Who makes it
Guillaume Pouthier gives each grape a separate fermentation vessel. Cabernet Franc is vinified in wood, Cabernet Sauvignon in concrete vats, and Merlot in stainless steel vats. Stéphane Derenoncourt serves as consultant oenologist.
Whole bunches remain part of the fermentation method, bringing stems into the vat before fermentation and maceration. The estate's wines combine a Bordeaux grape blend with varied vessels from fermentation through ageing.
Where it grows
Bordeaux city limits bring an urban microclimate to this Pessac-Léognan estate. Temperatures are 2 to 3 °C higher here, and harvest begins 1 to 2 weeks before properties outside Bordeaux.
What they make
The range has two named bottlings. Château Les Carmes Haut-Brion is the grand vin, produced at approximately 1,800 cases or 160 hL annually. Le Clos des Carmes is the second wine, with production of 200 cases or 18 hL.
The current grape composition of the grand vin is 41% Merlot, 39% Cabernet Franc and 20% Cabernet Sauvignon. Recent top vintages age in 70% new French oak, 19% foudres and 11% amphora.