This is a private day experience at Château Haut-Bages Libéral, a 5ème Grand Cru Classé estate in the Pauillac appellation, designed exclusively for Ophorus guests and not available through any other tour operator. It combines a tasting of eight vintages of the château's wine with something found nowhere else in Bordeaux: a meal cooked à la braise — over burning vine shoots — either in the heart of the vineyards in summer, or by the château fireplace in cooler seasons. And throughout the experience, you are accompanied by Claire Villars Lurton, awarded Winemaker of the Year 2024, who guides every aspect of the day.
Pauillac and the Power of the Left Bank
Pauillac is the most prestigious commune in the Médoc — home to three of the five Premiers Crus Classés of 1855 (Château Latour, Château Lafite Rothschild, and Château Mouton Rothschild) and eighteen classified estates in total. Its deep gravel soils over limestone subsoil produce wines of exceptional structure, concentration, and longevity, dominated by Cabernet Sauvignon with a characteristic aromatic profile of blackcurrant, cedar, and graphite. Château Haut-Bages Libéral sits in the heart of this appellation, and its wines are among the finest expressions of Pauillac's distinctive terroir.
A Tasting of Eight Vintages, Guided by the Winemaker
The experience begins with a guided visit of the estate and its vineyards, before moving into an exclusive tasting of eight vintages of Château Haut-Bages Libéral — a vertical exploration spanning multiple decades, hosted and commented by Claire Villars Lurton herself. Glass by glass, she shares her vision and philosophy, explaining how each vintage reflects the conditions of that year and the evolution of the estate's winemaking approach over time. It is an intimate and deeply personal introduction to one of Pauillac's great terroirs from the person who knows it best.
Fire-Cooked Lunch Over Vine Shoots
The meal is unlike anything else in the Bordeaux wine tour world. A professional cook prepares a repas à la braise — food cooked directly over burning vine shoots, the pruned wood of the Cabernet Sauvignon vines themselves. In summer, the meal is served outdoors in the vineyards; in cooler months, the same fire and the same cooking take place beside the château's fireplace, in a setting that is warm, convivial, and entirely authentic. Claire Villars Lurton remains present throughout, pairing each course with wines from the estate and continuing the conversation that began in the tasting room.
Your English-speaking driver-guide collects you from your accommodation in Bordeaux and returns you at the end of the day. The experience is fully private, for your group only, for groups of 2 to 8 guests. Subject to availability, the presence of Claire Villars Lurton is confirmed at the time of booking.
