As the reputation of some Bordeaux classified growths has risen, drinkers have become accustomed to the inflated prices of their wines, impacting not only the grand vin but also the second wines.
In fact, the best-selling wines for each classified growth are often their second wines. Most second wines source their fruit from the same regions as the grand vin, and offer the same winemaking techniques at a more affordable price.
Many drinkers consider them everyday wines, hence their higher consumption. However, with the inflated prices of second wines, they have lost their original advantage of being affordable and accessible.
To overcome these issues, many classified growths have moved some of their wines to other appellations, with the consistently high-quality Haut-Medoc region being a top choice. They have launched a series of Le Haut-Medoc wines, managed by the original winemaking teams of the classified growths, meaning that one can experience the winemaking craftsmanship of a classified growth at a reasonable price.
Chateau Haut-Bages Liberal is a winery in the Pauillac appellation of Bordeaux, France, and was classified as a Fifth Growth in 1855. It is also a member of the Union des Grands Crus de Bordeaux (UGCB). Located on the Bags Plateau in the Medoc region, very close to the highest point, the winery offers panoramic views of the Gironde River. The Libéral family established their home here in the 18th century and named the winery after themselves. This family not only owned a winery in Bordeaux but were also highly respected wine merchants. Through the efforts of generations of family members, Chateau Haut-Bages successfully entered the Fifth Growth class in 1855. In 1960, the Cruse family took over Château Aubaryc and renovated the vineyards. This family was also a powerful wine dynasty, owning Château Pontet-Canet at the time. In 1982, the Taillan Group acquired Château Aubaryc. This group, with its numerous Bordeaux wineries and wine merchants, possessed extensive experience in both winemaking and marketing. Under their management, Château Aubaryc underwent a transformation. Currently, the estate is owned by Claire Villars-Lurton, granddaughter of Jacques Merlaut, the founder of the Taillan Group. Villars' husband is Gonzargue Lurton of the Lurton family, a prominent Bordeaux winemaking family that manages several classified growths, boasts a long history of winemaking, and produces wines of exceptional quality. Furthermore, Gonzargue is also the owner of the second-growth Château Durfort-Vivens. The vineyards of Château Aubarychütz are adjacent to Château Latour and Château Pichon-Longueville Baron, enjoying a mild and humid maritime climate.
Region
The 30-hectare vineyard is divided into two main sections: one with deep gravelly soils and the other rich in chalky clay-limestone soils, a soil type that contributes power and minerality to the wines. The vineyards are planted with 70% Cabernet Sauvignon and 30% Merlot, with an average vine age of 35 years and a planting density of 10,000 vines per hectare. The team at Château Aubarychütz is a staunch practitioner of organic farming. They consistently strive for a balance between vine cultivation and environmental protection, working towards organic and biodynamic certifications.
Winemaking
To obtain grapes at optimal ripeness, the winery closely monitors their condition, and the grapes are carefully hand-harvested when ripe. After harvesting, the grapes undergo rigorous selection before fermentation. The Aubarych winery is equipped with 16 concrete tanks and 16 stainless steel tanks. These temperature-controlled fermentation tanks, of varying sizes, allow for separate fermentation of grapes from different plots, varieties, vine ages, and harvest times, with fermentation typically lasting 18-24 days. After fermentation, the wine is aged in French oak barrels for 16-18 months, with 50% of the barrels used for the grand vin being new. The cellars employ an automated temperature and humidity control system, maintaining a temperature between 15-16 degrees Celsius and a humidity level of around 80%. Before bottling, the winery uses egg whites to clarify the wine.
