Haut Brisson

The Estate

Château Haut-Brisson was the first property acquired by Peter Kwok and his daughter Elaine in 1997. In 2019, Mr. Stéphane Schinazi, a Bordeaux native, acquired Château Haut Brisson from Vignobles K. Mr. Schinazi has a strong passion for wine and after a successful career in the field of technology, he is looking to start a new chapter of his career discovering the wine world.

Château Haut-Brisson is located south of the appellation on the 3 villages of Saint-Émilion, Saint-Sulpice de Faleyrens and Vignonet. The diversity of terroirs, combined with vines of an average age of 30 years, allows us to produce wines at optimum maturity that expresses the terroir.

In addition, Vignobles K will partner with Mr. Stéphane Schinazi to jointly overlook both technical and commercial management at the estate.

The Terroir

Château Haut-Brisson is located on the limestone plateau of Saint-Etienne-de-Lisse and the gravelly hilltops of Saint-Sulpice de Faleyrens and spreads over 20 hectares. The terroir of Château Haut Brisson is clay-limestone and Graves: Brown clay-loam soil on ocher and whitish clay with limestone subsoil Deep gravel soil with clay-limestone subsoil


Harvest dates vary by vintage and we adapt our harvest plan down to the plot or even to the parcel based on the optimum ripeness of the berries. Our team determine when to harvest through a combination of several physiological and subjective criteria, and even tasting berries by mouth is an important step in the decision-making process. Our team select which parcel block to pick by-hand only the night before. After a meticulous selection process on the vines and in the winery, the sorted grapes are filled into stainless steel tanks or directly into Bordeaux barrels (about 10% of the harvest). This follows the method of Vinification Intégrale. Our team is always present at the opening and closing of barrels by our cooper partners for better quality control.


Aged in barrels

The vatting process lasts 30 days, operating a gentle extraction with pigeages in tank and stirring in barrel. The juices are tasted daily in order to protect the expression of our fruit. These tastings allow us to determine the day for the running off and pressing of the grape marcs. The resulting juice is placed then in barrels for malolactic fermentation.

Château Bellefont-Belcier wines are aged in the same barrels for 15 to 18 months at constant temperature in our wine cellar. Depending on the vintage year, the proportion of new oak varies between 20 to 30%, with the balance using 1 and 2 years old barrels. 

After aging, the wines are bottled at the Château.

The wineS

Château Haut Brisson

Saint Emilion Grand Cru

An intense nose with black fruit and floral aromas of orange blossom. The wood is still present but shows its charming side. In the mouth the attack is fruity on the palate with beautiful hints of strawberry jam. The wine presents a very nice concentration, perfectly controlled, with silky tannins still present at this point but without harshness. A good balance between sweetness and power, the wood is well-integrated. The finish has considerable fruit with a very light minerality.

Château Haut Brisson - Saint Emilion Grand Cru

Château Haut Brisson - La Grave

Saint Emilion Grand Cru

Round and opulent.  Rich wine full of mature fruits. Black currant, ripe black plum with velvety tannins. Juicy character maintained by a savoury acidity. The light ageing in barrels is well integrated, brings complexity to the wine.


Château Haut Brisson - La Grave - Saint Emilion Grand Cru
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