La Chapelle de la Mission Haut-Brion

Pairs superbly with roast lamb, duck breast, game birds, mushroom risotto, or aged cheeses like Comté and Tomme de Savoie. The wine’s freshness and graphite accents complement earthy, savory dishes.

Produced from 68.7 % Merlot, 19.6 % Cabernet Sauvignon, and 11.7 % Cabernet Franc, the fruit comes from younger vines on deep gravel soils within the La Mission Haut-Brion estate. Holding firm viticultural practices—manual harvesting, selection, and careful canopy management—ensures optimal fruit quality.

Aged for about 18 months in French oak, roughly 35 % of which was new. The barrel maturation delivers a smooth texture and elegant complexity without heavy oak influence.

Hand-sorted grapes are fermented in temperature-controlled vats, followed by malolactic conversion. The wine is matured in French oak (approximately 35 % new barrels) for around 18 months, which softens the palate and integrates oak influence subtly.

In 1664 Madame de Lestonnac bequeathed the domaine of La Mission Haut-Brion to the Peres Lazaristes a congregation founded by Saint Vincent de Paul. The good fathers worked to restore their property to its rightful worth. After them the Chiapella family (owners in the 19th century) and Woltner family (owners between 1919 and 1983) never stopped improving the vineyard and modernizing the cellars. Since 1983 the Dillon family already owner of Chateau Haut-Brion continues the same policy under the presidency of H.R.H. Prince Robert of Luxembourg.