentation is begun immediately, with pumping over to extract aromas, colour and tannins from the skins and pips. This technique offers very gentle extraction in order to preserve the purity of the fruit from our terroir. Fermentation maceration lasts for 2 to 3 weeks depending on the vintage. Pumping over extracts all the fruit from the grapes while keeping tannins smooth by preventing excessive tannic concentration. Vats are all thermo-regulated for optimal temperature control throughout the vinification and maturing processes. This technology provides enhanced technical precision for wine making.  

Wines are then matured in stainless steel vats, or in one or two-wine barrels for the highest quality batches. This diversity preserves the purity and character of the fruit while in vats and its roundness and complexity during barrel maturing.

All our wines are prepared, filtered, bottled and labelled on the estate.

APPELLATION : Bordeaux, Bordeaux Blanc, Bordeaux Supérieur
LOCATION : Eynesse, south-west facing hillsides in the foothills of the Dordogne. 80 metres altitude.
CLIMATE : temperate and oceanic with continental influences
GRAPE VARIETIES : Merlot (61%), Cabernet Franc (21%), Sauvignon Blanc (16%), Muscadelle (2%)
SURFACE AREA : 38 hectares among which 36 in production
TERROIR : clay and limestone on the hilltops, clay and sand silts, clay on soft Agen sandstone subsoil
PLANTING DENSITY : 3,600 vines/hectare
AVERAGE AGE OF VINES : 25 years
AGRICULTURAL PRACTICES: two rows out of three are laboured, autumn sowing
HARVESTING : mechanical
VINIFICATION : in stainless steel vats
MATURING : reds are partly matured in one or two-wine barrels
CONSULTANT : Cécile Cazaux

Located at an altitude of 80 metres on a rich, diversified terroir, the Merlot and Cabernet Franc grapes used result from plot selection on 8 hectares of the estate. The wine undergoes traditional vinification techniques: the use of thermo-regulated stainless-steel vats, then maturing for 12 months in new barrels for one third, in one-wine barrels for one third and in two-wine barrels for the rest. The result is an aromatic, generous wine. Fine ruby colour. Delicate notes of red fruit. Balanced on the palate, the attack is full and pleasant with woody notes, tannins are silky and delicate with fine aromatic freshness.

• AOC : Bordeaux Supérieur
• Grape varieties : 80% Merlot, 20% Cabernet Franc
• Serving temperature : 14 to 16°C
• Cellar potential : between 2 and 5 years

Located at an altitude of 80 metres on a rich, diversified terroir, the Merlot and Cabernet Franc grapes are rigorously sorted and selected to produce a typical Bordeaux wine. The wine is vinified in temperature-controlled stainless-steel vats and matured for 8 to 14 months in stainless steel and concrete vats. A fruity, rich wine, with a beautiful ruby-red colour. Delicate notes of red and black fruit (blackcurrant, blackberry, cherry) enhanced by a hint of woodiness. Balanced on the palate, the attack is full bodied and pleasant. Tannins are silky and delicate with fine aromatic freshness.

• AOC : Bordeaux 
• Grape varieties : 80% Merlot, 20% Cabernet Franc
• Serving temperature : 14 to 16°C
• Cellar potential : between 2 and 5 years

• AOC : Bordeaux Blanc
• Grape varietes : 100% Sauvignon Blanc
• Serving temperature : 12 to 14°C
• Cellar potential : between 2 and 5 years