Calvet - Chateau Haut Grignon2014

RED WINE

Estate

Calvet, one of the oldest French wine brands in the world, was founded in 1818 by Jean-Marie Calvet. Eldest son of Dr. Gabriel Calvet and Anne Seriziat, Jean-Marie was born in 1789 in Anse, a small village north of Lyon. From his mother, whose family owned vineyards in Tain-l’Hermitage in the Rhone Valley, Jean-Marie inherited a passion for wine, founding Calvet in 1818 to commercialize the family’s wines. Jean-Marie and his son Octave expanded their business to Bordeaux, opening an office in 1849, and expanded to Burgundy in 1870, to become the largest wine company in France in the 19th and most of the 20th century. While Calvet was sold in New York as early as 1882, its focus was primarily Europe, Argentina and Asia, and so its presence in the USA had all but disappeared by the late 1990s. Sixth generation négociant and direct descendant Jean-Christophe Calvet, and his eldest son Jean-Sebastien Calvet, in partnership with Les Grands Chais de France, are re-introducing Calvet back into the USA market.

Tasting Notes

Nice bouquet of black fruits and cedar. Rich and powerful character of a classic Medoc.

Vinification

Chateau Haut Grignon is a small estate of 4 ha located in Valleyrac, near the Saint Estephe appellation. The vineyard dominates the Gironde river and takes advantage of a unique microclimate due to the influence of the river, of the ocean, located not too far away, and a pine tree forest. Until 2008, Chateau Haut Grignon was managed by Mr. Ducos. Previously working for Baron Philippe de Rothschild company as vineyard manager, Mr. Ducos gained invaluable knowledge and skills to create his own wine. Since 2008, Chateau Haut Grignon is managed by Mr. Bruno Segond who own also Chateau Lousteauneuf, Medoc Cru Bourgeois. To produce quality wines, he is assisted by Stephane Courreges, one of the specialist oenologist in the Médoc for vinification, blending and ageing. As Bruno Segond always says, “I make wine of pleasure which has a soul.”

Food pairing

Pairs with red and white meat, roasted vegetables and soft cheese.