Famille Sabourin « 1776 Heritage » – The world’s first wine aged in miniature barrel

A world first set to redefine wine aging: the Sabourin Family’s flagship cuvée, “1776 Heritage,” is entirely matured in 20-liter miniature oak barrels — a bold departure from today’s trend of large-format containers. While 300- and 400-liter barrels, as well as amphorae, are popular for lighter oak influence, Bordeaux tradition favors the 225-liter barrel. Refusing to follow the crowd, the Sabourin Family leaves its own mark. Our extraordinary “1776 Heritage” is thus aged in truly miniature barrels — ten times smaller than standard — resulting in a wine of unparalleled finesse, richness, and aromatic intensity.

Why age wine in a miniature barrel?

A smaller barrel means a proportionally larger surface of wood in contact with the wine, accelerating the oak’s influence. To absorb this tannic and aromatic contribution while maintaining balance, the base wine destined for these mini-barrels must be of exceptional quality. The result is a truly outstanding wine: richer, fuller, and more complex, with a clearly defined aromatic identity that delivers a unique and unmistakable signature.

 What is the origin of the name “1776 Heritage”?

The Sabourin family’s winemaking roots date back to 1776, and they have also forged strong ties with the United States, whose independence was declared that same year.
“1776 Heritage” therefore celebrates both our shared founding year and the friendship between our two countries.

¤ PHOTO MINI BARRIQUE / INSCRIPTION FRONTALE avec nom tonnellerie ALLARY visible ¤

How our idea of using miniature barrels to age a great wine was born

Alexis Sabourin began conducting successful experiments with miniature barrels as early as 2010, while finishing his studies. To convince his father to produce a high-quality parcel wine, a 10-liter mini-barrel seemed ideal for carrying out this entirely hands-on project alone (harvesting, sorting, crushing, etc.). This experiment gave birth to Leopardus.

The Sabourin family quickly recognized the undeniable benefits of miniature barrels through trials conducted in 2011, 2013, 2014, and 2018. Since then, their confidence in this method has only grown. For “1776 Heritage”, the 20-liter barrel offers a lower risk of acetic deviations than its smaller 10-liter counterpart, while retaining all the advantages of aging in a miniature barrel.

Using miniature barrels: a true global innovation

Aging wine in miniature barrels is simply a world first. This method of maturation is unprecedented for professional winemaking. Despite the undeniable oenological benefits we have observed, the wine industry has, until now, only used miniature barrels as auxiliary tools or prestigious decorative objects. The 225-liter barrel has become the standard for several practical reasons.

Historical: The English barrel (around 1,000 liters) was once the standard unit for maritime trade, transported in large casks aboard galleons. From the Middle Ages onward, dividing this volume by four, the Bordeaux barrel (225 L) became a practical subdivision of the English barrel, designed for transatlantic and river trade.

Technical: A smaller volume carries higher risks for its contents, as it is more sensitive to oxygen and temperature variations. This requires extremely careful monitoring during both alcoholic and malolactic fermentations, as well as throughout aging. It also entails significantly more handling.

Economic: A small barrel is proportionally far more expensive than a standard barrel, and every economic activity is guided by cost-optimization considerations. Winemaking is no exception, which is why aging wine in miniature barrels has traditionally been considered impractical.

Our approach is therefore highly innovative – even disruptive and revolutionary. It represents true vinous craftsmanship, reserved exclusively for a wine that already shines as a raw jewel in our eyes. Respecting our history, mastering every technical detail, and free from economic constraints, we push our pursuit of quality to its absolute peak.

Allary: an exceptional artisanal cooperage, specialist in small barrels

A jewel deserves a fitting setting. The cooper naturally chosen for the aging of 1776 Heritage is the family-run house Allary. With no fewer than six titles of Meilleur Ouvrier de France, its outstanding reputation speaks for itself. Allary selects its oak from the finest French forests, such as Tronçais. Each year, the cooperage assembles numerous high-quality 225-liter barrels, many of which are used in Bordeaux’s top crus. Allary also stands out for its artistic, decorative barrel production. Above all, in our eyes, it distinguishes itself through its production of miniature barrels, whose exceptional quality we have appreciated since the 2010 vintage.

