Grave, Chateau La
Summary
Château La Grave à Pomerol is an 8.5-hectare estate on the western Pomerol plateau producing Merlot-dominant wines from diverse soils featuring both gravelly terrain and clay-influenced sections. The property maintains traditional winemaking methods with hand harvesting, concrete and stainless steel fermentation, and 18-month French oak aging, consistently delivering wines that authentically express the appellation's distinctive combination of structure and elegance.
Heritage & Leadership
Château La Grave à Pomerol has been a fixture in the Pomerol appellation since the early 20th century. The estate gained particular prominence in 1961 when it was acquired by Henri Thienpont, who already owned Vieux Château Certan. Under the Thienpont family's stewardship, the property maintained consistent quality for nearly six decades. In 2020, ownership transferred to Ronan Laborde, proprietor of neighboring Château Clinet, marking a significant transition in the estate's history. This acquisition expanded Laborde's holdings in the appellation while preserving the distinctive character of La Grave à Pomerol as a separate entity with its own winemaking identity.
Vineyards & Wines
Château La Grave à Pomerol encompasses 8.5 hectares of vineyards situated on the western side of the Pomerol plateau. The property features a diverse terroir with gravelly soils on the higher elevations—which give the château its name—and more clay-influenced soils in other sections. The vineyard is planted predominantly to Merlot (85%) with the remainder dedicated to Cabernet Franc (15%). This planting composition reflects the classic Pomerol preference for Merlot while allowing the Cabernet Franc to contribute structural elements and aromatic complexity. The estate produces approximately 30,000 bottles annually of its grand vin, with a second wine called Espérance de La Grave representing younger vines and specific parcels.
Philosophy & Practice
The winemaking approach at Château La Grave à Pomerol emphasizes traditional methods that highlight the terroir. Harvesting is conducted by hand, with careful sorting both in the vineyard and at the winery. Fermentation takes place in temperature-controlled concrete and stainless steel tanks, allowing for precise extraction management. The wine typically ages for 18 months in French oak barrels, with approximately 30% new oak used each vintage. Under Laborde's direction, the estate has maintained continuity in style while implementing subtle refinements to the winemaking process, including more precise parcel-by-parcel vinification. The technical team applies rigorous selection during blending to maintain the property's characteristic balance of fruit expression and structural integrity.