Appellation : Puisseguin Saint-Émilion
Chateau
Haut Bernat
In September 2019, Sean and Suzanne LEGAULT, a Maltese/Canadian couple, acquired from Dominique Bessineau the 7 hectares of Château Haut Bernat in the Puisseguin Saint-Emilion AOP. Sean, who works in education and hospitality, shares a passion for wines and the diversity of terroirs. He aims to continue the development of this vineyard, initiated by Dominique Bessineau over the past thirty years. With the same technical team and Thomas DUCLOT as a consultant, Sean invests in the vineyards (replanting) and the cellars (Italian amphorae, small-capacity wooden vats), initiating a transformation and the crafting of silky, delicate, and elegant wines. The range expands to include a limited edition of 1200 to 3000 bottles per vintage, sourced from the oldest vineyard plots, already gaining appreciation from the international press. In 2019, the property achieved HVE 3 certification and was labeled BEE FRIENDLY in 2020.
Chateau La Rose Perrière
Appellation : Lussac Saint-Émilion
Le Château la Rose Perrière fut, au Moyen Âge, un monastère de moines défricheurs qui plantèrent les premiers pieds de vigne sur le coteau calcaire. Le vignoble, l’un des plus anciens de l’appellation Lussac Saint-Émilion ; s’étend sur 14 hectares dont 10,5 hectares de vignes d’un seul tenant intégralement plantées en cépages rouges. La propriété, bien ensoleillée, jouit d’une situation remarquable et bénéficie d’un sous-sol calcaire dont la roche mère affleurante est recouverte d’une couche argilo-calcaire délitée n’excédant pas 30cm d’épaisseur. Les équipes, impliquées dans la démarche HVE, mènent les travaux quotidiens avec le souci constant de réduire l’impact environnemental et de maintenir et développer la biodiversité au sein des parcelles et aux alentours.
The owner's pitch.
C’est pour la richesse de son histoire et son terroir exceptionnel que Jean-Luc Sylvain, tonnelier de renom de la rive droite bordelaise, a fait l’acquisition de cette propriété atypique en 2003. Désormais, grâce à un savoir-faire familial et à leurs connaissances, c’est une partie de la famille Sylvain qui oeuvre pour produire des vins d’une qualité exceptionnelle. Claire et Rémi ont choisi de marcher dans les pas de leur père, Jean-Luc Sylvain, et apportent leur pierre à l’édifice tant à la Tonnellerie qu’aux vignobles. Unis par la même passion, Jean-Luc et ses enfants travaillent ensemble afin de produire des vins qui leur ressemblent, authentiques et riches d’un savoir-faire inégalable.
Sean and Suzanne Legault purchased Château Haut Bernat in Puisseguin Saint-Émilion in September 2019. Passionate about the wines of Saint-Émilion and the Right Bank, Sean and Suzanne have continued to develop and invest in this small, 7-hectare vineyard. With the same technical team and the initial guidance of Stéphane Toutoundji, and since 2021 under the expertise of Thomas Duclos, we have focused on the health of our vineyard.
“We believe that great wine comes first and foremost from a healthy environment, exceptional terroir, and a quality-first approach.” Guided by this philosophy, we initiated a vine replanting program and introduced Cabernet Franc to enhance the complexity of our wines, a plan envisioned since 2019. Additionally, adopting organic green fertilizers, sustainable treatments, and achieving certifications such as HVE 4 and Bee Friendly, now with Terra Vitis certification in process—have reinforced our commitment to environmental sustainability.
In the cellar, we employ temperature-controlled stainless steel vats for vinification, complemented by the innovative use of Italian amphorae, small-capacity wooden tuns, and an increased percentage of new barrels for aging. These advancements have allowed us to craft wines that are silky, refined, and elegant, truly reflective of our terroir.
Today, we proudly produce two wines:
– La Croix de Haut Bernat – A limited production of just 2,400 bottles, crafted from the estate’s oldest vines and aged for 24 months, partly in amphorae and partly in new barrels.
– Château Haut Bernat – An average of 24,000 bottles per year, made from younger vines and aged for 18 months using a combination of one-wine barrels, small wooden tuns, amphorae, and stainless steel tanks.
– Sean and Suzanne LEGAULT
Focus on the Chateau.
Surface area
6 hectares
Wine types
red
Ageing
barrels, amphoras and stainless steel tanks
Grape varieties
90% Merlot
10% Cabernet Sauvignon
Environmental protection
HVE 4
Label Bee Friendly
Terra Vitis (en cours)
Open for tours
By appointment
Wines.
The wine showcases a clear and bright appearance with a deep ruby hue. The nose is expressive, highlighting aromas of black fruits like cassis and blackberry. On the palate, it is rich and powerful, offering a well-defined tannic structure and a broad aromatic range. Notes of berries, chocolate, redcurrant, and jam come through beautifully. The tannins are smooth and refined, giving the wine excellent aging potential, though it is equally enjoyable when young.
