Château Haut Peyrat

Identity

Château Haut Peyrat is a winegrowing estate located in the commune of Cambes, in the Gironde department. It is owned by Isabelle and Didier Gil.

History and philosophy

The estate was acquired in 2014 by its current owners. The philosophy of Château Haut Peyrat places a strong emphasis on preserving the biodiversity present across the property.

The appellations

Château Haut Peyrat produces wines under the Cadillac Côtes de Bordeaux appellation.

Practical information

Château Haut Peyrat is located at Lieu-dit Peyrat, 33880 Cambes. The estate offers tours that include exploring the park, vineyard and winery buildings, followed by a wine tasting. Tour cancellations are accepted up to 24 hours in advance.

Find out more

Official estate website

The vineyard (terroir)

Château Haut Peyrat spans a total area of 40 hectares, 20 of which are dedicated to vines. The remaining 20 hectares consist of woods and meadows, contributing to a balanced natural ecosystem. The vineyard parcels benefit from south-easterly to south-westerly sun exposures. The soils are made up of gravels, as well as clay-limestone and clay-gravel complexes. The grape varieties cultivated include Merlot, Cabernet Sauvignon and Cabernet Franc, with vines averaging 35 years of age. The estate practices sustainable viticulture and is HVE-certified.

Flagship cuvées

Château Haut Peyrat

This cuvée is crafted from a blend of Merlot (74%), Cabernet Sauvignon (17%) and Cabernet Franc (9%). Grown on clay-gravel terroir, the vines have an average age of 35 years. The grapes are harvested mechanically at the crack of dawn. Vinification relies on spontaneous fermentation with indigenous yeasts in temperature-controlled concrete vats, with a vatting time of around 25 days including gentle extraction via pump-overs. Ageing lasts 12 months in French oak barrels, with the final blend assembled after ageing from various lots predominantly matured in one-wine barrels.

Château Haut-Peyrat -Prélude-

The -Prélude- cuvée is a blend of Merlot (90%), Cabernet Franc (5%) and Cabernet Sauvignon (5%). It originates from clay-limestone and clay-gravel terroirs, with vines averaging 35 years of age. Harvesting is mechanical and carried out at daybreak. Vinification involves spontaneous fermentation with indigenous yeasts in temperature-controlled concrete vats, along with a maceration period of about 25 days featuring gentle pump-overs. Ageing takes place for 12 months in temperature-controlled concrete vats prior to the final blend.

Vinification and ageing

Harvesting is done mechanically in the early morning hours. Vinification for the various cuvées is carried out in temperature-controlled concrete vats, with spontaneous fermentation driven by indigenous yeasts. A maceration period of approximately 25 days is observed, using gentle pump-overs for extraction. Ageing varies depending on the cuvée: it takes place either in temperature-controlled concrete vats or in French oak barrels for a duration of 12 months. The wines are blended after this ageing period.