Winegrower Bordelais - Pomerol
Since 1896, four generations have striven in order to regroup several plots on the best terroirs of Pomerol (3 ha), Lalande de Pomerol (9 ha) and Montagne Saint-Emilion (4 ha). When we visit the winery, photographs of ancestors, pictures of harvest at the Château Chêne Liège in the post-war era are discreet but present to show respect for the past and especially for the transmission of values and the experience acquired from generation to generation. At present, the head of the vineyards, Philippe Niarfeix, works with pugnacity on two trends: on the one hand the quality of the wine made and on the other hand the development of the clientele. Direct contact with the latter remains essential for him: “It's a long-term and proximity work.
I know all my customers and I attach great importance to give them all my attention. I call them directly and personally. It costs a lot of time, but I like and give priority to human relationships. I also developed export, in the United States, Latin America and, since 1 year and a half, in China, with a specific brand: Cheval d’Or, created in partnership with my colleague for the Chinese exchanges, Mister Wen GUANGYIN.” (The name Cheval d’Or conjures up, for the Chinese, voluptuousness and nobility according to the legends of ancient). “On the French market, I remain very traditional with four labels known and recognized by my clients.” comments Philippe Niarfeix.
“My family has built a potential, vine after vine. Now I am here just in order to develop it with my time,
It is true that the woodiness of the barrel do not dominate the wines of the domain. Probably under Mr. Niarfeix's father inluence which incited him to work elsewhere and in other vineyards to better understand teamwork and innovative techniques. A detail he has remembered to get the best from the raw material that he constantly works…
“A grape in its optimum quality can only reveal its authenticity and its delicacy... I practice very reasonable yields: 36 hectolitres per hectare in 2008, close to those of 2009 and 2010… A cold maceration—0° under nitrogen—to extract the maximum flavours and colour! Success in 2009 and 2010! Then, of course the temperature rises to make a rapid and complete fermentation.” He adds: “Since a few years, we have to use our modern winemaking technology, without forgetting the experience of the former cellar masters who are at the origin of our prestigious appellations passed from father to son. I want to maintain my privileged relationships with all my customers: from private connoisseurs to stars of show business.”.
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