Chateau Haut-Bergey Pessac-Léognan "Cuvée Paul" red 2021

PRESENTATION OF CHATEAU HAUT-BERGEY
+ ALL ITS OTHER CUVEES IN STOCK

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Château Haut-Bergey Pessac-Léognan "Cuvée Paul" red 2021

RVF Guide to the Best Wines of France 2026 (Sept. 2025). Favorite and 93/100. A favorite for the cuvée Paul 2021, detailed, concentrated (remarkably for the year) but harmonious above all. One could even speak of smoothness!

La Revue du Vin de France (Feb. 2026). 93/100. In white as in red, the Cuvée Paul is the most obvious and well-known illustration of Paul Garcin's approach at Haut-Bergey. By forgoing barrel aging, it reveals the fruit of these classic Léognan terroirs, allowing it to renew the intuition of immediate pleasure that the wines of the appellation can provide, while deepening the taste of the place through its very candor. Detailed, remarkably concentrated for the year (one could even speak of smoothness!), the Cuvée Paul 2021 in red asserts itself through its harmony.

Robert Parker's Wine Advocate (Yohan Castaing, February 2024): 89/100. The 2021 Cuvée Paul from Château Haut Bergey, matured for 14 months in stainless steel tanks, exhales a pretty, elegant bouquet with aromas of red berries, spices and flowers. Moderately weighted and juicy, it’s round and bright with a mouthwatering finish. This is already an enjoyable wine, hailing from a notoriously challenging vintage, especially for this estate. Only 13,000 bottles were produced. Drink date 2023-2030.

Technical sheet written by the domaine:

Certification in biodynamics since 2018

A.O.C : Pessac-Léognan
Property area: 65 ha

vines: 44 ha

woods and forests: 21 ha
Area in production: Cuvée Paul Red: 38 ha
Production: 20,000 Bottles
Soil: three main categories of terroirs: clay hill, sandy-gravelly and clay.
Planting density: 7150 Vines/ha
Soil cultivation: Biodynamic bovine compost amendments, shallow plowing for proper management of cover crops.
Vine cultivation: Herbal teas, decoctions, natural contact products and biodynamic preparations (Maria THUN, cow dung and horn silica).
Vinification: stainless steel and raw concrete egg tanks
Aging: a revolution around the sun in 70% stainless steel tank and 30% concrete eggs.
Blend: 40% Cabernet Sauvignon, 40% Merlot, 13% Cabernet Franc, 6% Petit verdot, 1% Malbec
Technical director: F. Prouteau
Owner: P. Garcin