Château Rocher Corbin

At Rocher Corbin, the vines grow in perfect harmony with nature. Organic farming and indigenous yeasts result in balanced and fruity wines! Anecdotes from the estate: Today, Château Rocher Corbin has been certified organic since the 2021 vintage, and the wines are made without added sulfur. A brief history of the estate: In the 1880s, Charles Durand acquired the vines on these beautiful hillsides. Four generations succeeded one another during the 20th century, passing on the know-how and invaluable knowledge of the terroir. In 1986, Philippe committed to a viticulture focused on the land and the people who work it. While modernizing, Château Rocher Corbin is managed with respect for the environment: a philosophy that culminated in its conversion to organic farming in 2017. From the very beginning, Philippe has strived to produce the best grapes in order to vinify the finest wines. This creative approach is reflected in the various working methods, both in the vineyards and in the cellar. Recently, two single-varietal wines were released, crafted using whole-cluster fermentation. The pride of Domaine A Rocher Corbin lies in the vines growing in perfect harmony with nature. Here, the majority of the rows are left grassed, the soil receives no chemical inputs, and treatments are kept to a minimum. Thus, at harvest time, healthy grapes are hand-picked and then vinified using gentle methods to produce a luscious and elegant wine. And above all, a wine that respects both the environment and people! Located in Montagne, north of Saint-Émilion, on clay-limestone soil, our family vineyard covers 9.5 hectares. Planted on the hillsides, the vines are on average 35 years old, and some date back to the late 19th century. The vineyard's grape varieties are the region's traditional ones: 85% Merlot and 15% Cabernet Franc. The vineyard, long cultivated with respect for the environment and people, is now undergoing organic conversion: careful soil management, no chemical fertilizers or inputs, limited yields (45 hl/ha), and treatments based on sulfur and copper. At harvest time, the fully ripe grapes are hand-picked, sorted, and destemmed before maceration.