WINE ESTATE
• Was the biggest property in Bordeaux in the 19th century, with 860 acres. After being destroyed and abandoned, it became the only “new” vineyard of the 20th Century (1993) in the Bordeaux region.
• 28 of the estate’s 68 hectares are dedicated to white wine, in one of the oldest AOCs of Bordeaux.
• Production: 65,000 bottles / year.

SOIL
• Clay-gravel soils permitting the planting of various grapes.
• Gravelly soil between the Garonne River and the Lande Forest.

GRAPE VARIETY
• Sémillon: 50%.
• Sauvignon Blanc: 35%.
• Sauvignon Gris: 15%.
(heirloom varietal introduced for its interesting aromatic qualities when vinified in wood).

VINIFICATION
• The fruit is hand picked separately by plot and by varietal. Skin content maceration in pneumatic tanks about 18 hours, which produces about 80% of gravity-fed free-run juice. -The remaining 20% are obtained by pneumatic pressing. Fermentation: 2 weeks in barrels. Ageing: 9 months in oak barrels with 30% of new oak.

AWARDS

• Vintage 2004	Bronze Medal	Concours Général Agricole de Paris 2004.
• Vintage 2003	Bronze Medal	Concours Général Agricole de Paris 2004.
		Guide Hachette des Vins 2006.
• Vintage 2002	84.6 pts	“Bordeaux New York” Magazine: (Dec 2004).
• Vintage 2000		Guide Hachette des Vins 2003.
	Silver meda	Concours Mondial de Bruxelles 2002.
	Silver medal	Concours Mondial de Bruxelles 2001.
• Vintage 1999	Gold medal	Concours Général Agricole de Paris 2000.
• Vintage 1998	Gold medal	Challenge International du vin de Blaye Bourg 2000.
		Prix d’excellence CIVART, Paris 2000.

FOOD PAIRING
• To enjoy with: fish, shrimp or simply as an aperitif.

TASTING NOTES
• Pale yellow color. Intense and rich nose of fresh fruits. Notes of wood, vanilla and roasted coffee aromas. Supple wine, developing aromas of fruits and toasted bread on the palate. Fresh and very elegant finish.

By Patrick Soye, Château Haut Selve Winemaker