Chateau Haut Lavigne

Nadia Lusseau created Château Haut Lavigne in 2002 when she took over 8.5-hectares of vineyards in the Cotes de Duras. The vineyard is made up of 4-hectares of Sauvignon Blanc and Semillon, plus 4.5-hectares of Merlot, Cabernet Franc and Cabernet Sauvignon. The Cotes de Duras is located approximately 100 kilometers from the Atlantic and benefits from the ocean air while enjoying less rain, therefore more sunshine, than appellations further to the west. Nadia’s viticultural approach results in top-quality fruit and her winemaking allows for a true expression of terroir. She has been farming organically since 2005 all of her vines were certified organic in 2006. Nadia Lusseau represents a younger generation of women winemakers working in France whose informed approach and deft touch are yielding outstanding results.

Certification: certified organic AB Ecocert


Fleur de Peau:— Back to the top

Grapes: 100 % Sémillon

Vineyard: Boulbène, a local type of clay with sand and limestone

Making of: the grapes are harvested manually and then destemmed. The whole berries are macerated on skins for 6 weeks, with primary and malolactic fermentation happening spontaneously, at the same time. The free-run juice is then aged in a “cigar” barrel whose elongated form gives the wine more freshness and length in the mouth. After 24 months of vinification in total, the wine is bottled without fining or filtering, with a bit of sulfur.

Personality: generous orange wine with an intense nose of honey and white flowers, round and fruity in the mouth. Refreshing acidity and good, fine finish – serve not too cold to enjoy the taste layers. Feel free to keep some bottles even for later, it has nice potential for some cellaring.

Sans Souffle — Back to the top

Grapes: 100 % Merlot

Vineyard: clay

Making of: the harvest is mechanical, with a manual pre-passage made to get rid of faulty grapes. Cold maceration in tanks for a few hours to capture maximum fruitiness. The wine then ferments for a few days in tanks, with only a light extraction of tannins. Once pressed, the wine spends a few months in tanks and is bottled without fining or filtering, with a bit of sulfur.

Personality: Glou! Red berries, freshly pressed pomegranate, soft and light in the mouth with only a slight tannin. Drink slightly chilled

Côtes de Duras (red):— Back to the top

Age of Vines: 10 to 30 Years

Pruning Method: Double Guyot

Soil: Clay mixed with limestone, sandy clay and silex

Varieties: 93% Merlot, 7% Cabernet Franc

After harvest, the grapes undergo a week-long cold soak before indigenous yeasts is introduced to begin the fermentation. The Merlot and Cabernet Franc are fermented separately in enamel-lined tanks, after which they are blended, where they spend 9 months in tank before being bottled unfiltered.

Tasting Note: Deep garnet in the glass with deep plum, fresh currant and blackberry on the nose. Red and black fruit dominate the vibrant palate. The wine is fruit forward and youthful it also possesses buoyant acidity and succulent tannins.

Pairing: Works well with char-grilled burgers, grilled chicken or beef, roasted vegetables, cassoulet, and dried meats with aged cheeses.

Côtes de Duras (white):— Back to the top

Haut Lavigne White tech sheet

Age of Vines: 10 to 30 Years

Yields: 20 hlha 15,000 bottles

Pruning Method: Double Guyot

Soil: Clay mixed with limestone, sandy clay and silex

Varieties: 66% Sauvignon Blanc, 34% Semillon

The grapes are harvested by hand and the bunches are placed in the press intact. The grapes are pressed slowly in order to obtain the clearest juice possible. The Semillon and Sauvignon Blanc are vinified separately in enamel-lined vat, blended and left to spend several weeks on it’s fine lees.

Tasting Note: Greenish straw in the glass with scents of apricot, flowers, warm almond skins and beeswax. The bright palate offers up melon and citrus fruit with a thick core of white pit fruit minerality and herbaceous acidity. This blend has terrific concentration and outstanding balance.

Pairing: Grilled fish, chicken and vegetables. hearty garden salads, pasta dishes with spring vegetables, young milk cheeses or simply by itself.

Cuvée N comme… Rosé:— Back to the top

Grapes: 50 % Cabernet Sauvignon, 50% Cabernet franc

Soil: Clay mixed with limestone, sandy clay & silex

Vinification: The grapes are slowly pressed in order to get as clear color as possible. Fermentation in tanks followed by a short stay on fine lees.

Avec cet assemblage, on a recherché un nez fin, complexe et une bouche tout en rondeur et fruitée.

Personality: Elegant and well-balanced. The mouth is a true fruit basket, full of red berries, with a nice roundness and fresh finish that makes it perfect for pairing with a wide array of dishes, from fresh cheeses to fruit sorbet!

La Miss (white):— Back to the top

La Miss tech sheet

Age of Vines: 10 to 30 Years

Yields: 2500 bottles annually

Pruning Method: Double Guyot

Soil: Clay mixed with limestone, sandy clay and silex

Varieties: 50% Semillon, 50% Sauvignon Blanc

Vinification Method: The grapes for La Miss are harvested by hand from the best parcels of the vineyard. A second selection comes about in the winery when the best juice is separated from the rest. A part of the harvest (typically the Semillon) is fermented in tank, and the rest ferments directly in old barrel for about four months. After a year, the two are blended and a very light dose of sulfur is added when the wine is bottled unfiltered.

Tasting Note: The Semillon gives this cuvee a rich powerful feel while still staying true to the elegance of Savignon Blanc with notes of citrus and tropical fruit, wet stones, and racy acidity it is more like a “Super” Savignon.

Pairing: Perfect Match for rich seafood, roasted chicken with root vegetables, and goat cheese.