Who makes it
Vignoble Tinon has produced wine since the 18th century. The Bridet family acquired Château La Grave and its 12 hectares in 1929, shortly before the stock market crash. Five hectares of Château Grand Peyrot joined the property in 1977.
Virginie Tinon has developed the vineyard's professional and human partnerships around technical and ecological change. Three permanent employees work alongside several seasonal workers, with an emphasis on manual vineyard work. Harvest runs for five to seven weeks because botrytis develops progressively. Virginie Tinon coordinates the staggered picking with Loïc Cazenabe, the production assistant responsible for vinification.
Where it grows
The vineyards occupy hillsides overlooking the Garonne. Morning fogs generated by the river's proximity allow noble rot to establish on the grapes in successive waves.
Château La Grave has slightly ochre-coloured clay, small rounded and worn pebbles, and iron-rich alios blocks at depth. Its sweet wines are fruity and tonic. Château Grand Peyrot lies along Sainte-Croix-du-Mont's fossil oyster bed, on clay-limestone ground formed 20 million years ago and containing numerous fossils. The site produces concentrated wines with an unctuous texture and a fresh finish.
What they make
Château Grand Peyrot is composed of 95% Sémillon and 5% Sauvignon Blanc, with average annual production of approximately 8,000 bottles. The 2017 has a floral bouquet with mineral hints. Its balanced palate begins with a broad, fresh attack and closes with a long, pleasantly fruity finish. Suggested pairings include foie gras and cheeses such as Roquefort.