Haut-Bergey, Chateau
Summary
Château Haut-Bergey is a family-owned Pessac-Léognan estate spanning 28.5 hectares of gravelly soils with clay and limestone subsoils, producing 80,000 bottles of structured red wine primarily from Cabernet Sauvignon and Merlot alongside 15,000 bottles of mineral-driven white wine. The estate maintains traditional Bordeaux winemaking techniques while embracing certified organic and biodynamic viticulture, with plot-by-plot vinification and careful oak aging that preserves the distinctive mineral precision characteristic of their terroir.
Heritage & Leadership
Château Haut-Bergey, located in the Pessac-Léognan appellation of Bordeaux, traces its history back to the 15th century when it was established as a wine-producing estate. The property underwent a significant transformation in 1991 when it was acquired by Sylviane Garcin-Cathiard, who has been instrumental in revitalizing the estate. Under her ownership, the château has seen substantial investment in both the vineyards and winemaking facilities. The Garcin family, who also own other Bordeaux properties including Château Branon and Château Barde-Haut in Saint-Émilion, have maintained a hands-on approach to management. In 2015, Sylviane's daughter Hélène Garcin-Lévêque took a more prominent role in overseeing the estate's operations, working alongside technical director Paul Garcin to maintain continuity in the château's development.
Vineyards & Wines
Château Haut-Bergey encompasses 28.5 hectares of vineyards situated on gravelly rises typical of the Pessac-Léognan terroir. The vineyard is planted with 42% Cabernet Sauvignon, 40% Merlot, 16% Cabernet Franc, and 2% Petit Verdot for red wine production. Additionally, a smaller 3-hectare parcel is dedicated to white wine varieties, comprising 80% Sauvignon Blanc and 20% Sémillon. The vineyards benefit from well-drained soils composed of deep gravel with clay and limestone subsoils, providing ideal growing conditions for Bordeaux varieties. The estate produces approximately 80,000 bottles annually of its red grand vin and 15,000 bottles of white wine. The red wine typically displays the structured character associated with Pessac-Léognan, while the white offers the mineral precision characteristic of the appellation.
Philosophy & Practice
Since 2009, Château Haut-Bergey has embraced organic viticulture practices, receiving official certification in 2013. The estate further committed to biodynamic principles in 2011, emphasizing minimal intervention in the vineyard to express the terroir authentically. In the winery, fermentation takes place in temperature-controlled stainless steel tanks, with the red wines subsequently aged for 16 months in French oak barrels, of which approximately 40% are new each vintage. The white wines undergo barrel fermentation and are aged on lees for 10 months with regular bâtonnage to enhance texture and complexity. Harvesting is conducted by hand, with rigorous sorting both in the vineyard and at the winery. The technical team employs plot-by-plot vinification to preserve the distinct characteristics of each vineyard section, allowing for precise blending decisions that maintain consistency while respecting vintage variations.