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Philly Finds French Wine: Tasting Bordeaux’s Chateau Haut Grelot with Julien Bonneau

Incredible Bordeaux wines from Chateau Haut Grelot leads the way with Julien Bonneau

Today Chateau Haut Grelot’s Julien Bonneau visited to talk Bordeaux winemaking, their legendary wine region, his family’s pioneering legacy, his favorite food and wine pairings.

Chateau Haut Grelot's Julien Bonneau

Chateau Haut Grelot’s Julien Bonneau

 

Can you tell us a little bit about what inspires you about the wine business? Maybe a memory or wine celebration.

 

Julien: As you imagine in Bordeaux, or even in France, most of the wine business is a family business. It’s very father and a son or daughter. There’s always this kind of takeover. 

Chateau Haut Grelot's Bonneau Family

Chateau Haut Grelot’s Bonneau Family

I grew up with my father and he was always into wine, tasting wine. ’Oh, you should smell the wine and making me discover the wine from when I was a very young child. And so I didn’t want to take over the company. 

I didn’t wanna take over the story about the wine, but I had one weakness:  I love wine actually. I like wine very much, so it was very hard to say no. 

Chateau Haut Grelot

Chateau Haut Grelot

I don’t want to take over. But I like wine anyway. I went to business school. I went to New Zealand and England to learn the wine trade.  It was a very nice experience. 

Then I came back to the wine business and started again to make wine, to discover the wine business through the company. That was probably my first step. When you start taking a foot in the wine business, then you never go back.

Obviously, it’s a passion to grow and grow because making wine is like growing a child. You start from the vineyard and then you go to making wine and then to age the wine in barrels. Then you put it in a bottle just to show your wine to your customers.

Chateau Haut Grelot's Julien Bonneau

Chateau Haut Grelot’s Julien Bonneau

Looking at your winery’s history.  1920, 1927 was a big year for your vineyard. 1975 was a big year for your father. 

Can you tell us a little bit about the background of the vineyard?  Up to the more modern technology your vineyard has pioneered.

 

I’m the fourth generation in my family’s wine business. So my grandfather used to have cows for breeding. Vineyards, asparagus, as well. So it was just a culture after the war. 

My father started in 1978 and he focused on the wine business.

He wanted to make and grow quality wine. Very tasty wine.  [His goal] changed a lot of things about the process of winemaking to develop very aromatic, long aging. So we started to make a range of wine:  white wine, rosé, a bit sparkling as well.

 

He went to see the customer directly in the north of France, in Europe. He tried to sell directly and not through negociants. That’s the main story because in AOC Blaye which is north of Bordeaux on the right bank of the river, negociants were necessary through the distribution to sell the wine.

The big challenge was, ‘No. You don’t want to pay more for my wine, I’m going directly to the customer. I don’t want to go and to carry on sitting through a negotiation because you don’t trust me on quality wine and you don’t pay more for the wine. So we’ll stop sending to negociants. And go directly to the customer, private customers, wine shop, restaurant, wine importers.’

That was 1984 and 1985. It was a very different direction. It changed a lot compared to what happened in Bordeaux at that time. We started to control our distribution. From that time, he developed a lot of quality wine, he invested in new vineyards, bigger and bigger, and also buying some barrels and new equipment to make very good quality wine. 

He loves saying ‘I was the first in 1990 to make green harvesting.’ Green harvesting is cutting some grapes in August. So one month earlier than the harvest to remove a bit of quantity and to make better quality. So he removed grapes in the vineyard to produce better concentration on the grapes left on the field.

That was his focus, it was an improvement in quality wine. From that time, we carried on. What I changed is, I make more wines, different wines, different quality wines. But still focusing on quality wine. I do more than 30 wines –  different quality, colors, and winemaking process. 

 

Let’s talk about your region, and how those elements inform the wines that you’re making?

 

Julien: We are located in AOC Blaye, north of Bordeaux, one hour driving up.

On the right bank of the river. So opposite to Saint-Estèphe, you have AOC Saint-Estèphe, you cross the river, the main river, and you are in AOC Blaye. 

Where we are located we are mostly very gravelly. We have two types of terroir.  For the red grapes Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec. 

Gravelly soil to help have early harvesting and early maturation for nice harvesting. The second is more on clay soil, for the Sauvignon Blanc for the Semillon and Muscadet to make more powerful wine. Two very distinguished terroirs.

The climate is very moderate, oceanic influence but also very warm during the summer. We are very hot right now. It’s a very hot summer so that’s helped a lot to have very ripe grapes.

North of Bordeaux is quite hilly so it helps to have very nice exposure to the sun. For us, it’s very important to have ripe grapes. So we need to look for the sun and remove the leaves in front of the grapes.  It helps to keep the freshness in the wine and still have very ripe grapes.

