When Youmna and Tony Asseily purchased a derelict château in Bordeaux, they had no intention of entering the wine business. This year marks two decades since they acquired Château Biac, which they have meticulously restored, turning it into a beloved hidden gem of the region.
Originally from Lebanon, the Asseilys had spent years balancing their lives between Beirut and London. The couple first visited Entre-deux-Mers in the summer of 1990, just four kilometers from Château Biac. After a decade of returning annually, they fell in love with the area and decided to rent the guesthouse at Biac.
By 2000, Tony had dissolved his wealth management firm, while Youmna explored her passion for painting. Their priorities were clear: they sought a private property not too far from Bordeaux and close to essential amenities. Château Biac ticked all the boxes, though negotiations over the vineyards and holiday homes dragged on until 2006 before a contract was finally signed.
Once they secured the property, they faced the daunting task of restoring its former luster. Notably, the estate, though once highly regarded, had fallen into neglect. The renowned Bordeaux enologist Denis Dubourdieu encouraged the Asseilys by affirming that the terroir remained exceptional. They embarked on rebuilding the estate’s vineyard and sought guidance from a dream team, including professionals from Château Mouton Rothschild and Château Guiraud.
Today, Château Biac spans 9.5 hectares divided into 14 plots, each vinified separately, with a focus on precision. Youmna emphasizes the estate’s philosophy: “We see it more as a garden than a vineyard.” The blend of wines evolves yearly without a fixed style, showcasing both freshness and ripeness. They harvest later than most in the region, opting for a meticulous handpicking process.
Their offerings include two reds—Château Biac and Félix de Biac—a dry white—Félicie de Biac—and a sweet Cadillac—Secret de Biac. In a twist of practicality, their surplus of used oak barrels, originally intended for white and sweet wines, led to a collaboration producing single malt whisky on the Isle of Harris.
For many years, the wines were kept under wraps, with limited exposure to critics or journalists. The Asseilys preferred to let their wines mature before sale. It wasn’t until chef Daniel Boulud sampled the wines during a visit that the estate gained traction in high-end restaurants. Today, daughter Yasmina focuses on developing the American market, while son Gabriel manages the winemaking, continuing the family legacy.
The labels evoke historical significance, reflecting Youmna’s own family lineage from the Shihab dynasty in Lebanon. In sharing their journey, Youmna reflects, “You do something that will outlive you… Agriculture gives you a lot of humility.” Ultimately, they forged a collective identity through this estate, creating lasting memories tied to wine.