Château Thénac in Thénac

Château Thénac is passed down from family to family. Today and since 2021, the wealthy Shvidler family has owned it. There is money, without a doubt, but there is also the passion for a job well done, the investment in renovating the cellar, for example, and the energy put into the vineyard. The owner Eugene Shvidler is a businessman of Russian origin who only comes occasionally. On site, the operations manager Stephane Guillot, born in Mussidan, is a local child. Like an orchestra conductor, he manages the staff on a daily basis.

In Thénac, on the Lot et Garonne border and not far from Sigoulès, Château Thénac is a 200 hectare estate comprising vines, plum trees, woods, cultivated fields and meadows in different plots. There are even many animals such as swans, sheep, goats, deer, donkeys and ducks living together. Different activities which in the end offer beautiful products thanks to its variety of terroirs. The wine tourism aims to introduce visitors to the property and end in style with a tasting of Château Thénac wines. One of the peculiarities of the area is its local microclimate with its altitude which plays an essential role from the top of its 180 meters above sea level.
As for the vines, there are 35 hectares of red 60% Merlot and 7 hectares of white 70% Sauvignon. With 500 Ente plum trees, it is also Eau-de-vie since Thénac is in the Agen prune production area. The vat room dates from 2004 and the new aging cellar from 2010. The production is 200 to 250,000 bottles of wine per year, 80% of which is exported with many English customers.. Reds, whites and rosés are produced in the Bergerac and Côtes de Bergerac appellation. Château Thénac also offers white and amber Ente plum eaux-de-vie. The whole is in a magnificent setting for wines that are just waiting to be more and more known and recognized.

Chef Didier Casaguana takes up the challenge of combining food and wine Château Thénac

Chef Didier Casaguana from Château des Vigiers in Monestier advises you:

• Entrance : Château Thénac dry white 2017 and a Carpaccio of St Jacques with an extract of green apples, a dash of liquorice and a zest of lime.
• Main course : Château Thénac red 2015 and its roasted duck fillet with a gingerbread crust and wine lees
• Dessert: Z-Thénac brandy of ente plums with a soft chocolate cake and a crème anglaise (for white brandy) and ice cream (with amber brandy).

Sound recording of the report: Eric Jénot