Country: France 

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Region: Bordeaux 

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Appellation: Bordeaux 

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Vineyards: Château Aurore has been part of Hugues Laborde vineyards since 2014 and is fully cultivated under organic farming practices. Located in the commune of Moulon, the estate spans 12 hectares of vines on clay-limestone soils facing the vineyards of Saint-Émilion. The terroirs of the estate are among the finest in the Entre-Deux-Mers region. Organically farmed from the start, the vineyard also serves as a small-scale organic experimentation site.

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Grape varieties: 75% Merlot and 25% Cabernet Franc 

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Winemaking: 2022 was a generally warm and dry vintage. It is a ripe year where the winemaker’s challenge lies in selecting the exact right harvest date. For this cuvée, which aims to be aromatically ripe (black fruit, spices, garrigue, menthol) yet fresh—structured but linear—it was crucial to avoid overripe Merlot. As a result, we delayed harvesting Merlot, letting other varieties ripen for at least three additional weeks.

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The goal: to achieve soft, nutty tannins that are neither austere nor harsh.

Once again, the work we’ve undertaken since 2018 paid off in this vintage. Soil management under the rows, the use of cover crops, and the decision to leave the inter-row soil untilled all contribute to a balanced soil–plant system and better water retention. This allows the vines to better withstand drought, ensures uninterrupted ripening, and helps preserve acidity in the must.

Our understanding of the estate’s various terroirs leads us to group together identical—or sometimes complementary—soils by grape variety, always aiming for balance right from the start of the vinification process.

Mechanical harvesting was carried out at night to bring in the freshest grapes possible. The grapes were then sorted by density to remove heavier particles (soil, dust) and to eliminate pink berries and plant debris. They were then placed in concrete or stainless-steel vats without added sulfites (replaced by bioprotection) for a 6-day cold pre-fermentation maceration.

This initial phase allows for the extraction of color and aromatic compounds via the natural enzymes in the grape skins. In an aqueous phase, it also reduces the need for intense fermentation work, avoiding the extraction of undesirable elements (bitterness, green notes, harsh tannins).

After 6 days, alcoholic fermentation is initiated using Saccharomyces cerevisiae. Unlike with our whites, we do not allow indigenous yeasts to dominate the reds, as their aromatic profiles are too variable and sometimes flawed. Fermentation lasts about 10 days at temperatures below 25°C, to prevent overly rapid fermentation and promote a gentle extraction of aromatic and structural compounds.

Once fermentation is complete, post-fermentation maceration continues for around 10 days to help build and refine mid-palate texture. At pressing, all press wine is discarded. The wine is then aged for 8 months in concrete vats.

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Soil type: asteriated limestone

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Vines: Average vine age: 40 years, s 5000 vines per hectare 

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Aging potential: 5-7 years 

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Notes: 2022 is an open and expressive vintage that doesn’t necessarily require decanting. With a bit of time, notes of black fruit, pepper, and cold tobacco emerge. Upon opening, cherry dominates, later giving way to mentholated hints of thyme and rosemary. The palate is persistent and fresh, with fine, powdery tannins.

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Pairing: Milk-fed lamb rack with garlic jus, spring vegetable casserole.