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
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.
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
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:
- Cabernet Sauvignon.
- Cabernet Franc.
and for our sweet white wine :
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
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
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
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
La Chapelle d'Arcy (Bordeaux, Bordeaux Clairet, Dry White
Isabeau de Naujan (Bordeaux, Bordeaux Clairet, Dry White
Château Naujan Lapeyrere (Premières Côtes de Bordeaux, Cadillac)
Château Lafleur Naujan (Bordeaux Supérieur, Bordeaux, Bordeaux
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.
Swimming Pool: Yes
Wine Tours: Yes