Château de Sours

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C'est un site unique, attesté depuis la fin du XVIe siècle, autour d'un château remarquablement restauré.

Le vignoble de 60 ha (sur 200 ha au total), en conversion biologique, comprend des terroirs qualitatifs diversifiés : un découpage parcellaire a été établi pour favoriser une viticulture agro-écologique de précision et permettre la définition de vins identitaires. Les rouges dominent, en merlot essentiellement, mais les l'encépagement évolue pour un meilleur équilibre avec les blancs.

Le domaine est dirigé par Sébastien Jacquey, formé en Bourgogne, adepte d'une approche très vigneronne.

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Sours is a unique site, whose existence at the end of the 16th century has been documented, and the location of a remarkably well-restored chateau. Its 60 hectares of vineyards, out of a total of 200 hectares, are currently in the process of converting to organic growing.

As it boasts a variety of high-quality terroirs, a parcelling of the vineyards has been drawn up to enable the use of precision agroecological viticulture and the crafting of wines with a distinctive character. The red grapes, primarily Merlot, currently dominate the mix of grape varieties planted but this is being evolved to create a better balance with the whites.

The estate is managed by Sébastien Jacquey. Sébastien, who obtained his training in Burgundy, believes in a vigneron approach to winemaking.

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agroforestry, permaculture, wine

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