Château Carillon


Organic Agriculture


Six communes in the lush, charming region of Fronsac benefit from an ideal position and a terroir ideally suited to vine growing under the specific Fronsac appellation.

The Merlot grape predominates, as in the neighboring appellations of Pomerol and Saint-Emilion. The mainly clayey soils enable this princely variety to give full expression of its qualities, bringing delicacy and fruitiness to the wines of the appellation. This 7-hectare estate operates under the “Fronsac” AOC is located mainly in the commune of Saillans on the banks of the Isle river. The terroir of Fronsac, very close to Pomerol and Saint-Emilion, produces an excellent wine which was as early as the 18th century the favorite of the court at Versailles. At that time, the quality of Fronsac wines was so well-known that many people sought to come and plant vines in the area.

The communes of the Fronsac appellation benefit from a varied topography resulting in different compositions which do not produce the same wine. Down by the rivers, the vines drive their roots deep down into a rich soil of fertile alluvia with just the right humidity to produce a well-balanced and complex grape. This is a wine which combines the appeal of a Bordeaux with the vigor of a Burgundy lots of color, a firm backbone, full-bodied, clean, with a distinctive sappiness and occasionally a slightly spicy flavor.

Place of the estate : Saillans

Average production : 51 000 bottles

Area of the vineyard : 7 hectares

Soil: Clay and limestone

Grape varieties : 95% Merlot, 5% Cabernet Sauvignon

Average age of the wines : 30 years

Vinification : Traditional in temperature-controlled stainless-steel vats

Ageing : 6 to 12 months in barrels

Tasting notes
This flattering wine, with a deep garnet red color, has a delicate nose combining aromas of ripe dark fruit and floral touches of violets.
Powerful and full-bodied, its strong backbone supports lovely firm tannins.

Matching with food
A full-bodied, generous wine to be enjoyed with duck fillets or preserves.
To be tasted between 16° and 18°C

Cellaring potential
To be enjoyed now, or kept for 10 to 15 years.

The estate