Location:

Chateau Puy-Razac, 6 ha single plot, is located at the foot of the famous “Pavie” hillside, in the southern part of Saint-Emilion. With a nice exposure on a magnificent sandy-clayey terroir. 

The grape variety is unusually marked by the high proportion of Cabernet Franc (45%) compared to Merlot (55%). 

The combination of this classy terroir and this peculiar blend gives very well structured wines that are known for their ability to age. 

Viticulture:

When she inherited Chateau Puy-Razac from her grandfather – Guy Thoilliez, former vineyard manager at Chateau Monbousquet in Saint-Emilion – Catherine Leymarie-Thoilliez decided to have her wines evolving through a compromise-less, drastic seek for quality, with all the respect for her grandfather’s legacy. 

It has been achieved through the most modern cultural techniques: short pruning, disbudding, green harvest, leaf thinning, hand picking. 

Vinification:

The sorted, unstemmed and crushed grapes are brought back to the vinification cellar and put into small concrete thermo-regulated vats. 

There, a cold pre-fermentation maceration (under carbonic dioxide atmosphere to reduce the use of sulfite) allows a better extraction of colour and aromas.

Then the alcoholic and malolactic fermentations take place by the raise of the must temperature during the maceration.

100% of the wines are aged in oak barrels.