The Estate

Pascal and Marielle

"Friendliness and a warm welcome are not insignificant assets at Bujan. Pascal, who arrived in the region in 1987, an agricultural consultant, and Marielle, architect by profession, had only one concern : to succeed at an activity that corresponded to their dearest aspiration. What a road they travelled in the past fifteen years... Today, their wines are appreciated and sought after in the four corners of the world."

Vino magazine

January- February 2003
Bernard Sirot

The terroir

In the heart of the Cotes de Bourg appellation, Chateau Bujan is a 16-hectare estate of vineyards located in the commune of Gauriac, at the very beginning of the Gironde estuary, at the localities of Bujan and Sartre.

The terroir of Bujan comprises a subsoil essentially made of molasses du Fronsadais (Tertiary Age) on which are built extremely heterogeneous soils, ranging from earth high in calcareous gravel (predominant), including areas where the parent rock reaches the surface and there is abundant iron slag.

The terroir of Sartre is made up of asteriated limestone (marine sedimentation from the Tertiary Age) on which less clayey soils are found, lighter, with at times with a significant sandy fraction.

Almost all the parcels are on hillsides with Southern exposure, which guarantees maximum sun and the perfect drainage needed by the vine to produce the best wines.

These terroirs results in a vineyard dominated by Merlots (60%), balanced by Cabernets Sauvignon (25%), completed by Malbecs (essentially 10% at Sartre) and Cabernets Francs (5%).

 

Zoom

Viticulture and vinification

Sustainable protection of the vineyard (observation, counting, liaison with plant protection services) results in the vines' excellent sanitary state using a minimum of phytosanitary products: pesticides have not been used for 6 years.

The observation, grape tasting and analytical inspections of maturity determines the date of the harvests parcel by parcel.

The vinification is carried out in a closed tank, the harvest is lightly crushed and stems are completely removed. Particular attention is given to the control and mastery of fermentation and maceration temperatures. Twice a day, the temperatures and density are measured and each tank is tasted to determine the progress of fermentation as well as the number and intensity of pumping-overs. Fermentation is done at 28 and 30°C with pumping-over twice a day during the first three days. Next, when the character of each tank asserts itself, they are treated in a differentiated manner to preserve and develop the qualities that are reveal at the first pumping-overs.

A average maceration of four weeks is necessary to gently extract all the potential of the vintage.

During all processes, priority is always given to the delicacy and elegance of the wine rather than to the massive extraction.

Dazzling results

 

The blending of these tanks results in the creation of two balances:

• A balance around the fruit, suppleness, and rich character that was bought out seven to eight months in barrels as not to mask these qualities: this is Chateau Sartre. The blending contains 70% Merlots, 10% Cabernets Sauvignon and 20% Malbec which brings, on the Sartre terroir, fruitiness and freshness.
• A balance around the power, concentration and complexity: this is Chateau Bujan. Château Bujan is aged in barrels (1/3 of them new) and the blending contains 65% Merlots, 30% de Cabernet Sauvignon and 5% Cabernet Franc.

 

The wines of Chateau Bujan are found on some of the most prestigious tables in France: Georges Blanc in Vonnas, Marc Veyrat in Veyrier du Lac and Megeve, La Pyramide in Vienne, Le Chapon Fin in Bordeaux, Chanteclair in Ferney Voltaire.