Ep 2383 5 things about ... Bordeaux Wineries Edition Part 3 | On the Road with Stevie Kim

Tell us five things about Chateau Climonde. Thank you. So the the first thing about Chateau Clement is the history. I mean, we're a long standing estate. Fifteen forty seven is the date of this campaign. It's actually the oldest date. We know Clements was producing wine. We also are a first gross from the classification of eighteen fifty five. So we have a longest story of making great wines at Klimas. Welcome to another episode of On the Road Edition, hosted by Stevie Kim. Each week, Stevie travels to incredible wine destinations interviewing some of the Italian wine scene's most interesting personalities, talking about wines, the foods as well as the incredible travel destinations. Hello. I'm here with Jeron Montri, the owner of Chateau Cremeons. Tell us five things about Chateau Cremeons. Thank you. So the the first thing about Chateau months is the history. I mean, where the long standing estate, fifteen forty seven is the date of this campaign. It's actually the oldest date we know claimants was producing wine. We also are a first gross from the classification of eighteen fifty five. So we have a longest story of making great wines at Climas. Second point, I think we should stress the terroir. The terroir at Climas at Versac is very particular. It's a it's a thin layer of sand and clay of about half a meter above a big slab of limestone dating from the oligosan period, which is thirty million years ago. This limestone actually brings particular tone to our wines, obviously minerality freshness. The third thing is the choice of semillon. This choice was made actually fifty years ago, and the realization at that time by Lucille Leorton, the owner at that was that there was no need for sovignon to make great wines at Clements. The freshness of the terroir is compensating from the lack of acidity of the semillon, and therefore, the adding sovignon was not necessary. And is a beautiful grape variety that actually ages very well and gives this richness and this, beautiful texture in the mouth that you can have on the sweet wines that will produce at Clements. See two centuries ago. Now the fourth the the forcing is actually the fact that we produce now dry white wines. Since few years ago, we started to produce as wines. In fact, in history, five century ago, four century ago, we were producing a dry white and then suddenly two centuries ago, there was a a need to produce more sweet wine because the Russian market was asking for sweeter wines. But now we restart this production of of dry white in soteon in Versac, and, it's very interesting in the case of Clemens because we're a hundred percent semillon expressed on this limestone terroir. So you have a lot of freshness. You have this good balance between the freshness without any acidity and the amplitude and the richness of the senior. The fifth thing is that we are a pioneer in biotech emic cultivation. It started in two thousand and ten. This is an agricultural technique that is not entirely understood today, but that works very well for the vineyard at Klimas. We also have a good bio diversity, klimas, and no entrant because of the biodynamic practices. So our wines are really very particular in the sense that they are fresh. They also are elegant and very Pure. Tell us where Chateau Clement is located. Chateau Clement is located in Versac. Versac is about a half an hour south from Bordeaux in the southern area. It's one of the five communes of the on the operation. Okay. Fantastic. And that was five things about with thank you very much. Okay. Welcome back. We're still in Bordeaux, and I'm today with Guillon Lesshead with from the Chateau duressie with ring. Hey. Hello. Hey. How are you today? When? Okay. Thank you. So would you like to tell us five things about Rosie Vethrin. Okay. If you want, with pleasure. Welcome to Chatevary. Chatwood was ill be doing. It's a family of states since, eighteen forty six. And, I'm of the sixth generation. Here at Chateau was ill in, we could give, a fifty hectares of vineyard, and we are located in Baksak with a famous old plateau of limestone of Baksak about things to know, about, how, vineyard, Chateau Vasilvrin. First, it's very important to know, so tell me, it's a land of because twenty seven properties are in South Africa. And we have only one hundred forty properties in total, in total. To, here you are, only, terra, and clement. So term is located in Solce in Bordeaux, and along the Seaong River. And, microclimate is of this discretion, you know, developed by noble votes. The famous never works because the noble vote is very important to make a leak of to make a sweet white. Ma'am, we are three specific web varieties here. The seven year, seven year for richness, seven year for the freshness, and muscadet for the floral aromas. These three varieties offer a large, very large palette of aromas, more fifty aromas in subtle wine. And the last thing. Shotwood was in a green and subtle wine, ready to blink. When the wine is young, it's ready to drink because it matches white meat and wine dot blue cheese. And when, with the old vintage, you can drink soothe wine and chateau de vatyled green with dessert wine for wine not appreciative time. So the saturn and, produce an unique and British prestigious wine. Okay. Fantastic. Thank you. Bye bye. Alright. I am here with one of the Luton, family members. There are thousands of Loutons in Pordeaux, but this is Jat Luton, and he is the owner of this winery, which it's impossible to pronounce. So let him tell us five things about this winery including the first thing may I suggest could be the name. How to pronounce the name? Hello, everybody. So for sure the name is so difficult to pronounce. And, in French, it's, Qentes, laton. Okay. So in English, quan, laton. Or But how do you spell it? C o u h I n s. Right. And, anyway, plus