Château Canon-La-Gaffelière

The site traces its viticultural roots to the 17th century, when the Comte de Malets-Roqueforts purchased a large parcel of land that included a former leper colony, a heritage echoed in the name 'Gaffelière,' derived from 'gaffet,' the medieval term for leper. The estate came to prominence after the Boitard de la Poterie family acquired it in the 19th century, operating it under the names Canon-Boitard and La Gaffelière-Boitard before the two were eventually merged. The modern era began in 1971 when Count Joseph Hubert von Neipperg purchased the estate from Pierre Meyrat, former mayor of Saint-Émilion, with Count Stephan von Neipperg taking over management in the mid-1980s and driving the quality revolution that culminated in the property's 2012 promotion.

• Promoted to Premier Grand Cru Classé B in the September 2012 Saint-Émilion Classification, alongside sister estate La Mondotte, both owned by the von Neipperg family
• The name 'Gaffelière' derives from 'gaffet,' the medieval French word for leper, referencing the leper colony once located on the land
• The von Neipperg family has been involved in viticulture since the 13th century in Germany, bringing centuries of winegrowing tradition to Saint-Émilion
• Count Stephan von Neipperg's transformation of the estate was aided by consultant Stéphane Derenoncourt, pushing scores from the mid-70s to consistent 90-plus points

Château Canon-La-Gaffelière occupies 19.5 hectares at the southern foot of the Saint-Émilion slope, a position known as the pied de côte. The soils are a complex mix of clay-limestone and clay-sand, which are highly permeable, retain heat efficiently, and naturally protect vines against spring frost. This warmth allows the Cabernet varieties, often slow to ripen in cooler Saint-Émilion terroirs, to reach full maturity alongside Merlot, enabling the estate's unusually Cabernet-forward blend. The average vine age is approximately 50 years, with some old Cabernet Franc plots near the château dating to the 1930s.

• 19.5-hectare vineyard on clay-limestone and clay-sand at the pied de côte; topsoil becomes increasingly sandy away from the slope
• Average vine age of approximately 50 years, with the oldest Cabernet Franc plots near the château dating to the 1930s
• Certified organic since the 2014 vintage; only organic compost, naturally low in nitrogen, is applied; soil is regularly plowed to aid aeration
• Harvesting by hand into small crates to avoid bruising, followed by double sorting before and after destemming; no crushing before fermentation

Winemaking at Canon-La-Gaffelière is resolutely non-interventionist, focused on revealing the character of each vintage and plot rather than imposing a stylistic formula. Since the early 2000s, Count Stephan von Neipperg has moved away from the heavier extraction of earlier decades toward a more restrained, terroir-expressive approach. Grapes are not crushed before entering the vat; instead they are sorted and delivered by conveyor belt, then whole-berry fermented in temperature-controlled wooden vats for 28 to 35 days, with extraction by pneumatic pigeage. Malolactic fermentation and aging take place in new French oak barrels on fine lees for 15 to 18 months, depending on the vintage.

• Fermentation in 12 temperature-controlled wooden vats (100-110 hl each) for 28-35 days; extraction by pneumatic pigeage (punching down the cap); no crushing prior to fermentation
• Malolactic fermentation and aging in new French oak barrels (up to 80-100%) on fine lees for 15-18 months; fining and filtering as necessary depending on vintage
• From the 2021 vintage, a small experimental portion of the harvest is aged in glass vats to preserve fruit character and reduce oak influence
• Approximately 8,000 cases produced annually; second wine Les Hauts de Canon La Gaffelière is made from younger vines and plots not used in the grand vin

Canon-La-Gaffelière's ascent to Premier Grand Cru Classé B status in 2012 was widely regarded as long overdue by critics who had been awarding the wine top scores for years. The estate entered the Liv-ex Power 100 for the first time following its promotion, ranking 53rd for critic score in the 2013 edition. Recent vintages consistently earn 95-plus points from leading critics, and the estate has become a benchmark for organic, terroir-driven winemaking in Saint-Émilion. The wines are noted for their classic elegance, minerality, and ageing potential of 15 to 25 years in top vintages.

• Promoted to Premier Grand Cru Classé B in September 2012; entered the Liv-ex Power 100 at 53rd for critic score in the 2013 edition
• Restricted yields and the influence of consultant Stéphane Derenoncourt drove scores from the mid-70s range to consistent 90-plus points
• The 2015 vintage is considered the beginning of the estate's finest modern period, with subsequent vintages through 2023 all ranked among the best in the estate's history
• Wines are best with a minimum of 10-15 years of aging in top vintages, with potential to develop over 20-25 years

Canon-La-Gaffelière's combination of silky tannins, bright acidity, and earthy minerality makes it a versatile partner at the table. The wine works beautifully with classic meat preparations, from roasted lamb and beef bourguignon to duck confit and game. Its Cabernet Franc-driven floral and spiced character also complements mushroom dishes and umami-rich preparations. The wine is best served at around 16-17 degrees Celsius, and younger vintages benefit from decanting for an hour before serving.

• Herb-crusted rack of lamb with rosemary jus; the wine's earthy minerality and fine tannins embrace the richness of the meat
• Beef bourguignon with pearl onions and mushrooms; the wine's acidity cuts through the richness of the braise
• Duck confit with cherry reduction; the Cabernet Franc component adds floral lift and spice to complement the gamey richness
• Grilled porcini mushrooms with aged Parmesan; the wine's mineral and earthy notes echo the forest-floor character of the dish
• Roast chicken with truffle butter; the wine's silky texture and fresh fruit complement the luxury of the preparation

The von Neipperg family, with a winemaking tradition in Germany's Württemberg region dating to the 13th century, purchased Canon-La-Gaffelière in 1971 as Count Joseph Hubert von Neipperg's first Saint-Émilion acquisition. Count Stephan von Neipperg has since expanded the family's French holdings and today manages a significant portfolio of Right Bank estates, all farmed using organic and biodynamic practices without herbicides, pesticides, or insecticides. La Mondotte, also promoted to Premier Grand Cru Classé B in 2012, is considered the family's most prestigious micro-cuvée, produced from just 4.5 hectares.

• Von Neipperg Bordeaux portfolio includes Canon-La-Gaffelière, La Mondotte, Clos de l'Oratoire, Château Peyreau (Saint-Émilion), and Château d'Aiguilhe (Castillon)
• La Mondotte: 4.5 hectares, 80% Merlot and 20% Cabernet Franc, producing 650-1,000 cases per year; promoted to Premier Grand Cru Classé B in 2012
• All von Neipperg Bordeaux estates are certified organic; the family was among the early pioneers of organic conversion in Saint-Émilion
• The von Neipperg family also operates a winery in Schwaigern, Württemberg, Germany, run by Count Stephan's brother Karl Eugen