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Chateau Haut-Vigneau

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2017

Chateau Haut-Vigneau

Merlot, Cabernet Sauvignon

Blaye Côtes de Bordeaux, France

Alc. 14 %

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$29.99
Club Price
$23.49
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A WineCollective favourite is back! 2017 is the fourth straight vintage of Château Haut-Vigneau we've shared, and it's a wonderful example of classic Bordeaux elegance and finesse.

Close to the Gironde, the property where this winery is situated was purchased in 1636 by a knight and adviser to the king. This seriously elegant chateau is surrounded by 2.5 hectares of vines, which are in Blaye Côtes de Bordeaux. Officially designated as an AOC in 1936, the history of this area dates back to the Roman Empire. The region is quite hilly, giving the vines planted here great sun exposure, while being just 70 metres above sea level.

This flagship blend is predominantly composed of Merlot (85%) and Cabernet Sauvignon (15%), with a dollop Cabernet Franc (5%). The vineyards are maintained using organic and sustainable viticulture practices, and the yields are highly managed to ensure only top quality wine is produced. This wine is drinkable now, but feel free to cellar it up to 2028. Boost the aromas and flavours by decanting for at least 30 minutes prior to serving at 18 C.

Smell

Fruit-forward aromas of raspberries, blackberries, and a hint of blueberries waft up from the glass. Secondary notes include coffee, wet stone, and ripe cherries. Floral and herbal notes give a pleasant savoury component. The nose is youthful, enticing, and playful.

Taste

Fleshy, red raspberry and cherry are the first flavours out of the glass, followed by rich black plums. Savoury herb notes of thyme and sage balance with the fruit. A flinty minerality on the finish is very typical of Bordeaux reds. The medium-bodied weight is plush, rich, and round with velvety tannins. The finish is rounded out with hints of baking spice and coffee. As noted, a decant will really bring these flavours and aromas to life.

Pairing

A rustic beef stew would be a natural match for this Bordeaux, but pairing it with crispy skin duck breasts and fried potatoes would be amazing.

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