Chateau Haut Condissas Medoc Bordeaux, Complete Guide

Learn everything about Chateau Haut Condissas, Medoc with wine tasting notes, and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards, and on winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Haut Condissas History, Overview

Chateau Haut Condissas, which takes its name from the street it is located on, was purchased in 1995 by Jean Guyon. Jean Guyon also owns Chateau Rollan de By, Chateau Tour Seran and Chateau La Clare

In 2012, Jean Guyon purchased one of the most famous Cru Bourgeois estates in all of Bordeaux when he took control of Chateau Greysac. Chateau Haut Condissas was once a part of the larger Rollan-de-By property owned by Jean Guyon.

But with time, they determined that a portion of their rock, strewn terroir could be culled to make a special Cuvee. The wine made its debut with the 1998 vintage, although wines might have been made in small quantities previously.

Chateau Haut Condissas Vineyards, Terroir, Grapes, Winemaking

The 15-hectare, Left Bank vineyard of Chateau Haut Condissas is planted to 60% Merlot, 20% Petit Verdot, 10% Cabernet Sauvignon and 10% Cabernet Franc. This represents a major change in the vineyard in size, (As it was only 5 hectares) and with the vineyard plantings.

Today, there is a large portion of Petit Verdot in the vineyards as you can see, and Cabernet Franc has also been added to the mix as well.

The vines at Chateau Haut Condissas are on average close to 30 years of age. However, the estate also has old vines. Some of their vines are over 40 years of age. The vineyard is planted to a vine density of 8,500 vines per hectare with a terroir of gravel with clay soils. Vineyard management techniques are focused on sustainable farming.

Before being purchased by Jean Guyon, Chateau Haut Condissas maintained a lot more Cabernet Sauvignon in the vineyard cepage. But Jean Guyon decided to increase the portion of the Merlot, in part, due to the high concentration of clay in the soil.

To produce the wine of Chateau Haut Condissas, vinification takes place in temperature-controlled, stainless steel, conical-shaped vats. Malolactic fermentation takes place in 100% new, French oak barrels.

The wine is aged in 100% new oak barrels. The barrels are a combination of 90% new, French barrels and 10% new American oak barrels. The wine is aged in barrel for up to 18 months, depending on the character and quality of the vintage.

The best vintages of Chateau Haut Condissas are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2010, 2009 and 2005.

Close to 6,000 cases of wine are produced at Haut Condissas every year. Alain Raynaud is the consultant for the estate. Haut Condissas also produces a Kosher Cuvee.

When to Drink Chateau Haut Condissas, Anticipated Maturity, Decanting Time

Chateau Haut Condissas can be decanted for an average of 1 hour or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Haut Condissas is usually better with at least 2-5 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Haut Condissas offers its best drinking and should reach peak maturity between 4-12 years of age after the vintage.

Serving and Decanting Chateau Haut Condissas with Wine, Food, Pairing Tips

Chateau Haut Condissas is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

The wine of Chateau Haut Condissas is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Haut Condissas is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

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