our family name. Lorton. Okay. That is, selling much easier to pronounce in English. Anyway, or maybe you retain only the the end of, of the two names. And that's efficient enough. Anyway, send any a difficult name. I agree. Yeah. So tell us a few things about your winery for those who are less familiar. Hello. Quest your tour is the smallest of the classified growth of, only five and a half hectares of, whites, a hundred percent, sauvignon blanc, and the twelve hectares of reds, almost hundred percent of And And, it makes, the two terawatts. I mean, the terroir is white, and the terroir is alright, makes, something a little bit special. That's why, he can only be a hundred percent sauvignon blanc, very refined, extremely aromatic, extremely long aging potential white wines, and the reds of Merlo and, makes the wine more in the style of the right bank. So we tend to call a red. I will say the right bank of the left bank. Okay. And so, also, last night, we were at Olivier Van's house, and he opened up a very special bottle. Right? Yes. He did. And it was a nineteen twenty four, hundred years ago, Chateau, and you have familiarity with this winery. So tell us a little bit about that. At that time, the Chateau, I had two owners and, my great grandfather, and, the Genestay family. And, so, the label of the wines produced from that time, to bear the name of my, great grandfather and then my grandfather. So it was extremely interesting last night to see that wine that I've seen only once in my life. Oh, really? Yes. So even for you, it was something very special. Oh, yes. That's why you already invited me last night as well, just to be able to share that, special moment because he was as well the year of, my father of birth. And, so, my father was born in nineteen twenty four, and he served the same wine offered by Olivier for his nineties birthday. So, you know, most of us are getting very confused about all the entire luton plan. And you gave us an explanation kind of of the family history. But can you Give us a skinny version for our audience. All the photons of the board. How are you related? We we are, I don't know. First of all, every single little town from Bordeaux is cousin to to our browser or system. So we are all related. And, we are thirteen in the wine industry this day in different businesses, which makes us sell and is the largest will say wine family on earth. And, but within each of our businesses, we have different, also a lifetime. We are king with us. There could be sons or daughters or or or whatever. So, but all of that comes from five generations ago. Okay. With our great grandfather, we started that late nineteenth century, and then, the family has definitely expanded. And we own roughly twenty five chateaus within the operation of Bordeaux. The entire family. Yes. That's quite a bit. It is, it is a lot and makes, as I said, us, certainly, I think the largest wine family owners. And has anybody written about this? Like, is there a book or No. A story? No. Because someone should do it. But there is, we, my cousin, Marilo, from, Margou and myself. Yeah. We have created a group called the family Luton group Right. In two thousand and nine. And since that time, you find, a website called w w dot com. Within which you can have all the history of the family, the explanation where we are each of us which shadow we own or which shadows we own because sometimes some of us on several shadows And, so that's where you can find and understand all about our family. And you own other, shadows in this area? Yes. My family is that I, I supervise six chateaus for my own family. My father was the founder of the Appulation, Pecylonia. He has invested vastly in this region. So we own four chateaus in, Pecylonia. Chateau de Coens leoton, within which we today. Yes. Chateau de Chateau de Chateau de creteau de creteau de creteau de creteau de creteau de creteau de creteau de creteau de creteau de creteau de creteau de creteau de creteau de creteau de creteau de creteau de creteau de creteau de creteau de creesau de creesau de creteau de creteau de creteau de creseau de creseau de creteau de creteau. The the creteau de creseau de creseau de creseau de cre And, where we have our family estate, Chateau Boulle, which that is a very large estate and a very well known brand of, entrepreneur wines. And then we have a little estate in a, I see. So you have a handful. Yes. Pretty busy. Yeah. Pretty busy, man. One busy bolt on at a time. I think we're all busy. Okay. Is there anything else you would like to tell our audience before we close? What I can say is that, this pocket, of, you see that is, suddenly the most urban vineyard owners. And, because we are fully included within the city of Bordeaux, makes us, strategic position, I would say, as in terms of visitors, and, because within, twenty minutes from the city center, you can be within one of our vineyards of Pisa Cleonia. And I would say, I'm a president of this operation. So I'm, promoting it as much as I can. You're a prisoner of love. Yeah. And so I'm very happy, to to to talk And I'm very happy that we are within, Quincy Lorton, that you could come today and, visit us and be able to talk about this, the smallest of the classified ghosts, but certainly one of the the very most beautiful chateau of this operation Well, thank you so much for having us. And this was with his dog, and the dog's name is Sousette. Sousette, a little bit easier to pronounce, and that's a wrap coming from Hordeaux. He means slowly boop. Yeah. Tom. Thank you. Thank you for joining us on another episode of on the road edition hosted by Stevie Kim. Join her again next week for more interesting content on the Italian wine scene. You can also us at italian wine podcast dot com or wherever you get your pods. You can check out our YouTube channel, Mama jumbo shrimp, to watch these interviews, and the footage captured at each location. Changing.