CHATEAU MONTZEPAT: Castle of Organic Wines



Before the vast land was converted to a vineyard and tourist attraction, François Carrion, lord of Nizas, owned this castle on the left bank of the Peyne. In 1946, he sold it to the Fathers of the Oratory College of Pezenas. The Fathers turned it over seven years later to Montpezat Felix Juvenel, the king’s secretary and the Duke of Angoulême.

Montpezat, former seigniory Juvenel, dedicated the land to viticulture and around 1884 the current castle was endowed to him. An embossed pediment marks the memory of their long possession.

In 1923, Montpezat became the property of Mr. Louis Guy and, after his death in 1970, Montpezat was awarded to his daughter, Mrs. Blanc.

In 1990, son of Mrs. Blanc, Christophe Blanc takes over the Château and cultivated it according to the principles of reasoned agriculture.

Since 2009, the estate is certified by Qualité France in organic farming. Different vintages are produced on the estate, in Vin de Pays d’Oc and AOP Languedoc.



There are two main types of soil in the vineyard: terraces of the villafranchien era for AOP Languedoc and down below, the clay-limestone lands with sands more or less gravelly for the wines from Pays d’Oc.

Organic farming was introduced because they want to maintain and respect the natural balance and diversity of the field. Organic farming is a method of crop and livestock production where synthetic products such as herbicides and mineral fertilizers are therefore refused.

Weeding is done by small, infrequent belling to limit settlement and soil erosion. Every year a flock of sheep (in organic farming) comes to graze the vineyards. They enrich the soil with organic matter and contribute to biodiversity through the provision of bacteria. Sheep also mow the grass of the vines.

The vines are grown as simply as possible with as few products as possible. They have two kinds of sizes, Guyot (young wood chopsticks) and Royat (size on old wood). This allows for grapes that are more resistant to diseases and of better quality. More resistant grapes mean fewer treatments. Fewer treatments allow better protection of auxiliary wildlife.



Vinification is the transformation of grape juice into wine. This work is done in the cellar of the Estate. Organic winemaking excludes any error, having no synthetic product to correct them. They work according to the principles of biodynamics – making their rackings with the descending moon, and assemblages in the rising moon.

The bottling is done at the estate with their own equipment. They only produce the minimum number of wines to maintain its quality and also to coincide with the lunar cycle. The date of bottling also follows the falling moon on sunny days. During these periods of high atmospheric pressure, the wines are more clear and the aromas are more developed.

Thus, they limit carbon footprint as much as possible by taking the utmost care in selecting their dry materials. They use wine bottles whose weight does not exceed 500 grams for all wines, even the high-end ones. Their cartons for packaging are produced in Gard and the corks in Pyrénnée Orientales.

Award-Winning Wines

Palombieres – Chateau de Montzepat – 75cl – Languedoc AOC Red 2015



Alluvial terraces with stony level.


Black Grenache, Carignan, Cinsault (right plant), Mourvèdre, Syrah.

Years of planting: 1960, 1973, 1980.

Type of soil:

Brown, stony, siliceous, shallow.

Culture mode: 

Organic farming.

Short size on old wood (royat) – Yield: 25-30 hl per ha

Cultivation method: plowing

Organic manure

Culture without herbicide or synthetic products.

Manual harvest.


Organic (without additives).

Long vatting (more than 4 weeks)

Control of fermentation temperatures.

Raised in vats for two and a half years.

Unfiltered wine.

Tasting:  This elegant but full-bodied wine accompanies spicy food (tagine), meat such as lamb shoulder, or red meats. Also suitable for cold cuts. Service temperature between 17 and 19 °.

2016 – Les Enclos R – Castle of Montpezat



Peyne River (Quaternary) alluvium and gravelly alluvial terraces.

Type of soil:

Deep limestone sandy loam, and shallow, siliceous, stony soil.

Cultivation method:  Organic farming – Planting years: 1979 and 1980.

Density: 4000 feet / ha – Short size on old wood (royat) – Yield: 40 hl per ha

Cultivation method: plowing

Organic manure – Culture without herbicide.

Mechanical harvest.

Vinification:  Long vatting (25 to 30 days)

Control of fermentation temperatures.

Collage with egg albumin – Unfiltered wine.

Packaging: Cartons of 6 or 12 bottles.


Aromas of black fruits, ample and round mouth, to serve at a temperature between 17 and 19 °. Accompanies all kinds of meat as well as dishes in sauces. Can be kept 5 to 6 years if stored well.

Food and Wine Pairing

The vineyard also has an agreement with their friend, Bruno to cater to tours and wine visits. The recipes and wine pairings are available at their website.

Wine tastings and tours are available throughout the year. For more information about their wines, CLICK HERE


Among several of their awards were the recent Japan Awards 2019 where they gained several more medals to add.