Château Haut-Bergey

History

The earliest evidence suggesting that Château Haut-Bergey was making wine date back to the 15th century, making the estate historically old in the world of wine world. The various documents also explain that it continued to produce wine that it continued to produce wine during the centuries that followed, increasing the quantities little by little.

Several lords succeeded each other and thus brought a different touch to the estate. In As true merchants, they made this residence their headquarters and continued the mission of mission of Haut-Bergey : to make wine. In 1700, the adviser to the parliament of Bordeaux, named Jean-François de Cresse, bought the estate. A definite investment since it includes about 100 hectares. Unfortunately, it will be abandoned during Unfortunately, it will be abandoned during the following century, but the house that we know today will appear (XIXth century).

Around it, the vineyard will take its place only during the years 1950. It is during this period It is during this period that it finds a new name there: the Castle Haut-Bergey. The vineyard then became a priority a priority and the domain finally revives its long wine tradition. In 1991, Sylviane Garcin Cathiard became the head of the estate and intends to to take up the torch. She will leave it in 2007 to her son Paul Garcin, accompanied by the oenologist Alain Raynaud.

A precursor

Paul Garcin inherits a field for which many improvements have been made in order to modernize to modernize it, and thus created wines that reflect all the remarkable terroir on which he remarkable terroir on which he works. Convinced that the respect of his terroir is paramount, Paul has been cultivating his vineyards biodynamically and organically since 2016. He wishes to to find the typicality of his terroir and let his wine speak for itself, shaped by nature with the with as little human intervention as possible.

Biodynamics is applied with precision by all the members of the team who follow with attention to the calendar of cosmic rhythms. Several preparations are also preparations are also used, such as Maria Thun dung compost, Horn dung 500 and horn silica 501. These 3 preparations will be made available to the vines to restore and health, in the most natural way possible. The soil also benefits, the fauna returns. fauna returns.

Located in the heart of Léognan, the 44 hectare vineyard is indeed composed of a diversity of soils. However, 30 years ago, the vineyard had only 18 hectares but has grown over the years by selecting only the best parcels. These last ones see red grape varieties (42 hectares) such as cabernet sauvignon (43% of the surface in red), merlot (43% of the surface in red), merlot (43%), cabernet-franc (8%), petit verdot (5%) and malbec (1%). For the white grape varieties, which represent 2 hectares, Sauvignon Blanc is the majority (82%) and Semillon completes (18%). Only one hectare will be kept for to make rosé wine.

These are exceptional wines that come out of the cellar, the result of an immense work throughout the year the year in the vineyard. Château Haut-Bergey is also the first property of Pessac-Léognan to cultivate its vineyard in biodynamic way.