Located at Landiras, 30 km south of Bordeaux, in the wine production area of the "Graves", the Château de Sauvage lies on a superb ten meters deep gravelo-sandy oil.


Vincent DUBOURG, the owner took over this wine estate after a long work of regrouping undertaken since three generations by the former winegrower.


The estate produces over 7 hectares a red, a dry and and a desert white wine. Priority is given to manual work from pruning to grape harvest whereas the work of the ground and the weeding are exclusively mechanical.


The spirit of  "Sauvage" is producing wines with an organic point of view never forgetting the aim : harvest fresh and ripe grapes. Some years modern anti-fongic products may be used only to save the berries from destruction; but nothing artificial will never be added to the soil. I swear. Moreover, I do eye each  year  the weed flora to infer the needs of the ground.


In order to reveal fruit aromas, the Château de Sauvage, built a brand new cellar in 2005 equipped with thermoregulation process, stainless steel vats and racks for barrels. Thus the estate offers to the amateur authentic Graves wines with its single taste, elaborated in the bordeaux art of making tradition.




"Manine" - vintage 2014



 lot of accolades each year (French wine review, Hachette guide)

Grape coming exclusively from actually well ripening plot. Hand-picked merlot, gravity up to the vat, then after fermentation long ageing in new french oak barells on the lees. (with an average of 16 months)








Also available

"Château de Sauvage" red "2012

15/20 on the red guide of the RVF (french wine reference review)


12 months in french  oak barells

Blend Merlot 85 % - Cabernet sauvignon 12%

Petit-Verdot 3%



 Château de Sauvage, medium sweet,

available in 75cl or 50cl bottles, last vintage 2015


Noble rot, low yields, half botrytised grapes for keeping freshness and drinkability



Château de Sauvage, dry Graves


Presently avalaible Year 2014 

Definitively the wine dedicated to aperitif and oysters (and seafood as well) the 2009 dry Graves ins a blend of half sauvignon half semillon with a fresh nose and a smooth mouth.


Flavors have been kept into the bottle thanks to special care in fighting against oxygination.