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Château
Haut Veyrac
2012
Château
Haut Veyrac
2013
Château
Haut Veyrac
2014
Château
Haut Veyrac
2015
Château
Haut Veyrac
2016
Château
Haut Veyrac
2017
Château
Haut Veyrac
2018
Château
Haut Veyrac

Saint-Émilion Grand Cru

2012

Age of vines: 40 years on average
Terroir: Clay and limestone
Production: 257 hl
Grape variety: Merlot 80% - Cabernet Franc 20%
Vineyard advisor: Henri Salasc
Oenologist: Thomas Bioulou
Harvest: October 9-11 2012
Bottling: April 28-29, 2014
Aging: Barrels 14 months
Aging capacity: 9 years

Phenology and Climatology

The cold and rainy spring caused a slow growth of vegetation. The first leaves emerged in mid-April and grew weakly until May. The first flowers were seen at the end of May. At that time the capricious climatic conditions led to heterogeneous phenological developments. Veraison started in early August and ended at the end of this month. The climate was milder and normal for this period both in temperature and in rainfall. The start of ripening also benefited from these good conditions, then from mid-September until the harvest the rainfall was frequent. In conclusion, the weather was capricious on this vintage with a rather heterogeneous growth until the end of veraison even if the dates of the different phenological stages were in the average observed over the last 10 years.

Tasting notes

Modern. Purple color, very good intensity. The nose is deep and dense, on a sweet and seductive woody note. Ripe and wild fruits. The palate is supple, voluminous, vanilla, feminine. The tannins should polish.
Pairing: Veal Axoa

Julien Belle - March 2015

Color of beautiful intensity. Nose of ripe fruit, vanilla, caramel, cocoa. Well-structured palate, roundness, volume, elegant tannins.

Thomas Bioulou - April 2014 (before bottling)

Rewards

Gold medal - Challenge International du Vin 2016
Gold Medal & Favorite of President Magali Sulpice
- Trophies "ELLE à Table" 2016

Presentation

2012 is a vintage that emphasizes the winegrowers because on the one hand after a chaotic climatic year, it was necessary to be very reactive at the time of the harvest to have both the right maturity while carefully preventing gray rot from setting in and on the other hand it was necessary to reason the vinifications and not to go too far in the extraction of the berries despite an average phenolic richness but finally balanced by a good extractability. The result is a silky, elegant, very aromatic vintage which now finds its fullness.

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