CHÂTEAU HAUT-BAGES LIBÉRAL

GRAND CRU CLASSÉ IN 1855, APPELLATION PAUILLAC

“2021 IS A VINTAGE OF PATIENCE AND PERSEVERANCE IN THE FACE OF CLIMATIC CHALLENGES AND HEALTH PRESSURES, BUT ALSO FOR ITS BEAUTIFUL BALANCE, VELVETY TANNINS, AND CREAMY BODY.”

THOMAS BONTEMPS, TECHNICAL DIRECTOR

2021

“DENSE, POWERFUL AND EXPLOSIVE” ANTONIO GALLONI – 94-96 PTS

“BLACK FRUITS, BLACKBERRY, CRUSHED STRAWBERRY.” YOHAN CASTAING – 92-94 PTS

“ALREADY OPEN AND DELICIOUS.” JAMES SUCKLING – 94-95 PTS

“A WINE WITH VELVET AND CREAMINESS” TERRE DE VINS – 95 PTS

THE VINEYARD

30 hectares of clay-limestone gravel around the estate and deep gravel on the Bages plateau.

THE VINIFICATION

Parcel-specific and customized vinification (adapted in equipment, duration, and temperatures). Maceration with the addition of an inert gas to stimulate gentle movements. One volume/day pumping over. 24 days of maceration. Vertical pressing for careful treatment of the press wines.

THE BLEND

90% Cabernet Sauvignon, Merlot

CULTIVATION PRACTICES

In conversion

THE AGING

16 months of aging including:
40% in new barrels
40% in one-wine barrels
20% in TAVA amphoras

THE TEAM

Owner: Claire VILLARS-LURTON
Production Director: Thomas BONTEMPS
Consulting Oenologist: Éric BOISSENOT