Château de Landiras is located in Landiras, Graves, Bordeaux. The estate holds 80 hectares of vines within Graves and Bordeaux Rosé appellations, farmed according to a sustainable approach, not certified. Château de Landiras has been owned by Michel Pélissié since 2007. The wines of the château are marked with complex aromas, well-balanced flavours and soft tannins.

The château produces Château de Landiras Gironde in red, white and rosé colours under the same name. The estate also produces Cuvée Jeanne de Lestonnac, also red, white and rosé.

On CellarTracker the Château de Landiras Gironde 2018 scored 88.9.

Château de Landiras has been owned by Michel Pélissié since 2007. François Puerta is director; Adrien Pélissié, Michel Pélissié’s son, works alongside his father. Michel Pélissié has been the director of the Jean Nouvel architecture group until 2012. The Pélissié family also owns Château La Ouerde and Château Peprom Bouché, both in Graves.

The first notes about the estate date back to 1173, when William the Templar, Archbishop of Bordeaux bought the lands of Landiras as well as the fortress. In 1306, the Castle was rebuilt on the ruins of this fortress and obtained its name “Château de Landiras”.

In the 17th century, the château became the residence of its most emblematic owner, Sainte Jeanne de Lestonnac, founder of the "Compagnie Marie Notre Dame". This is why the property is still a place of pilgrimage. The first notes about the vineyards in these territories are dated 1780.

The 2014 vintage of the Château de Landiras Gironde won a “Platinum Best in Show” at the Decanter World Wine Awards.

Château de Landiras’s vineyards are farmed according to a sustainable approach, not certified.

Grapes varieties in the vineyards are divided between reds, planted with Cabernet Sauvignon (35 percent) and Merlot (65 percent); whites, planted with Sémillon (40 percent), Sauvignon Blanc (60 percent); and rosé, planted with Cabernet Sauvignon (50 percent), Cabernet Franc (50 percent). The planting density is 9,000 vines per hectare.

The harvesting is done mechanically. Fermentation is carried out in thermo-regulated vats and wooden barrels from 3 to 6 weeks. Ageing also depends on the plot and the vintage and lasts from 5 to 12 months in French oak barrels.