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Château Troplong-Mondot

Bordeaux, Saint-Emilion, France

  • 228
    of the 245 000
    wine producers
    of the world

  • Weather

    21° C Clear sky

  • Time

    15:35 PM

  • Wine average?

    95 Tb

  • Country Ranking?

    84

  • Region Ranking?

    42

  • Popularity ranking?

    139

News

Les Belles Perdrix de Troplong Mondot Restaurant, Saint Emilion - Gourmet restaurant in a château among the vineyards

This restaurant is located in the Château Troplong Mondot, a large estate on the top of a hill with a winery that produces a 1er Grand Cru Classé. They serve traditional French cuisine with creative contemporary touches. 

The restaurant is located next to the wine cellar, and they have an extensive wine list. They can accommodate up to 40 people in their elegant room dominated by a fireplace. There is also a very pleasant terrace overlooking the vines and the Dordogne valley. Their dishes are rooted in the regional tradition, and many of the ingredients are grown on site.

Open from Thursday to Sunday, 12:00-14:00 and 19:30-21:00. On Mondays, they open from 12:00 to 14:00.

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History

Troplong Mondot is one of its most beautiful ongoing testimonials of thevery old tradition of wine growing in Saint-Émilion. At the beginning of the XVIIIth century, the Mondot estate belonged to one of the most prestigious aristocratic  families in Gironde: the de Sèze family. They became famous by defending Louis XVI before the Constitution. The count, Peer de France, who was also a member of the French Academy, naturally brought his renown to the property, and the wine of Mondot became among the most sought after in Saint-Émilion.

In 1850, Raymond-Théodore Troplong acquired Mondot. Inspite of already having many and important national responsibilities, this jurist, President of the Senate under the Second Empire, helped contribute to expanding the vineyard and promoting the reputation of the estate. It was Edouard Troplong who, at the death of Raymond, inherited the vineyard. Following a trend at that period, he added Mondot to his own name. Troplong Mondot was born!

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Vineyards

Following a geographical survey of the estate’s terroirs, viticultural methods were reviewed and greatly enhanced. They are now adapted to the soils variation and in accordance with our terroirs: ploughing, cover crop seeding, preparation of fallow soils for vines and a specific protocol for replanting. In one area, a terroir requires a natural grass cover crop; in another, ploughing is necessary to de-compact the soil. Maintaining soil structure and controlling vine vigour have been made a priority, while for the last 20 years or more the use of weed killers has been totally eliminated. For 15 years now, Troplong Mondot set a very sophisticated drainage protocol to overcome the subsoil’s hydromorphy, in order to optimise the sanitary state of the vines.

 

In 6.5 hectares of organically-grown vines, the introduction of animal drawn ploughing methods seemed an obvious change to make. Four dray horses have now replaced the tractors, eliminating mechanical vineyard work. The result is there: thanks to the new plantations in staggered rows and a less compaction of the soils obtained with the animal traction, the vineyard breathes better. De-budding in the spring.

 

Between June, July and August, de-leafing, crop thinning and then a final de-leafing on the other side of the canopy, in order to achieve optimal grape ripening. Carefully thought-out harvesting: the geographical survey has enabled us to choose the picking dates and to do the filling of the vats in accordance with each type of terroir and thus help bring out in each vat the individual character of each terroir.

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Winemaking

The vinification is carried out in small, temperature-controlled stainless steel vats.

Integral vinification in 600 liters thermoregulated wooden barrels (16 barrels).

Traditional vinification or a cold soak prior to fermentation. Pumping over, delestage (rack and return) and pigeage (punching down the cap). A vatting period of 21 to 35 days with or without yeasting.

85% of the fine wine was run off the skins by gravity directly into new barrels and will stay there to age for between 12 and 24 months. Traditional racking through the small bunghole from barrel to barrel. The final blend will be decided at the end of the ageing process. Non-systematic fining before the bottling.

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