Château Cazebonne

Château Cazebonne is a wine grower in Graves, Bordeaux, dedicated to biodynamic farming and the revival of forgotten historical grape varieties. Their approach respects the terroir and aims to innovate Bordeaux’s wine image by focusing on sustainability and biodiversity. The team is passionate about producing high-quality wines and re-establishing a dynamic and adventurous spirit in the Bordeaux wine industry.

Château Cazebonne replant all of bordeaux's historic forgotten grape varieties, in a biodynamic approach, respectful of the terroir.

Wine Terriors

The Château Cazebonne estate features six main islands, each with a diverse terroir. The variety includes sands and silts that provide finesse, deep gravels adding complexity, and clay-limestones contributing further depth. This rich diversity in terroirs enables Château Cazebonne to produce a broad range of wines, each with unique and distinct profiles. Their commitment to harnessing these varied soil types allows them to offer a wide array of high-quality wines that reflect the essence of their unique environment.

Organic farming and biodynamics

Defining biodynamics can be challenging. Essentially, it involves managing the vineyard with profound respect for living organisms, soil, and plants, while also considering the influence of planetary movements. This holistic approach is inherently organic and includes the use of biodynamic preparations. Starting from the 2020 vintage, Château Cazebonne’s wines will be certified both Demeter and Organic, reflecting their commitment to this rigorous and respectful method of viticulture.

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THe Cazebonne Team

The property was purchased in 2016 by Jean-Baptiste Duquesne, entrepreneur and lifelong wine enthusiast. The project was born from a meeting with David Poutays, winemaker at Clos de Mounissens. David manages the estate and leads the reconversion of the estate to organic and biodynamic methods, with the greatest respect for the terroir and the vines. He is accompanied by Bruno, Benjamin and Francis. Below are some images from the team and wine making process with description in their own words.

Photo of David Poutays by Antonin Bonnet.

Photo of David Poutays in our vineyards by Antonin Bonnet.

Aurélien at work removing the grass with Kress fingers and lump-breaking discs.

Florian inspects the nodules on the fava beans in our plant cover. The fava bean has the ability to fix nitrogen from the air through these nodules, a sign of a symbiosis between the plant and these bacteria. We will destroy these fava beans in mid-April and thus return this precious nitrogen to the soil.

Barbecue with the whole team this afternoon. In the morning, meeting with our oenologist Nicolas Jamin to prepare the 2023 harvest and see what we can improve. Valuable feedback from all those who participated in the 2022 vintage. Making a great wine requires a sum of small details.

We taste, with the team and our oenologist, our 2019 vintage to decide on the blends for the first bottling in February.

We decant the first Merlots and then press the marc in our small 5-hectare press.

These beasts often break down. And it’s not always easy to identify the faults. Yesterday a bad contact in the electrical box made us lose several hours. Here are Bruno and Florian at the controls.

It’s harvesting at Florian’s, our director. In parallel in Cazebonne, he cultivates a plot of Semillon and Merlot. We wish him a good harvest and a good pampaillet to close it!

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