Philosophy
At Domaine Haut Ventenac, Rémi embodies the spirit of Bordeaux wine, remaining faithful to his roots while exploring new horizons. Coming from an agricultural background, he strives to produce wines that authentically reflect their terroir, using methods that respect nature and focus on experience rather than dogmatism. Rigour and precision structure his work, giving free rein to creativity in the service of wines that are both serious and pleasant, consistent but never ordinary.
History
The origins of Domaine Haut Ventenac lie deep in rural farming traditions. Located in Tayac, in the Gironde region, in the heart of a green and rolling landscape near the Dordogne, the estate was originally a mixed farming operation, where vines coexisted with timber, fodder, cereals and cattle breeding. The wine produced there was intended for family consumption.
In 1991, Michel Bucherie, who was originally trained as a milling machine operator/turner, took over the family business, convinced of the potential of his terroir. He gradually expanded the vineyard to 16 hectares, and the grapes were sent to the local cooperative winery for processing.
In 2019, Michel’s son Rémi took over the estate with Grégoire. Together, they work to produce wines that reflect the authenticity of the terroir, striking a subtle balance between tradition and modernity.
In 2024, Grégoire left the venture and Rémi continued alone to manage the estate, now covering 13 hectares, with the same passion for nature, the terroir and the pleasure of tasting.
The vineyard
The Haut Ventenac estate covers 9 hectares in Francs Côtes de Bordeaux, including 1 hectare planted with white grapes of the Gros Manseng (4%) and Sauvignon Gris (6%) varieties, and 4 hectares in Côtes de Castillon, on clay-ferruginous and limestone terroirs. These two great terroirs offer richness and diversity, conducive to precise and expressive wines.
The estate’s 19 plots are planted with vines that are 40 years old on average, with some reaching 60 years of age. Merlot accounts for 80% of the vineyard, complemented by Cabernet Sauvignon (2%) and Cabernet Franc (8%). Since 2023, the estate has been farmed biodynamically under the Demeter label and also benefits from organic farming certification.
To promote biodiversity and soil health, hedges have been replanted, a dozen beehives installed, and part of the vineyards grazed by sheep in collaboration with a farmer. The cool, silty clay-limestone soils on clay-rich subsoils help to limit water stress, even during droughts.
These conditions and this nature-friendly approach give rise to balanced, aromatic, delicious and energetic artisan wines that truly reflect the great terroirs of Francs and Castillon.
Know-how
Preserving and respecting the environment has always been central to Domaine Haut Ventenac. Since 2023, Rémi has been running the estate using biodynamic farming methods under the Demeter label, while maintaining organic farming certification, in order to produce wines that fully reflect the authenticity of the terroir.
Soil preparation and viticulture
The soil cultivation already practised on the estate has been intensified and adapted to nourish the soil and strengthen its structure through green manure and natural amendments. Part of the vineyards are grazed by sheep in collaboration with a farmer, contributing to soil health and biodiversity. The planting of hedges and the installation of a dozen beehives also contribute to the ecological richness of the estate.
The estate’s approach is based on minimal intervention, combining observation and experimentation to understand the behaviour of the vines and diseases. This enables precise and effective responses to be made, while guaranteeing wines of optimal quality and an authentic expression of the terroir.
At the winery
The philosophy of Domaine Haut Ventenac is reflected in gentle and measured interventions. Winemaking is carried out on a plot-by-plot basis to preserve the unique expression of each terroir. Fermentation takes place at temperatures below 25°C over extended periods, favouring an infusion approach rather than extraction. The aim is to obtain a fruity, aromatic and luminous juice, without harshness or excess.
In the same spirit, the use of wood is limited to the essentials, and the yeasts used are naturally present in the vineyard in order to produce pure, balanced, delicious and accessible terroir wines. This approach, which respects the fruit and the terroir, allows each wine to faithfully reflect the identity of Domaine Haut Ventenac.
