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La Mondotte dates back to the early 19th century. Cocks & Féret ("Bordeaux and its Wines"), mention it in their second edition in 1868. It is thus entirely untrue that La Mondotte was "created" in 1996, as one sometimes hears. During the 1996 revision of the Saint-Emilion Classification, the commission ruled that La Mondotte needed to have its own separate winemaking facility. Up until then, the wine was made at Château Canon La Gaffelière, albeit in a separate location. Major investments were made to satisfy the commission's requirement... for a 4.5 hectares vineyard !
In 1983, Joseph-Hubert von Neipperg asked one of his children to take charge of Canon La Gaffelière. At age 26, Stephan had a solid background in finance, management, and agronomy thanks to his education not only in Germany, but also in Paris and Montpellier. The time had come for this well-read young man passionately interested in history and classical music to focus his energies on his family's outstanding terroir in Bordeaux. Stephan von Neipperg spent the next two years becoming intimately acquainted with the estate. He discovered the countless operations necessary to make wine, "a unique and emotional product". He continues to perfect his mastery of the many facets of winemaking, from the vineyard to the cellar, as well as ageing in barrel and in bottle, and international sales and marketing. As opposed to other agricultural products, Stephan von Neipperg believes that "added value in wine is always rewarded". He therefore decided to take a path from which he has never since deviated: to make the most of his terroir and to adopt a long-term approach.
Excellent hydric regulation encourages the vines to sink their roots deep into the soil. The superb sun exposure and fine natural drainage due to the steep slope make this a very early-maturing terroir. The vines are an average of 50 years old and the vineyard contains only premium grape varieties (75% Merlot and 25% Cabernet Franc).
All cellar practices at the Comtes von Neipperg estates are quality-oriented. Special care is taken during maceration so that extraction is as gentle and controlled as possible. The major challenge is to adapt extraction to the specific characteristics of each vintage. Both alcoholic fermentation and maceration take place in oak vats in order to develop maximum colour and flavour. Each vat is considered a separate entity and treated accordingly. The cap is punched down (pigeage) very slowly to avoid treating the grapes roughly. The philosophy behind all stages of winemaking is to make the most of the fruit and express the best from each vintage.