Château la Couspaude

Château La Couspaude, located in the heart of Saint-Émilion, close to the famous monolithic church, has been for more than a century the flagship of the Aubert family, who also own many other crus in this region. The Aubert family has been cultivating vines in the Bordeaux region for more than two centuries and perpetuates its history in the service of quality and authenticity.
La Couspaude, in the Middle Ages “La Croix Paute”, takes its name from the cross that, even today, marks the crossroads bordering the entrance to the estate and is a meeting point for pilgrims travelling to Saint James of Compostela. This estate of 7 hectares, magnificently set on the heights of the Saint-Émilion limestone plateau, is entirely walled, a distinctive sign of the oldest and most prestigious crus of the thousand-year-old village. It is undeniably and ideally located in the elite core of Saint-Émilion.
Château La Couspaude is not only the place where a great wine is produced, it is also the reflection of the soul of a family, the home of the Aubert family. This duality gives it a human dimension that visitors always greatly appreciate.
The estate consists of an 18th-century chartreuse with, at its centre, a paved inner courtyard of 900 m2 onto which the living quarters open. All the buildings have been renovated. An entire wing of the château is reserved exclusively for receiving visitors, whether professionals from the wine world (customers, press, en primeur tasting of the Union des Grands Crus de Bordeaux…) or the public. The reception rooms in traditional style (exposed beams, high ceilings, large open fireplaces) can accommodate more than 200 people in a convivial atmosphere, and a very well-equipped professional kitchen makes it possible to organise any type of event.
In the other wing are the production area, the offices and an apartment for housing staff. A notable feature is that the winemaking cellar is directly linked to the reception rooms by underground cellars, which wind for several hundred metres underground and house the barrel cellar, allowing the wine to be aged at a constant temperature. This layout offers an uninterrupted underground tour of the whole estate.
The vineyard, in excellent condition, is thirty years old, but old vines aged eighty years can also be found, deliberately kept when their condition allows. Harvesting is by hand in small crates and three further successive sortings are then carried out to ensure optimal grape quality on arrival in the winemaking cellar. Since the 2009 vintage, a traditional barrel vinification process has been introduced. The berries are put directly into the barrel. In the final blend, this process produces a wine that is more voluminous, rich, round and complex, with greater aromatic precision and silky finishes.