Bouteille de vin Grand Cru classé 1855 du Château de Camensac
The 1855 Grand Cru Classé

Château de Camensac

Great care is taken in a constant search for excellence and the best expression of the Terroir. Ever more rigorous plot selection and vinification adapted to the grapes result in a fresh, seductive wine, in the same style as the label: elegant, modern, refined and with a touch of originality that breaks with the traditional image of Bordeaux’s Grands Vins.

Grape varieties

Cabernet Sauvignon and Merlot in varying proportions depending on the vintage.

86 ha

of vines

5 to 7 years

before tasting

for up to

30 years


The style of Camensac’s wines is explained by the geographical location and the micro-climate, with mild winters and hot summers but which is also oceanic, favouring healthy growth and well- ripened grapes, combined with a deep gravel terroir, brought by the river (Villafranchian gravel as in Pessac-Léognan and Gunzian gravel as in the St Julien appellation).

Vineyard Management

Ploughing. Sustainable agriculture and biodynamic trials on 7 hectares.

HEV 3 (High Environmental Value) certification obtained in 2021 and implementation of an agroecological programme.



Selective manual harvests, by grape variety, the age of the vines and the terroir.

Sorting of the grapes in the vineyard, then on reception of the harvest on a sorting table.


  • Destemming and crushing
  • Alcoholic fermentation at 28°C (about 6 days) followed by maceration (about 3 weeks)
  • Daily pumping over and / or punching down
  • Run-off and pressing (pneumatic press)
  • Transfer to barrels
  • Malolactic fermentation in barrels
  • Ageing in French oak barrels for 14 to 18 months (60% new barrels)
  • Regular topping up and racking
  • Fining with egg white and a final racking before bottling.

Wine/Food pairing

Wines often go very well with food or dishes from the same region!

Here are some dishes that go well with Château de Camensac:

  • Entrecote Bordelaise
  • Roast duck
  • Rack of lamb
  • Tournedos with morel mushrooms
  • Warm dark chocolate lava cake

This list of dishes is not exhaustive. It can also be served with mini-appetizers, starters or cheeses.


Vinous (2019) : 92-94
Bettane & Desseauve (2018): 91-92 
RVF (2018) : 17-18
Wine advocate (2016) : 90-92
James Suckling (2015) : 93 -94
Jancis Robinson (2015) : 16.5

Organoleptic profile
(power, complexity, etc.)

The wine is bright and clear with a dark colour.
There are recurrent aromas of black pepper and rose. The structure is fine with plenty of substance on the mid-palate.
This is a balanced, powerful wine.
The finish is very long, recalling the red fruit of the initial nose with well-integrated oak.