Through good practice and common sense, we are careful to respect the history and tradition of the region whilst recognising the changing growing conditions of each new vintage and so adapt our work to produce wines that also reflect the skill and passion of our team.

We know that great wine is made in the vineyard and that the team working in the vines plays just as critical a role as that of the winemaker. When harvested, our grapes are delivered in whole bunches from small baskets and carefully assessed on a first sorting table before de-stemming. The fruit is then checked again on a second berry-sorting table, before being passed gently into steel tanks and barrels.

In 2015, just in time for harvest, we completed the construction of a wonderfully new and fully equipped winery, including a new barrel hall and a laboratory with a wide range of analytical wine making and testing appliances. We know that these investments will help us to continue producing wines that truly show the best results from the unique “terroir” of our vineyards.

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The wines of Clos Cantenac have a good “polish” about them and a fine sense of place."

Steven Spurrier, Editor of Decanter Magazine