Château de TracyHistory, savoir-faire, passion & tradition

Anna Caidan is in conversation with Juliette d'Assay who oversees the family domain
2020-11-02
Wine Story

What could you tell me about the history of the winery?

‘Chateau de Tracy is now overseen by Juliette d’Assay, the youngest daughter of Count and Countess Alain d’Estutt d’Assay who restored the vineyard in the 1950’s. The domain, which has been in the family since the 16th century, operates 35ha of vines planted in Sauvignon to produce Pouilly Fumé.’

Do you have a winemaking secret?

‘A winemaking secret? Not really, with a constant search for the most faithfully expression of Sauvignon on our terroirs we must adapt our know-how to each vintage in order to produce wines that reveal the best expression of our flint clays and Kimmeridgian limestone terroirs.’

What is your favourite step in the winemaking process?

‘Viticulture, since it is directly linked to the environnemental problems that agriculture faces today. It is exciting to seek and find sustainable viticulture methods in order to participate in the protection of biodiversity and also to produce quality grapes in better conditions.’

What is your best memory since working at the winery?

‘To taste our wines with amateurs who appreciate them.’

…and your most challenging moment?

‘We are currently in a period of real challenge because of the covid 19 epidemic and climate change. These two factors multiply the commercial risks by causing a global economic crisis as well as climatic hazards that are becoming more frequent and violent,’

How would you describe your wines in three words?

‘Refined, delicate, precise.’

How are your wines different to others in your region?

‘We produce wines based on the concepts of permaculture and sustainable agriculture. For two seasons we have been grazing pigs in the vineyards in order to improve the quality of the soils. We also use cereals and legumes in the inter-rows to promote soils microbe life.’

What is your favourite food-wines pairings?

‘Oysters and seafood, white meat (veal with morels), foie gras, aged Comté and goat cheese, sabayon.’

When do you think is the best time to enjoy a glass of your wines?

Each cuvée can be tasted at different times:

Melle de T is perfect for an aperitif, or a summer lunch (grilled fish, seafood)

Château de Tracy, Haute Densité and 101 Rangs are gastronomic wines that can be served with elaborate dishes.

‘Château de Tracy is set on 32 hectares situated on the hillsides of the Loire. The vines of Château de Tracy enjoy a true mosaic of terroirs, magnificent diversity bestow the wine complexity, originality and minerality. Special shout out for the impressive Château de Tracy ‘Haute Densité’ 2018. Great aromatic richness. Finesse and vivacity, on the palate, revealing citrus flavours intertwined with vanilla and woody aromas towards a peppery finish.’ Anna Caidan

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