The vineyards are made up of a single hilltop on the Sarpe plateau and it is this small plot of land that is unique compared to surrounding vineyards in the region providing the wines with a naturally low pH (providing higher acidity and stability to the wine). Clos de Sarpe makes big, ripe, juicy wines, therefore their low pH is nothing to do with early picking. Commercial Director Maylis Marcenat insists it is a very particular trait of the site's terroir and it means they can really push the ripeness of the fruit and get full resolution of tannins, knowing that the wines remain incredibly fresh, vibrant and incredibly long lived. It is this low pH that plays a key factor in the incredible ageing ability of this wine. Clos de Sarpe sits at around 3.2/3.3pH compared to the 3.7pH of most red Bordeaux. To give another reference point, some of the most acidic wines in the world, like cool climate Riesling, sit around 3pH.
2004 saw the next major development in their winemaking, employing 20 people to sort the fruit prior to fermentation. This was a significant investment for such a small winery. 2004 was the first time the Château had ever sorted their fruit prior to fermentation and, from 2005 onwards, they invested in an optical sorting machine. They were one of the first Bordeaux estates to invest into the machine, something that has now become commonplace 15 years on.