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History
The Pontac Family
The Pontac family traces their origins to the small city of the same name in the Béarn region near Pau. The family history dates back to the 11th century. As early as the 15th century, the name Pontac is found associated with wine trading. Arnaud I de Pontac, member of the bourgeoisie and a Bordeaux wine merchant was the patriarch and founder of the family fortune during the 15th century. Jean de Pontac (1488-1589). This son of Arnaud is the original founder and builder of Château Haut-Brion. At the age of 37, he married Jeanne de Bellon who brought a part of the Haut-Brion domaine in her dowry. As the years passed, Jean acquired parcels of the surrounding land thereby enlarging the Haut-Brion acreage. In 1550, he began construction of the château. Then the domain was direct inheritance for five generations. The most prominent is the Arnaud III de Pontac (1599-1681). Because of him; Haut-Brion developed its reputation in England. François-Auguste de Pontac (1636-1694) was the last Pontac to own Haut-Brion through direct inheritance. At his death, his debts passed to his sister Therese, as he left no children. Thérèse inherited two-thirds of Haut-Brion. The last third became the property of Louis-Arnaud Lecomte, baron of Tresne, nephew of François-Auguste. Therese’s son, François-Delphin d'Aulède de Lestonnac, (baron and then marquis) became Lord, first of Margaux, and then of Haut-Brion. After the death of François-Delphin in 1746, his sister Catherine d'Aulede de Lestonnac, widow of François-Joseph de Fumel since 1688, inherited the property.
The Fumel Family
The château Haut-Brion through the French Revolution.The Fumel family originated from the Agenais region. They developed the qualities of the wines at Haut-Brion until the time of the French Revolution.Haut-Brion was inheritance for two generations in the Fumel family. Joseph de Fumel (1720-1794) is the most prominent one. Joseph developed the wine trade abroad. He sent much wine to England, his first foreign market. At this time, the French were becoming increasingly appreciative of the "vin de Pontac": it was during this period that the Duke de Richelieu introduced the King to Haut-Brion. During the French Revolution he was arrested and guillotined. Haut-Brion then fell on difficult times. Sold as a national asset, it subsequently passed through several hands. Finally, in 1801, the Prince de Talleyrand purchased it.
The Larrieu Family
Château Haut-Brion becomes "grand cru classé"…Though not native Bordelais, the Larrieu family was extremely effectual in the evolution of Haut-Brion wines. They enlarged and consolidated the domain. Their efforts were repaid in 1855 when Château Haut-Brion was as a premier grand cru. It was the only wine included in this classification of the Gironde that came from the Graves.Joseph-Eugène Larrieu purchased Haut-Brion at an auction held on March 12, 1836. In 1841, he bought the third belonging to the Countess of Vergennes, daughter of the marquis of Catellan. For the first time since 1694, the domain was regrouped. As there was no direct heir，when the domain was inheritance to the third gerenation, after numerous changes of owners, the domain was sold to the Dillon Family.
The Dillon Family
Clarence Dillon bought Château Haut-Brion on May 13, 1935 for 2,300,000 francs. Clarence Dillon made his nephew Seymour Weller (the son of his wife's sister) president of the new company "Société Vinicole de la Gironde", thus returning to a tradition of family management at Haut-Brion. Seymour Weller took charge of the modernization of the estate and oversaw his uncle's plans for the redecoration of the château. He restored the park, had the trees trimmed, cleaned the chais, and installed electricity along with new vinification equipment. Château Haut-Brion was the first estate to use stainless steel vats in 1961. Joan Dillon, Duchesse de Mouchy, Current president of Domaine Clarence Dillon. Grand daughter of Clarence, Joan Dillon came to live in France in 1955. In 1967, she married His Royal Highness Prince Charles of Luxembourg, a direct descendant of Henri IV. In 1978, after the death of her husband, Joan married Philippe de Noailles, Duc de Mouchy. In 1975, she succeeded her cousin, Seymour Weller to the presidency of Domaine Clarence Dillon S.A. HRH Prince Robert of Luxembourg, Vice president and Managing Director of Domaine Clarence Dillon. His Royal Highness Prince Robert of Luxembourg is the son of Joan, duchesse de Mouchy, by her marriage to His Royal Highness Prince Charles of Luxembourg and the grandson of Douglas.
Nowadays’ owner: Duc et Duchesse de Mouchy
Current president: Joan Dillon Technique Information Location: Chateau Haut Brion is located in Pessac, Graves just one mile from the city of Bordeaux. (Appellation Graves Controlee).
Appellation: Appellation Pessac-Leognan Controlee
Neighboring Chateau: Chateau La Misson Haut-Brion (Grand Cru Classé des Graves 1959 Red Wine)
Acreage: 109 acres.
Soil: Gravel soil with a clayey-sandy sub-soil
Grape Varieties:
Red Varieties: 55% Cabernet Sauvignon, 25% Merlot, 20% Cabernet Franc.
White Varieties: Sauvignon blanc, Sémillon.
Average age of vines: 30 years.
Cultivation density: 8,000vins/ha
Viticulture: On these selected shoots, the vine-grower saves just two buds and trims off the rest. As the pruning continues, the vine-grower drops the branches between the rows. They are then collected and burned. During the pruning, the vine-grower left just two buds on each branch. The branches are fixed on wires to bend the new shoots in the same direction as the rows. Each season brings a new combination of threats. Thus the vine-grower carefully monitors the plants the year-round.
Winemaking: After removal of the stems, the grapes are slightly crushed by cylinders, and then starts to ferment. The fermenting must is controlled twice a day. The alcoholic fermentation lasts on the average about five days and the malolactic fermentation lasts for about ten days. At Château Haut-Brion, most of the wine is put in new barrels for a period of 18 to 24 months.
Yield: 35-45hl/ha.
Brand: Chateau Haut Brion(First Label)(A.O.C. Pessac-Leognan)
Chateau Bahans Haut-Brion (Second Label)(A.O.C. Pessac-Leognan)
Chateau Haut Brion Blanc(First Label White)(A.O.C. Pessac-Leognan)
Annually production: producing 12,000-15,000 cases per annum.
Character:
A complex bouquet of ripe fruit, tobacco and mineral, earthy scents. Rich, ripe, medium to full-bodied and well structured. A wine that seems to balance power and elegance, richness and harmony perfectly.
Best vintages: Chateau Haut Brion(First Label): 1990, 1995, 2000, 2003, 2005
Awards: Chateau Haut Brion was classified as First Growth in 1855.
Website: www.haut-brion.com
Serving Suggestion
Cellar Humidity and Temperature: 70-75%, 10-13 ℃
Serving Temperature: 17 °C
Optimal drinking and aging potential: 10-30 years.
Food match:
Chateau Haut Brion(First Label):
Roasted pork, Medallion of veal, Roasted duck, Red meat, and cheese, such as Beaufort, Roquefort. An excellent complement to beef, lamb, veal and game.
Chateau Bahans Haut-Brion (Second Label):
Orange duck, beef stew, lamb, ostrich, pepper crusted tuna, pot roast, ribs, squab, steak, veal.
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