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BOV0218RW
Daniel Gevaert
Chateau Haut-Lacoste
2018
Bordeaux
Certified Organic
Biodynamic
Wild yeasts
Low Sulphur

Regular price £20.45

Tax included.

Lorem ipsum dolor sit amet; consectetur adipiscing elit; sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam; quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.

I met Daniel about 6 years ago at a wine fair in London and have had his wine at the back of my mind even since: that is right until I went to visit him in 2020 and consequently shipped a small parcel them. His story is a fascinating one: in 2001, after having worked in industry, he took the odd decision to start rearing organic cattle. He acquired a heard of 40 or so Bazadaise cows - the Kobe beef of France - that he began to rear Biodynamically and just outside the small town of Bazas to the South East of Bordeaux. In 2010 he took over the only 2 ha of vines in the commune made up of Cabernet Sauvignon, Cabernet Franc and Merlot. He immediately began to work the vines Biodynamically and organically, making preparations and using the manure of his prized cows to fertilize the soil. The vines are covered with clover and wild flowers all year round. In 2011 he gained the status of Bordeaux Supérieur and 2012 he made his first harvest. His wines are certified organic and are soon to achieve Biodynamic certification.

Tasting note: Lorem ipsum dolor sit amet; consectetur adipiscing elit; sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam; quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Winemaking Detail: Certified Organic viticulture and soon to be certified Biodynamic. Fermentation on wild yeasts at controlled temperature in Stainless steel. Long maceration on the skins to extract colour and texture. Minimal sulphur added at bottling.
Features XXXXXXXX XXXXXXXX XXXXXXXX XXXXXXXX XXXXXXXX

Features XXXXXXXX,
Tasting note Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Drink with
Drink with:,

Wine details

Country France
Region Bordeaux
Producer Daniel Gevaert
Wine Name Chateau Haut-Lacoste
Style Red
Vintage 2018
Main Grape Merlot
Other Grapes 20% Cabernet Sauvignon
Size 6 x 75cl
Closure Cork
A.B.V. 13%
Production 3300
Aging 6 months in old 225L French Oak
Soil Clay-limestone
Time to drink
Winemaking Detail Certified Organic viticulture and soon to be certified Biodynamic. Fermentation on wild yeasts at controlled temperature in Stainless steel. Long maceration on the skins to extract colour and texture. Minimal sulphur added at bottling.

BOV0218RW
Daniel Gevaert
Chateau Haut-Lacoste
2018
Bordeaux
Certified Organic
Biodynamic
Wild yeasts
Low Sulphur

Lorem ipsum dolor sit amet; consectetur adipiscing elit; sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam; quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.

I met Daniel about 6 years ago at a wine fair in London and have had his wine at the back of my mind even since: that is right until I went to visit him in 2020 and consequently shipped a small parcel them. His story is a fascinating one: in 2001, after having worked in industry, he took the odd decision to start rearing organic cattle. He acquired a heard of 40 or so Bazadaise cows - the Kobe beef of France - that he began to rear Biodynamically and just outside the small town of Bazas to the South East of Bordeaux. In 2010 he took over the only 2 ha of vines in the commune made up of Cabernet Sauvignon, Cabernet Franc and Merlot. He immediately began to work the vines Biodynamically and organically, making preparations and using the manure of his prized cows to fertilize the soil. The vines are covered with clover and wild flowers all year round. In 2011 he gained the status of Bordeaux Supérieur and 2012 he made his first harvest. His wines are certified organic and are soon to achieve Biodynamic certification.

Tasting note: Lorem ipsum dolor sit amet; consectetur adipiscing elit; sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam; quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Winemaking Detail: Certified Organic viticulture and soon to be certified Biodynamic. Fermentation on wild yeasts at controlled temperature in Stainless steel. Long maceration on the skins to extract colour and texture. Minimal sulphur added at bottling.
Features XXXXXXXX XXXXXXXX XXXXXXXX XXXXXXXX XXXXXXXX

Features XXXXXXXX,
Tasting note Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Drink with
Drink with:,

Wine details

Country France
Region Bordeaux
Producer Daniel Gevaert
Wine Name Chateau Haut-Lacoste
Style Red
Vintage 2018
Main Grape Merlot
Other Grapes 20% Cabernet Sauvignon
Size 6 x 75cl
Closure Cork
A.B.V. 13%
Production 3300
Aging 6 months in old 225L French Oak
Soil Clay-limestone
Time to drink
Winemaking Detail Certified Organic viticulture and soon to be certified Biodynamic. Fermentation on wild yeasts at controlled temperature in Stainless steel. Long maceration on the skins to extract colour and texture. Minimal sulphur added at bottling.