The Château Clos Haut-Peyraguey, as the other wines of the appellation, benefits from a particular climate: in autumn there are alternations of sun and mist in the morning, which favour the development of Botritys cinerea inside the grape. Its task is to consume the grape by concentrating the juice and thus augmenting the sugar content. This concentration by the mushroom imparts to our wines specific and very complex characters.
The vineyard covers an area of 17 hectares , of which 12ha are Clos Haut-Peyraguey, 1er Cru Classé, and 9 ha are Haut-Bommes, which, whereas being the older is the “little brother” of the first.

We take great care of our vines. All the soils are regularly worked and looked after (earthing-up, ploughing…). The thinning-out leaves plan is about one meter high, representing 66% of the space between the ranks, which represents the best balance to obtain sugared grapes.

The mineral intakes are calculated for each plot of land individually. The enrichments added are solely organic . The harvests : they are done manually, in successive “tries” (between 4 and 7 times) to harvest only the most candied grapes, touched by the Noble rot. A first trie is normally done during the second week of September. The other tries will be done according to the evolution of the Botrytis on the candied grapes.
Each basket is inspected before being emptied. Then the grapes are carried to the vat with a lot of care, to avoid damaging the berries. The harvests theoretically end at the end of October.

The Confrérie des Chevaliers du Tastevin was founded in 1934. Its function is to celebrate Burgundy, its gastronomy and its great wines. This tradition of hospitality, human warmth and generosity is in the spirit of Burgundian civilisation which goes back to Cluny and Cîteaux, the great Dukes of Burgundy, and the time of the Order of the Golden Fleece. The Confrérie des Chevaliers du Tastevin is an ambassador for Burgundy in the four corners of the world, but also gives to France its finest table d'hôte : the Château of the Clos de Vougeot, its headquarters. In 1994, the Château of the Clos de Vougeot was listed as an "Outstanding Place of Interest for Taste" by the Conseil National des Arts Culinaires, at the request of the Ministry of Culture.

Great Wines, in fact, are inextricably linked to great terroir.

Here the plots of wines stretch down from the top of the plateau until they meet, to the nort, the first valley, where the soil is a subtle mixture of ancient sands containing traces of limeston deposit. I love this country that feeds the wine roots with just the right amont of water and minerals as and when they need them. This is what guarantess the finest grapes.

The Château Clos Haut-Peyraguey, as the other wines of the appellation, benefits from a particular climate: in autumn there are alternations of sun and mist in the morning, which favour the development of Botritys cinerea inside the grape. Its task is to consume the grape by concentrating the juice and thus augmenting the sugar content. This concentration by the mushroom imparts to our wines specific and very complex characters.
The vineyard covers an area of 17 hectares , of which 12ha are Clos Haut-Peyraguey, 1er Cru Classé, and 9 ha are Haut-Bommes, which, whereas being the older is the “little brother” of the first.

We take great care of our vines. All the soils are regularly worked and looked after (earthing-up, ploughing…). The thinning-out leaves plan is about one meter high, representing 66% of the space between the ranks, which represents the best balance to obtain sugared grapes.

The mineral intakes are calculated for each plot of land individually. The enrichments added are solely organic . The harvests : they are done manually, in successive “tries” (between 4 and 7 times) to harvest only the most candied grapes, touched by the Noble rot. A first trie is normally done during the second week of September. The other tries will be done according to the evolution of the Botrytis on the candied grapes.
Each basket is inspected before being emptied. Then the grapes are carried to the vat with a lot of care, to avoid damaging the berries. The harvests theoretically end at the end of October.