Château Haut Breton Larigaudière
AOC Margaux

"Great wines cannot exist without great terroirs..."

"While Margaux is synonymous with gravel, the appellation is not limited to this type of soil and has impressively diverse terroirs. Our vineyards are located in Arsac (3.5 hectares in 13 plots) and Soussans (11.5 hectares with 20 plots in 3 groups), offering a wide range of terroirs across the Margaux appellation. Deep sandy-gravel soils in Arsac produce ethereal wines, while clay-gravel soils in Grand Soussans give wines a fine tannic structure. We therefore adapt our planting methods in each plot to suit its intrinsic characteristics.

Cabernet Sauvignon remains the predominant grape variety, occupying 65 to 70% of the area under vine, with a relatively small percentage of Merlot for this appellation. We aim to harness the full potential of the Médoc, in terms of geographical location, low-lying topography, geological characteristics, and climate. No other region in the world can naturally produce perfectly ripe grapes at only 11% or 11.5% alcohol, avoiding the heaviness that would detract from the wine's freshness and preservation of fruity aromas. At Château Haut Breton Larigaudière, we make every effort to produce exceptionally ripe Cabernet Sauvignon grapes. Our vineyards are also planted with Petit Verdot (5%), adding aromatic complexity to the final blend".

JEAN-MICHEL GARCION, directeur d’exploitation depuis 1992

Wine Tourism

Ideally situated on the Route des Châteaux (D2), in the prestigious Margaux Appellation, come and discover our family estate and the secret behind the elegance of our wines.

Discover our offer

The vineyard

TECHNICAL DIRECTOR
Jean-Michel Garcion

SURFACE 15ha

SOILS

The vineyard comprises 20 plots of clay-gravel soil in Soussans and 13 plots of deep gravel and sandy soil in Arsac, with gravel, hardpan, clay and limestone subsoils.



GRAPE VARIETIES
70% Cabernet Sauvignon
25% de Merlot
5% de Petit Verdot

AGE OF THE VINES 20 years on average

DENSITE 10.000 vines/ha

YIELD 45hl/ha on average

VITICULTURE

Traditional, sustainable winegrowing methods are used, including bud thinning, suckering, green harvesting and leaf thinning, ensuring the greatest respect for the soil, vines, and beneficial fauna (the vineyard is certified ISOO 14001 and HEV: high environmental value).

Château Haut Breton Larigaudière

Margaux

Achieving the same standards as the Grands Crus Classés

The elegant, classy Cru Bourgeois at Château Haut Breton Larigaudière is the result of rare expertise and an outstanding terroir, where the 85% Cabernet Sauvignon is unusual in Margaux, and expresses its superb aromatic finesse. Combining such elegance with a wonderfully full-bodied, powerfully tannic structure, Château Haut Breton Larigaudière proudly vies with the greatest wines in the appellation.

Following cold pre-fermentation maceration, the wine is kept on the skins for 15 to 30 days in concrete and stainless-steel vats of varying sizes for fine-tuned plot-by-plot fermentation. Each operation is carried out according to the vintage and grapes, and all vats are analysed independently.  The methods applied are determined by tasting the grapes and assessing the condition of the vineyards, then tasting the juice.

The wines are aged for 15 to 20 months in French oak barrels from 10 different cooperages, including 50 to 100% new barrels.

This Margaux is attractive from the outset thanks to its brilliant, intense ruby-red colour and elegant red fruit and vanilla bouquet. It is full bodied, rich, and wonderfully fresh on the palate.

AWARDS AND MEDALS

2020

JAMES SUCKLING 

 

 

 

 

90-91

Lots of tannins at the end here. Firm and chewy. Medium body. Bark fruit with some wet-earth undertones. 

 

YVES BECK 

 

 

 

 

90

Bel éclat de fruit et de fraîcheur dans le bouquet de ce Margaux! Agréables et invitantes notes de mûres et de cassis. Attaque juteuse et compacte. Le vin est élégant, équilibré et bien soutenu par ses tanins. Un Margaux qui a du muscle et un peu de chair. Finale fruitée et rafraîchissante. 