Château de La Grave: a partnership with the finest vineyard of its appellation

 1776 Heritage is produced in partnership with Château de La Grave, with which the Sabourin Family has worked in full confidence for over 10 years to craft their Leopardus. In our eyes, it is the most beautiful estate in the Côtes de Bourg appellation, already renowned for the famous Roc de Cambes of the Mitjaville family (also owners of Château Tertre Roteboeuf, a Grand Cru Classé of Saint-Émilion). Château de La Grave, formerly the medieval residence of the governor of Bourg, has been in the Bassereau Family for over a century, with whom we have developed a strong bond of trust and friendship.

Philippe Bassereau is an outstanding winemaker, trained in viticulture and oenology alongside some of Bordeaux’s finest technicians. Ideally situated on the most beautiful hillsides of Bordeaux’s right bank, the estate benefits from clay and red gravel soils, rich in iron oxides and naturally well-drained. Château de La Grave therefore combines all the conditions to produce an absolutely exceptional wine together. Alexis Sabourin considers this estate the jewel of its appellation. Such a partner was a natural choice for crafting our treasure. Aged in 20-liter miniature barrels, 1776 Heritage represents a true work of oenological craftsmanship.

1776 Heritage: a yield worthy of a Premier Grand Cru Classé – around 20 hectoliters per hectare

Barrel aging only works if it highlights the wine’s natural qualities. If the wine is too light, the wood can overpower it—masking the fruit on the palate and creating an overly astringent texture. While Bordeaux appellation rules usually allow yields of 50 to 60 hectoliters per hectare, we believe that true excellence requires keeping yields deliberately low.

The best Bordeaux Grand Crus Classés provide a perfect example. Top wines are generally made from grapes harvested at carefully controlled yields of 20 to 30 hectoliters per hectare. Achieving this means selective pruning, leaving fewer buds and ultimately fewer grape clusters per vine. With fewer grapes to nourish, each cluster receives the same root nutrition, resulting in naturally more concentrated aromas and tannins.

This is the kind of exceptional wine we aim to craft, inspired by Bordeaux’s finest crus. And because the influence of wood is even stronger in a miniature barrel, the wine destined for aging in it must be truly extraordinary. That’s why 1776 Heritage comes from grapes produced at a strictly limited yield of 20 hectoliters per hectare.

Tasting: Famille Sabourin “1776 Heritage” invites you to a moment of contemplation

1776 Heritage is the culmination of a vision of excellence, built since 2010 through over a decade of experiments with Allary miniature barrels, crafted by an exceptional master cooper, and supported by an intimate knowledge of the wines of Château de La Grave, made by Philippe Bassereau since his first harvest in 1990.

Each vintage writes its own story, and 2025 already promises to be exceptional, shaped by ideal weather conditions. As exceptionally early harvests begin at the start of September, the sun-drenched berries are small, ensuring the desired concentration. This promise, combined with our past experiences, gives us today a first precise glimpse of the singular identity of our wine.

“1776 Heritage” is a wine to taste at least once in a lifetime

The 2025 vintage, still maturing as we write, is an ultra-limited edition of only 500 bottles.
Pre-order your case of six now before it’s gone.

To visit the dedicated page for 1776 Heritage and secure your reservation, please click HERE.

Major Innovations and Revolutions in the History of Wine

With 1776 Heritage, our approach is to reconcile tradition and innovation. Let’s give credit where credit is due: over the past few centuries, the global wine industry owes many of its major technical and oenological advances to Bordeaux’s Grands Crus. These estates are sometimes accused of conservatism—but that’s a false charge. The Sabourin Family proudly continues Bordeaux’s tradition of innovation and pursuit of excellence. After all, one cannot exist without the other: every innovation aimed to improve the quality of the wines.

