Chateau Haut-Bergey (Futures Pre-Sale) 2018  Front Label
Chateau Haut-Bergey (Futures Pre-Sale) 2018  Front LabelChateau Haut-Bergey (Futures Pre-Sale) 2018  Front Bottle Shot

Chateau Haut-Bergey (Futures Pre-Sale) 2018

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  • D93
  • JS92
  • RP92
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Blend: 42% Cabernet Sauvignon, 40% Merlot, 12% Cabernet Franc, 6% Petit Verdot

Critical Acclaim

All Vintages
WE 94
Wine Enthusiast
This is a spicy, full-bodied wine with firm tannins. Plenty of acidity provides freshness, while there is still enough structure to allow it to age well.
Barrel Sample: 92-94
D 93
Decanter

This wine is consistent and usually good value too. It's deep in colour as it has Merlot, both Cabs, Petit Verdot and Malbec in the mix, and it has lovely juiciness and balance. The palate is intense and powerful but mouthwatering. Blackberry and raspberry fruits abound, and the tannins are just tough enough to give structure but soft enough to let the light in. It's aged in 300l oak barrels, plus some stainless steel and egg-shaped concrete vats. Certified organic and biodynamic from this vintage (or rather, certification will arrive at the end of the year, so from the 2019 vintage, but also fully practised for 2018). They made no wine in 2017 so I'm happy to see it do so well this year. Owned by the Garcin family. Drinking Window 2024 - 2040. Barrel Sample: 93

JS 92
James Suckling
A linear and fine-grained red with lovely tannins and blackberry and blueberry character. Medium body. Chewy finish. From biodynamically farmed grapes.
Barrel Sample: 91-92
RP 92
Robert Parker's Wine Advocate
Deep garnet-purple colored, the 2018 Haut Bergey reveals pronounced notes of crème de cassis, stewed plums and baked blackberries with hints of spice cake, mincemeat pie and bay leaves. Full-bodied, firm and chewy in the mouth, the palate delivers a great concentration of berry preserves layers, finishing savory.
Barrel Sample: 90-92
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Chateau Haut-Bergey

Chateau Haut-Bergey

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Chateau Haut-Bergey, France
Chateau Haut-Bergey Winery Image
In the fifteenth century, the lord of La Louviere and Lord Olivier proceeded to land consolidation. Thus was born "The Noble House of Pontey, today Chateau Haut-Bergey. In 1700, Sir John Francis Cresse, advisor to the parliament of Bordeaux makes his home. In 1772, the estate had 100 hectares of vines. A century later, the vineyard was abandoned and rebuilt the castle in 1850 is a property approval. It was not until the second half of this century, 1957 specifically so that gradually the area regains its past wine. In March 1991, Sylviane Garcin Cathiard acquired Chateau Haut-Bergey.

The 28.5 hectares of land are located in the heart of the village of Léognan, mecca of Graves.

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Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.

Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.

Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot and Malbec.

The best reds will show great force and finesse with inky blue and black fruit, mushroom, forest, tobacco, iodine and a smooth and intriguing texture.

Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

BTYF520477_2018 Item# 520477

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