2020 Château Haut Piquat Lussac Saint Emilion

The Château HAUT-PIQUAT LUSSAC SAINT-EMILION is a blend of 80% Merlot, 15% Cabernet Sauvignon, 5% Cabernet Franc. The owner of this beautiful house is Jean Pierre RIvière and the wine growing is assisted by the well-known wine consultant: Hervé Romat. The vineyard is located in the heart of the village of Lussac, northeast of Saint-Emilion and has an area of 20 Ha located on the famous Limestone plateau and red clay on the hills. We work sustainably with virtually no weed killer or fertilizer (HVE level 3). After harvest, vinification takes place in thermally regulated stainless steel barrels at low temperatures with regular pumping to achieve optimal extraction in peace and quiet. The wine then matures further in French oak barrels for 12 months (1/3 new barrels, 1/3 barrels of 1 year old, 1/3 barrels of 2 years old).

The Château Haut Piquat is a fine and generous wine with a deep purple color, a complex nose of red fruit and vanilla. The aromas are balanced and harmonious. The nose is attached by the palate and has an excellent length. This typical Lussac Saint Emilion is a very elegant, somewhat complex wine that will become even more beautiful with some aging. Drinking it young is certainly no problem, but it is advisable to decant the bottle or open it 1-2 hours in advance so that the wine can breathe. Wonderfully meditative waltzing with a glass and this wine with an excellent price/quality reveals its secrets.

Winery Château Haut Piquat

Château Haut Piquat, Lussac Saint Emilion, owned by Jean Pierre Rivière, enjoys a beautiful setting. The beautiful golden stone house stands on top of a small hill and has just been restored in a very successful way. Jean Pierre RIVIERE bought this vineyard in the 1970s and immediately provided special care, such as picking in crates, aging in oak barrels, one third of which is new every three years, This ensured the quality of the average 200 000 bottles produced every year. Step by step, investments and work in equipment have made it more and more modern: in 1986 a new freezing room was created and in 1989 equipped with a temperature control system, a storage corner was built, and a comfortable tasting room was added. They have now joined HVE level 3 - Haute Valeur Environmentale)

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