In the 17th century, Château Haut-Brion (Pessac-Léognan AOC) pioneered the creation of the high-quality red wine we know today, at a time when reds were pale and resembled modern Bordeaux Clairet. Haut-Brion was also the first Bordeaux estate to use the standard Bordeaux barrel (225 L) on a regular basis. As a pioneer of modern aging in Bordeaux, it is no coincidence that this estate is the only one to appear in two classifications: Premier Grand Cru Classé in 1855 and Cru Classé des Graves.

In the 18th century, Château Margaux (Margaux AOC) introduced vineyard parcel selections. The fact that this practice is common today tends to obscure just how innovative it was at a time when many producers vinified red and white grapes together! The estate was also one of the first to implement strict cellar hygiene practices, thanks to the Marquis de la Colonilla. Château Margaux also claims to have practiced a second wine, “Château Margaux 2e vin,” as early as the 17th century (!)—which would take the name Pavillon Rouge in 1908.

Also in the early 18th century, Château Lafite Rothschild (Pauillac AOC) was among the first Grands Crus to structure its wines according to individual plots, ensuring exceptional consistency and finesse in the final blend. Each parcel of Cabernet Sauvignon, Merlot, or Petit Verdot was selected for its unique character and aromatic potential. This method foreshadowed the modern concept of "grands vins de terroir". Lafite wines were even sent to the court of Versailles. Favored by Louis XV and his advisors, the designation “wines of the king” was not merely honorary—it was a real commercial springboard that helped introduce Bordeaux wines to all of Europe.

At the end of the 18th century, Château Latour (Pauillac AOC) gained recognition on both European and American markets, becoming one of the first Bordeaux wines to enjoy truly global renown. By the 19th century, Latour’s prestige grew further thanks to the consistency and power of its wines, captivating both enthusiasts and international merchants. In fact, Latour was already distinguishing a second wine in order to reserve its best lots for the production of the estate’s Grand Vin. Les Forts de Latour, although appearing long after Château Margaux’s second wine, is one of the first “second wines” to emerge. At the neighboring Lafite, Les Carruades appeared at the end of the 19th century. This means that Château Mouton Rothschild, also in Pauillac, did not invent the concept with its Mouton Cadet, which only appeared in the 1930s.

In 1924, Château Mouton Rothschild (Pauillac AOC) was known as the first estate to bottle 100% of its production on-site. At the time, it was customary to entrust the wine to merchants. Bottling at the estate ensured the wine’s homogeneity, as all bottles were filled under the same conditions. Otherwise, each batch would have been different depending on the merchant contracts. From 1945 onward, this Pauillac estate also became the first to have its labels designed by major artists (Chagall, Picasso, Miró…). Finally, the modernization of its cellar with architect Arnaud Boulain in the 1970s would go on to inspire all of Bordeaux and beyond.

It is worth noting that the Sabourin Family (then Guilleau-Gastaud in Cars) also bottled its production shortly in the 1910's, with a few dated bottles marked in chalk still testifying to this practice in the old cellar of our winery.

In the mid-19th century, on the opposite bank, Château Cheval Blanc (Saint-Émilion Grand Cru AOC) was a pioneer in soil drainage to improve grape ripening. The owner at the time, Monsieur Fourcaud-Laussac, is a direct ancestor of Héléna Sabourin, Alexis’s mother. Another key decision was to establish Cabernet Franc as the estate’s main grape variety, a unique choice at the time that helped distinguish the wine from others and gave it a distinctive flavor profile marked by this elegant varietal.

In the 20th century, several modern gravity-fed cellars appeared in the Médoc, particularly in Margaux, designed to reduce handling and preserve the grapes. In our village of Cars, near Blaye, the cellar built by our ancestors, Guilleau-Gastaud, in 1905 was one of the most innovative of its time. In the Médoc, one can still visit an active cellar at Château Desmirail in Margaux, with Denis Lurton personally happy to give tours.

We can also mention Château d’Yquem (Sauternes AOC), considered a laboratory of oenological rigor from the 19th century onward, particularly for having perfected and popularized successive grape sorting to select for botrytis.

