With origins tracing back to the 16th century, the estate was formally named by the Simard family in 1865 during the Second Empire of Napoleon III, and has been cherished and nurtured across generations by the Vauthier-Mazière family since 1917. The property still preserves its signature 1920s seaside-villa architectural style, standing as a testament to more than a century of right-bank winemaking heritage.
In 2008, Alain Vauthier (co-owner of Château Ausone) took full charge of the estate, immediately investing substantial capital to upgrade vineyard management and modernize vinification facilities. While maintaining an accessible, high-value price point, the estate shares the Ausone team’s artisanal ethos and uncompromising standards across every step—from winter pruning and yield restriction to fermentation and maturation.
Region
The vineyard is situated at the foot of Saint-Émilion’s renowned slopes (Au pied de la côte), facing south to southwest. This orientation enjoys abundant sunlight and natural slope drainage, while the hill above creates a warm, stable microclimate and excellent airflow, allowing both Merlot and Cabernet Franc to achieve optimal phenolic ripeness.
The terroir is a harmonious mosaic of Saint-Émilion’s prized limestone, fine sand, and deep seams of clay. The deep clay retains moisture and warmth, lending rich, fleshy dark-berry fruit and weight to the Merlot; meanwhile, the limestone bedrock infuses the Cabernet Franc with signature cool-mineral tension, floral nuance, and vibrant acidity.
Continuing Château Ausone's meticulous farming philosophy, the vineyard is planted at an ultra-high density of 12,600 vines per hectare. The natural competition between vines forces roots deep into the limestone subsoil to absorb essential minerals and deep-seated nutrients, naturally limiting vine yields and significantly concentrating berry flavors.
Winemaking
Upholding the rigorous standards of Château Ausone, all grapes are hand-harvested and undergo strict, two-tier berry sorting in the vineyard and on cellar sorting tables to ensure only perfectly ripe, healthy fruit reaches fermentation. Crushed fruit undergoes alcoholic fermentation and maceration in traditional temperature-controlled concrete vats. The concrete provides exceptional thermal stability and gentle micro-oxygenation, paired with precise, delicate pump-overs (remontage) to prevent the extraction of harsh tannins and preserve pristine fruit freshness and vibrant acidity.
Unlike its sister estate Château Simard (aged exclusively in concrete vats with no new oak), Haut-Simard embraces classic French oak barrel maturation. After fermentation, the wine undergoes malolactic fermentation in oak barrels and is aged for 12 to 14 months.
Under the close supervision of Alain Vauthier and his winemaking team, the oak imparts refined layers of cedar, toasted spice, and structured depth, seamlessly blended with components aged in concrete vats to strike a precise balance between concentration, silky tannins, and great aging potential.
"The 2012 Haut-Simard shows lovely mid-palate depth for the vintage, with game, dark berries, and a finely knit structure that overdelivers for the year."
Wine Enthusiast — 91 pts
"Juicy blackberry and red fruit flavors blend seamlessly with firm, integrated tannins and an elegant, delicate structure."
