First bottled in 1970, this wine has often been awarded for its quality.
On a 18,9 acres (7,5 hectares) surface, located on a sandy and gravel tableland, to the north east of Libourne, the CHATEAU de ROQUEBRUNE vineyard has been cultivated for 5 generations with the care necessary to elaborate a great wine.

This wine is like a child to whom the owner gave all his love. The soil has been consistently worked with regard to the best ecological and environmental practices.

Harvesting of the grapes is done manually when optimum maturity has been reached.

The winemaking process is achieved with great attention, permitting the elaboration of a wine of character, rich, enduring in the nose as on the palate, savory and full bodied with good ageing potentials.

Saturday, June 21, 2008

Chicken with honey

For 4 personns you need:

1 chicken to roast
4 cloves of garlic
2 glasses of oil
2 onions
1 carrot
2 cloves
2 soup spoon of vinegar
1/2 glasse of white wine
10 peppercorns
3 tablespoon of honey

1. Peel the cloves of garlic. Peel onions and the carrot, cut them into slices.

2. Mix oil, vinegar, white wine. Add onions, carrot, pepper, cloves, salt and cloves of garlic.

3. Place the chicken to marinate 2 hours.

4. Drain the chicken, then put it on the spit of the barbecue and cook both sides over the embers.

5. Add the honey to a small quantity of the marinade. Sprinkle the chicken several times while cooking. After 1h15 chicken should be ready.

6. Serve it with a Chateau de Roquebrune 2005.

Sunday, June 15, 2008

Roman Quails recipe

Today we are going to feast on tasting "Cailles à la Romaine" with an excellent Chateau de Roquebrune 2005.

For 4 persons you need:

1 bundle of new spring onions
100 gr of coarsely chopped bacon
40 gr of butter
2 soup spoon of ground nut oil
4 quails cleaned
500 gr of garden peas
1 pinch of sugar, salt and pepper.

Peel and mince new spring onions.

Preheat oven to 200°C

In a cooker, heat 20 gr of butter with oil, then brown onions with lardons.

Brown the quails on every side. Drain them.
Throw away fat from the cooker and fill it with the butter left, onions and lardons. Add peas (with the tin juice), a pinch of salt, a pinch of sugar, a pinch of pepper and let it simmer 20 minutes.

Add quails, cover and cook 20 minutes.

Serve with Chateau de Roquebrune 2005.

You can join us on web site:

Monday, June 9, 2008

De-earthing 2008

We've just ended de-earthing.

It consists in de-earthing and taking away weeds at the bottom of the vinestock.

This work is very difficult. We need 6 hours per hectare to do the job.

After this mechanical work, we'll have to hand de-earth the 5 cm long earth on both sides of the vinestock. Nature and weed have understood that the less reacheable place for the machine is the bottom of the vinestock.

This job lasts 30 hours per hectare.

We spend 36 hours per hectare just to kill weed, whereas this job can be done with chemical weed-killers in 4 hours.

This job is done twice a year. It represents 2€ per bottle.

But look at the "mesange" bird. How happy it is, flying behind our tractor, looking at earth worms.

My english is not fluent and may be I don't use the right words. Please ask me if you need more explanations.