Chateau Haut Piquat

Chateau Haut Piquat is a Merlot-dominant Bordeaux red wine from Lussac-Saint-Emilion, bottled at 13% ABV in a standard 750ml format. The 2010 vintage earned Gold medals at both the Challenge International du Vin and the Lyon International Wine Competition, and multiple vintages have scored 89/100 from critics — placing this estate among the most respected producers in its appellation.

Quick Facts: ABV: 13%  |  Origin: Lussac-Saint-Emilion, Bordeaux, France  |  Red Blend  |  Producer: Maison Riviere

Production & Heritage

Chateau Haut Piquat draws from 22 hectares of vineyard planted on red and brown clays over Astérie limestone — a prized geological foundation in the Right Bank that contributes mineral depth and structural backbone. The blend is 80% Merlot, 15% Cabernet Sauvignon, and 5% Cabernet Franc, fermented over three weeks in temperature-controlled stainless steel vats with lees contact three to four times daily for optimum extraction. Aging takes place for 12 months in French oak barrels using a tiered system: one-third new oak, one-third one-year-old barrels, and one-third two-year-old barrels, building complexity without overwhelming the fruit. The estate farms sustainably at HVE Level 3 certification, using virtually no weed killer or fertilizer, and the winemaking is guided by well-known Bordeaux consultant Hervé Romat.

Tasting Notes

Aroma: The nose opens with a deep, inky purple hue that signals concentration. Expect layered aromas of ripe red fruit, violet, wild berries, and a thread of vanilla from the oak aging.

Taste: On the palate, the entry is generous and fruit-forward, driven by Merlot's characteristic ripeness. Mid-palate, intensely juicy blackcurrant and black cherry flavors emerge alongside layers of spice and pepper. Dense, structured tannins provide a firm framework, balanced by bright acidity that keeps the wine from feeling heavy.

Finish: The finish is medium-long with lingering notes of dark fruit, baking spice, and a subtle mineral undertone from the limestone soils. Tannins resolve into a smooth, satisfying close that invites the next sip.

How to Drink Haut Piquat

This Bordeaux is best served at 16–18°C (60–64°F). Younger vintages benefit from 30 to 60 minutes of decanting to soften the tannins and open the aromatics; more mature vintages can be enjoyed with a shorter rest or poured directly. Haut Piquat is primarily a food wine meant for the table, though it stands well on its own during a quiet evening of tasting. For a Bordeaux-style sangria, the ripe fruit and spice make an unexpectedly rich base. It also works in a classic red wine reduction sauce, where its tannin structure and dark fruit concentrate beautifully.

Best For

• Pairing with a slow-cooked Sunday roast or braised short ribs
• Gifting a Bordeaux enthusiast who appreciates Right Bank blends
• Building a cellar-worthy Lussac-Saint-Emilion collection at an accessible entry point
• Hosting a comparative tasting of Saint-Emilion satellite appellations

Frequently Asked Questions

What does Haut Piquat taste like? Haut Piquat delivers ripe blackcurrant and black cherry fruit with layers of spice, pepper, and vanilla oak. The palate is generous and full-bodied with firm, structured tannins balanced by fresh acidity.

How does Haut Piquat compare to other Lussac-Saint-Emilion wines? Haut Piquat is noted as the second most expensive wine made from the Cabernet Sauvignon–Merlot blend in Lussac-Saint-Emilion, reflecting its premium positioning within the appellation. Its 12-month French oak aging program and consultation by Hervé Romat distinguish it from many estates in the satellite appellations that use shorter or less refined oak regimens.

Is Haut Piquat good for sipping on its own? Yes, its generous fruit and balanced structure make it enjoyable on its own, especially after decanting for 30 to 60 minutes to allow the tannins to integrate and the aromatics to fully open.

Where is Haut Piquat made? Chateau Haut Piquat is produced by Maison Riviere in Lussac-Saint-Emilion, a satellite appellation of Saint-Emilion on Bordeaux's Right Bank in southwestern France. The 22-hectare vineyard sits on a limestone plateau with red and brown clay soils over Astérie limestone.

What foods pair well with Haut Piquat? Braised lamb shanks complement the wine's dense tannins and spice. Grilled ribeye steak matches the fruit intensity and structure. Aged Comté or Gruyère cheese echoes the underlying mineral quality. Duck confit highlights the Merlot-driven richness. Mushroom risotto brings out the earthy, savory undertones from the oak aging.

What sizes does Haut Piquat come in? Chateau Haut Piquat is available in the standard 750ml bottle format.

Is Haut Piquat worth the price? Haut Piquat positions as a premium expression within Lussac-Saint-Emilion, ranking among the most expensive blends in the appellation. Given its Gold medal track record, consistent critic scores of 88–89 points across multiple vintages, sustainable farming practices, and 12-month oak aging under an established consultant, it delivers strong value relative to comparably scored wines from the more expensive Saint-Emilion Grand Cru appellation next door.

Why Haut Piquat?

What separates Chateau Haut Piquat from the broader field of Lussac-Saint-Emilion is the convergence of serious terroir, careful winemaking, and sustainable farming. The Astérie limestone subsoil delivers a mineral precision that elevates what could otherwise be a straightforward Merlot-heavy blend, while the tiered oak-aging program adds measured complexity without masking the fruit. Consistent scores of 89/100 across multiple vintages (2015, 2016, 2019) indicate reliability rather than a one-off success, and the HVE Level 3 certification confirms a genuine commitment to environmental stewardship. For drinkers seeking Right Bank Bordeaux character — ripe dark fruit, structured tannins, aromatic complexity — without the price premium of a Saint-Emilion Grand Cru, this estate delivers with substance and authenticity.