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Harvest plans and grape picking schedules are revised on a daily basis. This is one of the essential factors to achieve Château Petit Bocq’s top-notch quality and, even though it requires a substantial amount of work given the number of plots and the variety of terroirs, this diversity is also what makes Château Petit Bocq different and unique.
Following our time-honoured traditions, grapes are still harvested by hand by a group of around forty people who can harvest up to two hectares per day.
After the first selection on the vine, the grapes are collected in 30-litre crates to make sure the berries are handled with care and are still in “whole bunches” when they get to the vibrating sorting table. This is how we avoid crushing the harvest, which could set off spontaneous fermentation. We strive to ensure the highest standards of quality for our grapes.
This hard and meticulous work gives us the best grapes to make an exceptional wine.
Fermentation begins right after yeasting without pre-fermenting maceration. It lasts an average of a week and a half.
The first pressing is separated from the second pressing in order to obtain the best balance in the wine. […]
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Malolactic fermentation is done in thermoregulated stainless steel vats.
A first blend takes place before the wine is stored in barrels. All of the wine is aged for 12 months in French oak barrels, 40 to 50% of which are replaced each year to give our wine the perfect balance of oak.
In order to avoid getting the same oaky notes with every vintage and to maintain a greater aromatic complexity in the ageing stages, Château Petit Bocq selects more than a dozen French coopers renowned for their unequalled know-how. The final blend takes place after the traditional collage, where the wine is clarified with egg white.
Our wine is estate-bottled and unfiltered. Each bottle is engraved with its batch number and stored exclusively in wooden cases.
Laurent Savovitch
Cellar Master
Since the 2017 vintage, vinification and cellar management duties have been entrusted to Laurent Savovitch, a well-trained professional with unmatched experience in winemaking.
From 2001 to 2013, Laurent Savovitch worked as cellar master at Château Montrose, one of Saint-Estèphe’s Second Growths. Under his leadership […]
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Château Petit Bocq’s wine unquestionably gained finesse, character, and a certain elegance and complexity. It reached new levels of excellence: more precise than ever, incredibly well-balanced, with just the right amount of oak.
Château Petit Bocq also enlisted two highly considered wine consultants: Christophe Coupez from Pauillac’s Oenocentre and Marco Balsimelli from the prestigious Boissenot Laboratory, who have both worked for some of the best Crus Classés. These consulting oenologists help us choose the perfect dates for the harvest, and they also take part in the blending process.