Château La Marzelle is the property of the Sioen family since 1998. They began with 13 ha classified Grand Cru. In 2002, they acquired 4 additional hectares. Thanks to the ground work on the natural management of the vine and the quality of the wines, the whole domain with its 17 ha has been confirmed Grand Cru of Saint-Emilion in 2012.
From the arrival of the Sioen family at the head of La Marzelle, they undertook huge works. The barrel cellar is doubled, they now have a cellar on the ground floor for odd years and one at the first floor floor for the even years. In 2003, a vinification cellar is fitted out for the 4 extra hectares. La Marzelle so has 4 additional oak tanks equipped with heat exchangers for a good thermoregulation of the temperatures during the fermentations.
The particular terroir of La Marzelle is located on the high terraces of Saint-Emilion, old bed of the Isle river. The chateau benefits from the same geologic basis as Château Figeac. The family decided to make the most natural possible Grand Crus Classées. “Although our climate does not favour it, we decided to work in organic farming, manager Philippe Genevey explains. A close control of the vine growing is necessary to succeed in this approach. We hired a specialist in biodynamics and a soil microbiologist.”
Ploughing under the rows and partial grass cover, green harvests and manual disbudding, no weedkillers nor insecticides ... La Marzelle obtained the ISO14001 standard for its Environmental Management System.
The harvests is hand made, in trays. “We harvest during 8 days over a month to guarantee optimal maturity.” Grapes go through a grape sheller machine, acquired in 2013 because the destemmer did not meat the quality requirements of the team, then on a vibrating sorting table and end the selection in a machine called Tribaie, a system enabling to discard very precisely the berries which will not go into the grand wine (grapes are plunged in alcoholic must; the bad grapes float). It has the second advantage to clean the grapes without loosing the yeasts. “As a result, we have much less lees, and a more precise fruitiness”, Philippe Genevey adds. The last advantage is that the bath is at 5°C. The grape harvest is automatically refreshed, the domain thus saves the energy necessary to cool the harvest before the maceration.
In 2012, the vinification cellar has been completely renovated. La Marzelle now has thermoregulated double wall tronconic tanks of 80 and 100hl, enabling a very good control of the winemaking. The grand is barrelled at 100% in new oak. “We also use barrels for integral vinification for the small batches”, Philippe Genevey specifies. The elevage lasts 16 to 18 months. “Our specificity is to make young, nice, pleasant, velvety wines,” Philippe Genevey confide.
Because it is important to receive a return of the work done, Philippe Genevey wished to meet Paolo Basso, Best Sommelier of the World. This is why he organised a beautiful vertical tasting of Château La Marzelle from 1998, first wine crafted by the Sioens, to 2014 including 04, 06, 07, 10, 11, 12. Beautiful constructive exchanges which confirmed the choices made through the years, and which open tracks of improvement for the next ones.
Château La Marzelle produces 40,000 bottles of the grand wine and the second wine Prieuré La Marzelle represents an average of 15,000 bottles. With the confirmation of the classification in Grand Cru in 2012, the Sioen family registered its name in the destiny of the Château. To mark their arrival at the chateau, the family said they wished to change the label. “And then one day we found a bottle of 1925, Philippe Genevey tells, and that is the one that we use today.” A beautiful way to leave the imprint of the revival while preserving history.
Sylvia van der Velden
Château La Marzelle 2004
Leather, leaves, mild tobacco, nice complexity of a typical olfactory maturity. Tasty and quite expressive, beautiful first taste on the palate, slender evolution, coated tannins, pleasant complex finish. Nice wine that is at its peak. Ageing: 2015-2020
Château La Marzelle 2014
Ripe fruity side with notes of blackcurrant syrup, a hint of aniseed, elevage of quality with vanilla and notes of mild spice. Rich and voluminous first taste, concentrated and dense, fresh with a beautiful acidity, coated tannins that introduce a more discreet finish.
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