Château Haut-Brignays is a Richard family estate located in Vertheuil, in the northern Médoc. Neighboring Bourdieu-Vertheuil and Victoria, it is made from relatively young vines, which explains the emphasis on fruitiness and lusciousness.
Winemaking
A pre-fermentation maceration of 4 to 5 days at 15°C extracts the fruit. Fermentation then takes place at around 28°C, which enhances the fruit by limiting tannin extraction. Maceration is quite short, not exceeding twelve days.
Grape Varieties: 60% Merlot, 35% Cabernet Sauvignon, 5% Petit Verdot
Flavor: Powerful and structured
Alcohol: 13.5%
Tasting Notes: Luscious, with fresh tannins and spicy notes on a nose of red fruit. Vanilla finish.
Serving suggestion
Serve between 16 and 18°C with lamb stew, pork tenderloin, duck breast, or broad bean cassoulet. Its tannins will blend beautifully with grilled red meats.