 

Bernard BURTSCHY 

 

 

 

 

90

2018

Vinaria

 

 

 

 

 

15,7/20

Sehr rauchig und animalisch, pfeffrig, viel Cassis und Weihrauch, einige Fülle, recht präsentes Brett, aber auch viel Beerenfrucht; recht saftiges Mittelgewicht, nette Frucht, recht gefällig und gerundet, etwas rotfruchtig, mittleres Spiel und Finish.

 

 

 

XL-Vins Xavier Lacombe 

 

 92 points

 

james suckling

 

 

 93 points

Aromas of blue fruit, dried herbs, vanilla and wood. It's full-bodied and concentrated with firm, powdery tannins. Pretty depth and richness. Needs time for the oak to intagrate. Better from 2024.

 

 

pETER mOSER 

Dunkles Rubingranat, violette Reflexe, breiterer Ockerrand. Frische rote Kirschenfrucht, zarte tabakige Nuancen, kandierte Orangenzesten, rauchige Noten. Mittlerer Körper, rotbeerig und frisch strukturiert, integrierte Tannine, salzig im Abgang, ein vielseitiger Speisenbegleiter.

 

JAMES SUCKLING (

EN PRIMEUR)

 

90-91 points

Some attractive blackberry and walnut flavors. Medium-bodied and firm with a fresh finish. 

JULIA HARDING (JANCIS Robinson )

 

 16 points

Deepest crimson with purple rim. Slightly charry dark fruit and little charrt and thick on the palate. The vintage seems to have steam-rollered Margaux's fragrance but it's full of deep fruit and very smooth on the finish; mil-chocolate aftertaste. Drink 2023-2029 (En Primeurs)

2017

JAMES SUCKLING

91 points

A tight, tangy red with bleuberry and mineral character, as well as dried flowers. Medium body. Silky tannins and a crisp finish. Give it a year or two to soften. Better after 2021. 

2016

JAMES SUCKLING 

91 points

Aromas of blackcurrants, blackberries and bleuberries follow through to a medium to full body, firm and silky tannins and a delicious finish. Nicely done from here. A blend of cabernet sauvignon, petit verdot and merlot. Needs two to three years to soften. Better after 2022. (2019)

JAMES SUCKLING 

92 points

Beautiful and linear Bordeaux with currants, fresh herbs and hints of earth. Medium to full body, firm and silky tannins and a long and flavorful finish. Very tight still but impressive. Try in 2020. (2018)

ANTONIO GALLIONI, Vinous 

 88 points

The 2016 Haut-Breton Larigaudière has softened nicely during élevage. Black cherry, plum, lavender, spice and menthol all flesh out in an attractive, juicy wine that will drink well with minimal cellaring. There is plenty to like in this pretty, delicious Margaux. (December 2018)

ANDREAS LARSSON, BLIND TASTED

 91 points

Dark ruby colour with a purple hue. Youthful nose offering some new oak, tobacco, cassis and wild berries. Medium bodied and fresh with rounded extract, elegant fruit, integrated oak and a long lingering finish. Elegant and fine-tuned classic style.

JAMES SUCKLING (

En primeur)

 

91 points

Fresh and flavorful with a medium body, ripe fruit and velvety tannins. Bright finish. Focused and set. (Avril 2017)

Bettane et Desseauve 

(

EN PRIMEUR)

 

90 points

Ce cru à la très forte proportion de cabernet-sauvignon se présente avec une robe sombre. Le vin est souple, bien constitué avec un joli moelleux, du fond, tout en élégance et en droiture. Très belle réussite. 3-8 ans. (Avril 2017)

bernard burtschy 

(

EN PRIMEUR)

16,5

2015

 

Andreas Larsson

91 points

Dense dark ruby colour with a purple hue. Youthful nose with fine proportions of new oak, roasted coffee, dark berries, cassis and mild spices. The palate is dense, yet soft and rounded texture, a fresh backbone, and a long and lingering finish. Elegant yet dense style. (10/2017).

