The vineyards for the Saint-Estèphe of La Peyre are situated in the village of Leyssac in the same zone as that of Montrose and Haut-Marbuzet. There are a total of eight hectares of vines with an average age of 30 years. The soil is predominantly gravel with a mix of clay. The grape mix for the Saint-Estèphe is 40% Cabernet Sauvignon, 40% Merlot, 10% Petit Verdot and 10% Cabernet Franc. The alcoholic fermentation occurs in stainless steel tanks and then the wine is aged in small oak barrels (about one-third of which is new) for an additional 15 to 18 months before being bottled (without filtration). Production is 40,000 bottles annually with around 4,200 allocated for the USA.