CHATEAU HAUT BRISSON LAGRAVE 2008 Discontinued
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France , Bordeaux
Saint-Emilion Grand Cru
Oak Tannis Have Faded
The 2008 vintage exhibits lots of rich red and black currant fruit intermixed with notions of herbs, spice box, and earth. It is a round, medium-bodied wine to drink over the next 5-6 years.
85% Merlot 10% Cabernet Sauvignon 5% Cabernet Franc
The vines of Château Haut-Brisson were planted by the father of the previous owner in 1945. Peter Kwok, a Taiwanese business man, bought Château haut-Brisson in 1997, a 8 hectares vineyard. Then, came the purchase of new plots of land in February 2002 and April 2003. Château haut-Brisson vineyard counts now 16.00 hectares. Peter is one of these foreigners who likes good wine and French culture. Peter wanted to buy a property to learn how to make wine, and pass this knowledge down to his children. Since the purchase of Château Haut-Brisson, all the family has come regularly to learn French, children helping in the vines during their school holiday. Since, Peter Kwok has wished learning , understanding the culture of wine and wine-making. That is why he decided to invest in Château Haut-Brisson, and spent time and money with the purchase of new plots of land, building a new vats room ( tronconic stainless steel vats with thermoregulation), two barrels rooms, and went into partnership with two well-known oenologists who are Michel Rolland and Marc Quertinier, both of them has been advising us and guiding us with the wine-making tachnics. Since 2000, our two wines (Château Haut-Brisson and Château Haut-Brisson La Grave) have been rewarded in many challenges. That is why we decided to produce "La Réserve" wine since 2005, a dual selection: our best parcells combined with our best barrels in order to bring out our soils, our know-how and Château haut-Brisson evolution... Elaine Kwok, Peter eldest daughter has been taking over by degrees. A new direction: Sandrine Bosc, director and wine-maker, Aline Trezieres, business manager. A team of dynamic women, who are willing to develop the sexy, stylish pleasant part of Haut-Brisson wines.
hand picked harvest with plastic crates and three sorting tables
- Stainless steel vats with thermoregulation : - 8-days long maceration before fermentation to stabilize aromas - 28-30°C alcoholic fermentation to extract phenolic components - 10-20 days long post-fermentation vatting
CAVIN TARRANSAUD VICARD
1-2 years old
French oack barrel