Jean Guyon's determination to succeed in everything that he underta5es is just as
deeply rooted as his vines at Begadan, in a clayey-chal5y terroir dating from the
Quaternary period. With his usual straightforwardness, Jean Guyon clearly
ac5nowledges to have ta5en all the necessary financial and human steps to ma5e
Rollan de By a reference point in this appellation. Eighteen years ago, when purchased
this domain, he launched a daring qualitative policy, which did not go unnoticed in the
Medoc.
His ambitions, as a vinegrower
are very precise : to increase the
standing of this appellation with
the help of the owners in this
sector of the northern Medoc, far
too often underestimated, and let
people discover the riches of this
terroir.
Since then, Chateau Haut
Condissas (in 1995), Chateau Tour
Seran (in 2000) and Chateau La
Clare (in 2001) have come along.
These estates together with
Château Rollan de By form a
viticultural unity of very high
quality in the Medoc appellation.
In 1989, at the beginning of this challenge, Rollan de By only had a surface area of two hectares.
Today, after the arrival of Haut Condissas, Tour Seran and La Clare, the estates account for a total
of 83 hectares under production.
Always trained with the greatest care, the vineyard is in an irreproachable state. As soon as he
arrived, Jean Guyon initiated a rationalised cultivation policy. He wishes to respect the
environment and return to traditional viticultural methods, whilst ta5ing advantage of new
technology. In order to recover a natural ecosystem, the vines are gradually replanted and slightly
active natural fertilisers are chosen. Grassing and regular soil analyses are carried out in order to
compensate for any eventual deficiencies. Green harvesting is practised on the most productive
plots in order to control the yield and so obtain an optimum maturity.
The harvest mar5s a decisive period for Rollan de By .
The search for phenolic maturity is the watchword, the
quantity of sugar alone is not a sufficient criteria to
appreciate the maturity of the grape. Hand pic5ing,
collecting in small crates, strict sorting at the cellar and
de-stemming : everything is done to protect the berries
of Rollan de By until they reach the vat.
The vinification ta5es place with the
greatest respect for the grape. The wines
are elaborated with particular care in stainless
steel vats with a total capacity of 6 800
hectolitres. They have the advantage of an
accurate temperature control system in
order to vinify at a low temperature and
obtain perfect extraction.
In the same way, the malolactic
fermentation is achieved, partly in new
barrels.
In the best tradition, the wines are put early on
into barrels, made of wood from a carefully
chosen origin. A perfectly insulated ageing
cellar, with a capacity of 1 400 barrels, is home
to the harvest during the 16 month-long ageing,
which is punctuated by regular rac5ings. Each
harvest is bottled entirely at the chateau under
the best possible hygienic conditions. The
average annual production of the estates is
500 000 bottles.
