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History
While the noble house of Chevalier de Gassies is one of the oldest in Margaux, the history of the vineyard of Chateau Rauzan-Gassies began in the 18th century. Rauzan-Gassies began as part of the vast Rauzan estate. The original property was created in 1661 by Pierre Desmezures de Rauzan, a négociant but also a farmer at the noble house of Latour. He developed the vineyards after his purchasing. This function allowed him to understand the rights accorded to him, and to embrace his heritage. Until the end of 18th century, the chateau was devided into four parts; they are Chateau Rauzan-Gassies, Chateau Rauzan-Segla, Chateau Desmirail, and Chateau Marquis-de-Terme.The wines of Rauzan-Gassies have always enjoyed certain renown in England, thanks to Mr Rauzan, who traveled to London and sold the wines in person on the banks of the Thames. Since then the wines of Rauzan-Gassies have always enjoyed certain popularity in England. At the time of the 1855 classification, the wines of Rauzan-Gassies were given second growth status.The more recent history of Chateau Rauzan-Gassies begins in 1946 when Paul Quié purchased the property. Paul Quié was a wine merchant from Bercy (the centre of the Parisian wine trade at the time) and followed his father into the profession. He followed numerous owners, such as Mr Rhoné-Péraire, who in the 19th century was particularly successful in building up the reputation of the wine. The Quié family still retains ownership of the chateau and they continue to make investments that affect the quality of the wines. A new vat house was built in 1992 and was fitted with temperature controlled stainless steel fermenting tanks with a capacity of 4,000 hectoliters. The Quié family has also owned other chateaux in Bordeaux including Chateau Croizet-Bages in Pauillac and Chateau Bel-Orme-Tronquoy-de-Lalande. Since 1968, his son Jean-Michel Quié has taken charge of the property, assisted since 1995 by Jean Louis Camp, oenologist and technical director, and since 2001 by his children Anne-Françoise and Jean-Philippe Quié. The vineyards of Rauzan-Gassies are situated on alluvial terraces. Sixty percent of them are situated just around the chateau itself, and the remaining vineyards (gravelly soils) border Chateau Margaux, Palmer, and Lascombes. The property vines are situated entirely in the Margaux and Cantenac districts. The Rauzan-Gassies vineyard is composed of many small parcels located on fossil beds formed by the Garonne River, which provide a complete sampling of soil types which well illustrate the special character of the terroir.
Nowadays’ Owner: Jean-Michel Quie
Technique Information
Location: The vineyards of Rauzan-Gassies are situated on alluvial terraces. Sixty percent of them are situated just around the chateau itself, and the remaining vineyards (gravelly soils) border Chateau Margaux, Palmer, and Lascombes.
Appellation: Appellation Margaux Controlee
Neighboring Chateau: Chateau Rauzan-Segla (2nd Growth of Margaux in1855)
Acreage: 28.5 hectares
Soil: Composed of deep gravel, gravelly sand, and sand.
Grape Varieties: 65% Cabernet Sauvignon, 25% Merlot, 5% Cabernet Franc and 5% Petit Verdot
Average age of vines: 35years
Cultivation density: 10,000 vines per hectare (4,650 vines per acre)
Viticulture:
In winter: subsoil work (improvement of drainage and root direction), natural improvements, pruning and double guyot training, protection of the feet of the vines (improves life expectancy of vine stock and controls yields).
In spring: Debudding (removal of secondary buds), removal of excess growth from around the feet of the vine, leaf thinning (by hand and machine), green harvesting, removal of unripe berries if needed before veraison (colour set), and finally berry sorting vine by vine before harvest begins.
Winemaking: Removal of any spilt juice, bleed of vats (between 5% and 10% of overall volume), pre-fermentation cold maceration for 48 hours (to extract aroma and colour), and alcoholic fermentation in stainless steel vats, separating press wine lot by lot, malolactic fermentation. 12 months in oak (30% new barrels), lot by lot depending on plot and grape variety, blending begins after six months by careful tasting and analysis, clarifying with egg white.
Yield: Between 40 and 50 Hl/Ha.
Brand: Chateau Rausan-Gassies(First Label)(A.O.C. Margaux)
Chevalier de Rausan-Gassies(Second Label)(A.O.C. Margaux)
Annually production: 130,000 Bottles.
Character:
Chateau Rausan-Gassies (First Label): In style, Rauzan-Gassies tends toward heaviness and corpulence for a Margaux, without the fragranceor finesse normally associated with the better wines of this commune. However, it can make fairly concentrated, powerful wines. In most vintages, the wines tend to reach maturity at a relatively early age and are often near their peak just a decade after the vintage. However, in the best years, Chateau Rauzan-Gassies wines can still live for half a century of more.
Best vintages: Chateau Rausan-Gassies(First Label): 1993, 1994, 2003
Award: 2nd Grand Cru Classe in 1855 Margaux.
Website: www.domaines-quie.com
Serving Suggestion:
Cellar Humidity and Temperature: 75-85%, 15℃
Serving Temperature: 17℃-19℃.
Optimal Drinking and Aging Potential: 10-15 years; 10-50 years.
Food match:
Chateau Rausan-Gassies(First Label):
Western Food: Roasted duck, Game, Partridge and feathered game, Spare ribs; Cheese: Saint Nectaire, Edam, Gouda.
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