Madiran is situated in the Haut Béarn region, in the heart of the Vic Bilh (“old country” in the local dialect). Shaped by Pyrenean glacial moraines, the region is composed of a succession of south-north oriented valleys, meaning an east-west exposure.
With a very specific terroir and micro-climate, planted over a significant rocky mass, Chateau Peyros (meaning "stony place" in Gascon) is the most southerly property in the appellation and is unusual, in that it is the only vineyard benefiting from a full south exposure. The soil is composed of a conglomerate of rolled pebbles and clay called “pouzzolanes” and its 20 hectares of vineyard are composed of Tannat (70%) and Cabernet Franc (30%).
The property dates from the 17th century and was acquired by Jean Jacques Lesgourgues in 1999. The organic contribution is natural, exclusively made up of manure from a herd of 300 sheep that amble around the vineyard from October to April. The fermentation room was built in the early 80s under the guidance of legendary oenologist and one of the founders of traceability, Emile Peynaud.
In 2000, the fermentation room was equipped with a micro-oxygenation system. Malolactic fermentation in barrels is practiced on the third of the wines (i.e. those housed in new barrels) to give body and soften the sometimes aggressive tannins.
We first tasted the wines of Chateau Peyros at the Madiran Wine Fair in 2003, and were immediately taken by the sheer quality and breeding of these fabulous wines. This was before we even started selling wines, but when we did, Chateau Peyros was always going to feature on our list sooner or later - it was simply a case of when.
We have now been importing from Peyros for over 10 years and we believe that the wines are the equal of any in the region - indeed, they can rival classed growth Clarets costing several times more. Give them a try and you will see what we mean.