In 1974, Giovanni Conterno purchased the entire 14-hectare Cascina Francia vineyard in Serralunga d’Alba. It is now known as the Francia vineyard.

What are the 12 greatest wine estates in the world? A subjective question, surely. Lewis Chester doesn’t think so. The British financier and founder of the Golden Vines awards presents his series for LUX of his golden dozen, the most collectible wine estates from the world’s major regions. For the second instalment, he looks towards Piedmont in search of the best Barolo 

Roberto Conterno is not like many Italian winemakers I have met. Firstly, he’s serious and fastidious. A clean freak, the cellar is always spotless. While tasting wine from one of his barrels, he almost had a coronary when a few drops of red wine spilled from his pipette onto the cellar floor. We met again a few years later, and nothing had changed, except he was keen to show me his new range of glassware, Sensory, that he had designed to taste with wines from any region. In the process, he opened some very pricey wines from Burgundy and Bordeaux to prove his point. Convinced by the taste test, I purchased the first 36 glasses sold in the UK market.

Roberto is deeply respectful of the terroir that he inherited from his late father, Giovanni. This includes the fourteen-hectare monopole (solely-owned designated vineyard) of Cascina Francia, in what is considered the best village in Barolo, Serralunga d’Alba. 400 metres in altitude, it includes 9.4 hectares of Nebbiolo, the varietal he uses in his Barolo designated wines. In 2008, Roberto increased the estate’s landholdings by acquiring 3 hectares of Cerretta, another well regarded vineyard in the village. Finally, in 2015, he purchased Arione, a highly-sought after nearly 6 hectare vineyard situated next to Cascina Francia.

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Monfortino is not a vineyard. It is a name invented for their top bottling at some point early in the 20th Century.

Although the estate makes more than seven cuvées, undoubtedly the best is Monfortino Riserva. An iconic wine designed for long-ageing, it has more than a hundred years of history since the inaugural 1924 vintage. Monfortino Riserva is aged for a minimum of five years in either 50+ year-old Slavonian oak or newer Austrian Franz Stockinger large casks (plus one year in the bottle).

Returning from the First World War, Roberto’s grandfather, Giacomo, had the vision to create a unique bottling of Nebbiolo, sourcing the best grapes from different growers, at a time when wine was typically sold in cask or purchased by local merchants for blending. Only from 1978 was the first Monfortino produced from grapes sourced from the family’s own Cascina Francia vineyard.

I first realised that Monfortino Riserva was one of the world’s greatest wines when I purchased some very old bottles from a little wine shop in Alba fifteen years ago: 1955, 1961 and 1978, all legendary vintages. Opening them at various dinners, they all performed remarkably well. The 1955 vintage had a bizarre trajectory. On opening, it buzzed with aromas of violets, rose petals and a hint of tar, collapsing to oblivion within twenty minutes of pouring. The wine in my glass had become a deadly shade of pale. However, after a further thirty minutes, it had miraculously revived and was as good as when it had first been poured. The greatest comeback since Lazarus!

Read more: Tasting Bollinger’s new luxury cuvées in Paris

The selection of grapes for Monfortino typically takes place in the vineyard. It must be done early in the winemaking process because one of the key differences between Monfortino and their other bottlings is that there is no temperature control during fermentation of the Monfortino grapes.

Monfortino Riserva is still Italy’s reference fine wine. It is also one of (if not the) most expensive, with many vintages selling in the secondary market for more than £1,000 per 75cl bottle. But it’s worth every penny. Fear not, however. Roberto’s other bottlings, in particular Cerretta and Arione, are incredible wines that cost a fraction of the price of Monfortino Riserva.

Lewis’s Best 3 Wines from Giacomo Conterno

Giacomo Conterno, Monfortino Riserva, 2010: An iron fist in a velvet glove is the most apt description of a wine full of power and grace, that will no doubt be showing well for the next fifty-plus years. Monfortino is known for aromas of leather, licorice, incense and dried rose petals, and this wine has it in abundance. However, the coup de grâce was the extremely long finish that captivates you to drink the rest of the bottle before your wife reaches for the bottle.

Giacomo Conterno, Monfortino Riserva, 2002: I was lucky enough to try the 2001 and 2002 (in magnums) together at a dinner in Turin. It was a close toss up as to which gave greater pleasure. However, the 2002 got the nod as I was wowed by the balsamic and black tea aromas, savoury sweet mid-palate, and the silky but firm tannins. Just divine.

Roberto Conterno is the third generation winemaker at the helm of arguably Piedmont’s most famed estate

Giacomo Conterno, Monfortino Riserva, 1955: you just can’t beat having a wine that’s older than oneself and marvelling at how it can make you smile. The flowery petal notes, the intensity of the palate despite the wine having lost almost all its colour, and a long delicate finish. The fact that the wine died and then revived miraculously only added to the long-lived memory of its happy consumption.

