Wine Maker Notes
Grapes for Château Haut-Vigneau were harvested by hand, and underwent a temperature controlled fermentation in stainless steel vats. It then aged in barrels for 15 months and was fined with egg-whites before bottling.
Taut, featuring a good chalky underpinning to the red and black currant, violet and grilled herb notes. The finish should open up with brief cellaring.