In 1973, Eric Miailhe began the long journey that would result in the creation of Château Soudars, after several years of dedicated work.
He set his heart on a collection of primarily limestone-clay plots that reminded him of the top Saint-Emilion terroirs and that he sensed would offer high-quality wines.
However, all of the land was fallow and cluttered with tonnes of stone, so a long period of soil preparation was required, ending with virtually the entire vineyard being replanted.
During the estate’s early years,
the youth of its vines was a major handicap.
It was during the 1980s that quality really soared at Soudars.
The vineyard gradually reached maturity, the economic context was favourable, and experience with the terroir enabled him to establish a production setup for a fine wine in ‘classic’ style, typical of Haut-Médoc.
Technical progress from the early 1980s onwards provided a major boost to this development
‘Previously, we made the wines that we could. Now, we can make the wines that we want.’
The arrival of new insights, technical means and modern equipment, but also a stepping back from this knowledge created newly high quality levels.
From 1995 onwards, the overall context was very positive, with a series of vintages at quality levels recognised by the market.
In Soudars, now is the time to invest. State-of-the-art equipment will be in-stalled in the cellars, particularly with regard to thermoregulation.
The ecological concern for “clean” production is reflected in the construction of an approved and ultra-modern wastewater treatment plant.
Every detail that goes into the production process is revisited, metal pallet to store the bottles when aging. From the quality of cork for the corks to the choice of an extra heavy bottle.
The constant search for quality leads
to further refine the winemaking work.
The control of yields becomes more severe, the search for maturity is sharper, and the selection more drastic.
As for the phytosanitary treatment program, it is inspired by respect for wildlife, which results in a rigorous choice of active ingredients and a limitation of inter-ventions, within the framework of a reasoned control.
Maturing in barrels, now exclusively in French oak barrels, is the subject of ex-tensive research.
The quality of the wines is becoming recognized in the press and in numerous compe-titions which echo the superb vintages.