Château Deyrem Valentin

From vine to bottle

An ever attentive and knowledgeable family

Handled by the Sorge family for 5 generations, Deyrem Valentin is an elegant, balanced and ever evolving “Margaux”. Christelle Sorge is in charge of it today. She continues on the path of tradition while also seeking to innovate, with the same objective of bringing moments of pleasure to all lovers of Margaux.

I. The vine

The soil is worked mechanically and manually with respect for the environment.

The vines of the Château Deyrem Valentin are located on an exceptional terroir, adjoining the most famous “grands crus” of Margaux. The Margaux appellation covers five villages including those of Soussans and Margaux where Jean Sorge’s estate is located. The ground is composed of deep gravelly soil. 13 hectares are dedicated to Château Deyrem Valentin and Château Soussans, and 2.5 hectares to Château Valentin in the Haut-Médoc area. All work on the vines is carried out with care by hand (cutting, pruning, leaf removal, harvesting).

Harvesting by hand at the heart of the Margaux appellation area

At Deyrem Valentin, every effort is made to get the grapes to peak maturity: Leaf removal and green harvesting on the plot for better aeration of the bunches. After harvesting by hand, the crop is sorted twice, among the vines and in the wine cellar. In 2013, the purchase of a new harvesting reception system (Viniclean) with more rigorous grain-by-grain selection, has helped to make the wines more elegant and more refined and to have more aromatic richness. 


III. Work in the wine cellar

Winemaking and maturing

Winemaking is carried out in a traditional, piecemeal process in thermo-regulated vats. The process includes offloading. This operation consists of pumping the fermenting grape must into another vat which allows the pomace (skin and pips) to be crushed in the vat. The must is then re-pumped over the pomace to obtain a soft and delicate extraction. This operation is done twice a day during alcoholic fermentation. The temperature of alcoholic fermentation is between 26 and 28 degrees. The second fermentation, malolactic fermentation, is carried out in the vat for good homogeneity. An initial blending follows before racking into barrels. The final blending is done before bottling, which is carried out in May or June, two years after the harvest.  


Finesse, delicacy and elegance!

What brings the Sorge family the greatest joy is to offer you moments of pleasure around the table with great quality wines (Margaux AOC and Haut-Médoc AOC). Château Deyrem Valentin, Château Soussans and Château Valentin wines will always be associated with unforgettable memories of discovering their intense character.  

V. Development

Collaboration with Hubert de Boüard

To always go above and beyond the best, Christelle Sorge enlisted the services of Hubert de Boüard Consulting, which is one of the major players in consultancy in the Bordeaux region.


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