At Domaine Haut Ventenac, Rémi and Grégoire are redefining Bordeaux wine without ever forgetting their origins. Both coming from an agricultural background, they are committed to producing wines that offer a pure expression of terroir. To do so, they have adopted an approach that respects nature and favours experimentation over dogmatism. Their diligence and precision provide a framework for creativity, resulting in wines that are easy-drinking yet substantial, regular but never ordinary.
When the third generation arrived at the helm of the estate in 2019, Domaine Haut Ventenac turned a new page. Michel Bucherie’s son Rémi took over the destiny of the property, with the help of Grégoire.
After a suite of experiences at various Bordeaux châteaux, they decided to join forces and take over Domaine Haut Ventenac to produce wines in their own style, with just the right balance between tradition and modernity.
The property’s deep soils significantly limit water stress during periods of drought.
These characteristics result in balanced and artisanal wines that are energetic, aromatic and gourmand.
In the vineyard
The soil work, already in place at the estate, has been enhanced and optimised. The soil amendments have been reorganised, with the introduction of green seedlings, which serve to nourish the soil and improve its structure. As a clear expression of the estate’s experimental philosophy, a portion of the vineyard has been left untreated in order to gain a deeper understanding of the behaviour of the vine and its diseases. The team hopes this research will provide the insight necessary to develop more precise, adapted and effective practices, while also allowing for a minimal intervention approach, which nevertheless ensures exceptional quality.
At the winery
The estate’s philosophy is reflected in gentle and limited interventions at the winery. The vinifications are carried out on a parcel-by-parcel basis and the extended fermentations take place at temperatures below 25°C. At Domaine Haut Ventenac we speak of “infusion” rather than “extraction.” Our aim is to produce a fruity, aromatic and brightly flavoured must, without any harshness. In the same vein, the use of oak is the exception rather than the norm, and only indigenous yeasts are selected to produce pure “terroir” wines that are fruity, gourmand and approachable.