Situated high up on a commanding limestone plateau just to the south-west of Pomerol and facing St. Emilion, Château de Sours has been producing wine for more than 200 years. Dating back to the 14th century, it originally served as an inn on the St. Jacques de Compostelle pilgrimage route to Spain. The current house was built in 1792, and has since been renovated and restored to its former glory by proprietors Martin and Nicolette Krajewski. Under their leadership, Château de Sours underwent a massive refurbishment, blending the region's traditional rigor and craftsmanship with modern innovations. Château de Sours is producing some of Bordeaux's most respected red and white wines, and is leading a renewed global interest in top class rosé.

"If anywhere can be described as the epicentre of Bordeaux rosé, it just might be Chateau de Sours, a sprawling chateau hidden down an unassuming lane in the Entre deux Mers village of Saint Quentin de Baron."
Jane Anson, Decanter China (2014)
  • Founded: 1792 (under current ownership since February 2016)
  • Owner: Jack Ma
  • Winemaker: Valérie Valmy, with consultants Xavier Choné and Florent Dumeau
  • Size: 198 acres
  • Climate: Maritime, with short, mild winters and hot summers; autumn and winter rains; moderated by influence of the Atlantic Ocean and the Gulf Stream
  • Key Varieties: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Semillon and Sauvignon Blanc


In 2010, Château de Sours tripled its winemaking capacity with the construction of a new winery and barrel hall, designed by Head Winemaker Valérie Valmy. A central distribution point reduces transport time between the trailer, sorting table and fermentation vats. The new winery boasts separate fermentation cellars for red, white and rosé wines, as well as a barrel hall and a state-of-the-art laboratory. Heat exchangers are used to keep temperatures down, facilitating cool macerations and allowing for the most effective extraction of color, tannin and flavor from the grapes. The wines are fermented as individual blocks in temperature-controlled vats, which were custom built according to each specific parcel size. Beneath the vineyard sits one of Château de Sours’ greatest natural advantages: a network of limestone caves dating back to the 18th century that allow for slow, steady development of the wines in barrel.


All of the fruit used to make Château de Sours wines is grown on the 198-acre surrounding property. A deep limestone base covered with a thin layer of topsoil produces concentrated wines with mineral complexity and charm. In other areas, vines are planted on deep soil and clay which are more suited to the production of aromatic and fruit-driven wines that offer a fresher, more modern style for early drinking. The vines have an average age of 40 years, leading to modest quantities of intensely flavored fruit, though over the past seven years there has been extensive replanting to correspond to the increasing demand for Château de Sours’ red wines. The rows are closely planted to ensure deeper root growth and rigorously tended to by hand throughout the year. Regular de-leafing and green harvesting helps concentrate the character of the terroir into the remaining clusters. Under the vigilant guidance of Vineyard Consultant Xavier Choné, Château de Sours uses sustainable products and techniques to protect and enhance the quality of the crop and neighboring environment.

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