Chateau Haut Peyrous
For generations, the Darroze family has been in quest of authenticity, pleasure and perfection in both their gastronomical and viticultural activities. It all started at the beginning of the last century in South Western France, in Villeneuve de Marsan in the Landes region. The Darroze restaurant offered simple but excellent fare, and with Jean Darroze and later Francis, became of France’s most reputed restaurants. Nowadays, Hélène Darroze (Francis’s daughter) follows in his footsteps in Paris and London, as does Claude Darroze (Jean’s son) at his restaurant in Langon.
Marc Darroze qualified as an oenologist in 1992, and went on to gain his winemaking experience in California, in Tokay (Hungary) and in the Medoc region. He then joined his father, Francis, to further develop their extraordinary collection of Bas Armagnacs. In 2007, Marc decided to diversify his activity and acquired an estate in the Graves appellation, situated in the most southern area of the Bordeaux winegrowing region.
His aim is to produce wines with lots of personality, by making the most of the quality of the terroir on his estate. That’s why Marc has taken steps in order to obtain certification of his estate as an organic wine producer. Since June 2008, all work on the estate (soil, treatments) has been carried out in accordance with organic production criteria.
The soil is worked mechanically, and the grass growing between the rows enables humus to develop and encourages intense microbial activity in the soils. Any possible deficiencies in the soil are rectified gently and naturally, the vines are treated with products authorised by organic farming criteria.
All of this will enable Château Haut Peyrous wines to carry the ‘Agriculture Biologique ’ (Organic Production) stamp from 2012 onwards.