Cambon la Pelouse is located in Macau, between Chateau Giscours and Chateau Cantemerle, just outside the Margaux appellation. Mr de Cambon founded the estate during the French Revolution. Annick and Jean-Pierre Marie took it over in 1996 and made some great investments to renovate the property.
Jean-Pierre Marie (owner)
Around 1650, the Seigneury of Lapelouze is owned by the sire of Antiège, the adviser and secretary of the king who sells it to Mr de Cambon.
Before the French Revolution, the Domaine of Cambon belonged to Jean de Cambon-Lapelouze, the husband of Jacquette Julie Marie Chaperon of Saint-Julien.
During the French Revolution, the estate will be seized as a national property and then returned to Jean de Cambon-Lapelouze.
After the death of Jean de Cambon-Lapelouze, the estate is inherited by his only daughter, Coralie Marie Amélie of Cambon-Lapelouze (1803-1854) married to Jean Antoine Betge de Lagarde.
The estate then goes to Pierre Marie Casimir Betge of Lagarde. At that time the estate measured 67 hectares and the vineyard spreaded over 35 hectares. In 1922, the estate was owned by Delaunay. In 1956, the vineyard was almost completely destroyed by the frost.
At the end of the 1960s, the estate was taken over by the Carrère family and, starting in 1970, the vineyard was replanted.
In 1974, the vineyard was in "fermage" with David Faure who continued to replant the vineyard.
In 1996, the estate is sold by the Carrère association - that also owned Château Grand Barrail Lamarzelle Figeac - to Annick and Jean-Pierre Marie, owners of Château Trois Moulins.
In 2001, the estate is equipped with an effluent treatment plant.
Since 2009, six hectares of the vineyard have been conducted in organic farming.
The viticulture master is Guillaume Levasseur and the cellar master Olivier Pascaud.
The vineyard spreads over 60 hectares of vines with an average of 30 years. The soil is made of fine and larger gravel from the quaternary period. The vineyard is farmed under the "culture raisonnee" method (sustainable). Hand-harvesting, pruning, thinning out of the leaves, green harvesting, destemming ensure the perfect quality of the grapes.