Essay Sample about Chateau Lafite Rothschild

Chateau Lafite Rothschild is a famous brand of wine that originated in France in the 1230s. The wine reached London in the 1800s, where more sales were made through a market but it was not enjoyed by the French until much later. The company went back and forth through many different economic struggles until the start of the French Revolution when Thomas Jefferson spent almost a week with the company and greatly enjoyed his time there. Fast forward to 1868, when Baron James de Rothschild bought the Latife vineyards and soon died after, leaving the company and financial wealth to his sons. Throughout the next 150 years, the vineyards grew and are now a stable and well-known business that produces high-quality wines for customers in France and around the world. 

This company's methods embrace the ideas in engineering found during the time French engineers were prominent and growing. For starters, the company takes pride in their vineyards and the amount of attention to detail given in how long each vine is kept in the vineyard. There is an oenologist there who manages the vineyards and their growth, showing how serious they are about wine making. Although the methods are not quite the same from French engineering to French wine making, they both embrace the importance of traditional techniques without straying away. There is still a large amount of engineering in the vineyards, as the French continue to follow the mathematics behind growing with the same vineyards for a certain period of time. 

Secondly, engineering methods show in the ways this French company chooses to ferment their grapes into wine. For example, two main wines sold through this company are created in separate vat rooms (differentiated based on liters) that are created to match the type of wine being produced. Specifically created vat rooms for Merlot have a capacity ranging between 50 to 125 hectoliters, while vat rooms for Cabernet have a capacity at 30 to 70 hectoliters for the most potent fermentation of each wine. To allow for proper fermentation, the wine needs to sit for anywhere from 18 to 20 months. It is through the calculation of mathematical formulas that the engineering methods of French engineers reflect on the tradition of this company in producing and promoting perfect fermented wine.