2006 | Château Haut Bergey | Pessac-Leognan

Wild, musky aromas of plum, dark cherry, truffle and game, lifted by menthol and licorice. Supple and sweet, offering pure, nicely delineated red fruit flavors and considerable early appeal. A lively, firm midweight, finishing with solid, dusty tannins and very good lift and length.

Reviews:

• Wine Advocate: Haut-Bergey's beautiful 2006 boasts a deep ruby/purple hue as well as a classic bouquet of hot rocks intermixed with graphite, cassis, incense, and charcoal. Medium to full-bodied with noticeable but sweet tannin, impressive purity, and an alluring texture.

• Wine Cellar: Wild, musky aromas of plum, dark cherry, truffle and game, lifted by menthol and licorice. Supple and sweet, offering pure, nicely delineated red fruit flavors and considerable early appeal. A lively, firm midweight, finishing with solid, dusty tannins and very good lift and length.

Producer Information

Château Haut-Bergey is a wine estate in the Pessac-Léognan region of Bordeaux, particularly known for red wine made from Cabernet Sauvignon and Merlot. Its history as a wine producer reaches back to the 15th Century, while the current château, built as a leisure residence at a time when the vineyard was abandoned, dates to 1850. The Garcin family have owned and managed the property since 1991. By the 1700s, the vineyard had grown to around 100 hectares (250 acres) but now covers 43 hectares (106 acres), mostly planted to red varieties. There is a high proportion of Merlot – 40 percent – alongside the Cabernet Sauvignon. Just two hectares (five acres) of the Haut-Bergey vineyard are planted to white grapes (predominantly Sauvignon Blanc with some Semillon). The vineyard slopes gently to the south and southwest, providing drainage as well as exposure to the sun. Gravel topsoils cover a chalk-clay subsoil with iron deposits. Vines are hand-harvested using small crates to avoid damaging the fruit. Red grapes are vinified in small, temperature-controlled, stainless steel vats with natural yeasts. The Haut-Bergey red is then aged in French oak barrels for 14-16 months. The white wine is fermented in new French oak barrels, with no malolactic fermentation, and then aged in oak barrels for 10 to 12 months. Haut-Bergey also makes a second wine called L'Étoile de Bergey, made in both red and white variants.

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