Everything about Haut Carles Fronsac Bordeaux wine producer profile, with wine tasting notes, wine/food pairings, best vintages, a history of the property, information on wine making and terroir. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Haut Carles History, Overview
Haut Carles, located in the Fronsac appellation in the Right Bank of Bordeaux is one of the older estates in the appellation. The actual Haut Carles chateau dates back to the 1400’s, when it was used as a fortress. You can easily visualize this due to the fortified towers that still remain. The property was originally owned by the De Carles family, which of course is where its name came from. The historic property is on the supplementary register of historical monuments in France.
Haut Carles has been in the de Castaing family for several generations as they purchased the vineyard in 1900. Today, Haut Carles is owned and managed by Stephane Droulers and Constance Chastenet de Castaing.
Ets. Moueix was in charge of managing the estate and vineyard until the late 1980’s, when the family made the decision to take control of the property. At that point in time, the estate slowly but steadily began increasing the quality of their wines.
Haut Carles Vineyards, Terroir, Grapes, Winemaking
The 20 hectare vineyard of Haut Carles has a terroir of clay and limestone soils. The vineyard is planted to 90% Merlot, 5% Cabernet Franc and 5% Malbec. The vines are old, with an average of 30 to 35 years. The vineyard is planted to a vine density of 10,000 vines per hectare, which is quite high for the Right Bank, especially in Fronsac.
In 2003, Haut Carles underwent a complete restoration of their estate, the vineyards and wine making facilities. The new cellars allowed for everything to be moved by gravity flow for the first time.
For the vinification of the wine of Haut Carles, the wine is vinified in a combination of stainless steel, temperature controlled vats and 500 liter oak barrels. Malolactic fermentation takes place in barrel. However, a portion of Haut Carles is also micro-vinified, meaning that it was entirely vinified in barrel. The wine is then aged in an average of 70% new, French oak barrels on its lees for 18 months before bottling.
Serving and Decanting Haut Carles with Wine, Food, Pairing Tips
Haut Carles is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for up to 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Haut Carles is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Haut Carles is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Haut Carles is the high end, cuvee of Chateau de Carles. Haut Carles is produced using 100% Merlot from their best parcels. Haut Carles made its debut with the 1994 Bordeaux vintage. Jean Luc Thunevin and Alain Raynaud act as the consultants. Jean Philippe Fort is also involved with the property. On average, the production ranges quite a bit, from a low of 1,800 cases, up to 3,600 cases, depending on the quality and character of the vintage. There is a second wine, Chateau de Carles.
Haut-Carles Wine Tasting Notes
10 Vintages 21402 Views Sort Vintage Rating
2016 Haut-Carles ( Fronsac)
Medium bodied, with a licorice and spicy, cherry griotte core of fruit, the dark cocoa and juicy berries come out in the finish.
Apr 29, 2017points - Tasted 740 Views
2015 Haut-Carles ( Fronsac)
Rich, silky, plush, ripe fresh galore, with silky tannins, freshness, concentration and a rich, polished texture in the sweet, fruit filled finish.
Apr 29, 2016points - Tasted 1366 Views
2014 Haut-Carles ( Fronsac)
Medium bodied, lighter than usual, with a reliance on its licorice and red fruit. Round textured and forward, this is still quite oaky. More time might help a bit.
Jul 10, 2017points - Tasted 552 Views
2013 Haut-Carles ( Fronsac)
With some depth of color for the vintage, the cherry griotte, licorice and oaky, round, medium bodied wine ends with black raspberry, oak and cherry. 88-90 Pts
May 1, 2014points - Tasted 1709 Views
2012 Haut-Carles ( Fronsac)
Forward, round and supple in texture, with a smoky, cherry dominated nose, the wine tastes like a mouthful of sweet, juicy, chocolate covered cherries and black licorice. This is uncomplicated, yet fun to drink.
May 15, 2015points - Tasted 2048 Views
Spicy red and black fruits, sweet, ripe and rich in texture, the wine is packed with layers of ripe, fresh, jammy berries. 89-91 Pts
Apr 26, 2013points - Tasted 2340 Views
2011 Haut-Carles ( Fronsac)
Coffee, black pepper, dark red berries, medium bodied and a spicy, red fruit finish are found on this well-priced wine. 86-89 Pts
Mar 16, 2012points - Tasted 1960 Views
2010 Haut-Carles ( Fronsac)
Licorice, black and blue fruits, vanilla and coffee bean scents, fleshy, plush textures and a sweet, black cherry jam and mocha filled finish are found in this fun to drink, modern styled wine.
May 7, 2013points - Tasted 2957 Views
2009 Haut-Carles ( Fronsac)
This is a delicious, ready to drink, Bordeaux value wine filled with licorice, jammy, juicy berries and chocolate. It's rich, round, ripe and already fun to drink.
Feb 20, 2013points - Tasted 3333 Views
2008 Haut-Carles ( Fronsac)
With a nose of licorice, plums and spice, this generous, round, sweet wine ends with a wave of cherries. Already open and enjoyable, this is another solid, Bordeaux value wine for drinking in its youth.
Mar 12, 2012points - Tasted 2068 Views
2005 Haut-Carles ( Fronsac)
This fun, easy to like, well priced, crowd pleasing Bordeaux wine offers plush textures and a perfume filled with ripe, jammy berries, licorice and earth. There is no reason to hold this wine any longer.
Feb 9, 2012points - Tasted 2329 Views