Who owns haut brion

He anticipates a harmonious integration. Grand-Pontet is surrounded by parcels of other classified growths. It's pretty much one big parcel, mainly north-facing, and historically hasn't really changed.

The DCD team plans to use the various Grand-Pontet plots to contribute to the four different wines already produced at Quintus. For the upcoming harvest, Quintus will also have a new technical director, Mariette Veyssiere, who has worked for DCD for five years.

George Delmas was manager and wine-maker until , when his son Jean-Bernard took over. Production is smaller than at the other First Growth Wines, totalling about 20, cases, shared between the Grand Vin and a second wine, f ormerly called Bahans-Haut-Brion but changed in to Clarence de Haut-Brion in recognition of Clarence Dillon. Production of Haut Brion Blanc is minute, less than cases in most years. Fermentation of the red wines takes place in stainless steel vats, after which the wine will spend 22 months, sometimes more, in new oak barrels before being bottled unfiltered.

For the white wine fermentation takes place in new oak barrels, after which the wine spends a further year to 15 months on its lees in barrel before bottling. The white wine is truly sensational, equivalent in class to a top-flight White Burgundy Grand Cru, but its scarcity means that it is rarely seen.

The red wine is no less extraordinary; at its best it displays text-book Graves characteristics of cigar-box, curranty fruit, earth, smoky spice and cassis. The wines are usually tasted in mid-March — you could move that to May, and give people a much better sense of the wines, which would tally more with the time that the wines are sold. Prince Robert is open about the fact that he feels Quintus is under-appreciated. I make no bones about that whatsoever.

HRH Prince Robert of Luxembourg became managing director in and took over ownership from his mother in Jean-Philippe Delmas took over management of the estate from his father, Jean-Bernard Delmas, in The terroir of the estate is characterised by exceptionally deep gravel in some places it can be found as far down as 18 metres! Vineyards are elevated up to 27 metres, and the clay-richness of the soil makes it especially suited to Merlot grapes. Chateau Haut Brion allocates A much smaller amount of space, 2.

As such, the production of Haut Brion Blanc is very small.