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Château Isabeau de Naujan
St. Emilion, Girondes, France.

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Hotel Introduction

Enshrined in its lush forest, pastures and vineyards, Hôtel Isabeau de Naujan welcomes you in its beautifully renovated, late 13th century manor.

9 rooms and 2 suites await you in this lovely quiet setting. The hotel offers traditional cooking, made exclusively from fresh food of the season, and served by the owners themselves. The dining room also serves as art gallery, where you can admire the work of several artists while you take your meals. Weather allowing, you can linger on the terrace with a cup of tea or a glass of wine while gazing at the splendid view over the Dordogne valley.

True to its original wine vocation, Château Hotel Isabeau offers many activities on the theme of wine : cellar visits, tasting session, tasting courses, conferences about winemaking, terroir, the tending of the vineyards, and so on… as well as wine-based cooking courses and wine / food matching counselling.

Hotel Facilities

Château Hôtel ISABEAU DE NAUJAN offers you a choice of 12 pleasant and comfortable rooms with direct view onto the vineyards, each decorated in its own way.

Each room has a bathroom with bathtub or shower, commodities, a television set, an outgoing telephone and direct access to the Internet.

We have rooms accessible to wheelchairs.

At breakfast in our pleasant dining room, you will enjoy choosing among our wide array of home-made jams and preserves.

Wine Interest & Activities

The "château" is a beautiful building surrounded by 70 hectars of forests and fields (including 38 hectars of vineyards). Here we can welcome our guests and customers. The wine is growing in total respect of the nature and for the wine making M.Batisse is helped by experienced winemakers to produce suple, fruity wines.

Vineyards: The vineyard is planted with three traditional grape varieties for the reds:
- Merlot.
- Cabernet Sauvignon.
- Cabernet Franc.

and for our sweet white wine :
- Semillon.

Our vineyards are tended in full respect of Nature and the environment Rows are spaced 3 m apart, while the vines are planted at 0.9 to 1.0 m intervals. Yield monitoring starts early, with the winter pruning.

Double asted pruning is used to distribute the grapes evenly and avoid an accumulation of the bunches which could induce undesirable rot on the red grapes.

During the spring, several sprouts are cut away to promote the upward flow of the sap into the remaining branches and also to avoid having too much foliage which would compete with the grapes.

As early as June, leaves are cut away on one side of the rows to promote the change of colour of the grapes and to enhance the sugar concentration process. The work is all done by hand. Once a year, we spray weed killer under the rows in measured quantities, but never in winter.
All the vineyards are planted with grass in a measured way so as to induce competition between the plants and in order to monitor the yields and the stress induced by the necessary lack of water during the summer months.

Cellar: The cellar was built in 1999. Our modern vinification equipment ensures perfect hygienic conditions in the cellars. Vinification occurs in stainless steel vats for practically all the harvest, although concrete vats are used for some cuvees. All our vats have temperature monitoring, allowing us to keep the temperature under perfect control, both when cooling the vats, when heating them, or to keep them at a stable temperature. This temperature control is essential to obtain high quality products.

Before entering the vats, the grapes are destemmed, so as to remove all leaves and stalks, leaving only the berries and the juice. The first 48 to 72 hours, the vats are cooled down so as to avoid starting the fermentation. During this cooling period, re-cycling occurs with the help of inert nitrogen gas (recycling in this context means letting the juice flow from the bottom to the top of the vat).

After this first stage, the vats are slowly heated up, which starts the alcoholic fermentation process. The must is regularly recycled and two or three times, the ‘hat’ is loosened so as to obtain optimal extraction of the tannins and aromas contained in the fruit.
When the alcoholic fermentation is finished, the vat is cooled down again for a natural fining of the wine. In the next stage, we work the wines with micro-oxygenation when they are in the post fermentation stage, under the lees.
Once the malolactic fermentation has ended, we taste the vats with our oenologue and decide the blend attributions of each one. This is then followed by ageing in oak barrels for the 1ères côtes de Bordeaux and the cuvees prestiges of our Bordeaux Supérieur.

Ageing lasts twelve months. During this maturing period, our best cuvees are subjected to micro-oxygenation. This technique helps develop the tannin/anthocyane structure, which gives volume, a better structure, and an intense colour to the wine. At the same time, the aromatic complexity also develops.

As to our sweet white Cadillac wine, it is harvested by selection of individual berries, which are then sorted and destemmed. The grapes are delicately pressed and the resulting juice is put in oak barrels to undergo alcoholic fermentation. When the desired alcohol/sugar balance is reached, we stop the fermentation, and leave it to age for twelve months in oak barrels.

Wine Portfolio:

La Chapelle d'Arcy (Bordeaux, Bordeaux Clairet, Dry White Bordeaux)

Isabeau de Naujan (Bordeaux, Bordeaux Clairet, Dry White Bordeaux)

Château Naujan Lapeyrere (Premières Côtes de Bordeaux, Cadillac)

Château Lafleur Naujan (Bordeaux Supérieur, Bordeaux, Bordeaux Clairet).


The hotel is located at 10 km from the ancient town of Saint Emilion, written on the World Heritage list of the UNESCO since December 1999. The surroundings are rich in castles, caves, historical monument, while the village of Rauzan with its natural cavern 'Celestine' and its medieval castle lies at walking distance from the Hotel.

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Château Isabeau de Naujan
St. Emilion, France

Rooms: 12
Restaurant: Yes
Swimming Pool: Yes
Vineyards: Yes
Winery: Yes
Wine Tours: Yes

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Hotel Information
Rates include breakfast and taxes.
The hotel works with main credit cards (Visa, American Express, MasterCard).

Check-In and Check Out Time:
Check-In: 15 hs.
Check-Out: 12 hs.

Reservation Policy:
The hotel requires a valid credit card has guaranteed. No charges are made.

Cancellation Policy:
Any cancellation of reservation made 72 hours prior to arrival has no penalty. (Except high season and long weekends on request).
Cancellations made after this time will be charged one night has penalty.
No Shows: 100% of the total cost of the reservation will be charged to the credit card.

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