FAMILLE ALAIN AUBERT
FRANCE / BORDEAUX


 

THE FAMILY

The AUBERT family has lived in Saint-Émilion since 1750 and has a long and successful history as producers of some of Bordeaux’s finest wines.

Today, ALAIN and BERNADETTE AUBERT own over 600 acres of vineyard property, making them one of the largest family producers on the Right Bank. When they married some 40 years ago, Alain Aubert and Bernadette Faure forged a common destiny for two Saint-Émilion families. They run the estate with the help of their three daughters Cécile, Amélie and Héloise, with Amélie the 7th generation of the family to take over the reins of the family’s winemaking responsibilities. The estate centers around the old family home of Château de Ribebon, a magnificent 18th century building that was once a hunting lodge for King Louis XIV, beautifully preserved, on a terrace overlooking the Dordogne River.

ALAIN AUBERT is 6’3” tall, with impressive farmer hands and always a great smile on his face. “What do you know about wine?” he’ll ask. If you answer “Not much,” he’ll smile and say “Good, we will understand each other.” Then for the next few hours he’ll tell you all about the cultivation of grapes on the right piece of land. Treat them well, he says, and you will harvest the expression of each variety in balance with its respective terroir.

The Aubert domaine extends to seven notable chateaux in the appellations of Saint-Émilion Grand Cru, Côtes-de-Bordeaux and Castillon, including Château de MACARD, Château de RIBEBON, Château HYOT, Château HAUT-GRAVET, and Saint-Émilion Grand Cru Classé Château LA COUSPAUDE.


 

THE VINEYARDS

Cabernet Franc, Merlot and Cabernet Sauvignon are the three grape varieties cultivated, with the soul of the estate residing in a parcel of ancient Cabernet Franc vines over 100 years old on the Macard plateau. The vines range in age from 40 to 100 years, depending on the appellation, and are planted in the ancient gravel, clay-limestone and sandy soils of the region.  Vine density is up to 6,000 vines per hectare, which is similar to that found on Grand Cru properties.

  • The vines are tended to by hand with the utmost respect for the environment and local ecology. 
  • To allow every piece of the vineyard to fully express itself, each varietal, and each parcel, is harvested separately.
  • A green harvest is done and the grapes are de-stemmed and de-budded prior to making their way to the winery. 

 

THE WINEMAKING PHILOSOPHY

Amélie Aubert specializes in vine growing and is a certified oenologist now in charge of the estate’s vineyards. She points to the soils as the source of their success, explaining how they work and aerate the soils to provide the vines with maximum nourishment. “Healthy grapes are the key to success,” she explains. “We are farmers above all, and with minimal intervention, we want to produce the best quality grapes.”  A deep respect for the vine is the driving force behind Amélie’s philosophy to making wines. 

“Quality is not possible with quantity, and I want my wine to capture the essence of our fantastic terroir.”