Château Haut Breton Larigaudière
15 hectares under vine, divided between the communes of Soussans and
Arsac. The estate as originally purchased in 1964 consisted of only 2 hectares
of vines, made up of scattered plots of under half a hectare each. The present
day estate has a vineyard of 15 hectares, covering a broad range of terroirs in
the Margaux district. The vineyard is planted with 63% Cabernet Sauvignon, 31%
Merlot, 4% Petit Verdot and 2% Cabernet Franc.
Because of this diversity the grapes are vinified in separate lots to - different grape varieties, wine made from vines of different ages, and wine from different vineyard plots. Maceration lasts for 15-30 days, and all decisions are made vat by vat after tasting. The structure of the wine in each vat after fermentation determines the type of barrel it will be aged in, with different types of oak and degrees of toasting available. Barrel ageing is between 12 and 15 months, with 50-70% of the barrels replaced each year.
The final blend for Haut Breton Larigaudière is 85% Cabernet Sauvignon, 11% Merlot and 4% Petit Verdot. The blend is assembled by taste, based on the familiarity with each barrel of wine, and is further monitored for 18-24 months after which it is ready to be bottled in the château. With careful cellaring, it has as an ageing potential of 8-15 years.