GRAPE VARIETIES: 70% Merlot, 30% Cabernet Franc
The wine is dark crimson in colour with purple flashes.
The nose is dominated by aromas of ripe, almost jammy fruit.
On the palate, the medium-bodied fruitiness comes through with smooth, well-integrated tannins, leading to a long, harmonious and remarkably fine finish.
TERROIR: a rich diversity of terroirs (sandy-gravel, ferruginous sandy and clay-limestone …).The terroirs at Haut Saint-Brice are predominantly clay-limestone and sandy-gravel.
VITICULTURAL REGIME: guyot double pruning, secondary shoot removal, budrubbing and leafplucking. « Rose » harvesting, at the end of August/ beginning of September, to optimise concentration in the remaining fruit.
Harvest: partially manual. Vibrating sorting table on entry to the winery.
Vinification : traditional in temperature-controlled stainless-steel tanks.
ELEVAGE: 12 months in barriques, of which a third are renewed each year.
Château Haut Saint-Brice was founded in 2002 by the owners of Château Pas de l’Ane.
Located at a stone’s throw away from such prestigious names as Château Figeac and Cheval Blanc, the property was launched in 1999 just a few kilometres away, on a one-hectare plot located in « Pas de l’Ane », (meaning « Donkey’s step »). The donkey, featuring in a vintage shade of pink dating back to the 18th century, has remained a symbol of the château, with its colour inspired by an engraving found by the owner in an antique shop.
Château Haut Saint-Brice boasts a diverse range of terroirs forming the foundation for an exceptionally complex blend. The property is made up of approximately 10 hectares, spanning 5 of the 8 districts of the Saint-Emilion appellation (Saint-Sulpice-de-Faleyrens, Saint-Christophe-des-Bardes, Vignonet, Saint-Etienne-de-Lisse and Saint-Emilion).
Just like its prestigious neighbours, multiple canopy management techniques, including debudding, leafplucking and secondary shoot removal are carried out throughout the year and a sweep is scheduled around end of August/early September, known by the owners as the « vendanges roses », or pink harvest. This selection process on the vine is only the first of many, which take place during harvesting and on entry to the vinery on a vibrating sorting table. Further to several months spent in barriques, the resulting wines are fruit-driven and elegant in style.
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