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Following a major programme of renovation and investment
This trend was put in place at the property by Silvio Denz
The grapes macerate cold for 5 to 7 days before fermenting in new French oak barrels
Cabernet Franc (3%)
the château experienced a new boom
Château Haut-Brion 2016 AOC PESSAC-LÉOGNAN GRAND CRU CLASSE Following a major programme ofChteau Haut Brion is one of the 1st classified growths in 1855 and also classified growth of Graves. In this vintage, which experienced exceptional conditions, the exceptional Haut Brion terroir was able to correct, like all great terroirs, the excesses of summer with its heat and drought. In the end, the 56% of Merlot, the 6. 5% of Cabernet Franc, the 37. 5% of Cabernet Sauvignon which make up the 2016 Haut Brion blend, were collected between
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