 

Let’s talk about your winemaking process.

AOC Bordeaux or AOC Blaye Côtes de Bordeaux, we have very strict rules. We need to have the vineyard on a hill.  You need to respect 6,000 bottles per hectare of production. 

Then we have nine months of winemaking before bottling it. So for us we make one year, even sometimes two years after, focusing more on quality wine.

AOC rules are just a basis. We try to make higher quality by aging and also to decrease the quantity of grapes per hectare to focus on sun contact for the grapes to have very ripe and very juicy grapes before harvesting. So we are very much challenging and controlling this aspect. 

For example, in September, I walk every day, all my vineyards, just to check on the quality.

We try to get the aroma window. According to the evolution of the aroma on a grape, on a palate, we say ‘the window is there’, so we need to get it. It’s not only analysis from a laboratory, but it’s mostly from the palette.  ‘How’s it taste?’

It’s the same as when you cook, you taste your sauce all the time. 

 

Let’s talk about your wines.  Can you talk us through some of the wines that you have? 

Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux

Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux

Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux

Ruby red in the glass.  Lovely nose with red berries, vanilla and spicy flavors.  Very drinkable.  Fruit forward with medium body. Well-balanced with long and aromatic finish

Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux, red wine

Château Haut Grelot Sauvignon Blanc Côtes de Blaye 2022

Château Haut Grelot Sauvignon Blanc Côtes de Blaye 2022

Classic Bordeaux blend: 90% Sauvignon Blanc, 5% Sémillon & 5% Muscadelle. Floral, crisp, elegant.  Exotic fruit on the nose with grapefruit and wild herbs.  Generous  citrus on the palate. Full body, almost velvety with a decadent finish.

Perfect to pair with seafood, chicken, fresh salads and cheese boards.

 

Pin Franc Red 2020, Blaye Côtes-de-Bordeaux, red wine

Pin Franc Red 2020, Blaye Côtes-de-Bordeaux, red wine

Pin Franc Red 2020, Blaye Côtes-de-Bordeaux

Big gush of red fruit, red currant, raspberry, blueberry on the nose.   Big body, well-balance.  Very muscular with silky and structured tannins.  A long finish.

Enjoy as an aperitif or pair with game, pigeon, lamb, turkey, or as a dessert with chocolate.

Chemin de l’Estuaire Red 2020, Blaye Côtes-de-Bordeaux

 

Chemin de l’Estuaire Red 2020, Blaye Côtes-de-Bordeaux, red wine

Chemin de l’Estuaire Red 2020, Blaye Côtes-de-Bordeaux

Powerful, bold, muscular. 100% cabernet sauvignon. A v ery special bottle, aged for 16 months in small oak barrels. A lush, velvety mouthfeel with medium tannin and a long, vanilla finish. 

Boir Pour Voir 2020, Blaye Côtes-de-Bordeaux, Orange Wine

Boir Pour Voir 2020, Blaye Côtes-de-Bordeaux, Orange Wine

Boir Pour Voir 2020, Blaye Côtes-de-Bordeaux

100% Sauvignon Gris

On the nose, citrus and orange zest aromas.  Light body, light tannin.  A tart bitterness on the palette with medium finish. Enjoy as an aperitif, or pairs with hard cheeses and desserts.

 

Julien: We have a wide range of wine. But I’m going to start with…

[Première Cuvée Red 2020, Blaye Côtes-de-Bordeaux, red wine]

Which is very fruity wine. This one is more classic Bordeaux style. 

For the white is [Château Haut Grelot Sauvignon Blanc Côtes de Blaye 2022].

For 90% and very fruity, juicy, very aromatic fruit, grapefruit, and also passion fruit and it’s very easy drinking very easy drinking, very crisp.

The red is 70% of Merlot, 30% of Cabernet sauvignon. Wine aging on the lees a bit just to bring a bit of fatness.  Strawberry character. 

Both wines are very drinkable. Don’t need to age too much. Lovely with sushi, seafood, tuna, all fish.  It works pretty well with meat. So that’s my two first classic range of Bordeaux style. 

Then I have Parfum, which is 100% Malbec.  [Chemin de l’Estuaire Red 2020, Blaye Côtes-de-Bordeaux]. Fruity, easy drinking, not too heavy as Argentina wines or Malbec wine.  It’s more of a freshness and very licorice character. 

The Cabernet Sauvignon is aged in barrels for one year, very select grapes.

We make a very good balance between the fruit from the Cabernet and the barrels. From aging typical from wine. That’s two different wines which is this one a bit more on the liquorized fruit freshness side, and this one is very elegant. 

Lastly is orange wine. Bois Pauvoir, which is a sauvignon grape. [Boir Pour Voir 2020, Blaye Côtes-de-Bordeaux]

The story of this wine was Bois Pauvoir. It’s orange wine. I never made it before, but I wanted to make a wine which says let’s try to see how it’s going. And that means in French, “let’s try, you will see.”

