COLOUR
Red
TYPE
Still
VINTAGE
2021
GRAPE
Merlot, Cabernet Franc
PRODUCER
Union de Producteurs de Saint-Émilion
REGION
Bordeaux
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Established in 1931 by Robert Villepigue, the former manager of Château Figeac, the Union de Producteurs de Saint-Émilion is Bordeaux’s oldest and most prestigious cooperative. This historic union pools the resources of 150 local grape growers, managing roughly 700 hectares of prime terroir across the Saint-Émilion appellation. Les Hauts de Granget is the flagship communal blend of the cooperative, designed to showcase the collective expertise of its growers and the diverse soils of the region. Sourced from old-vine parcels planted on ancient sands and clay-limestone soils, this wine represents a highly qualitative approach to cooperative winemaking. The demanding 2021 vintage, marked by spring frosts and a cooler growing season, resulted in lower yields but produced highly classical, structured wines with a lower alcohol footprint and exceptional freshness, making it a standout for collectors of traditional Bordeaux.
ALCOHOL
13.5%
AVG. PRICE
€20
STYLE
Classic
VEGAN
NO
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Founded in 1931, the Union de Producteurs de Saint-Émilion is Bordeaux’s oldest and most prestigious winemaking cooperative.
Fact 02
The cooperative was established by Robert Villepigue, who famously managed the legendary Château Figeac for two decades.
Fact 03
The wine utilizes gravity-flow entry during vinification to gently handle the grapes and preserve delicate fruit aromas.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for Les Hauts de Granget combines modern technology with traditional Bordeaux methods. Sourced from selected old-vine plots across the eight municipalities of Saint-Émilion, the grapes undergo a rigorous plot-by-plot selection. Upon arrival at the winery, gravity-flow entry is utilized to protect the integrity of the berries. Fermentation and maceration take place in thermoregulated stainless steel tanks, beginning with a pre-fermentation cold soak to extract color and primary fruit aromas. The total vatting time (cuvaison) lasts between 25 and 30 days. Malolactic fermentation is completed in the tanks before the wine is transferred to French oak barrels for aging. The wine is aged for 12 to 14 months in a combination of 50% new French oak and 50% second-use barrels, ensuring a balanced integration of wood structure and fruit character.
