Aux Conseillans – The origin of a worldwide quality revolution

Ulysse Gayon

The roots of our philosophy reach back to the 19th century and Ulysse Gayon. As a direct student and assistant of the legendary Louis Pasteur, he brought rigorous science to French viticulture. Although Ulysse Gayon himself did not live at Domaine aux Conseillans, his intellectual legacy forms its foundation. He played a crucial role in the research of Bouillie Bordelaise – the remedy that saved the vineyards of Europe from mildew. He bequeathed to his family the unwavering conviction that true quality can only arise from microbiological understanding.

Prof. Jean Ribéreau-Gayon

In 1938, theory became practice: Ulysse's grandson, Professor Jean Ribéreau-Gayon, acquired Domaine aux Conseillans. He wasn't looking for a retirement home; he was looking for an open-air laboratory. Through his groundbreaking work, he became the founding father of the Faculty of Oenology at the University of Bordeaux.

In the premises of our present winery, he achieved what was probably the most important breakthrough for modern red wine: the deciphering and control of malolactic fermentation. Before Professor Jean Ribéreau-Gayon's work at Domaine aux Conseillans, Bordeaux wines were often harsh, acidic, and unstable. He demonstrated here how to transform the sharp malic acid into soft, creamy lactic acid. The famous "mellowness" that connoisseurs now love in great wines originated in the experiments that took place right here, between our old chai and the laboratory.

Prof. Pascal Ribéreau-Gayon

This monumental legacy was protected and continued by his son, Professor Pascal Ribéreau-Gayon. As the author of the internationally recognized standard work Traité d'Oenologie, he ensured that Domaine aux Conseillans remained a place of excellence.

His influence extended far beyond our walls: He led the Institute of Oenology for almost two decades. Under his leadership, not only wines matured, but also talents: He trained luminaries such as Denis Dubourdieu and Michel Rolland , who continue to shape global standards of quality to this day.

While his father revolutionized the fermentation process, Professor Pascal dedicated himself to the structure of wine: the phenols and tannins. His research taught the wine world what "phenolic ripeness" truly means. He preserved the estate as a benchmark for quality and ensured that the family's knowledge lived on in the vines.