Chateau Bardins was founded in 1898 by Stella Puel's great-grandfather, although there are records of wine production here dating back to the Middle Ages. In 1994, Stella was working elsewhere as a translator of German, but when her father sustained a serious head injury and was comatose for over a month, she felt the call of the family business and returned to Cadaujac, going to wine school and learning on the fly.

The estate encompasses 24 hectares, but only 10 hectares are planted to vines, as Stella realizes the importance of ecological diversity and retains ample woodlands. She converted entirely to organic viticulture in 2009, obtaining certification with the 2019 vintage, a move which put her in an extreme minority: among the Pessac-Leognan appellation's 1,800-odd hectares and 70 chateaux, only three producers are organic-certified. The property is planted to roughly 65% Merlot, 20% Cabernet Sauvignon, and 15% Cabernet Franc, with vines averaging 25 years of age but reaching 70 years in certain parcels.

All grapes are hand-harvested, and fermentations here happen spontaneously, with Stella favoring pump-overs rather than punch-downs; there is no formula, however, as she does everything by feel. Following alcoholic and malolactic fermentations, which occur in stainless steel, her wine spends the better part of two years in 25% new barrels, with additional time given to the bottled wines before release.