Carbonnieux, Chateau
Summary
Chateau Carbonnieux, operated by the Perrin family since 1956, is a significant 92-hectare estate in Pessac-Léognan producing both red and white classified wines from gravelly, well-drained soils on a climate-moderating plateau. Their winemaking balances traditional Bordeaux methods with careful modernization, employing plot-by-plot management and sustainable practices while maintaining the historical approach that earned them classification for both colors in the 1959 Graves Classification.
Heritage & Leadership
Chateau Carbonnieux stands as one of the oldest estates in Bordeaux, with records dating back to the 13th century. The property gained particular prominence in the 14th century when Benedictine monks from Sainte-Croix Abbey began cultivating vines on the land. The estate earned recognition in 1959 when it was classified for both its red and white wines in the Graves Classification, a distinction held by only a handful of châteaux.
The modern chapter of Carbonnieux began in 1956 when Marc Perrin acquired the estate. Today, the château remains a family enterprise, with brothers Eric and Philibert Perrin directing operations. Eric oversees the commercial aspects while Philibert manages vineyard and winemaking operations. Under their guidance, Carbonnieux maintains its position as a founding member of the Union des Grands Crus de Bordeaux, participating in the organization's international promotional activities.
Vineyards & Wines
Chateau Carbonnieux encompasses 92 hectares of vineyards within the Pessac-Léognan appellation of Graves. The estate dedicates 60 hectares to red varieties and 32 hectares to white grapes. The vineyards sit on a mosaic of gravelly rises interspersed with sand and clay-limestone soils, providing excellent drainage and heat retention that benefits grape ripening.
For red wine production, the vineyard comprises 60% Cabernet Sauvignon, 30% Merlot, 7% Cabernet Franc, and 3% Petit Verdot. The white wine vineyard features 65% Sauvignon Blanc and 35% Sémillon. The estate produces approximately 300,000 bottles annually across its range, which includes the Grand Vin red and white, and a second wine labeled "La Tour Léognan."
The vineyards benefit from their position on a plateau at approximately 50 meters above sea level. This elevation, combined with the estate's location between the Garonne River and the Atlantic Ocean, creates a microclimate that moderates temperature extremes and extends the growing season.
Philosophy & Practice
Chateau Carbonnieux employs distinct approaches for its red and white wine production. White grapes undergo pneumatic pressing followed by cold settling and temperature-controlled fermentation in stainless steel tanks to preserve aromatic freshness. The whites then age in oak barrels for 10 months, with 25% new oak.
For red wines, the estate practices traditional Bordeaux vinification with temperature-controlled fermentation in stainless steel vats. After malolactic fermentation, the red wines age for 15-18 months in French oak barrels, with approximately 35% new oak annually.
In the vineyard, Carbonnieux implements plot-by-plot management, adapting viticultural practices to the specific needs of each parcel. The estate practices sustainable viticulture with mechanical weed control and targeted treatments only when necessary. Harvest occurs plot by plot, with white varieties typically picked in early September and red varieties from late September through October.
The Perrin family maintains a philosophy of respecting tradition while embracing modern techniques that enhance quality. This approach extends to their cellar practices, where they utilize gravity-flow principles in their winemaking facility to minimize mechanical intervention with the grapes and must.