Château Haut Brisson has always been recognised for its fine value and impressive reliability. Since its purchase in 1997 by a Hong Kong/US owner, and the subsequent investment in the property, the quality has become serious. It is their intention to substantially raise the quality of the wines and for Haut Brisson to become known as one of the best St-Emilion properties. An extra three hectares of vineyard has been bought, increasing the total area to 13 hectares. The vineyards are planted with 70% Merlot, 20% Cabernet Sauvignon and 10% Cabernet Franc.

After a lot of hard work the fruits of their labour are now coming to bear: 'This attractively priced St-Emilion deserves greater attention from consumers seeking good value' (The Wine Advocate, April 2002). More recently Jane MacQuitty wrote: 'The second wine of Château Haut-Brisson. No matter, this merlot-dominated claret, with a dollop each of cabernets franc and sauvignon, now delivers an impressive oaky, coffee-bean and sandalwood-scented red that will impress on Christmas Day.' (The Telegraph, December 2005)

Production at Haut Brisson is traditional and care is taken to respect the environment. The harvest is carried out by hand, making several tries across the vineyards. The grapes are carefully sorted and then vinified in small lots to maintain fruit character. The wine is aged in French oak barriques for 16 to 19 months before it is finally blended. Both the Haut Brisson and La Grave labels are increasingly sought after, especially in fine restaurants.