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MontagneSt Emilion 
MontagnePrestige 
Bordeaux
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CHARTE DU VIGNERON INDEPENDANT Ce vigneron Respecte son terroir. Travaille sa vigne. Récolte son raisin. Vinifie et élève son vin. Élabore son eau de vie. Met en bouteille dans sa cave sa production. Commercialise ses produits. Se perfectionne dans le respect de la tradition. Accueille, conseille la dégustation et prend plaisir à présenter le fruit de son travail 
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CHÂTEAU
HAUT BONNEAU
APPELLATION MONTAGNE SAINT EMILION CONTRÔLEE
Vin du Vieux Continent
Vin du Vieux Continent
Château Haut-Bonneau - Montagne St Emilion
The Chateau Haut Bonneau is a blend of three grape varieties : merlot, cabernet franc and cabernet sauvignon. After fermentation, those wines from “parcels” over 10 years old are brought together in barrels of French oak. The progress of our wines is tested each month by the family, our consultant oenologist (wine expert) (M. Daniel MILLET) and our barrel-maker (M. Julien SEGURA – BOUTES SA), so as to respect the fruits of our labour – the wine. On average, the process takes 13 months. This wine regularly wins medals and is mentioned in wine guides. It reveals a lovely balance of fruit and spices, and a wonderful smoothness in the mouth/ on the palate.
It is a wine we advise should be drunk now, or kept, depending on its vintage (annual production 36000 bottles and 600 magnums).
Year 2005
What a wine!
This 2005 vintage is very slightly creamy to the nose, fine and elegant with a great palette of varied fruits. It enters your mouth smoothly, it is rich in the mouth (well-rounded) though with a fine structure lent by its slight acidity. It is packed with fruit! Its very long after-taste is precise and well drawn out, deriving from a flavour and balance which blend the association of the savoir faire of several generations of winemakers and a major vineyard site in Bordeaux. CHATEAU HAUT BONNEAU is a must in 2005.
With steak fillet with perigourdin sauce, truffle salad, duck magret in red fruit sauce, pork filet mignon with chanterelles, sheep’s milk tomme cheese, Ossau Iraty cheese.
Year 2006
In cubitainer
This vintage provides a wine in cubitainer affording great pleasure. The 2006 vintage continues this first-rate quality with a full-bodied, slightly robust wine. Offering a scent of fruits and spices, its nose has an elegant-mouth feel, enveloped in fine, round-bodied tannins. A wine of great quality deriving from our vines aged under 10 years. The perfect introduction to discovering the wines of Château Haut Bonneau !
With roast veal with chanterelles, pork chops with rosemary, veal kidney brochettes, veal liver in raspberry vinegar, roast chicken, Camembert.
Year 2004
The 2004 vintage of Chateau Haut Bonneau offers a wine of exellent body, balanced by its elegance. Its bouquet of blackberries, blackcurrants, spices and smokey hints, is of an astonishing intensity. In the mouth it is round, elegant, silky, showing a lovely balance. Undoubtedly, a beautiful wine giving great pleasure – one of the best since the great vintage of 1998.
With red meats – beef, lamb, roast duck breast in sauce. Rack of lamb with anchovies, duck breast with cherry sauce, veal with paprika, mature Brie.
Year 2003
The year of the heatwave
The clay/chalk mix of the soil in our vineyards enabled the 2003 Château Haut Bonneau to withstand the shortage of rain and allowed the vines to produce fully mature and high quality grapes.
The latest tastings reveal a choice wine with delicate and elegant tannins.
We were expecting opulence or even heaviness, because of the high temperatures and amount of sunshine the summer produced, but this did not happen. This vintage offers the freshness and delicacy of a great Montagne St. Emilion.
To sum up, 2003 is an excellent wine, but less good for keeping than the previous years. You should not wait to enjoy it.
The latest tastings reveal a choice wine with delicate and elegant tannins.
We were expecting opulence or even heaviness, because of the high temperatures and amount of sunshine the summer produced, but this did not happen. This vintage offers the freshness and delicacy of a great Montagne St. Emilion.
To sum up, 2003 is an excellent wine, but less good for keeping than the previous years. You should not wait to enjoy it.
With farm poultry (goose, duck), slices of pork grilled, a suckling boar stew, firm-coated cheeses.
Year 2002
So successful that we have sold out
With duck with olives, beef goulash, lamb tajine with lemons, kebabs of chicken livers and gizzards with herbs. Various soft cheeses (Livarot, Langres, Maroilles), not too mature.
Year 2001
Its bright colour is of a beautiful red. Already very open, its nose expresses red fruit and spices. Vigorous and still very tannic upon tasting, this vintage still needs 3 to 5 years of ageing for maturity.
GUIDE HUBERT 2004: Nez épanoui et élégant; bouche jouant sur ce même registre de l'élégance, avec une chair fine, des arômes persistants et une finale fraîche. Très équilibré
GUIDE HACHETTE DES VINS 2005: révèle un bel équilibre entre fruits et épices; ontueux en bouche, il est à servir dès aujourd'hui ou à garder deux à trois ans.
GUIDE HUBERT 2004: Nez épanoui et élégant; bouche jouant sur ce même registre de l'élégance, avec une chair fine, des arômes persistants et une finale fraîche. Très équilibré
GUIDE HACHETTE DES VINS 2005: révèle un bel équilibre entre fruits et épices; ontueux en bouche, il est à servir dès aujourd'hui ou à garder deux à trois ans.
With fillet of beef with perigord sauce, truffle salad, breast of duck with red fruit sauce, fillet of pork with mushrooms, veal ribs casserole with spring vegetables, tomme de brebis cheese, Ossau Iraty cheese.
Distinctions / Vieux millésimes >>
A few tips
As regards the latest tips on our wines, the 1997, 1998 and 1999 vintages should be drunk now or very soon. The latest tastings show that our wines are at their best.
Also ready for consumption are the 2000 and 2002 vintages which show signs of great maturity and already have a fine bouquet…
The 2001 vintage should still be left in the cellar for another 1 to 3 years: a vintage which opens up on tasting. I think it is worthy of special attention in your cellar: this vintage will become a great once matured…We’ll talk about it again soon …
Just as we designed it, with impressive vitality, the 2003 vintage is showing signs that it is ready to be appreciated and the 2004 provides a true, immediate pleasure. You may also save them for a few years time, but you won’t regret opening them while young either.
Also ready for consumption are the 2000 and 2002 vintages which show signs of great maturity and already have a fine bouquet…
The 2001 vintage should still be left in the cellar for another 1 to 3 years: a vintage which opens up on tasting. I think it is worthy of special attention in your cellar: this vintage will become a great once matured…We’ll talk about it again soon …
Just as we designed it, with impressive vitality, the 2003 vintage is showing signs that it is ready to be appreciated and the 2004 provides a true, immediate pleasure. You may also save them for a few years time, but you won’t regret opening them while young either.
(September 2007)