Every effort is made to make the best wines possible. The red wine is hand-made and great care is given to the selection afterwards. The grapes are transported in small boxes of 20 kg in order to avoid them being squeezed or oxidation. The preparation of the wine is done in a traditional way: every parcel of vines is separately prepared in small vats of stainless steel or wood with integrated hot and cold regulation.... View More
The Wine Advocate
One of the finest under-the-radar estates in Pessac-Leognan, Haut-Bergey’s 2005 (a blend of 65% Cabernet Sauvignon and 35% Merlot) offers up aromas of scorched earth, wet stones, burning embers, charcoal, and copious black currant and cherry fruit. The sumptuous bouquet is accompanied by a full-bodied wine displaying dazzling purity, sweet tannin, and a long, opulent finish. This beauty will be drinkable at a relatively early age for a 2005. Anticipated maturity: 2010-2025.
Aromas of mineral, blackberry and licorice lead to a full body, with lots of racy tannins and a long, flavorful finish. There's plenty of character, with a polished, refined style, yet tannic. Best after 2011. 9,830 cases made.
Good full, deep red. Superripe aromas of redcurrant, plum, cherry, flowers and beefsteak tomato. Sweet, fat and full, but less wild and expressive today than the 2006. Distinct notes of milk chocolate and roasted berries. The major tannins currently cut off the wine's fruit. Impressively rich but lacks a spark: is this too ripe for its own good?
In the fifteenth century, the lord of La Louviere and Lord Olivier proceeded to land consolidation. Thus was born "The Noble House of Pontey, today Château Haut-Bergey.
In 1700, Sir John Francis Cresse, advisor to the parliament of Bordeaux makes his home. In 1772, the estate had 100 hectares of vines. A century later, the vineyard was abandoned and rebuilt the castle in 1850 is a property approval. It was not until the second... View More