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Château Le Luc Regula
Grand Vin de Bordeaux


Close to the Réole, hidden near a grove of secular trees, le Château Le Luc Regula dominates the Garonne. It covers 11 hectares situated mainly on a wide sunny plateau, at the heart of the vineyard of Bordeaux.

By succumbing to the peaceful charm of the castle of the 18th century and its park in secular essences, we began a new and fascinating journey, by restoring a castle with a very old wine-making tradition.

If there are places near which we pass and go back without suspecting that they hide treasures, undoubtedly the “Luc” is one of those.

Indeed, there is a royal decree from 1289 ordering an investigation after a complaint filed by residents "because the lord depreciated wine he was selling."

Until the early twentieth century, the castle remained in the hands of the same family stemming from Jean de Ferrant, which obtained in 1446 by feudal favor the possession of the tolls on the ground and by boat.

We find in the Luc Regula's succession prestigious owners: Jean d’Orgier, Lord of Luc, knight of the order of Malta died in 1698 at the age of 96; Jean de Ferrant de la Tour died in 1732 at the age of 96; Pierre Paul Berry de Beauvallon, knight of the military order of Saint-Louis; Jacques de Banisette de Beaubrun, Lord of the house Grave married in 1777 to Anne, Jean-Baptiste de Casmont’s daughter, Lord of the houses Cros, Luc, de la Tour and Gravous‘s castle, « the wedding ceremony being given in the chapel of the Castle of Luc ».

Le Château Le Luc Regula is today a superb vineyard of 5.5 hectares, south-west oriented "cap 210", the best orientation for the ripening of the grapes.


The vineyard



  • Clay and limestone.

  • Grape varieties: 70% Merlot, 25% Cabernet Sauvignon, 5% Petit Verdot.



  • Objective to restructure the entire vineyard at 2m.

  • Optimization of maturity with a very large training.

  • Reasoned control policy by treating according to conditions and disease pressure by adapting the doses and the number of treatments.


Bordeaux pruning with two dry slats of 7 buds within 2m and 8 buds within 2.80m.

  • Disbudding is carried out to select the best buds and avoid clumps.

  • One or two suckering of the buds is carried out in order to aerate the feet and possibly select a necessary branch.

  • A first manual stripping is carried out after the formation of the bunches on the east side in order to allow air circulation and prevent the development of botrytis.

  • A second leaf stripping is carried out at the end of veraison on both sides in order to allow air circulation, to avoid the development of botrytis and to obtain optimal maturity.

  • Two to three liftings are carried out in order to optimize the height of the trellis and therefore the maturity of the grapes.


They are carried out with a reasoned agriculture management by using products and doses in adequacy with the conditions.

  • Several samples are taken in order to check the progress of maturity.

  • The results of the analyzes, the health of the harvest and the tasting of the berries decide the date of the harvest.

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Wine Making & Breeding

  • They are mechanically made with machines making destemming and selection of berries.

  • They take place at the very early morning to pick up the freshest grapes possible.

  • The harvest goes on a manual sorting table where any leaves, petioles and grapes that do not meet our criteria are removed.

  • It is then treaded and then passes either directly in the tank or during hot years by an exchanger to cool it.

  • Cold pre-fermentation maceration is done for 3 to 6 days depending on the year.

  • The fermentations are made and regulated automatically between 25 and 30 ° according to the years and the grape varieties.

  • Some tanks with high potential are heated after fermentations at 35 ° to extract the noble tannins.

  • Vaztting duration lasts between 20 and 35 days depending on the grape varieties and the maturity of the yeasts. The drop wines are then assembled.

  • The grape berries are pressed very slightly to extract only the good tannins.

  • This press wine is then filtered and reassembled.


In association with the oenologist Pascal Gachet and Sébastien Petit, Valérie and Dominique Destouches realize the assemblies, the reflections of their personalities and of their tastes of the wine.

  • The wine is raised in barrel during 12 months minimum before being bottled, then it is stored in optimal conditions 12 months more.

  • The 24 months of aging allow tannins to melt and to have wines ready to taste .


The Wine



Bordeaux Supérieur Rouge A.O.C

  • Owners: Dominique et Valérie Destouches

  • Technical director : Sébastien Petit

  • Winemaker: Pascal Gachet




Bottle cap


Natural, long (49 x 24) to optimize aging




High density aluminum complex



6 bottles flat


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