Château du Courneau is a sister label produced under Château Haut Breton Larigaudière. It is made using a combination of Cabernet Sauvignon and Merlot grape varieties that reflect our unique terroir while remaining faithful to the Margaux style.

Following cold pre-fermentation maceration, the wine is kept on the skins for 15 to 30 days in concrete and stainless-steel vats of varying sizes for fine-tuned plot-by-plot fermentation. Each operation is carried out according to the vintage and grapes; all vats are analyzed independently. The methods applied are determined by tasting the grapes and assessing the condition of the vineyards, then tasting the juice. The wine is aged 12 months in oak barrels, 25% new, and 8 months in stainless steel vats.

This wine is a deep ruby-red with intense, refined ripe red fruit aromas and elegant notes of vanilla and violet. It starts powerful on the palate with a long, fresh aftertaste.