Côtes de Bordeaux Saint Macaire

Wines, châteaux and description of Saint Macaire Côtes de Bordeaux. Click on the château name to go to their website.

Côtes de Bordeaux Saint Macaire

B

Château Balestey

Clos Bourgelat

 

 

C

 

Château de Cérons

 

Château de Chantegrive

 

G

Grand Enclos du Château de Cérons

 

H

Château Haura

 

Château Huradin

L

Château Larrouquey

 

P

Château de Pineau

 

S

Château du Seuil

The Appellation d'Origine Contrôlée (AOC) of Cérons was formed in 1936, after being removed from the Sauternes region in 1921. It straddles the municipalities of Cévrier, Illats, and Podensac on the Left bank of the Garonne, about thirty kilometers south east of Bordeaux. The Garonne river forms the north eastern boundary, to the south east is the AOC of Barsac, and the rest is encircled by the Graves AOC. Cérons is named after the river Ciron, a tributary of the Garonne.

The region was even marked on early Gallo Roman (50 BC–486 AD) maps as Sirione.

Like the Graves, the soil is dominated by gravel, although there is also much sand, silt, and clay, with a limestone bedrock. This gravel was swept down by the Gironde in the early Quaternary period. These are poor soils are highly permeable, and when combined with the sloping terrain create a well drained landscape.

The region is renowned for its delicious, complex, ample, and fruity sweet white wines that are lighter than the slightly more famous Sauternes. Golden or straw in colour, expect aromas of candied and roasted fruit, and citrus or tropical fruits.

 

The minimum vines per hectare is 5000, producing a maximum yield of 40 hectoliters per hectare. They must contain at least 212g of sugar per liter, and have a minimum 12.5% ​​alcohol by volume. They generally keep for between 5 and 15 years after being first aged for 12 to 18 months.

 

Grape varieties permitted by the AOC are Sémillon, Muscadelle, and Sauvignon Blanc.  The sweetness is formed by a mixture of Botrytis rot, encouraged by the mists of the rivers, which sucks out moisture while leaving the sugars, combined over ripening of the grapes, which are then hand harvested and manually sorted.

The wines are generally of a high standard and little appreciated by the general public.