A brief history
Château Haut-Brisson was the first property acquired by Peter Kwok and his daughter Elaine in 1997. In 2019, Mr. Stéphane Schinazi, native of Bordeaux, bought the estate from Vignobles K. Mr. Schinazi has a great passion for wine and after a brilliant career in the field of technology, he writes a new chapter in the discovery of the world of wine.
Château Haut-Brisson is located to the south of the appellation in the three municipalities of Saint-Émilion, Saint-Sulpice de Faleyrens and Vignonet. This mix of soils and vines makes it possible to produce wines of great maturity each year with the imprint of their terroir.
Vignobles K joins forces with Mr. Stéphane Schinazi to monitor the technical and commercial management of the estate.
Château Haut-Brisson is located on the limestone plateau of Saint-Etienne-de-Lisse and the gravelly lentils of Saint-Sulpice de Faleyrens and is spread over 20 hectares. The terroir of Château Haut Brisson is clay-limestone and a terroir of Graves: Brown clay-silty soil on ocher and whitish clay with limestone subsoil
The harvest dates vary depending on the vintage and we adapt our harvesting plan to the plot or even to the plot sector depending on the optimum ripeness of the grapes. The harvest date is determined by the combination of several physiological and subjective criteria, tasting the grape is an important step in decision making. Our teams of grape pickers intervene by islet defined the day before for the next day. After a meticulous selection on the vine and in the cellars, the sorted grapes are sent to stainless steel vats or directly to Bordeaux barrels (around 10% of the harvest). These directly barreled grapes follow a technical route called “integral vinification” - our cellar team has been trained in the opening and closing of barrels at our partner coopers for more autonomy.
The vatting lasts about thirty days, the extraction takes place gently with punching down in vats and stirring in barrels. The juices are tasted every day. This tasting determines the day on which the marc is run off and pressed. The juices thus obtained leave (or leave) in barrels for their malolactic fermentation. The wines of Château Bellefont-Belcier are then aged in the same barrels for a period of 15 to 18 months at constant temperature in our cellar. The proportion of new wood varies according to the year from 30 to 40% with a balance of barrels of 1 and 2 years. At the end of the aging, the wines are bottled at the Château.