Welcome to Château Haut-Goujon, located in the appellations of Lalande-de-Pomerol and Montagne-Saint-Emilion.
I am Mickael Garde. I manage this family business with my sister, Corinne. Four generations have followed one another here, including my parents, Liliane and Henri Garde. They have passed admirable values on to us such as perseverance, sincerity, generosity, and above all a love and deep respect for the land. These values have guided us in our decisions, and have always led us to be open and curious.
Over the years, our wines have continued to evolve. They fully express the potential of this atypical terroir. They are produced without added sulphites or with the minimum necessary so that their character and personality is fully revealed.
My partner Valerie has now joined us and is helping us to meet the challenges on this exciting journey. My mother Liliane, who lives on the property, still keeps an eye on things. As for Hicham, he has been tending the soil and the vines for several years. A great team for a great challenge!
A product of our values and expertise, the wines reflect us with their generosity and sincerity.
A few kilometres from Libourne, north-east of Bordeaux, our property has 18 hectares of vines in two appellations: Montagne Saint-Émilion and Lalande de Pomerol.
Clay-sand-gravel for Lalande De Pomerol
Clay-sand for Montagne Saint-Émilion
• 80% Merlot
• 10% Cabernet Sauvignon
• 4.5% Cabernet Franc
• 4.5% Malbec
• 1% Petit Verdot
FROM TERROIR TO GRAPES
Keen to preserve our vineyard and to respect the natural requirements of the terroir, we have implemented the gentlest possible growing methods to support the vines as they develop.
Sowing green manures such as vetch, clover and barley in the autumn helps to encourage microbial life in the soil. This biodiversity enables the vines to be in symbiosis with their environment. Weeds are controlled mechanically, and we have changed our approach to how we work with the soil, adopting shallower ploughing, and focusing more on the surface.
Our desire to produce wines with the least possible impact on the surrounding environment led us to obtain HEV 3 certification in 2011.
This has involved reducing the use of phytosanitary products to a minimum. Any pollution generated on the site is controlled.
Rising to these challenges allows us to remain true to our values.
We believe that this is the only way forward given the environmental crisis.
FROM GRAPES TO WINE
Because the human eye and gentle touch cannot be replaced by a machine, we harvest almost entirely by hand. This enables us to preserve the vineyard and to carry out an initial sorting of the grapes. A healthy harvest can then be brought to the winery.
Then the vinification process begins… Our new stainless-steel vat room and the use of new techniques allow us to bring out the best in our wines, especially in terms of extraction of the fruit and the finesse of silky tannins. Vinification takes place without the addition of sulphites because respecting the living nature of a wine means leaving it as free as possible, with the minimum of inputs, so that it can express its full potential and personality.
Part of our production is then aged in new French oak barrels for twelve months. This gives the wines more volume and density, and develops floral and vanilla aromas…
Throughout the production of our wines, from the moment they are transferred to vats and we start the blending stage, we try to be aware of their personalities and to create different musical notes. We then blend our wines as if we are composing a musical score.
Wines that represent us
And if you visit us…
Welcoming people to the property has always been important to our family.
In 2016, during the construction of our new winery, we created a reception area with the objective of having a bright, welcoming space that could also be flexible, depending on how we wished to use it.
As an example, we have an exhibition every year by artists whose work we particularly appreciate.
The facility is also available to associations and businesses for seminars, training sessions and meetings.
Meals can be served at these various types of event.
Today more than ever, our roots in the terroir and respect for the environment seem fundamental. Considering wine as a living thing, and therefore avoiding the use of chemical inputs as much as possible, so that it expresses its personality and character, has led us to propose sulphite-free wines and to reduce the addition of sulphites in all of our production.
Aware that living organisms have a vibrational energy directly related to the quality of their environment, we have embraced a complementary approach at the property known as geobiology. The aim is to gain a better understanding of the influences of the surrounding environment on the characteristics of the vines and the wine. Certain natural geobiological phenomena may negatively influence plots or vats or, conversely, favour higher vibration levels.
In the same way as a human being, a wine with a high vibration level will be better able to develop its potential and to preserve it; a vine will be better able to defend itself against the various climate stress or threats of disease to which it is exposed.
This has led us to discover, use and experiment with actions on plots of vines, in the winery and storage areas, and finally on the wines themselves. We believe that this approach is complementary and necessary for us to be truly in harmony with the world around us, and to be able to offer exceptional, healthy wines.