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Red dry
A full-bodied, structured Bordeaux wine in which the character of ripe dark fruit is balanced by freshness and subtle earthy notes.
The nose reveals blackcurrant, blackberry and plum, complemented by floral aromas, spice and subtle smoky nuances. The palate is concentrated yet retains elegance and freshness. Ripe but firm tannins provide structure, while the finish reveals lingering notes of dark fruit, spice and minerality.
The wine is made from hand-harvested ‘Cabernet Sauvignon’, ‘Cabernet Franc’, ‘Merlot’ and ‘Petit Verdot’ grapes, with careful selection of the fruit. Fermentation takes place in conical stainless-steel vats, with gentle extraction. Ageing involves large wooden vats, terracotta amphorae and egg-shaped concrete vessels, helping to preserve the purity of the fruit, the finesse of the tannins and the character of the vineyard.
Serve at 16–18 °C; pair with grilled beef entrecôte, slow-braised beef with wild mushrooms, or roasted venison with black currant sauce.
“Château Haut-Bergey” is a winery in the Pessac-Léognan appellation, located in the village centre of Léognan in the Bordeaux region. The estate’s history dates back to the 15th century, but its modern chapter began in 1991, when it was acquired by the Garcin family. Under the leadership of Sylviane Garcin-Cathiard, the winery underwent extensive renovation. Since 2014, it has been managed by Paul Garcin, who continues the family’s vision while further developing its organic and biodynamic approach to winemaking.
Today, “Château Haut-Bergey” stands out for its focus on soil, vineyard balance and the distinctive character of each plot. The estate has followed biodynamic principles since 2016, and its commitment to organic and biodynamic viticulture is reflected in its AB, Demeter and Biodyvin certifications. This philosophy extends beyond vineyard management to work in the cellar, where the aim is to express the character of the fruit and the qualities of each individual site as precisely as possible.
The vineyards are spread across six separate parcels, with gravel, sand and clay soils predominating. This diversity provides suitable conditions for growing the principal Bordeaux grape varieties and producing both red and white wines. The red wines are based primarily on ‘Merlot’ and ‘Cabernet Sauvignon’, complemented by ‘Cabernet Franc’, ‘Petit Verdot’ and ‘Malbec’, while the white wines are made from ‘Sauvignon Blanc’ and ‘Sémillon’. Larger wooden vats are used for ageing, gently complementing the wines without overshadowing the expression of the fruit. “Château Haut-Bergey” strives to create authentic, precise and elegant wines that express the terroir of Pessac-Léognan.
