Denis Dubourdieu was both a highly qualified scientist as well as being exceptionally experienced, both in the vineyards and in the wine-making process. Trained as an agronomist and Professor of oenology at the university of Bordeaux since 1987.His research bore on yeasts, aromas and colloids.
He was known as one of the top specialists in both the wine-making process and the ageing of white wines. His team of researchers also contributed in a most meaningful way to furthering knowledge around the aroma of red wines.
Denis Dubourdieu was a specialist both in managing the family vineyards and vinification as well as acting as consultant to producers nationally and internationally.
The oenological improvements he initiated, coupled with the traditional family know how, give our estate wines a unique and typical style.
The style which can be defined by marked aromatic purity ; complexity being more important than strength, is notable in the wines.
Whites (both dry and sweet) have an astonishing fruit aroma, mineral and heightened, combining flavour and freshness which leads on to a lively and long finish.
The red wines of a dark hue, reveal fruit and spice aromas that bring forth tannic density whilst remaining suave ; irresistible while young, they have surprising longevity.