 

Going back to cooking, what are some of your favorite things to eat with these bottles?

Julien: I’ll say for Sauvignon Blanc,  this one is lovely with tuna. Rare tuna. Even tataki tuna. It has a very fresh character, very nice acidity and it’s very well matched with tuna. 

This is one who can match pretty much with many things, but if you like pasta with tomato.  Easy drinking freshness. Very drinkable. Not too heavy and you have acidity in a tomato with pasta and that keeps your freshness. 

It pairs well with game. I like pigeon with a side of onions.  Even lamb is very nice. It works pretty well with white meat. You can say beef as well. Roasted beef on a barbecue with carrots and peppers. 

That’s very long, which is very a bit unusual, but it’s lovely with cheese.  Even with fish in tomato sauce.  Sea bass or grilled octopus. Yeah, it could be a very nice match. 

How can we find more about you and your wines?

It would be fantastic to go on Instagram and follow us and follow our story about how we try to develop in the U.S.  You can also visit our website to learn more.

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Drink like a Movie Star: Clarendelle, Domaine Clarence Dillon Return as Official Wine Partner of 97th Oscars

Drink like a Movie Star: Clarendelle & Domaine Clarence Dillon Return as Official Wine Partner of 97th Oscars

Clarendelle & Domaine Clarence Dillon Return as Official Wine Partner of the Academy of Motion Picture Arts and Sciences, Academy Museum of Motion Pictures and Exclusive Wines Poured at the 97th Oscars Ceremony

Clarendelle and the family company Domaine Clarence Dillon announce the brand’s return as the official wine partner of the Academy of Motion Picture Arts and Sciences and the Academy Museum of Motion Pictures.

Wine for the Academy

The Academy Awards, renowned for their glamour and celebration of cinematic excellence, also feature a notable emphasis on fine wines during their events. A substantial amount of wine is served to accommodate the numerous attendees. For instance, during the 90th Academy Awards, over 2,400 bottles of wine were provided, equating to approximately 14,000 glasses.

Annually, the Academy hosts several official events where wine is prominently featured. The most notable of these is the Governors Ball, the official post-ceremony celebration, where distinguished wines and champagnes are served to winners, nominees, and guests. In addition to the main ceremony and the Governors Ball, there are various pre-show receptions and ancillary gatherings throughout the awards season, each offering curated wine selections to complement the festivities.

These events underscore the Academy’s commitment to providing a luxurious and celebratory atmosphere, with fine wines playing a central role in the experience.

For the third consecutive year, the prestigious family-owned wine company will exclusively pour exceptional red and white wines at the 97th Oscars® ceremony.

This partnership bridges the world of fine wine and film, elevating the Oscars experience for Hollywood’s biggest stars.

In addition to delighting guests at the Dolby® Theatre at Ovation Hollywood, Clarendelle and Domaine Clarence Dillon wines will be served at the iconic Governors Ball after the Oscars ceremony and the Official Oscars® Watch Party at the Academy Museum of Motion Pictures. This year, Governors Ball attendees can enjoy a glass of our elegant and contemporary wines while winners have their Oscar® statuettes engraved. The wines will also be perfectly complemented with a legendary gastronomic menu crafted by Wolfgang Puck Catering for an unforgettable evening.

“Before joining the family business, I began my career as a screenwriter, so to have the opportunity to partner with the Oscars for the third consecutive year is truly an honor,” said President and CEO of Domaine Clarence DillonPrince Robert of Luxembourg. “This collaboration is a natural extension of my family’s longstanding commitment and deep connection to film and the arts.”

Domaine Clarence Dillon will introduce two new wines for the star-studded events:

  • La Clarté de Haut-Brion 2021: A sought-after white wine of rare delicacy with only 1,000 cases produced annually, La Clarté brings together the qualities of a fine white Bordeaux wine with fresh citrus and white flower aromas, followed by a crisp and refreshing finish of lemony brightness.
  • Le Clarence de Haut-Brion 2015: Château Haut-Brion became the first Bordeaux vineyard to be named after its terroir, making the estate the first luxury brand in the world. The exquisite red Le Clarence de Haut-Brion 2015 is similar in style and elegance to its elder and encompasses all unique attributes of a fine wine with an attractive profile – smooth yet powerful, tasty and full-bodied, with notes of ripe fruit leaving an impression of freshness and volume, without heaviness.