 

The winery THE WINEMAKER SPEAKS

Reflecting the finesse of the terroir

"Winemaking at Château Haut Breton Larigaudière follows the traditional Médoc style albeit with a few particularities. The diversity of the soils produces a wide range of full-bodied, powerful wines with good tannin and we are committed to ensuring that each terroir expresses its full elegance. We aim to further our vision by producing structured, elegant, well-balanced wines with firm yet silky tannin.

Each grape variety is fermented separately in concrete and stainless-steel vats, depending on the age of the vines and type of terroir. Alcoholic fermentation at relatively low temperatures (28°C-32°C, depending on the vintage) promotes optimum aroma development. The wines are then vatted for 15 to 30 days, determined individually for each vat according to the intrinsic quality of the grapes.

Likewise, the fermenting must is pumped over at variable intervals according to the vintage, and extraction is enhanced if necessary by punching down the cap of pomace in the vat, which is also undertaken on an individual basis.

The age of the barrels is chosen to suit the structure of the wine. More powerfully-structured wines are aged in new barrels. We offer a wide range of high-quality wines thanks to our choice of cooperage, origin of oak, and degrees of toasting. After constant monitoring and frequent tastings, the wines are blended with great care to enhance the quality of the finished product. This painstaking monitoring continues for 18 to 24 months until the wine is ready for bottling". 

JEAN-MICHEL GARCION, directeur d'exploitation depuis 1992

 TECHNICAL SHEET

Le créateur

AOC Margaux

Cabernet Sauvignon in all its glory

A special cuvée has been made at Château Haut Breton Larigaudière in every outstanding vintage since 2000. This wine is named "Le Créateur" (The Creator) – the French translation of the estate owners' Flemish surname "De Schepper".

Only Cabernet Sauvignon is used in this cuvée. Le Créateur was made in 2000, 2001, 2005, 2007, 2008, 2009, 2010, 2011 and 2015.

Following cold pre-fermentation maceration, the wine is kept on the skins for 15 to 30 days in concrete and stainless-steel vats of varying sizes for fine-tuned plot-by-plot fermentation. Each operation is carried out according to the vintage and grapes, and all vats are analysed independently.  The methods applied are determined by tasting the grapes and assessing the condition of the vineyards, then tasting the juice.

"Le Créateur" wines are aged exclusively in new oak barrels for 24 months.

The wine has an ink-black colour and intense nose featuring concentrated fruit aromas combined with vanilla and toast. The bouquet follows through on the palate to reveal a rich, full-bodied wine with black-berry fruit and an impressively long, elegant aftertaste. The tannin is well-structured with a wonderful velvety texture.

AWARDS AND MEDALS

2018

james sucking     

 

90 points

Pretty aromas of lavender, pine, blackcurrant, blackberry and rasted coffee. It's medium to full bodied with firm, silky tannins. Fresh finish.

100% Cabernet Sauvignon. Better from 2023

 

2015

Andreas Larsson

93 points

Dense dark ruby colour with a purple hue. Fragrant nose, ripe dark fruit, cassis, plum, some oak and butterscotch with tobacco and mild spices. Very good grip on the palate, still youthful but no hard edges, ripe tannin, a fresh acidity, fne oak, dense dark fruit flavours and a long vigorous fnish. Will need some time to develop and soften but nicely done. (06/18)

GUIDE HACHETTE DES VINS 2019

2 Etoiles

Dans le verre, un pur cabernet-sauvignon particulièrement apprécié du jury pour ses riches arômes de petits fruits rouges et de sous-bois. Au palais, une chair opulente enveloppe un support tannique savoureux.

 

The winery THE WINEMAKER SPEAKS

"Le Créateur" reflects our never-ending quest for perfection based on the personality of each vintage. Attention is paid to the slightest of details likely to influence the wine's ageing.

The "Le Créateur" cuvée is selected from the finest plots in our 1.5-hectare vineyard. The average age of the vines is 35 and they are tended with the greatest of care throughout the growing season. We only leave 4 to 5 bunches on each vine to produce an average yield of 25 hectolitres per hectare, giving precedence to concentration over yield. Only Cabernet Sauvignon grapes are used.