In the 1950s, Petrus (Pomerol AOC) became renowned for several innovations and qualitative choices that left a lasting mark on wine history. While Cabernet Franc and Cabernet Sauvignon dominated Bordeaux, Pétrus opted for an almost exclusive Merlot on its clay-gravel terroir, producing a wine that is round, dense, and approachable when young, yet capable of great longevity. For a long time, the estate has practiced an extremely rigorous grape selection, prioritizing quality over quantity, which forms the basis of its concentrated and powerful style.

Pétrus also adopted innovative winemaking techniques very early on (limited use of new barrels, precise temperature control, micro-oxygenation) while remaining faithful to its terroir. Yields are kept very low, often capped at 30 hl/ha, allowing for concentrated fruit and aromas. In short, Pétrus demonstrated that a Merlot perfectly suited to its terroir, combined with extreme rigor and modern techniques, could produce an iconic wine capable of rivaling the greatest classified growths.

Like Petrus, which demonstrated that a thoroughly understood terroir and carefully chosen grape variety can give rise to an iconic wine, 1776 Heritage continues this pursuit of excellence. Here, the innovation lies in aging in miniature barrels: a one-of-a-kind technique that concentrates flavor and complexity, delivering a wine with an inimitable style and fully controlled expression, both powerful and elegant.

In the 1970s–1980s, closer to our time, we can also cite the emergence of green harvesting, notably at Château Margaux and Château Mouton Rothschild, aimed at improving concentration and aromatic balance. The result is a wine that is more intense, structured, and aromatic, while maintaining controlled yields.

Long before the 1980s, when discussing yields, Château Ausone (Saint-Émilion Grand Cru AOC) was recognized for its parcel-by-parcel rigor and very low yields, often below 25 hl/ha, well under the Bordeaux average at the time. For comparison, the wine from Burgundy’s most famous estate, Domaine de La Romanée-Conti, is typically produced at a target yield of around 20 hl/ha. This extreme control of yields allows for exceptional concentration of aromas and tannins, ensuring wines that are powerful, refined, and capable of aging for decades. Ausone’s innovation also lies in its attachment to terroir and selective parcel management, demonstrating that controlled yields are a key factor in quality.

Finally, a word must be said about the “garage wines”, a previous innovation of which aging in miniature barrels represents a kind of intellectual continuation. Born in the 1990s with Le Pin (Pomerol) and later Château Valandraud (Saint-Émilion), these wines are produced in very small quantities (“small is beautiful”), often from tiny parcels with rigorous grape selection, vinified with meticulous methods, sometimes in micro-lots. These small estates were among the first to practice green harvesting in the Libournais. The main idea: maximize quality and terroir expression, even if it involves very high costs and limited production. This movement showed that excellence can arise from radical innovations in winemaking practices.

All these prestigious names share one thing in common, besides having truly marked wine history with a technical or cultural breakthrough: they are all Premiers Grands Crus Classés, except for Petrus and Le Pin (Pomerol has no official classification), and Desmirail as a Troisième Grand Cru Classé, proving they deserve their rank.

1776 Heritage, as the first wine in the world aged in miniature barrels, is thus the heir to this tradition of innovation that has made Bordeaux great. From Haut-Brion to Cheval Blanc, from Lafite-Rothschild to Ausone, including Margaux, Latour, Pétrus, and Mouton-Rothschild, to name just a few, Bordeaux’s grands crus have always known how to combine tradition and innovation: darker wines, soil drainage, second wines, green harvesting, and garage wines celebrating the “small is beautiful” principle.

With 1776 Heritage, the Sabourin Family continues this lineage: “1776 Heritage” is the result of bold and resolutely innovative know-how, while respecting the precision and elegance that have characterized Bordeaux for three centuries. The first wine in the world aged in miniature barrels, our wine offers a new tasting experience that is, to this day, truly one-of-a-kind.

“1776 Heritage”: the first wine of the world aged in miniature barrels

The 2025 vintage, still maturing as we write, is an ultra-limited edition of only 500 bottles.
Pre-order your case of six while supplies last.

To visit the dedicated page for 1776 Heritage and secure your reservation, please click HERE.