Chateau Clarisse

History of Château Clarisse

In 2009, Olivia and Didier Le Calvez's dream came to life as an authentic stone girondine house, nestled in the lush landscape of the Right Bank. This former wine estate, boasting magnificent cellars and kept in the hands of the Estager family for over a century, is surrounded by a beautiful vineyard perched high on the Puisseguin plateau. After two years of searching, the couple fell completely in love with a property that combined ideal terroir and climate with a grape variety blend they considered perfect, then comprising 80% Merlot and 20% Cabernet Franc.

Didier Le Calvez defines himself as a man of the West: a Breton family, born in Dordogne, with roots on Île de Ré. A luxury hospitality professional, he spent twenty-five years abroad in the United States and Asia before returning to Paris to manage the Four Seasons Hotel George V, then Le Bristol, and founding his own hotel group alongside his wife. As a child, he spent his holidays at his grandmother's in the heart of the Pessac-Léognan vineyards, where his passion for wine likely took root. The first vintage was released in 2010 under the name of their daughter, Clarisse. In 2014, the estate expanded with a 2.3-hectare parcel in the Castillon Côtes de Bordeaux appellation, paving the way for a new wine. Organic certification, the culmination of a process begun in 2009, was achieved in 2019, with biodynamic conversion now underway. 

Terroirs and Vineyards of Château Clarisse

The heart of the vineyard lies entirely on the limestone plateau of Puisseguin, where the soils date back to the Oligocene epoch. A thin clay-gravel topsoil covers the bedrock, providing excellent natural drainage and forcing roots to delve deep into the limestone. It is precisely this foundation that highlights the freshness of Cabernet Franc, a variety now championed by the estate, while Merlot rounds out and complements the expression. The southwestern exposure offers the sunlight necessary for full ripeness without excessive power.

Today, the estate spans around twenty hectares between the Puisseguin plateau and the clay-limestone parcel in Castillon Côtes de Bordeaux. Alongside Merlot and Cabernet Franc, the estate cultivates Carménère—an ancestral Bordeaux variety now nearly extinct—as well as Petit Verdot, and has planted experimental plots of Chardonnay, Sémillon, Sauvignon White, and Petit Manseng. Some Merlot vines are over seventy years old. The environmental commitment goes far beyond organic certification: working closely with INRA, extensive clearing and conservation work was undertaken on nearly 4 hectares of woodland, new hedgerows were planted to promote agroforestry, and a botanical garden along with beehives were established to sustain the vineyard's biodiversity.

Winemaking at Château Clarisse

The approach in the cellar mirrors the precision pursued in the vineyard. Harvesting is done by hand with rigorous sorting, and the grapes are vinified parcel by parcel to preserve the identity of each section of the plateau.

Fermentations take place in temperature-controlled vats, with extended macerations designed to gently extract color and silky tannins rather than sheer power. Aging is then carried out in French oak barrels, with a moderate proportion of new oak and durations of about twelve months for the reds, the aim being to add a touch of cedar, vanilla, and chocolate without ever masking the terroir's chalky character. Critics regularly note this mineral, saline signature, paired with bright acidity and velvety tannins. The white benefits from a specific approach: aged for eight months, half in French oak barrels and half in stainless steel tanks, to balance the aromatic richness lent by the wood with the freshness preserved by the tank.

The Wines of Château Clarisse

Château Clarisse, Puisseguin-Saint-Émilion: the estate's flagship cuvée, a subtle blend of Merlot and Cabernet Franc—the two grape varieties that made Saint-Émilion's fine wines famous. Merlot brings fruitiness, while Cabernet Franc adds structure and freshness. The nose opens with red and black fruits before giving way to more tertiary undergrowth aromas, highlighted by springtime floral notes. The palate reveals the same flavors with a round attack lifted by vibrant acidity, supple yet powerful tannins, and a distinct chalky character. It needs a few years to harmonize fully. Best enjoyed with local terroir pairings, such as game or porcini mushrooms. The 2021 vintage earned a gold medal, while the 2017 and 2018 vintages were rated 91 out of 100.

Château Clarisse Vieilles Vignes, Puisseguin-Saint-Émilion: the estate's iconic cuvée, showcasing old-vine Merlot—some over seventy years old—blended with Cabernet Franc and Carménère, an ancestral Bordeaux variety. The expressive nose evokes ripe dark berries, plum, black cherry, sweet spices, and a delicate touch of vanilla from French oak barrel aging. The palate is rich, ripe, remarkably velvety, and intensely fruity, with silky tannins, a striking saline finish, and nuances of chocolate, espresso, and licorice. Beautiful harmony extends into a generous, lingering finish, promising great aging potential. A wine of character best paired with game and intensely flavored meats, rated up to 92 or 93 out of 100 by international critics.

Château Clarisse Cuvée Allegria, Castillon Côtes de Bordeaux: a 100% Merlot single-varietal wine from the 2.3-hectare clay-limestone parcel acquired in 2014. Fruity and generous, with flavors of cherry and red and black berries, it is the estate's most luscious wine, featuring round, well-structured tannins before a clean finish. Castillon's classic minerality shines through on a medium-to-full-bodied structure of exceptional purity. Aged for one year in oak barrels, it can cellar for eight to ten years. Decanter awarded it 94 out of 100, ranking it among its top buys for eco-conscious wine lovers, and readers of La Revue du Wine de France selected it among the 135 Best Wines of France.

Clarisse Chardonnay, Wine de France: the estate's newest chapter and its first white wine, crafted from a single dedicated parcel—a bold choice in a region almost entirely devoted to reds. Aged for eight months, half in French oak barrels and half in stainless steel tanks, it combines classic Chardonnay aromatic typicity with a touch of creaminess from the wood, perfectly balanced by the freshness of the tank-aged wine. Best enjoyed young with seafood, shellfish, delicate fish, or white meats. The 2023 vintage was awarded a gold medal at the Challenge des Terroirs.