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.

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).

Location
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.