Château Marchand Bellevue

Château MARCHAND BELLEVUE is located in the Entre-deux-Mers region, or rather the Entre-deux-Fleuves region, between the Dordogne and Garonne rivers! Alain Dufourg has lived in the house since childhood, near the village of Targon, between the Abbey of La Sauve-Majeure and the bastide town of Sauveterre-de-Guyenne. In 2010, he took over sole management of the estate, inherited from his grandfather, and decided to breathe new life into it. Haut Marchand became Château MARCHAND BELLEVUE because of its exceptional view over an immense sea of vines. His challenge and his philosophy: to produce quality wines for pleasure, while respecting the soil, the earth and the plant: "I only use treatments if necessary, if fungal pressure is high or if the risks are high"; "The earth is my work tool and I want it to last a long time. To do this, I seek to produce wines that respect the environment and the plant." Since 2017, Alain has been working with Sylvie. They share their love in life and for wine, and from this collaboration were born 3 new cuvées in 2017 and 2018! Château MARCHAND BELLEVUE, in A.O.C Bordeaux, is part of the Entre-deux-Mers region, on deep clay-limestone slopes. Alain Dufourg produces exclusively red wines; the reason is quite simple: "I don't like dry white wines very much, so I can only make wines that I like and that I enjoy". The vineyard is dominated by Merlot (60%), with Cabernet Franc and Cabernet Sauvignon in equal proportions (15%). Petit Verdot accounts for the remaining 10%, less common on this terroir, but "cherished" by Alain: "Petit Verdot is a typical Médoc grape variety. I like it a lot in blends, as it brings peppery, spicy notes and character to the wine". Château MARCHAND BELLEVUE's cellar is structured for rigorous, high-quality work. It's a three-level gravity-fed cellar, with mostly concrete vats and a few stainless steel ones: "Working by gravity allows me to limit trituration of the grapes and wine, and thus avoid damaging them". A fleet of fifty barrels completes the facilities. In 2018, we decided to make an even more significant commitment to a working process that is ever more respectful of people and the earth: we produced two cuvées without added sulfite, and we've been using mechanical weeding for three years now. And the estate is now certified as having High Environmental Value.