Château de Callac: Tradition and Growth in the Heart of Graves
Founded in 1773, Chateau de Callac was originally a farmhouse with the surrounding land planted to 4 hectares of grain and vines. In the present day, Callac now tend to over 40 hectares of vines in the Graves appellation, producing dry white and red wines. They produce traditional styles, including an oaked white, and began conversion to organic viticulture in 2022. Chateau de Callac is owned by Mathieu Gufflet of Chateau Guiraud, who has recently added a Sauternes, Chateau Saint-Michel, to his winemaking properties. This is a 3 hectare estate atop the Bel Air plateau, producing a traditional style of botrytised sweet wine solely using Semillon.
The winery showcases its wine making skills using the philosophy of “nothing added, nothing taken away,” which minimizes unnecessary intervention in the process, and makes use of the incredible variety of the many vineyard “terroirs.”
Wines from Château de Callac:
Graves Blanc AOC - 2023
A blend of majority Semillon and some Sauvignon Blanc from 30-year-old vines in the Graves AOC, fermented in stainless steel tank and aged on the fine lees, offering crisp, dry flavours of peach, grapefruit, pear, and herbs, ideal with shellfish, fish, and spring vegetables.
'Prestige' Graves Blanc AOC - 2023
A blend of majority Sauvignon Blanc and some Semillon from 30-year-old vines in the Graves AOC, fermented and aged in stainless steel tank with oak staves, offering white peach, passionfruit, and grapefruit aromas, ideal with shellfish, dover sole, or Thai green curry.
Graves Rouge AOC - 2020
A blend of Merlot, Cabernet Sauvignon, and Cabernet Franc from 30-year-old vines in the Graves AOC, fermented in stainless steel tank and aged with oak staves, offering blackberry, blackcurrant, plum, and earthy aromas, with subtle clove and vanilla, perfect with lamb, vegetarian moussaka, or aged gruyere.
Château Saint-Michel Sauternes AOC - 2018
A classic Sauternes AOC wine made entirely of hand-harvested Semillon berries with noble rot, fermented in 30% new oak and aged for 18 months, offering complex aromas of vanilla, candied fruit, citrus, and peach, with a rich, honeyed palate, perfect with foie gras, sweet desserts, or honey-based dishes.
