In 1719 Jean-Pierre du Pontet, advisor to the King, acquired Domaine Perganson at an auction sale, to add to Langoa and Canet which he already owned. When he died he left his lands at Saint Julien to his elder son Mr Pontet de Canet, and his land and château at Saint Laurent to his younger son, Mr Pontet-Perganson.
The first mention of the wines from Perganson, by the broker Lawton, refers to the 1742 vintage, and its price placed it regularly at the level of the future 5th classified crus. The name Larose appeared in the 1830s after Henry Delaroze, co-heir of the future Gruaud-Larose at Saint-Julien, became proprietor of Perganson in 1815, and Pontet-Perganson became Larose-Perganson.
Prosperity, passage through the hands of several owners, then the ravages of phylloxera and mildew took their toll on the viticultural vocation of the property. Larose-Perganson was only restored its former glory
In 1986, the insurance company Assurances Allianz bought the domain, impressed by the great potential of its ‘terroir’.
In 2007, Allianz also acquired Château Arnauld Cru Bourgeois du Haut-Médoc, situated at Arcins, between Margaux and Moulis. The property is on some of the best gravel soils on the edge of the Gironde river; a terroir which has also made the reputation of its neighbours, Chateau Chasse Spleen and Chateau Poujeaux.
In 2009, following a large scale investment programme, the technical facilities at the Arcin site were developed to enable the separate winemaking, barrel ageing, bottling and storage for Châteaux Larose-Perganson and Arnauld.
- Grape reception : Sorted before and after destemming (harvest 2014)
- Cold pre-fermentation maceration allows fruit aromas to fully develop and a slow extraction of phenols. This gives a wine with richness and structure whilst remaining supple.
- Alcoholic fermentation and maceration : the length of post fermentation maceration varies according to the type of wine desired, the grape variety, maturity levels and the sanitary condition of the grapes.
- Micro-oxygenation during post fermentation maceration, as necessary (reasoned) according to the strength and quality of the tannins of each vat.
- Running off and Pressing of the grape pulp. The press wine obtained is run off and selected by tasting.
- Malolactic fermentation takes place in the vats after running off, marking the end of the process.
- Pre-blending before being put in barrels in order to create lots (excluding the pressed wine) which are of homogenous quality. It is at this point that the volumes for the 1st wine are defined (generally 85%).
At the same moment we undertake blending trials with the press wines to determine the percentage required to obtain optimum quality.
- Ageing : 85% in French oak barrels (from the Nièvre and the Allier) for 12 to 18 months. 30 to 50% are new barrels.
- Final Blending : takes place at the end of the ageing period, and is determined by tasting.
- Light Fining removes final impurities, increases colour brilliance and smooths the tannins on the final palate.
- Château Bottling : We use premier quality natural cork, sourced in the best Portuguese forests for which a perfect traceability is assured.