CHATEAU LES CARMES HAUT-BRION, 1956
PESSAC-LÉOGNAN
CHARACTERISTICS
|
CLASSIFICATION |
Cru Classé de Graves |
|
GRAPE VARIETIES |
Merlot, Cabernet Franc, Cabernet Sauvignon |
|
AROMAS |
Black fruits, dried fruits, spices, oaky |
|
FOOD & WINE PAIRING |
Truffle baked eggs, wild duck with orange sauce |
|
SIZE |
75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU LES CARMES HAUT-BRION, 1956
Vineyard Detail
|
AGRICULTURE |
Sustainable, following traditional methods |
|
GRAPE VARIETIES |
Cabernet franc, merlot, cabernet sauvignon |
|
VINEYARD AREA |
7.6 Hectares |
|
ANNUAL PRODUCTION |
30,000 Bottles |
|
HARVEST |
Manual |
|
TERROIR |
Gravelly, sandy, clayey soil & limestone subsoil |
History and anecdotes
Château Les Carmes Haut-Brion is a historic estate whose origins date back to the 16th century, when Jean de Pontac, owner of Château Haut-Brion and its vineyards, bequeathed a parcel of vines to the monks of the Grand Carmes order. The Carmelite Fathers kept it until the Revolution, producing one of the most renowned wines, initially named "Haut-Brion," which eventually became known as "Carmes Haut-Brion" over time. Sold as national property, the estate was purchased in the early 19th century by Léon Colin, a wine merchant in Bordeaux. The estate was acquired in 2010 by the Girondin real estate developer Patrice Pichet.
Château Les Carmes Haut-Brion boasts an exceptional wine cellar designed by the renowned designer Philippe Starck and architect Luc Arsène-Henry to ensure that the vintages are crafted under optimal conditions. Beneath this fine iron blade placed over the stream are all the estate’s facilities: the harvest reception, the vat room, and the aging cellar.
Caracteristics
CHARACTERISTICS
|
CLASSIFICATION |
Cru Classé de Graves |
|
GRAPE VARIETIES |
Merlot, Cabernet Franc, Cabernet Sauvignon |
|
AROMAS |
Black fruits, dried fruits, spices, oaky |
|
FOOD & WINE PAIRING |
Truffle baked eggs, wild duck with orange sauce |
|
SIZE |
75 CL |
CHATEAU LES CARMES HAUT-BRION
CHATEAU LES CARMES HAUT-BRION, 1980
CHATEAU LES CARMES HAUT-BRION, 1985
CHATEAU LES CARMES HAUT-BRION, 1988
CHATEAU LES CARMES HAUT-BRION, 1989
CHATEAU LES CARMES HAUT-BRION, 1990
