CHATEAU TOUR DE MIRAVAL

A Passion for Terroir: The Story of Château Miraval

Deeply connected to my land, I chose to return to the family home, an iconic Quercy blanc house, where I could embrace both my roots and my passion for winemaking. In 2002, I made the decision to move back to the family estate, bringing my husband, children, and parents with me, and fully dedicating myself to the vines. Once we were all settled, it was time to restore the 16th-century manor to its former glory. This historic château, rich in heritage, was revitalized, and I gave it a fresh new life. Its history is still visible today, with remnants of an old fireplace in one of the rooms. My research even uncovered a document revealing that vines were planted here from the very beginning. Indeed, when the Demeaux family arrived in the 19th century, they inherited a property already rooted in viticulture.

I welcome visitors to Château Miraval, either by the fire or on the terrace, offering tastings and activities, always eager to share my world and passion. To reach more people, I hold an annual open house every third weekend in July and offer Dutch-language tours every Tuesday morning during the summer season.

This estate is my canvas, where I pour my passion into every detail to create wines that reflect my creativity. I’ve reshaped the land, transforming the old stable into a modern wine cellar—an atelier that matches my ambitions, where my creations in purplish hues come to life. I carefully select grape varieties for blending, taking into account the climate, the "fruit days," and the progression of the vines—each vintage is crafted to be unique and bespoke.

The estate spans three hectares, primarily planted with Malbec, as well as Merlot. Committed to organic farming since 2008, I am proud to hold ECOCERT certification. Each year, we produce approximately 8,000 bottles of wine. You can find my wines directly at the estate, at the Prayssac market on Friday mornings, or in some of the best restaurants in the Lot region (see our "Where to Dine" page). I personally deliver to my customers two to three times a year, ensuring a direct connection to those who appreciate our craft.