Château du Hureau

Tragically Pascal was killed in a road accident the following year, so Philippe, who previously had taken care of the family's fruit orchard, took up the mantle. Philippe took his knowledge of producing fruit from the orchard to the vineyard and has strived ever since to find true ripeness in his grapes. The estate is 20 ha spread over 20 plots with 18.5 ha of Cabernet Franc and just 4 plots of Chenin Blanc. The whole estate has been farmed organically since 2009 and much work is done in the vineyards including grassing through between the vines, de-leafing and de-budding. Philippe and Agathe are helped in the winery by consultant oenologist Didier Coutenceau who is a great exponent of micro-oxygenation. The grapes are all de-stemmed and are fermented in stainless steel or large 3200L wooden foudres or vats in the traditional rock-hewn cellars. They use the Vinifair system, a sort of inflatable air bag to keep the cap submerged, which does away with the need to pump over or punch down the cap giving the wines gentle soft tannins.