Château Haut Chatain

Identity

Château Haut Chatain is a winegrowing estate located in the commune of Néac, in the Gironde department. It is owned by Martial Junquas.

History and philosophy

Château Haut Chatain is rooted in a long-standing family tradition spanning more than five generations of winegrowers. The current owner's great-grandfather settled at Domaine du Chatain in 1912. Château Altimar was established in 2009. From that very year, the estate adopted environmentally friendly practices, eliminating herbicides and insecticides and applying vineyard treatments sparingly. The estate is certified HVE (High Environmental Value) and Vin Biologique.

The appellations

The estate produces wines under the Lalande-de-Pomerol AOP appellation. It also tends plots in AOC Saint-Émilion and AOC Montagne Saint-Émilion.

Practical information

Address: 6 Chatain, 33500 Néac

Telephone: 05 57 25 98 48 or +33688347796

Find out more

Official estate website

The vineyard (terroir)

The vineyard thrives on clay, clay-gravel, and loamy soils. It is planted with grape varieties including Merlot, Cabernet Franc, and Cabernet Sauvignon, featuring old vines that yield smaller, concentrated berries. The estate produces wines under the Lalande-de-Pomerol appellation, alongside plots in Saint-Émilion and Montagne Saint-Émilion.

Signature cuvées

Château Haut Chatain produces a flagship cuvée under the Lalande-de-Pomerol appellation. This red wine displays a dense purple hue with violet reflections. The nose is aromatic and fruity, revealing aromas of morello cherry, blackberry, blueberry, black pepper, liquorice, and vanilla, complemented by notes of blond tobacco, black truffle, oak, and toast. On the palate, the wine is complex, powerful, and supple, with notes of morello cherry, blackberry, and black pepper, underpinned by elegant tannins and a rounded structure. It is characterised by great intensity and a persistent finish. Another cuvée, Lalande de Pomerol Prestige, is also offered.

Vinification and ageing

Harvesting is carried out by hand and includes three sorting stages, notably using a vibrating sorting table with air blowers. The grapes are then chilled to very low temperatures prior to fermentation. Fermentation takes place in temperature-controlled stainless steel vats, with complete destemming and regular pump-overs. Malolactic fermentation occurs in new oak barrels. Ageing lasts approximately twelve months in oak casks, which are either new, one-wine, or two-wine barrels. Bottling is carried out without fining or filtration.