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. The wine is aged in oak barrels for between 16 to 18 months.
The Wine Advocate
Consistently one of the top, under-the-radar wines of Pessac-Leognan, Haut-Bergey's beautiful 2006 boasts a deep ruby/purple hue as well as a classic bouquet of hot rocks intermixed with graphite, cassis, incense, and charcoal. Medium to full-bodied with noticeable but sweet tannin, impressive purity, and an alluring texture, it is relatively evolved for a 2006, so consumption over the next 15 years is recommended.
International Wine Cellar
Bright, deep ruby-red. Wild, musky aromas of plum, dark cherry, truffle and game, lifted by menthol and licorice. Supple and sweet, offering pure, nicely delineated red fruit flavors and considerable early appeal. A lively, firm midweight, finishing with solid, dusty tannins and very good lift and length. Tasted next to the Branon, also from the Garcin family and consulting winemaker Alain Raynaud, this was less exotic and lush but perhaps more classic and vibrant.
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