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CHATEAU HAUT BRISSON LA GRAVE

History

In 1997, Peter Kwok acquired the Château Haut-Brisson in partnership with her daughter Elaine.

Farming method

Parcel management of the soil and vineyard.Traditional farming, single Guyot pruning, natural grass between the rows, work the soil under the vine,
disbudding, subtle leaf removal and green harvest if necessary to respect the environmental balance.

Appellation
Saint-Emilion Grand Cru


Topography
Château Haut-Brisson is located south of the appellation on the 3 villages of Saint-Émilion, Saint-Sulpice de Faleyrens and Vignonet.


Terroir
The plots are located on sandy gravel’s hilltops and gravels with a big amount of iron dirt in the subsoil.
Surface of the vineyard The property originally had 8 hectares but has gradually enlarged by the purchase of plots with high quality
potential to extend on 16 hectares today.

Grape varieties
88% Merlot
9% Cabernet Sauvignon
3% Cabernet Franc


Average age of the vines
40 years

Average yield


45 hl/ha


Harvests and winemaking


After hand-picking with plastic crates and a first selection of the grapes in the vineyard, these arrive in the winery
where they are destalked and carefully sorted once more. Fermentation is carried out in temperature controlled
“tronconiques” stainless-steel tanks 10 to 20 days. Barrels are filled just after the running off and malolactic fermentation in them.
The wine is aged 12 months, depending of the vintage, in one year old French oak barrels.

Blending


75% Merlot – 25% Cabernet Sauvignon


Average annual production and bottling


40 000 bottles
“mis en bouteille au Château” without fining and filtration.