But if the terroir of Château Gerbaÿ—as it was then called—is perfectly suited for the production of a quality wine, the former owner used to sell mainly bulk wines and privileged quantity. Transformations were necessary! In a very first time, to symbolize the revival of the Domain, the couple renames it “Château Goubau”. Then they undertake huge renovations and heavy investments in equipment of which an exceptional tool imported from Italy and unique in Bordeaux: 2 horizontal 100-hectolitre stainless steel vats Oenomost, with rotational blades which ensure an automatic continuous total immersion of the must and the regulated injection of oxygen. With an electronic setting of temperature for each vat, these ultrasophisticated installations enable an immediate cooling of the must continuously. Only just 20 estates in the world have such equipment!
New techniques have been implemented in the vineyard: the disbudding of the end of the winter, the thinning out of the leaves in July and the green harvest of August. Two sorting tables, one vibrating and the other classic and long, take the fully ripe grapes in an irreproachable sanitary state to a vinification process which combines tradition with modern methods.
The harvest undergoes cold maceration (8°C) during 6 days before fermentation starts. Then three vinification methods are implemented to aim at a well-balanced wine of advanced quality. Part of the harvest is vinified in a traditional way in cone shaped wood barrels (foudre); another part will undergo its alcoholic fermentation in new oak barrels enabling a remarkable 'fattening' and stabilization of the colour from the beginning; the third part will ferment in the famous Oenomost vats which ensure to preserve the maximum of the aromas and a better extraction of the fruit.
The estate now is in its 3rd year of organic conversion, followed up by ECOCERT. It will obtain its certification in 2011 for the whole property. “Organic farming demands more work, observation and care than the use of pesticides, Béa explains with a smile. We had to persuade the staff of the interest of the new methods. Help them and guide them to change their spirit and habits when adapting to organic viticulture was the most difficult!”
Advised by Pascal Poussevin and Jean-Michel Ferrandez, respected oenologists in the Bordeaux region, Béa and Stéphane Goubau run with passion their 12 hectares, planted 90% with Merlot, 5% with Cabernet Franc et 5% Cabernet Sauvignon. They even plan this year to plant a plot of Petit Verdot on a sunny slope. Their avowed goal is to produce one of the best wines of the appellation Castillon-Côtes-de-Bordeaux which, given the terroir of the domain and the quality of their work, could be similar to a Saint-Emilion wine, but at a more affordable price. And having tasted on the spot the very young 2010, already overflowing with subtle aromas, I have no doubt about the fulfilling of their hopes.
Dominique Peyral-Bon
Vignobles Goubau
78 Lieu-dit Gerbaÿ
33350 GARDEGAN ET TOURTIRAC
Tél. : 00 33 5 57 40 27 16
Mob. : 00 32 477 78 96 08
Fax : 00 33 5 57 40 66 39
www.chateaugoubau.eu