Chateau Brehat Castillon Cotes de Bordeaux (750ml)
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Wine Type
Red Wine
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Size
750ml
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Vintage
2019
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Country
France
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Region
Bordeaux
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Sub-Region
Cotes de Castillon
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Grape
Cabernet FrancCabernet SauvignonMerlot
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Farming Method
OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More
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ABV
14.5%
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Food Pairing
Lamb StewShepherd PieDuck
In 2010, Béatrice and Jérôme de Monteil decided it was time for a complete change of career and lifestyle, throwing themselves wholeheartedly into running Château Haut-Rocher. Owned by the family since the 15th century, the estate is located within the original boundaries of the Saint-Emilion wine region, in the village of Saint-Etienne de Lisse. With 13 ha of vines (8ha in the Saint-Emilion Grand Cru appellation area and 5ha in Castillon Côtes de Bordeaux DGC) the vines serve the labels Château Haut-Rocher and Château Bréhat, respectively.
With the goal of eventually achieving organic certification, Béatrice and Jérôme have enlisted the support of a team of technicians and consultant winemaker Thomas Duclos, after realising their ambitions; something they realized via their Saint-Emilion vineyards.
Tasting Notes
On the nose, notes of strawberry, raspberry, and red currant come to mind. On the palate, those red fruit notes carry over with some added mellow oak notes and a bit savoriness. Fine grained tannins, medium acidity, and ripe fruit round this out. Pair with a hearty lamb stew, shepherd’s pie, or even some game- think seared duck breast.
Method
Made from 70% Merlot, 15% Cabernet Sauvignon and 15% Cabernet Franc, the grapes come from the Castillon Cotes de Bordeaux DGC (dénomination géographique complémentaire – complimentary geographic denomination), which is a named growing area on the right bank of the Dordogne just east of the Saint-Émilion and Saint Emilion Grand Cru appellations.
The vines are planted on gentle hills and valleys on soils of mainly sandy clay with some limestone and farmed according to organic viticultural practices. The juice is fermented in temperature controlled tanks and aged for 15 months in a combination of tanks and French oak casks, half new and half previously used once.

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