In the winery, Château-Thébaud wines undergo extended lees-ageing. The minimum requirement is 24 months, but 36 months is more common. Lees are the natural deposit left behind after alcoholic fermentation. After having completed the transformation of the grapes’ sugars into alcohol, the yeasts, which are natural microorganisms, die and form sediment that settles at the bottom of the vat. This sediment is known as the lees. Throughout the maturation period, the wine is enriched by numerous compounds upon contact with the lees and thus develops more complex aromas and body. Château-Thébaud wines are traditionally aged in glass-tiled underground vats, which offer optimum conditions thanks to their stable year-round temperature and protection from oxygen. The technique of bâtonnage, or stirring, which gently brings the lees back into suspension, is widely used.
The wines of Château-Thébaud show both a creamy character and minerality. On the nose, they display beautiful aromatic complexity dominated by candied citrus fruits, herbs (fennel, anise) and slightly smoky notes (gunflint, liquorice). The palate is full yet balanced by a clearly perceptible tension and a nice touch of bitterness. The terroir’s hallmark finish is saline and extremely long. Thanks to their natural tension, the wines are made to age. They are beautiful after a few years or can be cellared for 10 to 20 years.
Château-Thébaud wines are ideal with gastronomic cuisine, pairing very well with shellfish, cooked fish, spiced or Middle-Eastern dishes and goat’s cheese.