At Rocher Corbin, the vines grow in perfect harmony with nature. Here, most of the rows are left grassed, the soil receives no chemical inputs and treatments are very light.
Anecdotes about the domain
Today, Château Rocher Corbin is certified organic since the 2021 vintage and the wines are without added sulfur.
The domain's short story
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 the precious knowledge about the terroir.1986, Philippe committed himself to a viticulture turned towards the land and the men who work it. While modernizing, Château Rocher Corbin is conducted with respect for the environment: a philosophy that led in 2017 to a conversion to organic. Since the beginning, Philippe has sought to produce the best of the grapes to make the most beautiful wines. This creative approach can be found in the different working methods, in the vineyards as well as in the cellar... Lately, two mono-varietal cuvées have been created, worked in integral vinification.
The winemaker's pride
At Rocher Corbin, the vines grow in perfect harmony with nature. Here, the majority of the rows are left grassed, the soil receives no chemical input and treatments are very limited. Thus, at harvest time, it is a healthy and proud grape that is picked by hand, and then vinified by gentle methods to produce a fine and tasty wine. And above all, respectful of the environment and people! Located in Montagne, north of Saint-Emilion, on a clay-limestone soil, our family vineyard extends over 9.5 hectares. Planted on the hillside, the vines are on average 35 years old and some date back to the end of the 19th century. The grape varieties of the vineyard are the traditional ones of the region: 85% Merlot, 15% Cabernet franc. The vineyard, which has been worked for a long time with respect for the environment and for man, is now in organic conversion: well thought-out soil work, no fertilizers or chemical inputs, limited yields (45 hl/ha), treatments based on sulfur and copper. At harvest time, the ripe grapes are harvested by hand, sorted and destemmed before maceration. Each variety is vinified separately by cold maceration and long fermentation at controlled temperature. The wine is aged for almost 12 months in barrels and concrete tanks. For a few years now, the vinifications have been done without sulfur. Little by little, SO2 is also disappearing from our maturing techniques.
Pictures of the domain