Among the returning wine favorites are:

  • Clarendelle Bordeaux White 2023: A refined and elegant wine, offering bright citrus notes of lemon and grapefruit, balanced by the smooth sweetness of pear and lychee.
  • Clarendelle Bordeaux Red 2016: A wine with fruity aromas of red fruit and blackcurrant alongside floral overtones balanced by great tannic power and delicious velvety texture.
  • Clarendelle Amberwine 2021: A complex, well-concentrated and modern sweet wine distinguished by its freshness and harmonious balance of floral fruit and acidity with a smooth finish.

Founded in 1935, Domaine Clarence Dillon is a family-owned group renowned for its prestigious Bordeaux estates, including Château Haut-Brion, Château La Mission Haut-Brion, and Château Quintus. Under the leadership of Prince Robert of Luxembourg, the company has earned a global reputation for excellence in winemaking, joining Primum Familiae Vini, an international association of some of the world’s finest wine producing families. Domaine Clarence Dillon has long been a supporter of the arts, with Prince Robert’s background and screenwriting playing an essential role in merging the worlds of wine and cinema by bringing Clarendelle and Domaine Clarence Dillon to the biggest night in Hollywood.

For more information, follow on Instagram @clarendelle @chateauhautbrion_ @chateaulamissionhautbrion  @chateauquintus  @leclarenceparis.

Philly Orders The White Lotus Season 3 with Patrick Schwarzenegger Sipping Ketel One Family Made Vodka and Tanqueray Gin

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The Cocktail Culture of The White Lotus: Sipping in Style

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Season 2 shifts to Sicily, and with it comes a more European drinking aesthetic. Think Aperol Spritzes, Negronis, and chilled white wines, evoking la dolce vita while masking the tension simmering beneath the surface. The show’s cocktail choices aren’t just background props—they reflect character dynamics and mood. For example, Tanya’s over-the-top drink orders often mirror her chaotic, lavish lifestyle.

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In an exciting collaboration with Max and HBO, the two iconic brands invite fans of The White Lotus to experience the timeless elegance and charm that define both the series and their curated cocktail creations.

In anticipation of the series returning on February 16, on Max and HBO, Ketel One Vodka and Tanqueray Gin introduce, ‘Sip into The White Lotus,’ a dynamic, multifaceted collaboration which includes series-inspired cocktails, Thailand destination giveaway, immersive events and engaging content.

“Our partnership with Max and HBO’s hit series The White Lotus is a perfect blend of luxury and sophistication.  The show’s exploration of timeless hospitality aligns perfectly with the craftsmanship behind Ketel One Vodka and Tanqueray Gin, both of which are synonymous with the highest standards of quality,” said Julie Yufe, Senior Vice President of Vodka, Gin and Rum at DIAGEO North America. “The show is a cultural phenomenon, creating its own universe of intrigue and vibrancy. As consumers increasingly value experiences, we’ve been intentional about crafting fan-centric moments where our brands can create memorable occasions with every sip.”

Inspired by the show’s luxurious destinations, the partnership with Max and HBO kicks off with an original short film starring actor and entrepreneur Patrick Schwarzenegger, who whisks viewers away to a dreamy Thai escape. As Patrick mixes The White Lotus Vesper Martini—crafted with Ketel One Vodka and Tanqueray Gin to embody the captivating elegance fans expect from the show—he invites viewers to immerse themselves in the world of The White Lotus, exploring its story, characters, and the lavish setting of the highly anticipated new season.

“Being part of the cast of The White Lotus has been an incredible journey, and I’m excited to partner with Ketel One Vodka and Tanqueray gin to bring fans closer to the unforgettable moments of season three,” said Schwarzenegger. “Just like these iconic spirits, The White Lotus is all about storytelling and savoring every experience. I can’t wait to watch the new season unfold while toasting The White Lotus Vesper Martini with friends and family.”

To toast to season three of HBO’s The White Lotus, Ketel One Vodka and Tanqueray Gin have crafted exclusive cocktails inspired by the season’s stunning Thailand setting: The White Lotus Vesper Martini and The White Lotus Punch.

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The White Lotus Vesper Martini

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Thanksgiving in Philly: perfect stuffing bread DOES exist – and it’s… [Find Recipe Inside]

This Thanksgiving in NYC, the perfect stuffing bread DOES exist – and it’s brioche.  As in St Pierre Brioche Thanksgiving Stuffing

No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.

Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.

St Pierre Brioche Thanksgiving Stuffing

By @BrandiMilloy

Ingredients

1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter

1 medium onion, diced

3/4 cup celery, diced

3/4 cup carrots, diced

1 cup mushrooms, diced

2 large eggs

1 tbsp. fresh rosemary, chopped

3 sprigs fresh thyme, just the leaves

1 tbsp. fresh sage, chopped

1 small apple (granny smith works well), peeled and diced

Salt and pepper

Directions

  1. Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.

  2. Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes.  Add mushrooms and cook for 2 minutes longer.  Remove from heat and set aside.

  3. Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.

  4. Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!

As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.

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