Chateau Briot is part of the Ducort family of chateaux. The company was founded in 1858 by Pierre Ducort in Entre-Deux-Mers, basically the middle of the Bordeaux appellation. The company built from there to 14 chateaux in six different appellations covering over 1,000 acres.
The family has held on through wars, depressions, and the vagaries of the wine business and now controls a vast empire of chateaux in the most recognized name in the wine world, Bordeaux. One thing about companies with this kind of history is they never forget their humble beginnings, trials, and tribulations. And they make sure every generation is brought up to speed and held accountable.
Briot is one of the Ducort's flagship properties. It consists of 100 acres equal amounts of Merlot and Cabernet Sauvignon under the direction of Philippe Ducort. The grapes are harvested just after sunrise, while still very cool. They are then brought to the chateau where they are placed on a conveyor belt where workers remove the leaves and under-ripe grapes before they go into the crusher.
Once crushed, the temperature is lowered to 40? where the grapes can very slowly extract color and flavor from the skins. This process is only done in spectacular vintages, and 2015 is certainly recognized as such. Lesser vintages would accentuate the tannins and produce too much tartness in the wine. Here they balance the lovely fruit that would make it a fine foil roast squab with dried cranberries or wild boar cooked in juniper.