Founded in 1917, Château Haut-Launay has been perpetuating know-how and tradition for 5 generations. The family business is located in the small Swiss Gironde, on the Côtes de Bourg appellation area. In 1950, André Noailles took the farm in hand. He restructured the vineyard, which then consisted of 12 ha, in order to mechanise the making of the wine and establish a balance between the different grape varieties. He has also developed a cattle breeding business.
In 1970, their son François Noailles and his wife, took over the reins of the vineyard which then extends over 20 ha.
In 1974, they decided to stop raising cattle to focus exclusively on wine production. Subsequently, sales to individuals was developed in the West of France, particularly in Normandy and Brittany.
In 1994, Olivier Noailles moved in and cultivated 6 hectares of vines in AOP Blaye Côtes de Bordeaux, then in 2005 took over the operation of a cousin consisting of 12 ha in the town of Samonac AOP Côtes de Bourg.
Since 2008, the vineyard is under the responsibility of their son, Olivier Noailles, who has developed wines with marked personalities, in recognition of his heritage.
On September 17, 2018, his son, Nicolas Noailles, acquired a 12 hectares vineyard in A.O.P. Côtes de Bourg, near Château Haut-Launay.
Consisting of 50 hectares, the vineyard is planted on clay-limestone soils in the town of Teuillac, and clay gravelly soil in the town of Samonac. The vineyard benefits from excellent hillside exposure as well as a microclimate influenced by the Gironde estuary. This location allows the vines to be sustainable and to bring the grapes an optimal technological and phenolic maturity.
The diversity of our terroir allows the vineyard to ripen Merlot, Cabernet Franc, Cabernet Sauvignon and Malbec for the production of our red wines and rosé. Sauvignon and Sémillon for the production of our white wines.
Our vat has been refitted in 2018. The floor has been completely redone, which saves us time in the development of our wines. In addition, we note a significant decrease in the consumption of washing water.
As harvesting approaches, maturity surveys are carried out to determine harvest dates. Berry health status, technological maturity and phenolic maturity are the only watchwords that influence this decision.
Harvesting is done mechanically with the latest generation of machines to remove all plant debris and keep only the healthiest and ripe berries.
In the cellar, the grapes are put in vats for a maceration before the alcoholic fermentation.
During winemaking, each vat is controlled (temperature, density) and tasted daily. Depending on the needs, daily pumping over is performed on each tank. This allows a better extraction of polyphenols (tannins, anthocyanins) while optimizing the aromatic potential.
For some of our wines, we opt for barrel aging for 12 to 18 months. To improve the evolution of our wines, quarterly racking is done.