CHATEAU HAUT BRISSON 2018, 75 CL

History

In 1997, Peter Kwok acquired the Château Haut-Brisson in partnership with his daughter Elaine. 

Farming method

Parcel management of the soil and vineyard. Traditional farming, single Guyot pruning, natural grass between the rows, work the soil under the vine,
disbudding, subtle leaf removal and green harvest if necessary to respect the environmental balance.
The wines are certified AB from the vintage 2010.

Appellation

Saint-Emilion Grand Cru

Topography

Château Haut-Brisson is located south of the appellation
on the 3 villages of Saint-Émilion, Saint-Sulpice de
Faleyrens and Vignonet.

Average yield

40 hl/ha

Terroir

The plots are located on sandy gravel’s hilltops and gravels with a big amount of iron dirt in the subsoil.

Harvests and winemaking

After hand-picking with plastic crates and a first selection of the grapes in the vineyard, these arrive in the winery
where they are destalked and carefully sorted once more. Fermentation is carried out in temperature controlled “tronconiques” stainless-steel tanks 10 to 20 days. Barrels are filled just after the running off and malolactic fermentation in them. The wine is aged from 15 to 18 months, depending of the
vintage, in French oak barrels, 80% of which are new.

Surface of the vineyard

The property originally had 8 hectares but has gradually enlarged by the purchase of plots with high quality potential to extend on 16 hectares today.

Grape varieties

88% Merlot
9% Cabernet Sauvignon
3% Cabernet Franc

Average age of the vines
40 years

Average annual production and bottling
“mis en bouteille au Château” without fining and filtration.