Château Haut-Bergey is located in Léognan and it dates from the 15th century. Sylviane Garcin, sister of Daniel Cathiard of Château Smith Haut Lafitte, took over the estate in the mid-1990s. Since then, it has benefited from significant investment. Paul Garcin took over the management of the estate in 2014. The 27-hectare vineyard is planted with Cabernet Sauvignon, Malbec, Petit Verdot, Cabernet Franc and Merlot for the reds, alongside Sauvignon Blanc and Sémillon for the whites, and is farmed biodynamically. The vines, averaging around 30 years, thrive on gravel soils with clay and limestone subsoil.
One thing is certain: thanks to Paul’s dedication, the wines have gained in precision, finesse and elegance. Nothing is left to chance, whether in the vineyard or the winery. The vathouse is equipped with temperature-controlled stainless steel vats and a climate-controlled barrel cellar. With compelling wines on both sides of the colour spectrum, Château Haut-Bergey is an estate that deserves a place on your shortlist.

The Pessac-Léognan Blanc from Château Haut-Bergey opens with beguiling aromas of white fruit, pineapple and white flowers, lifted by subtle notes of toast and gentle smokiness. Its beautifully balanced structure suggests genuine ageing potential and promises rewarding pairings with characterful dishes such as poultry, lobster or veal sweetbreads in a cream sauce.
Long established as one of the leading whites of its appellation, this wine owes its success above all to rigorous, healthy biodynamic vineyard practices. A year’s meticulous work in the vineyard culminates in manual harvests, allowing for a strict initial selection of the grapes. Once in the winery, the fruit is sorted again before vinification. This takes place in temperature-controlled stainless-steel vats with capacities ranging from 20 to 30 hectolitres. The wine is then aged for a year in barriques, with 30% new oak, which imparts depth and aromatic complexity while enhancing its fine ageing potential.