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Château La Tour-Haut-Brion

The estate is located in the municipality of Talence in the area Pessac-Léognan in Graves (Bordeaux). It is classified as "Cru Classé" for red wine. The origin goes back to the 16th century. In the mid-18th century it was owned by Guillaume Joseph Saige under the name "La Tour d'Esquivens". His widow refused to emigrate during the French Revolution, although her son Joseph de Fumel (1720-1794), the then owner of Château Haut-Brion, was guillotined. By refusing to do so, she saved her property from confiscation. The present name was created by the Cayrou brothers, who called it their property in the first half of the 19th century. In 1850, the authors mentioned Charles Cocks (died 1854) and Édouard Féret the name "La Tour Haut-Brion" and stated that the estate produced 25 barrels of wine. Louis Uzac was then the owner between 1858 and 1884 and introduced a variety of improvements. The wine merchant Victor Coustau acquired the estate in 1890. He remained his headquarters, although from 1903 he also owned the neighboring one Château La Mission Haut-Brion reached. He sold the latter to Otto Frédéric Woltner in 1919.

After the death of Victor Coustau, the wine from Château la Tour-Haut-Brion was vinified on the Woltner-Gut Château La Mission-Haut-Brion. The widow Marie Coustau bequeathed her estate to the Woltners in her will, which also happened after her death in 1933. The Château La Tour-Haut-Brion wine has now been vinified on the Château La Mission-Haut-Brion. After Henri Woltner's death in 1974, both estates were managed by Francis Dewavrin (husband of one of the Woltner daughters), who is now the wine of the Château La Tour-Haut-Brion second wine treated. After his death, both heirs were sold to the American Dillon family by the heirs in 1983, operating under the name Domaine Clarence Dillon managed a number of other important wineries. The vineyards of the Château La Tour-Haut-Brion, which has been produced as the first wine since 1983, cover five hectares of vineyards planted with the varieties Cabernet Sauvignon (42%), Cabernet Franc (35%) and Merlot (23%). The extremely long-lived red wine is aged for 24 months in 50% new barriques.

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