Château Saint-Roux

Managed by the Dyens family, the estate and its kitchen garden supplied the surrounding villages with vegetables, dairy produce, meat, eggs and chicken, severely missed after many years of rationing. The honey from its beehives crowned its reputation as a model farm. The love of a job well done and respect for the land was handed down from generation to generation and owner to owner.

In fact, the colour of the soil was at the origin of the name Saint Roux (Saint Russet). Iron is an essential nutrient and acts as a catalyst for the growth of richly-aromatic grapes - a specificity that produces punchy wines and truly extraordinary reds. Planted in a windy corridor, the vines are naturally protected from disease and are therefore ideally suited to organic farming. Currently under conversion, the first official organic harvest is scheduled for 2017.

Saint Roux is committed to flying the flag of tradition, terroir and ecology alike. The vineyard is an invitation to slow down and relish the moment, encouraging visitors to stroll peacefully in the vines and smell the roses…

The cellar will be offering a range of organic produce supplied by local producers. More than just a vineyard, Château Saint Roux is destined to become a genuine working farm, home to around 50 goats. Two breeders located on site already produce goat's cheese – a first step towards the 'we produce what we eat' philosophy we will be nurturing in the next few years through a variety of projects.