Château Haut-Breton
A brief history
"While Margaux is synonymous with gravel, the appellation is not limited to this type of soil and has impressively diverse terroirs. Our vineyards are located in Arsac (3.5 hectares in 13 plots) and Soussans (11.5 hectares with 20 plots in 3 groups), offering a wide range of terroirs across the Margaux appellation. Deep sandy-gravel soils in Arsac produce ethereal wines, while clay-gravel soils in Grand Soussans give wines a fine tannic structure. We therefore adapt our planting methods in each plot to suit its intrinsic characteristics.
Cabernet Sauvignon remains the predominant grape variety, occupying 65 to 70% of the area under vine, with a relatively small percentage of Merlot for this appellation. We aim to harness the full potential of the Médoc, in terms of geographical location, low-lying topography, geological characteristics, and climate. No other region in the world can naturally produce perfectly ripe grapes at only 11% or 11.5% alcohol, avoiding the heaviness that would detract from the wine's freshness and preservation of fruity aromas. At Château Haut Breton Larigaudière, we make every effort to produce exceptionally ripe Cabernet Sauvignon grapes. Our vineyards are also planted with Petit Verdot (5%), adding aromatic complexity to the final blend".
JEAN-MICHEL GARCION, directeur d’exploitation depuis 1992
Cabernet Sauvignon remains the predominant grape variety, occupying 65 to 70% of the area under vine, with a relatively small percentage of Merlot for this appellation. We aim to harness the full potential of the Médoc, in terms of geographical location, low-lying topography, geological characteristics, and climate. No other region in the world can naturally produce perfectly ripe grapes at only 11% or 11.5% alcohol, avoiding the heaviness that would detract from the wine's freshness and preservation of fruity aromas. At Château Haut Breton Larigaudière, we make every effort to produce exceptionally ripe Cabernet Sauvignon grapes. Our vineyards are also planted with Petit Verdot (5%), adding aromatic complexity to the final blend".
JEAN-MICHEL GARCION, directeur d’exploitation depuis 1992
