Château Trotanoy
On the Pomerol plateau, where clay and gravel can dry to near‑concrete, sits Château Trotanoy—its name echoing the old idea of soil that is simply “too wearisome” to cultivate.
Regarded among Pomerol’s leading crus since the late 18th century, the estate was purchased in 1953 by Jean‑Pierre Moueix, who brought the property into a quietly exacting family culture. The terroir is a hallmark of dense clay mixed with gravel, with an iron‑rich pan (machefer) in places—soils that store water yet demand drainage and deep roots. Just over seven hectares are planted chiefly to Merlot, with a touch of Cabernet Franc, harvested in small lots to keep each parcel’s rhythm intact.
In the cellar, separation and restraint matter: lot‑by‑lot vinification, gentle extraction, and long élevage in French barrels to align structure and texture. The goal is Pomerol as architecture—built on geology, patience, and uncompromising vineyard work.Château Trotanoy
On the Pomerol plateau, where clay and gravel can dry to near‑concrete, sits Château Trotanoy—its name echoing the old idea of soil that is simply “too wearisome” to cultivate.
Regarded among Pomerol’s leading crus since the late 18th century, the estate was purchased in 1953 by Jean‑Pierre Moueix, who brought the property into a quietly exacting family culture. The terroir is a hallmark of dense clay mixed with gravel, with an iron‑rich pan (machefer) in places—soils that store water yet demand drainage and deep roots. Just over seven hectares are planted chiefly to Merlot, with a touch of Cabernet Franc, harvested in small lots to keep each parcel’s rhythm intact.
In the cellar, separation and restraint matter: lot‑by‑lot vinification, gentle extraction, and long élevage in French barrels to align structure and texture. The goal is Pomerol as architecture—built on geology, patience, and uncompromising vineyard work.
