CHATEAU HAUT BRISSON
In 1997, Peter Kwok acquired the Château Haut-Brisson in partnership with his daughter Elaine.
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.
The wines are certified AB from the vintage 2010.
Saint-Emilion Grand Cru
Château Haut-Brisson is located south of the appellation
on the 3 villages of Saint-Émilion, Saint-Sulpice de
Faleyrens and Vignonet.
The plots are located on sandy gravel’s hilltops and gravels with a big amount of iron dirt in the subsoil.
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 from 15 to 18 months, depending of the
vintage, in French oak barrels, 80% of which are new.
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.
9% Cabernet Sauvignon
3% Cabernet Franc
Average age of the vines
Average annual production and bottling
“mis en bouteille au Château” without fining and filtration.