Grape varieties : 85% merlot, 10% cabernet sauvignon et 5% cabernet franc.
Density : 5700 vineplants/hectare.
Soil : Slopes with a clay soil over a base rock of limestone.
Method : Field under controlled grass. Guyot double pruning, 7 buds. High trellising (1,90m). Debudding. Thinning out the leaves. Harvest in green. Controlled yield of 45 hl/ha.
Cellar : Thermo-regulated. Modernized in 2017.
Vinification : Cold macerations. Alcoholic fermentation and maceration over extended periods to extract the aromas and give the wine all its strength.
Aging : 8 months inside French oak barrels. Topping up regularly.
Wine tasting : Great olfactory fullness with aromas of matured fruits – raspberry, strawberry, blueberry – without an excess of wood, and with mineral notes. In the mouth, Château Haut Vigneau is a warm, round, soft and rich wine. Olfactory evolution with fruits aromas in retro-olfaction.The final is long and silky.
Wine/Food accompaniment : This wine will perfectly go with white meat, grilled meat and cheese.
Advice for tasting : Bring to room temperature one hour before opening. Decant half an hour before serving.
Label : Tradional, printed with hot foil.
Cork : Natural cork. Imbossed with the name of the Château and the internet address.
Bottle : Heavy traditional bottle, also available in half bottle and magnum.
Packaging : Cartons of 6 and 12 bottles, or wooden cases by request.
AOC : Blaye
Mise en bouteille au Château