Chateau Haut-Ségottes

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The Chateau Haut Ségottes is owned and operated by Danielle Meunier. Mme. Meunier, “vigneronne extraordinaire”, is the fourth generation of her family to oversee this nine hectare estate situated in the heart of the Saint Emilion appellation. Mme. Meunier’s great-grandfather purchased the estate around 1860 and had earned gold medals for his wine as early as 1912 at the Concours Agricole in Paris. In 1959, the estate began to bottle its wine in earnest. In 1972 Madame Meunier took the reins of production and we can proudly stake our claim as one of her first and most loyal clients: we have been purchasing her wines since the 1977 vintage. The 9 hectares Chateau Haut Segottes are all planted within the St. Emilion Grand Cru appellation. The vineyards are planted 60% to Merlot, 35% to Cabernet Franc, and 5% to Cabernet Sauvignon. The position of the vineyards within the appellation is outstanding. Parcels are found within the “lieu-dits” of Fortin (across from La Dominique and 300 meters from Cheval Blanc); Chauvin; and the highly regarded “Plateau de Corbin”. Production levels average 45 hectoliters per hectare. Haut Segottes bottles between 30,000 to 40,000 bottles per year.

We have never encountered a more meticulous wine producer. Madame Meunier’s cave is impeccably organized and clean as the proverbial “whistle”. The vineyards are tended with the utmost of care by Madame Meunier and her long-serving trio of master “gardeners”. Her obsession with, and dedication to her vineyards, enables Madame Meunier’s Haut Ségottes to produce exceptional quality year-in and year-out despite the vagaries of the weather. The wines of this estate capture the essence of the artisanal craftsperson.


Haut-Segottes-2005 Chateau Haut-Ségottes Saint Emilion Grand Cru: Tradition reigns at Haut-Ségottes. Harvest is manual. Fermentation takes place in cuve. Wines are rotated into barrel for an “elevage” of approximately 18 months. Approximately 20% of the barrels are new. Wines are bottled unfiltered. Although the majority of the vineyards are planted to Merlot (see above), the ultimate cuvée bottled as Chateau Haut Segottes Saint Emilion Grand Cru features a majority of Cabernet Franc. This dominance of Cabernet Franc (frequently on the order of 65%) produces a wine of considerable structure and is exceptionally age-worthy. We purchase 10,000 bottles per annum for sale in the USA.
Chateau Haut-Ségottes Saint-Émilion Grand Cru “La Dame”: A new, special cuvée from Haut-Segottes, (first produced in 2015), “La Dame” is made from a selection of their very best grapes from the excellently situated “lieu-dits” of Fortin (across from La Dominique and 300 meters from Cheval Blanc). Composed of their typical, roughly 50/50 blend of Cabernet Franc and Merlot, the wine is fermented and aged in barrel (100 % new) for 18 months before being bottled. This cuvée has an extra degree of concentration and richness compared to the more delicate style of their classic Saint-Émilion. This wine is formidable and structured, ideally built for some cellaring, and will reward those who have the patience to set some aside. It is very limited; less than 3000 bottles were produced from this vaunted vintage.
Download Haut-Segottes tech sheet
Domaine NameChâteau Haut Segottes
Family/Owners NameMeunier Danielle
How many years has the family owned the domaine?Since 1850
How many generations?4th generation
How many hectares of vines are leased?0 ha
How many hectares of vines are owned?9 ha
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?Lutte raisonnée
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.).All the work on the vine is done mainly by hand, and by tractor on the soil.
PLEASE ALSO ADDRESS THE FOLLOWING IN YOUR REPLY: Do you do field work and harvest manually? By machine? By horse? Do you practice green harvest? Leaf thinning?We practice disbudding, manual scaling, leaf thinning on the rising side and the setting side, green harvest, all done by hand.
How do you fertilize?We apply natural organic fertilizer just before the spring.
Do you typically sell or buy any grapes? Please specify.No
Do you sell off any of your wine en vrac/allo sfuso?Yes but with a different name and with exclusivity in Paris.
AppellationSaint Emilion Grand Cru
Cepage/Uvaggio60% merlot ; 40% Cabernet Franc
%ABVAlc 13 % by vol
# of bottles produced50 000 bottles
Grams of Residual Sugar0 g
Vineyard/lieu dit name(s) and locations1 ha lieu dit Gadete, 2 ha lieu dit Corbin, 6 ha lieu dit Fortin
Exposures and slope of vineyardsOn a plateau with a North-South orientation
Soil Types(s)Sandy clay with iron
Average vine age (per vineyard)40 years
Average Vine Density (vines/HA)6 000 vines/ha
Approximate harvest date(s)Late Sept. – Early Oct.
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?2016 was a very dry year but with high quality harvest. Very uncertain but always sunny in the months of Sept. and Oct.
% whole cluster, % destemmedManual harvest, destemmed grapes
Fermentation: vessel type and sizeFermentation in concrete tanks
Duration of cuvaison3 weeks
Duration of contact with leesNo aging on lees
Select or indigenous yeast?Indigenous yeasts
Please share notes about winemaking process for this wine. PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE: pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationDuring the alcoholic fermentation, we work the tanks 2 to 3 times a day by pumping over, this is done until mid-fermentation. After that, we work the vats only once a day up to the end of the sugars and then we leave it for a week at a temperature of 30°C (86°F). We do the malolactic fermentation in concrete tanks for one month.
Elevage: vessel type(s) and size(s)Aging for at least 12 months in 225 L barrels (40% new and 60% one or two years old)
Duration of elevageMinimum 12 months
Duration of bottle ageing before release to US marketOne year
Do you practice fining and filtration? If yes, please describeThis depends on the vintages, otherwise with plant based fining agents.
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes but at a low dose.
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1980 Haut Segottes

1980 Haut Segottes

We are drinking the last bottle in the cellar of 1980 Haut Segottes. It is magic!  This wine stretches the bounds of believability: 36 years since the harvest in a vintage that is considered one of the least ripe in memory; yet, this wine is fine, elegant, still fresh with a silky texture, savory, actually […]


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As you can see from the attached photo, we drank a bottle of 1980 Chateau Haut Segottes (Saturday Aug 31, 2013), one of the few older vintages that remain in stock from the collection that we purchased from Mme Meunier, the proprietor, several years ago.  Of course, this vintage was left behind in our stock while […]


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So, over the past several evenings, we have drunk Haut Segottes ’06 and Jaugaret ’04, an experience that stimulates a few thoughts about the two wines specifically and our Bordeaux selection in general. First, it becomes obvious after consuming these two wines that our work in Bordeaux is every bit as profound and important as […]

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