Château Troplong Mondot in a nutshell?

Troplong Mondot, Saint-Emilion's Premier Grand Cru Classé, is situated at the highest point of the appellation and benefits from a special geology to produce a wine with a strong identity: powerful, perfectly balanced and with great aromatic intensity. Troplong Mondot is committed to sustainable development, and implements initiatives in all its areas of activity: viticulture, winegrowing and wine tourism.
Troplong Mondot is also a serene place with breathtaking views over the village of Saint-Emilion and the Dordogne valley. With elegant country chic rooms, immersive vineyard tours in an old Land Rover, and a Michelin-starred restaurant, guests enjoy an unforgettable experience.  

How would you describe the overall experience that visitors can expect when they stay at or visit Château Troplong Mondot?

We like to talk about a Sense of Place at Troplong Mondot, that feeling of belonging to a place where you feel good. Indeed, there's something serene and soothing about what our visitors experience. Added to this is the friendliness and smile of a team that pays attention to the smallest detail.

Can you share any anecdotes or memorable moments that illustrate the essence of the art of living at Château Troplong Mondot?

Any visitor who has had lunch at Les Belles Perdrix in the summer and witnessed the spectacle of horses ploughing the plots in front of the restaurant will surely still remember it! I don't necessarily have any particular anecdote, but every season has its own thrill, because the view is breathtaking wherever you are: foggy days, when only the steeple of Saint-Emilion is visible, winter days with the low-angled light and rusting vineyards, harvest days with lunches full of joy and laughter and a vineyard in turmoil, and those first days of spring when you can see the first buds and leaves and the birds (including partridges! ) have returned.

How does Château Troplong Mondot seek to evolve and innovate while preserving its heritage and distinctive character?

We're always striving to go further in terms of excellence, whether it's with our wine or our wine tourism activities. Everyone here is driven by a mission to take the Château to even greater heights. Every decision is carefully considered and taken with common sense. Nothing is taken for granted, and we owe it to ourselves to leave a mark for future generations.

Introduce yourself and tell us about your background

I trained as a scientist and have been a winegrower for 35 years. Winegrowing wasn't a straightforward path for me, as I've been part of a family of winegrowers for 8 generations. It was a chance meeting with my husband that brought me to Mauvinon on our very first date. I had a very powerful feeling at the time: this place was unique and would play a role in my life. We married and lived in Bordeaux before taking over from my father-in-law in 1986. We both worked at Mauvinon for 27 vintages. Since 2013 I've been running the business on my own (with the help of my children).

What makes you unique?

The hardest thing about doing the same job for 30 years is to get out of your comfort zone, to challenge yourself, and never to think that your practices and habits are set in stone. We are 800 different people, and each one of us is unique. Perhaps I'm particularly confident about the future and full of hope, which allows me to take turns and bring about change without worrying. In 10 years, I've converted the vineyard to organic and biodynamic farming, removed sulphites from the vinification and ageing of the wines and created one of only two “Méthode Nature” wines in Saint-Emilion.

What is/are your greatest professional achievement(s) in the region?

Developing green and committed wine tourism experiences is a great source of satisfaction. It allows us to raise our visitors' awareness of sustainability, biodiversity and craftsmanship. But beyond talking about Château Mauvinon, my aim is to promote our terroir, our know-how and to educate foreign and local visitors. If each and every one of us talks about hand-crafted products, made in France and environmental commitments, then the image of all the wines of Saint-Emilion and Bordeaux will be enhanced.

My greatest professional achievement is still being able to work with my children and grandchildren on a daily basis. Our ambition for Mauvinon is not to be the biggest, the most beautiful or the best, but to work together on a project on a human scale.

Introduce yourself and tell us about your background

I trained as a scientist and have been a winegrower for 35 years. Winegrowing wasn't a straightforward path for me, as I've been part of a family of winegrowers for 8 generations. It was a chance meeting with my husband that brought me to Mauvinon on our very first date. I had a very powerful feeling at the time: this place was unique and would play a role in my life. We married and lived in Bordeaux before taking over from my father-in-law in 1986. We both worked at Mauvinon for 27 vintages. Since 2013 I've been running the business on my own (with the help of my children).

What makes you unique?

The hardest thing about doing the same job for 30 years is to get out of your comfort zone, to challenge yourself, and never to think that your practices and habits are set in stone. We are 800 different people, and each one of us is unique. Perhaps I'm particularly confident about the future and full of hope, which allows me to take turns and bring about change without worrying. In 10 years, I've converted the vineyard to organic and biodynamic farming, removed sulphites from the vinification and ageing of the wines and created one of only two “Méthode Nature” wines in Saint-Emilion.

What is/are your greatest professional achievement(s) in the region?

Developing green and committed wine tourism experiences is a great source of satisfaction. It allows us to raise our visitors' awareness of sustainability, biodiversity and craftsmanship. But beyond talking about Château Mauvinon, my aim is to promote our terroir, our know-how and to educate foreign and local visitors. If each and every one of us talks about hand-crafted products, made in France and environmental commitments, then the image of all the wines of Saint-Emilion and Bordeaux will be enhanced.

My greatest professional achievement is still being able to work with my children and grandchildren on a daily basis. Our ambition for Mauvinon is not to be the biggest, the most beautiful or the best, but to work together on a project on a human scale.