Winemaking at Haut-Vigneau is based on a great respect for its grapes (60% Cabernet Sauvignon and 40% Merlot) and terroir (deep Garonnaise gravel), together with careful and traditional aging (in 20% new barrels). The result is a wine with very pleasing aromas of black fruit (blackberries, black currant) and subtle roasted notes (grilled and smoky).
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.