ean-Pierre and Sabine CLAUZEL come from a long line of wine growers (family estates: Château L'EVANGILE and Château NENIN in Pomerol). In 1993, their passion for wine brought them to Château LA GRAVE FIGEAC, which had been owned by the same family for five generations. And their sons, Thierry and Laurent, are fired with the same passion: one has trained in sales, the other in wine growing and œnology, so that they can take up the torch when the time comes.

                and and gravel on bed of iron-pan, the soil is particularly good for growing vines:
      - it is warm, helping the grapes to ripen earlier;
      - it filters, making sure that the rainwater drains away;
      - it is poor, forcing the vines to send their roots deep.

                overing 6.4 hectares, the vineyard is planted with Merlot (65%), which makes for rounded, supple wines, and Cabernet Franc (35%), which provides structure and elegance. 35 to 40 years old, the vines are at their best. The vines that die during the year are replaced; this is known as "racotage".
                f Mother Nature takes a whole year to bring the grapes to perfect ripeness, yet lets the yeasts turn the juice into wine in just a week, is that not proof that the quality of the grapes deserves the greatest care and attention?
                e are convinced that a wine's quality potential is acquired on the vine, not in the vat. All that happens indoors is to let the grape express its potential. That is why we devote all our efforts to obtaining grapes of the highest possible quality. That implies:
      - perfectly healthy plants, which are closely monitored so that chemical treatments can be kept to a minimum;
      - respect for the soil – rather than using fertilizers on a large scale, we simply put back into the soil what has been used by the vine and not replaced naturally;
      - canopy management, reducing the load on the vine, if necessary, by removing some bunches (this is known as "green harvesting", and improving the quality of the grapes by removing excess buds and foliage, so as to limit yields below authorized levels, but with riper, more concentrated grapes.