2018 Chateau Haut Selve Graves Reserve
2018 Chateau Haut Selve Graves Reserve Low-yielding parcels of vines provide the fruit for this wood-aged wine. This 2018 wine has weight and a serious side, emphasizing ripeness and powerful concentration. The wine’s density will soften into richness and opulence.
When he purchased Château Haut-Brion in 1935, Clarence Dillon restored it to its former glory and to the elite circle of the most legendary wines in the world. This extraordinary, bold, courageous vision is now continued by the fourth generation of the family, represented by Prince Robert of Luxembourg, Chairman since 2008.
Located in the town of Pessac, just a few kilometres from Bordeaux, Château Haut-Brion – the first of the three estates acquired by the Dillon family – is the oldest winegrowing property in the region.
Both designed by Prince Robert of Luxembourg, the Château Haut-Brion library as well as the museum of objects related to the history of the vineyard created in 2009 demonstrate the importance given to culture and heritage for the Dillon family.
Château de Laubade was built in 1870 and is composed of 260 acres of continuous vineyards. It is located in Sorbets d’Armagnac, the heart of the noblest area of the appellation, the Bas-Armagnac.
At Chateau de Laubade, vine cultivation is environmentally-friendly and all agriculture is sustainable. Every year, a herd of 600 ewes is scattered throughout the vineyard to produce organic fertilizer, which is not only beneficial for the soil, but a tradition that winegrowers have used for thousands of years.
In addition to the vineyards, Laubade also owns the surrounding forests and uses this local wood to make all their barrels. The estate’s focus on sustainability means they produce zero carbon emissions, and they are continually looking for ways to be even more green.
The Lesgourgues family has been running the estate since 1974. Throughout the generations, some prestigious figures have striven for Château de Laubade’s fame, always being highly involved in the vanguard techniques in terms of agronomy and crafting brandies.