Members of the Franconian aristocracy with a long political and agricultural tradition, the Counts von Neipperg family line can be traced back to the 12th century. Representing some eight centuries of winegrowing and winemaking experience, today Count Stephan von Neipperg manages the 9 family-owned estates, 4 of which are in Saint-Emilion, Bordeaux: Château Canon La Gaffelière, La Mondotte, Clos de l’Oratoire, Château Peyreau.

Acquired by Stephan von Neipperg in late 1998, Château d’Aiguilhe is one of the finest and most beautiful vineyards in the Castillon-Côtes de Bordeaux appellation. Located back from the river, the château's dignified ruins bear witness to a long and turbulent history.

Formerly the heart of a fortified farm, the château dates from the 13th century. Everything leads us to believe that the Aiguilhe seigneury was vast, with several large fiefs. Located on the frontier between areas occupied by the French and English during the Hundred Years' War, the château had a major strategic role and changed allegiance regularly according to the political tendencies of the seigneur... Later on, the château belonged to the Albret family, then the Leberthons, who contributed several members of the Bordeaux parliament. Before emigrating on the eve of the French Revolution, the Leberthons sold the estate to a certain Etienne Martineau, who transformed it into a huge 400-hectare farm in a single block that stayed in his family until 1920.

Today, the estate covers 140 hectares, including 90 planted with vines. The vines grow exclusively on the plateau, where they benefit from south-facing sun exposure and excellent natural drainage. A thin layer of rather meagre clay-limestone and clay-silt topsoil overlays a limestone substratum that ensures remarkable water regulation. Combined with the average age of the vines, this terroir is ideal for producing quality wine.

Château d'Aiguilhe produces also a fruity and quaffable second wine, known as Seigneurs d'Aiguilhe, and since 2015 a 100% Sauvignon Blanc called Le Blanc d'Aiguilhe.

Terroir: Clay-limestone.
Vineyard area currently in production: 90 hectares (222,4 acres).
Average age of the vines: 28 years.
Harvesting: By hand, into small crates to avoid bruising.
Sorting before and after destemming.
No crushing. The grapes are put into vats by gravity flow.
Fermentation: In temperature-controlled wooden and concrete vats for 25-30 days depending on the vintage.
Extraction by pneumatic pigeage (punching down the cap).
Malolactic fermentation and ageing: In new oak barrels (up to 50%) on fine lees.
Fining and filtering as necessary, depending on the vintage.
Duration of barrel ageing: 15-18 months

We recommend pairing this wine with an aperitif, Deli meats, Red meat, White meat, Poultry, Game meat, Worldwide Dishes and Cheese.