The château de Naujan is
originally a so called « Maison forte », or fortified manor dating from
the beginning of the 14th century. The vineyard is planted with three
traditional grape varieties for the reds: Merlot, Cabernet Sauvignon and
Cabernet Franc and Semillon for white wine.
The "château" is a beautiful building surrounded by 70 hectars of
forests and fields (including 38 hectars of vineyards). Here we can
welcome our guests and customers. The wine is growing in total respect
of the nature and for the wine making M.Batisse is helped by experienced
winemakers to produce suple, fruity wines.
The winery offers accommodation in the chateau Isabeau de Naujan.
was built in 1999.
Our modern vinification equipment ensures perfect hygienic conditions in
the cellars. Vinification occurs in stainless steel vats for practically
all the harvest, although concrete vats are used for some cuvees. All
our vats have temperature monitoring, allowing us to keep the
temperature under perfect control, both when cooling the vats, when
heating them, or to keep them at a stable temperature. This temperature
control is essential to obtain high quality products.
Before entering the vats, the grapes are destemmed, so as to remove all
leaves and stalks, leaving only the berries and the juice. The first 48
to 72 hours, the vats are cooled down so as to avoid starting the
fermentation. During this cooling period, re-cycling occurs with the
help of inert nitrogen gas (recycling in this context means letting the
juice flow from the bottom to the top of the vat).
After this first stage, the vats are slowly heated up, which starts the
alcoholic fermentation process. The must is regularly recycled and two
or three times, the ‘hat’ is loosened so as to obtain optimal extraction
of the tannins and aromas contained in the fruit. When the alcoholic
fermentation is finished, the vat is cooled down again for a natural
fining of the wine. In the next stage, we work the wines with
micro-oxygenation when they are in the post fermentation stage, under
Once the malolactic fermentation has ended, we taste the vats with our
oenologue and decide the blend attributions of each one. This is then
followed by ageing in oak barrels for the 1ères côtes de Bordeaux and
the cuvees prestiges of our Bordeaux Supérieur.
Ageing lasts twelve months. During this maturing period, our best cuvees
are subjected to micro-oxygenation. This technique helps develop the
tannin/anthocyane structure, which gives volume, a better structure, and
an intense colour to the wine. At the same time, the aromatic complexity
As to our sweet white Cadillac wine, it is harvested by selection of
individual berries, which are then sorted and destemmed. The grapes are
delicately pressed and the resulting juice is put in oak barrels to
undergo alcoholic fermentation. When the desired alcohol/sugar balance
is reached, we stop the fermentation, and leave it to age for twelve
months in oak barrels.
The vineyard is planted with three traditional grape varieties for the
• Cabernet Sauvignon
• Cabernet Franc
and for our sweet white wine :
Our vineyards are tended in full respect of Nature and the environment
Rows are spaced 3 m apart, while the vines are planted at 0.9 to 1.0 m
Yield monitoring starts early, with the winter pruning.
Double asted pruning is used to distribute the grapes evenly and avoid
an accumulation of the bunches which could induce undesirable rot on the
During the spring, several sprouts are cut away to promote the upward
flow of the sap into the remaining branches and also to avoid having too
much foliage which would compete with the grapes.
As early as June, leaves are cut away on one side of the rows to promote
the change of colour of the grapes and to enhance the sugar
concentration process. The work is all done by hand. Once a year, we
spray weed killer under the rows in measured quantities, but never in
All the vineyards are planted with grass in a measured way so as to
induce competition between the plants and in order to monitor the yields
and the stress induced by the necessary lack of water during the summer
We work on three Bordeaux appellations:
Appellation Bordeaux supérieur
The grapes are harvested mechanically by the estate itself so as to
ensure high quality results.
Appellation 1ère côtes de Bordeaux
On this appellation, the harvest is done manually, with hand sorting of
The grapes are harvested and sorted manually in order to obtain a sweet
• La Chapelle d'Arcy (Bordeaux, Bordeaux Clairet, Dry White Bordeaux)
• Isabeau de Naujan (Bordeaux, Bordeaux Clairet, Dry White Bordeaux)
• Château Naujan Lapeyrere (Premières Côtes de Bordeaux, Cadillac)
• Château Lafleur Naujan (Bordeaux Supérieur, Bordeaux, Bordeaux
Domaine de Naujan has a
beautiful wine boutique hotel among the vineyards.
True to its original wine vocation, Château Hotel Isabeau offers many
activities on the theme of wine : cellar visits, tasting session,
tasting courses, conferences about winemaking, terroir, the tending of
the vineyards, and so on… as well as wine-based cooking courses and wine
/ food matching counselling.