Haut Garrigue

Sean & Caroline Feely – Chateau Haut Garrigue

A model of organic & biodynamic excellence, Chateau Haut Garrigue’s French wines are grown on the Feely’s nine hectare vineyard an hour east of Bordeaux city. Caroline and Sean Feely nurture their vines with organic and biodynamic practices to provide unique wines that encapsulate their terroir. Each parcel of vines is individually cared for using biodynamic preparations and vinified to reflect the character and quality of the ancient marine-fossil limestone rock and clay soil. Old vines and low yields add to the recipe. The Feelys have farmed organically since they bought the property in 2005 and the wines are fully certified organic with ecocert from vintage 2009 and in conversion to biodynamics with Demeter.

Chateau Haut Garrigue has been producing wine for the last few centuries. The date etched above the cellar is 1737 and the farm name is noted on medieval maps. Wine is thought to have been made here since the monks arrived in Saussignac around 700AD. Both Caroline and Sean have wine in their blood. Sean’s grandfather was a winegrower in Somerset West, South Africa, and Caroline is descended from the Frenchs of Galway, a tribe if French settlers that were wine traders in Ireland in the 1300s and negociants in Bordeaux in the Golden Era. They have a deep passion for their farm, their wine and their biodynamic philosophy.

 

Sean heads up the Viticulture and Winemaking. Caroline is a certified wine educator and runs a wine school on the estate as well as the office & marketing for the chateau. The Feely’s award-winning wines include rich reds, refreshing dry whites and delectable dessert wines. No animal products are used in the winemaking thus the wines are suitable for vegans.

 

Chateau Haut Garrigue, Merlot 2009 AOC Bergerac

100% Merlot, 30+ year old vines, less than 850 cases produced from two parcels on steep slopes. Low yields, clay and limestone soils over limestone sub-soil. Harvested in the morning, cold maceration for 48 hours, natural fermentation with malolactic fermentation in the spring. The wine sees 12 months with 25% in French oak before light filtration and bottling. Extremely low SO2.

Chateau Haut Garrigue, La Source Barrel Aged white 2008 AOC Bergerac Sec

70 year old Semillon vines blended with 30 year old sauvignon blanc both on east facing slopes

of limestone and silex. Semillon 70% Sauvignon Blanc 30%. Part barrel-fermented. Matured it on its lees for several months after vinification then in an oak barrel for a further six months to bring out the nuances of these old, prestigious vines.

 

Chateau Haut Garrigue La Source Barrel aged red 2008

Merlot, cabernet sauvignon and cabernet franc vines mostly over 50 years old on the limestone plateau

of Saussignac commune with excellent sun exposure and fine fossil rich limestone. Merlot 80%, cabernet sauvignon 15% and cabernet franc 5%. Most of the fruit is picked by hand then kept cool for several days for a short pre-fermentation maceration. A third of the tank sees pumpovers three times a day and a post fermentation maceration of a few weeks. The wine is barrel aged for 15 months.