A unique collaboration between Relais & Châteaux, Maison Ginestet and 4 Bordeaux wine partners

A unique collaboration between Relais & Châteaux, Maison Ginestet and 4 Bordeaux wine partners

From September 2021, Relais & Châteaux and Maison Ginestet will join forces with 4 iconic Bordeaux Grands Crus:

Château Angélus – Premier Grand Cru Classé A, Saint-Emilion
Château Lafite Rothschild – Premier Grand Cru Classé 1855, Pauillac

Château Léoville Las Cases, Saint-Julien
Château Les Carmes Haut-Brion – Grand Vin de Graves, Pessac-Léognan

Driven by the common intention of promoting the Bordeaux terroir, its know-how and its Grands Vins, Maison Ginestet has brought together 4 iconic Bordeaux Crus for the first time.

The aim is to (re)discover these great wines on the world’s finest tables, to promote the French art of living and to offer unique experiences to the guests of Relais & Châteaux establishments.

About Maison Ginestet

Maison Ginestet has been a reference in the Bordeaux fine wine trade since 1897. Inspired by its founder Fernand Ginestet and his particular attention to the art of wine tasting, Maison Ginestet has developed a centuries-old expertise in the promotion and distribution of fine Bordeaux wines. Its ageing cellar, a veritable sanctuary for rare bottles, houses several million bottles for those who demand the very best in fine wines.


About Relais & Châteaux

Created in 1954, Relais & Châteaux is an association of more than 580 exceptional hotels and restaurants, run by independent men and women, all driven by a passion for their profession and very attached to the authenticity of the relationships they establish with their customers.

Present on five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux invites everyone to discover an art of living that is part of the culture of a place, and to share a unique human story.

The members of Relais & Châteaux have a deep desire to protect, promote and enhance the richness and diversity of the world’s cuisine and hospitality cultures. They expressed this ambition, as well as that of preserving local heritage and the environment, through a manifesto, in November 2014 at UNESCO.