In the middle of the 17th century Arnaud Ducasse bought a small 4ha property in Pauillac, an action which was to form the foundation stone of a large estate, which was to remain in his family hands for nearly 300 years.
While his successive heirs purchased various plots of land, it was Pierre Ducase in 1768 who regrouped the property in Pauillac, Pibran, Pontet and Artigues-Arnaud into the locality known as Grand-Puy. When he died his son found himself in control of a 60 ha estate two-thirds of which was planted in vines called "Ducasse-Grand Puy-Artigues-Arnaud. And in 1820 it was he that built the present Château, on his ancestors house in the town of Pauillac. Located on the quayside, it for many years acted as the Maison de Vin and the headquarters of the Bontemps du Médoc.
However in 1932 in order to resolve an internal dispute within the family a Civil company with the name Grand-Puy-Ducasse was founded. Later in 1971 new partners took over the property which was in a pitiful state, and they implemented a vast renovation plan designed to give once again the esteem and excellent quality the Château had known in 18th century.
Today Grand-Puy Ducasse consists of 3 parcels of land making up 56ha’s in total, of which 37ha’s are planted in vines. To the North the vines are close to those of Mouton, Lafite and Pontet Canet. In the center they take up part of the locality known as “Grand-Puy”. To the South they lie on the plateau in the Hamlet of Saint-Lambert. The variety of soils is beneficial because it helps achieve a harmonious balance from their respective qualities, to which the premium grape varieties and some of the finest exposure contribute.
The grapes are hand sorted, destalked lightly crushed and fermented in thermoregulated stainless steel vats. The grapes from each parcel are vinified separately, after a severe selection the best are used for the wine that will bear the name Grand-Puy Ducasse. Typically the wines are aged between 18 and 24 months in oak cask, 30% of which are new each year.
Second label: Château Artigues Arnaud
Soil: Silico-gravelly soil is composed of Garonne gravel.
Length of maceration: 18-21 days.
Temp. of term.: 30-32°C.
Control of fermentation: Thermoregulated.
Type of fermentation tank: Stainless steel.
Age of barrels: 30% new oak (Limousin).
Time in barrels: 18-24 months.
Fining: Egg white.
Type of bottle: Bordelaise.
Bottled at the chateau: 100%.
Area under vines: 56ha. (37 are planted)
Grape varieties: Cabernet Sauvignon-62%
Vines per ha.: 10,000.
Average age: 25 years.
Av. yield per ha.: 45-47%.
Harvesting: 70% manual.
Av. prod.: 18,000 cases.
Distr. of vines.: 3 Parcels.
STORAGE: 4-14 years.
SERVICE TEMPERATURE: 17°C.
FOOD / CONSUMPTION: They are a perfect complement to lamb, veal, poultry and delicate game.