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When, in 1873 and 1920, the great grandparents each bought their first plots, they were unaware that the fruit grown on their land would be blended to produce fine wines and that they, too, would be united to form a family of fine wine growers.


The blend from vines from these two areas, first made in 1969, soon pleased wine brokers and merchants from the Bordeaux market, who appreciated this beautiful wine year after year. The very name of the owners produced a few comments. Indeed, Saint-Vincent, patron of vine growers, seemed to guide this family…                   


They are heirs to traditional knowledge, constantly building upon, and are involved in the professional and cultural wine life of Bordeaux. This family continuity has helped them to carry out lenghty work in drainage or to obtain, progressively, the ideal grape varieties for the different terroirs. The most suitable vinification has been developed and an attentive and experienced team contributes know-how in the vineyard, alongside the owners. Respect of the vine evidenced by meticulous care complements the vinification, with its temperature control, pneumatic press, maturation on lees, etc. : The latest technology has been used in the construction of a new vinification cellar.

Since the arrival of Christophe in 1990, the vineyard has been restructured. His observation of the vines dates from age 12, and his love of the soil shows each day through his endless search for the perfect balance between soils and vines; Indeed, he’s sure these are the only elements providing ripe and distinctive grapes. At this time, the first vintages marketed in bottles (from 1988 onwards) by his parents, Bernard and Josette, have been rewarded by many awards and good reviews. When Fabien arrived in 1999, priority was given to the search for full expression of aromas and balance. Château Lamothe-Vincent also benefits from his constant determination to explore new ways of vinification and maturing. Training experiences in France, New-Zealand and Australia have opened his mind to retain only the best in the Old and New world styles.
Today the fruit seems at its best and we are certain that this fourth generation will know how to use it…”

Christophe VINCENT, 46 years old, has superior Wine growing and Oenology qualifications. Fabien VINCENT, 43, holds the degrees of Master of Wine Estate Management and Master of Science in Biochemistry.


Soil and subsoil: Clayey-siliceous brows resting on limestone or clay enriched with ferrous particles at Montignac. Clayey-chalky soils on inflating clayey subsoils at Castelvieil. Clayey-chalky soils on an asteriated limestone plateau at Daubeze. 80% South exposure. 

Vineyard: 70 acres. Grape varieties for this wine : 80% Merlot – 15% Cabernet-Sauvignon. 5% Cabernet-Franc. Yield: 54 Hls/ha. Production : 200.000 bottles. 

Winemaking: Varietals adapted to soils and sun exposures. Organic manures only, if necessary. Quality devoted management: Debudding, large leaf surface, leaf plucking, crop thinning. Harvest sorting out. Destemming. Cold pre-fermentation maceration (6 days). Temperature controlled fermentation (24-28 °C). 12 to 24 day vatting with “délestages”. Temperature and oxygene controlled ageing in stainless steel vats and french oak. Ageing on lees for 9 months. 

Tasting: Deep colour with crimson tints. Brimming with black fruits flavours (black berry, black cherry), red fruits (cassis, crushed strawberry) and liquorice. Mineral, spicy and toasty. Medium-bodied, mouth-filling texture and balance, with ripe and fine tannins. Long on the finish. 

Serving: Best served at 60-65°F with red meat, grilled meat and game. Also well suited for pasta, red sauces and cheese. Drink now for full fresh aromatic expression. Optimum: 3-5 years. Ageing potential: up to 15 years. 


• Gold Medal at the 2017 Entre-Deux-Mers wines Challenge.  

• Silver Medal at the 2017 Paris wines competition. 

• Silver medal at the 2017 Lyon wines competition. 

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