Fieuzal, Chateau de
Summary
Château de Fieuzal is a Cru Classé de Graves estate in Pessac-Léognan spanning 75 hectares of gravelly soils, producing both red wines from Cabernet Sauvignon and Merlot and white wines from Sauvignon Blanc and Sémillon. The Quinn family, owners since 2001, maintains traditional Bordeaux winemaking while incorporating modern techniques like optical sorting and temperature-controlled fermentation, with plot-by-plot management and careful oak aging to express the appellation's characteristic mineral profile.
Heritage & Leadership
Château de Fieuzal stands as one of the distinguished properties in Bordeaux's Pessac-Léognan appellation, recognized as a Cru Classé de Graves in the official 1953 classification. The estate's recorded history dates back to the early 18th century, though its viticultural roots likely extend further. The property derives its name from the Fieuzal family who owned the estate during the 19th century.
In 2001, Irish businessman Lochlann Quinn acquired Château de Fieuzal, marking a significant turning point for the estate. Under Quinn's ownership, the château underwent substantial renovation and modernization of both the winemaking facilities and the vineyards. The Quinn family continues to oversee the estate today, demonstrating a commitment to quality and investment in the property's future. For many years, Stephen Carrier served as the technical director and winemaker, implementing precision viticulture techniques and refining the winemaking approach.
Vineyards & Wines
Château de Fieuzal encompasses approximately 75 hectares of vineyards in the heart of the Pessac-Léognan appellation, with 68 hectares dedicated to red grape varieties and 7 hectares to white varieties. The vineyards benefit from the classic Graves terroir, characterized by deep gravel soils mixed with sand and clay substrates that provide excellent drainage while retaining sufficient moisture during dry periods.
For red wine production, the vineyard is planted predominantly with Cabernet Sauvignon and Merlot, complemented by smaller proportions of Cabernet Franc and Petit Verdot. The white wine parcels feature Sauvignon Blanc and Sémillon. The estate produces two main wines: Château de Fieuzal (red) and Château de Fieuzal Blanc, along with second wines L'Abeille de Fieuzal (red) and L'Abeille de Fieuzal Blanc.
The vineyard's proximity to neighboring classified growths such as Château Haut-Bailly and Domaine de Chevalier places it within a sector known for producing wines with distinctive mineral characteristics and aging potential. The diverse soil composition across the property allows for optimal matching of grape varieties to specific parcels.
Philosophy & Practice
At Château de Fieuzal, the winemaking philosophy centers on expressing the distinctive character of the Pessac-Léognan terroir while maintaining balance and elegance. Following the Quinn family's acquisition, significant investments were made in both the vineyard and cellar, including the introduction of optical sorting equipment and temperature-controlled fermentation tanks.
The red wines undergo fermentation in temperature-controlled stainless steel vats, followed by aging in French oak barrels, with approximately 50% new oak for the grand vin. The white wines are fermented in oak barrels and aged on lees with regular bâtonnage (stirring) to develop complexity and texture.
In the vineyard, plot-by-plot management allows for precise harvesting decisions based on the ripeness of each parcel. Hand-harvesting is practiced for both red and white varieties, with multiple passes through the vineyard to ensure optimal ripeness. The estate employs a combination of traditional viticultural methods and modern technology, including detailed soil mapping and climate monitoring systems to guide vineyard management decisions throughout the growing season.