Château Haut Breton Larigaudière
CHÂTEAU HAUT BRETON LARIGAUDIÈRE, MARGAUX CRU BOURGEOIS
15 hectares under vine, divided between the communes of Soussans and Arsac. The estate as originally purchased in 1964 consisted of only 2 hectares of vines, made up of scattered plots of under half a hectare each. The present day estate has a vineyard of 15 hectares, covering a broad range of terroirs in the Margaux district. The vineyard is planted with 63% Cabernet Sauvignon, 31% Merlot, 4% Petit Verdot and 2% Cabernet Franc.
Because of this diversity the grapes are vinified in separate lots to - different grape varieties, wine made from vines of different ages, and wine from different vineyard plots. Maceration lasts for 15-30 days, and all decisions are made vat by vat after tasting. The structure of the wine in each vat after fermentation determines the type of barrel it will be aged in, with different types of oak and degrees of toasting available. Barrel ageing is between 12 and 15 months, with 50-70% of the barrels replaced each year.
The final blend for Haut Breton Larigaudière is 85% Cabernet Sauvignon, 11% Merlot and 4% Petit Verdot. The blend is assembled by taste, based on the familiarity with each barrel of wine, and is further monitored for 18-24 months after which it is ready to be bottled in the château. With careful cellaring, it has as an ageing potential of 8-15 years.
A Belgian-owned family company which first started buying vineyards and producing wine in Bordeaux in 1947, and which now has five properties in the region.
in Soussans, close to Margaux
Owner The De Schepper Family
A.O.C Margaux Cru Bourgeois
Soil Gravel and sand on a subsoil of sand, gravel and clay.
Surface 15 Hectare
Average Production 45hl/ha
Age of the vineyard 20 years on average
Plant Density 10 000 vines/hectare
Average Production 675 Hectolitre
Grapes Varieties 11% merlot
85% Cabernet Sauvignon
4% Petit Verdot
Viticulture Everything is done to obtain maximum quality: removal of superfluous buds and
sprouts, green harvest and defoliation.
Winemaking Traditional medocan winemaking after total destemming, 3-5 weeks of
maceration with temperature control through watering or heating.
Ageing During 12 to 15 months in oak barrels, 50% to 70% of which is renewed every
Tasting Notes This Margaux shows its class immediately with its deep and intense, brilliant ruby
red colour and its elegant nose of red fruit and vanilla; in the mouth it surprises
by its power, its full, broad taste and great freshness.
Cellaring 8 to 15 years