Château Soutard


  • One of the greatest terroirs of Saint-Emilion: 70% clay-limestone plateau, 17% clayey hillsides, 13% sandy coastline
  • Weeding is done by plowing or scratching (no herbicide is used).
  • Establishment of many green works (textbooks) seeking to improve always a little more the quality of the grapes
  • Grapes stay in a cold room, densimetric sorting and transfer of grape harvests
  • All work upstream rewarded by good marks from journalists

The history of Château Soutard goes back five centuries. The first reference of Soutard appear in 1513 with the mention of Bourdieu de Mayne de Soutard. Jean Couture, Jurat of Saint-Emilion, buys the estate in 1699 and his daughter Marie built the Château in 1741. His descendants then embellish the property, concentrate entirely on the vine and Soutard becomes one of the first Châteaux to plant the vines “in ranks”. In the 19th century, Jean Lavau, the great owner of Saint-Emilion had the estate enlarged, then passed on to Michel des Ligneris in 1919, whose descendants managed the estate for nearly a hundred years.
In 2006, Château Soutard was bought by La MONDIALE, a company of AG2R LA MONDIALE, a large social protection group in France, already the owner of Château Larmande and Château Grand Faurie La Rose. Then follows a complete renovation of the castle and the estate, with a real desire to increase its wine tourism traffic (Bed and Breakfast, tastings and visits …)

The exceptional terroir of Château Soutard blossoms over 30 hectares of vines, in the Saint-Emilion Grand Cru appellation. The grape variety consists of 63% Merlot, 28% Cabernet Franc, 7% Cabernet Sauvignon and 2% Petit Verdot. Permanent care is provided to the vine during the seasons and the plot selection is constantly refined thanks to important investments in the vineyard. Raised in oak barrels of high quality, the wine acquires over the months its complexity.

At the tasting, Château Soutard offers all the classicism of a great Saint Emilion: finesse of tannins, elegance, great roundness in the mouth and beautiful complexity.

Their Team

Owner : Bertrand DE VILLAINES
Technical Director : Véronique CORPORANDY
Oenologist : Michel ROLLAND