Saint Brice Winery

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One of the oldest cooperative cellars in the Médoc

Making Wine since 1934… In one of the most well know wine region “Bordeaux” AOC Médoc”

It was in 1933 that the first cooperative cellar of the Médoc was founded in Pauillac.
As early as 1934, in Saint-Yzans de Médoc, in the midst of an economic recession, many wine growers were betting on the future. They pooled their resources and invested in a production tool that was efficient for the time.
Since then, generations of winegrowers have succeeded one another and have allowed the Saint-Brice cellar to evolve, faithful to tradition, by constantly seeking to improve the quality of its AOC wines.

Vinification and aging : « Médoc » Identity

We should not hesitate to question the tradition, but we should not hesitate to return to it when we have not found something better.
The vinification is therefore very classic at the Cave Saint-Brice. It all starts at the reception where 100% of the grapes are destemmed and then vatted.

Fermentations and extraction work can begin…

During this period and especially at the start of fermentation, we try to extract the most and the best possible by pumping over and shedding. At this stage, it is important to regulate the temperature so that it never exceeds 30 °.

When the alcoholic fermentation is finished, the tanks continue to macerate, but this time, we heat to maintain the temperature at 30 ° C. During this phase the tannins are coated, the wine is “fat”. The duration of the maceration varies depending on the vintage, but it is always quite long.

Then comes the run-off time, the “free-run juice” is separated from the marc, then patiently waits for the malolactic fermentation to take place. When this last fermentation is finished, the wines are racked to clear them. They are then ready to be assembled.
Blending is the moment when we will shape each cuvée so as to obtain a complete range: 3 brands and 2 châteaux. Château wines come exclusively from the vats of producers large enough to fill a particular vat without waiting; a selection of the contributions is applied simultaneously.

The assembled wines are aged for 18 months during which they will stabilize naturally.

The wines deposit in vats or barrels and keep changing during tasting. It’s kind of their teenage years.
Before bottling, to perfect the clarification, the wines are fined at a low dose and filtered loosely in order to preserve all the organoleptic qualities.
After bottling, it is necessary to rest for a few months, as bottling is a shock to the wine.

We are working closely with Saint Brice and sell their wine via Petite Winery Wine Shop and we are a big fan of Saint Brice Winery, they make very elegant and fruity wine with a great finish. Our favorite : Le Grand Saint Brice 🙂