Take the Médoc wine route from Bordeaux, then cross the municipal appellations until Saint-Estèphe, and just a stone’s throw from Lafite, Mouton and Cos d’Estournel, enter the beating heart of the Hanteillan vineyard.
Tell me who your neighbours are, and I’ll tell you who you are…
The single 80-hectare vineyard extends over two valleys, on limestone clay and marl slopes. The slopes enjoy different levels of exposure to sunlight.
Chiselled topography with distinct soils, different exposures and four grape varieties including Malbec, is the recipe for Hanteillan’s identity. Well managed diversity becomes complexity and gustatory richness.
We strive to limit human intervention, both during vinification and maturing, and are proud to transmit the emotion of terroir through our grape varieties. So, the game is played out in the vineyard. Since 2012, Hanteillan has rejuvenated itself through a vineyard makeover. Every year, the fruit of 3 hectares of young vines enter the cellar, set to give only the very best. The task has been colossal for this timeless, much beloved brand, able to hold its own in top-notch bistrots and star-rated restaurants, alike.
History
The Château has been under the technical direction of Antoine Moueix Properties since 2012. The vineyard has undergone a complete overhaul, promoting quality and upgrading wine ranges, to create the very best Cru Bourgeois, while at the same time, preparing the estate for the future generation: “the princesses”, Catherine Blasco’s daughters.
Vineyard and cellar
The single, 76-hectare vineyard is planted with Cabernet Sauvignon, Merlot and Petit Verdot.
A patchwork of ancient terroir
Harvesting at optimal maturity
Discover Château Hanteillan’s terroir in video
Vinification and maturing hold no secrets
The estate’s vat room houses concrete and stainless-steel tanks, all temperature-controlled, with a capacity ranging from 12 to 250 hectolitres.
The wine team practices minimal intervention, for enhanced natural, simple vinification.
Grapes are not pre-crushed, since the filling of the vat is enough to crush the berries. Fermentation starts spontaneously, and temperature rises slowly to reach 28 °C. Extraction is carried out by pumping over, as defined by the cellar master each morning. Racking is sometimes carried out at the heart of the fermentation process. Full separation of juice from skin makes it possible to create new zones of contact between the juice and the cap. We believe in minimal intervention, while respecting plant matter and gentle wine making techniques. Duration of vatting varies from one vat to another: tasting guides us in keeping young wine under the cap. While most of the second fermentation takes place in vats, some will use new French oak barrels, made by a panel of coopers, selected annually according to the characteristics of the vintage. Barrel tasting is used to make optimal choices for the barrel maturing process.
Farming

Philippe Marchal
Estate and development manager for Château Hanteillan
Estate’s Technical Information
DISTINCTION : Cru Bourgeois Supérieur
LOCATION : Cissac, near Saint-Estèphe and Gironde. 15 metres altitude.
CLIMATE : Temperate and oceanic
GRAPE VARIETIES : Merlot (63%), Cabernet Sauvignon (33%), Petit Verdot (4%)
SURFACE AREA OF THE VINEYARD : 40 hectares
TERROIR : Saint-Estèphe limestone massif, white marl, clays, Miocene sands
PLANTATING DENSITY : 9,000 à 6,600 vines / hectares
AVERAGE AGE OF VINES : 30 years
AGRICULTURAL PRACTICES : Soil maintenance by ploughing, winter plant cover, organic compost, use of biocontrol, deployment of alternative control methods (essential oils, clay, talc), leaf thinning
HARVESTING : mechanical, sorting on a roller table
VINIFICATION : stainless steel and thermo-regulated concrete tanks from 12 hectolitres to 250 hectolitres
MATURING: 10% in new barrels, 50% in one-wine barrels, 25% in two-wine barrels, 15% in vats
CONSULTANT OENOLOGIST : Stéphane Derenoncourt
CERTIFICATIONS : ISO 14001
Château d’Hanteillan

- AOC : Haut Médoc
- Distinction : Cru Bourgeois
- Grape varieties : 50% Cabernet Sauvignon, 45% Merlot, 5% Petit Verdot
- Serving temperature : 16 to 18°C
- Cellar potential : between 5 and 10 years
Princesses d’Hanteillan

Princesses d’Hanteillan is named after the fourth generation of the Blasco family. It is the second wine of Château Hanteillan, made from recently redeveloped plots, thus from the youngest vines. The vineyards grow contentedly on the Saint-Estèphe massif, on white marl clays and Miocene sands. Traditional vinification in thermo-regulated stainless-steel vats followed by followed by maturing in stainless steel vats or wood (French oak). Rich aromas of sun-ripened blackcurrants, cherries and plums, with underlying notes of spice and coffee. The palate is juicy with sweet fruitiness, fine intensity and good texture. Tannins are velvety and reveal themselves through the long finish.
- AOC : Haut Médoc
- Grape varieties : 65% Merlot, 35% Cabernet Sauvignon
- Serving temperature : 16 to 18°C
- Cellar potential : between 2 and 5 years
château hanteillan
Château Hanteillan
33250 Cissac-Médoc