As with Château Haut Breton Larigaudière, emphasis is placed on the natural concentration of the grapes, as well as vineyard operations that respect our commitment to producing high-quality wines from the vine to the bottle.

JEAN-MICHEL GARCION, directeur d’exploitation depuis 1992

 TECHNICAL SHEET

Château Castelbruck

AOC Margaux

Subtle complexity

The vineyards of Château Castelbruck, located in Arsac, were added to Château Haut Breton Larigaudière in the 1980s. The choice of two grape varieties (Cabernet Sauvignon and Merlot), grown on deep gravel and sandy soil, produces an ethereal, yet complex, wine.

Following cold pre-fermentation maceration, the wine is kept on the skins for 15 to 30 days in concrete and stainless-steel vats of varying sizes for fine-tuned plot-by-plot fermentation. Each operation is carried out according to the vintage and grapes, and all vats are analysed independently.  The methods applied are determined by tasting the grapes and assessing the condition of the vineyards, then tasting the juice.

The wines are aged for 12 months in oak barrels, including 25% new barrels and 8 months in stainless steel vats.

 

Featuring an intense colour and red fruit aromas with hints of vanilla, it is powerful, elegant, and wonderfully fresh on the palate.

AWARDS AND MEDALS

2015

AWC Vienna 2017

Médaille d’Or

2014

Concours des Vignerons Indépendants 2016

Médaille d’Or

2013

Concours International de Lyon 2015

Médaille d’Argent

The winery THE WINEMAKER SPEAKS
 TECHNICAL SHEET

Château du Courneau

AOC Margaux

Château du Courneau is another label produced at Château Haut Breton Larigaudière. It is made using a combination of Cabernet Sauvignon and Merlot grape varieties that reflect our unique terroir while remaining faithful to the Margaux style. 

Following cold pre-fermentation maceration, the wine is kept on the skins for 15 to 30 days in concrete and stainless-steel vats of varying sizes for fine-tuned plot-by-plot fermentation. Each operation is carried out according to the vintage and grapes, and all vats are analysed independently.  The methods applied are determined by tasting the grapes and assessing the condition of the vineyards, then tasting the juice.

The wines are aged for 12 months in oak barrels, including 25% new barrels and 8 months in stainless steel vats.

This wine is a deep ruby-red with intense, refined ripe red fruit aromas and elegant notes of vanilla and violet. It starts out powerful on the palate with a long, fresh aftertaste.

AWARDS AND MEDALS

2015

 

GUIDE HACHETTE DES VINS 2019

Une Etoile

 

Un 2015 élégant, au nez de fruits rouges et de vanille, et au palais tout en rondeur. Un vin bien dans son appellation.

International Wine Challenge Vienna 2017

Médaille d’Or

2000

La Revue des Vins de France

17/20

 

 

(2005)
The winery THE WINEMAKER SPEAKS
 TECHNICAL SHEET

Trianon de Larigaudière

AOC Margaux

Characteristic Margaux aromas

Le Trianon de Larigaudière is the second wine of Château Haut Breton Larigaudière, produced from the youngest vines in the vineyard. Trianon de Larigaudière features the highest percentage of Merlot (40% on average), which accounts for its roundness and classy Margaux style.

Following cold pre-fermentation maceration, the wine is kept on the skins for 15 to 30 days in concrete and stainless-steel vats of varying sizes for fine-tuned plot-by-plot fermentation. Each operation is carried out according to the vintage and grapes, and all vats are analysed independently.  The methods applied are determined by tasting the grapes and assessing the condition of the vineyards, then tasting the juice.

The wines are aged for 12 to 15 months in French and American oak barrels, including 25% new barrels.

 

Elegant yet structured, the fruity flavours are accompanied by smooth, velvety tannin, guaranteeing excellent ageing potential.

AWARDS AND MEDALS

2011

Challenge International du vin

Médaille de Bronze

 

2009

Guide Hachette des Vins 2013

1 étoile

The winery THE WINEMAKER SPEAKS
 TECHNICAL SHEET
Merci de patienter