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Dana Estates is one of Napa’s most prized wineries

Dana is a cult collectible among California wines, made in tiny quantities at sky-high prices. Its owners are on a self-declared quest for perfection. Darius Sanai sat down with them for a tasting of their exceptional wines

The universe of fine wine, more than that of any other luxury good, is filled with contradictions. You say you don’t like Merlot, but you pay £2000 for a bottle of Château Petrus, which is made, mainly, from Merlot. You would never dream of drinking a wine made from different vintages all in one bottle, yet you collect Krug Grande Cuvée champagne, which has made its name on doing just that. You don’t like California wines because they are too strong, and prefer to stick to Bordeaux, yet many Bordeaux wines, in this time of climate change, are 14% or 15% alcohol, just the same as their California cousins.

Nowhere is this paradox more vivid than in Napa Valley itself, the heart of California’s great wines. “Napa Valley Cabernet” is considered even by many wine connoisseurs to be one particular style, which they may profess strong views about either way – particularly if they are French, or a little snobbish and British. And yet not only does this area make a spectrum of different styles – arguably, much broader than that made in the grape’s famous homeland, Bordeaux’s left bank – but, geographically, geologically, horticulturally, and meteorologically, it is one of the most diverse wine producing regions in the world.

The winery was re-designed by renowned architect Howard Backen, keeping the original stone walls as its centrepiece

This point was brought home during our tasting of Dana wines with the estates’ owners. Dana itself is situated on the west side of Napa Valley, in the shadow of the Mayacamas mountains (in reality, densely, wooded, and biodiversity rich, big hills, separating Napa from valleys to the west that run towards the Pacific Ocean).

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Dana’s wines are made from grapes grown on both on the sides of the valley, including two vineyards on the slopes of Howell Mountain to the east, part of the range which separates this fertile area from the arid central valley of California. (This geographical detail is essential, as wine is a product of its place).

In the Dana wines we tasted, we were tasting different identities, and personalities, with far more differentiation than the marginal differences in climate and soil in revered heartlands of France.

Dana Estates produces three single vineyard wines: Helms, Hershey and Lotus Vineyard

And here is another paradox. Because while France’s great wines, from Chateau Margaux to Château Petrus to Domaine de la Romanée Conti, are brands that almost any connoisseur worth their salt knows of, very few people indeed have heard of Dana. And this, you would think, would lead to it being undervalued, a kind of hidden gem of beautiful wine to discover and buy up.

And you would be wrong, for all the wines we tasted here are as expensive, and in the case of some vintages more expensive, than the great names of France mentioned above. Tiny production, and a cult following, and also, as we noted in our conversation, an owner and winemaker absolutely obsessed with making the best possible, no matter what the cost. Hi Sang Lee is a Korean entrepreneur who bought the winery because he just wanted to make the best of the best.

Like a few other top and California estates, a conversation and tasting with Dana is like a window into the creation of a future wine, superbrand. And as for those who prefer to dismiss “cult” California wines, as a fad, superbrands, are often only taken up, in the early stages, by the most discerning.

Dana Estates sits at the base of the Mayacamas Mountains in Napa Valley

The wines: Tasting notes by Darius Sanai

Dana Estates Helms 2019
This is pure, brilliant, Napa Cabernet – and for connoisseurs of the region, more specifically, has the wonderful hallmarks of a Cabernet Sauvignon from the Rutherford Bench, an area just below the mountains on the west of the valley. There is density, powerful fruit, balanced tannins and a balance – although we would put either put this wine in a cellar for 10 years, or drink it with a Kobe steak personally chosen and cooked by Wolfgang Puck in our home overlooking the Pacific.

The Helms Vineyard Cabernet displays the classic profile of the Rutherford Bench: dark fruit, richly layered with a hints of spice and earth

Dana Estates Hershey 2019
Hershey Vineyard is not in Napa Valley per se; it is up in the hillsides around Howell Mountain, to the east of the valley. Surrounded by forests, you can feel the freshness and lift in this wine. It’s more delicate, more precise, more defined, while still being a powerful wine. We would drink it with guineafowl in a wine jus cooked in our home in the high Alps by Yannick Alléno.

Dana Estates Lotus 2019
Rich, powerful, deep wine with many layers: creamy black fruit, savoury spice and anise, and velvety texture. We would drink this with Hélène Darroze herself, in a Mayfair townhouse, with an Auvergne-style beef casserole.

Dana is a Sanskrit term meaning “the Spirit of Generosity”

Dana Estates Lotus 2011
It was interesting to see how this wine aged; at twelve years, the muscularity of the previous wine has turned into something altogether more poetic. Still rich with power, but woven through with a silken grace, and the spice has a greater subtlety. With this one we would ask Yan Tak from Lung King Heen in Hong Kong to cook us a hotpot, and eat it in our Midlevels apartment looking out over Hong Kong harbour.

Read more: A tasting of Schrader’s legendary Napa wines

Dana Estates Helms 2005
This 18 year old Dana wine has aged more like a Burgundy than a Bordeaux, opening out into a fresh, fragrant, balanced wine with much subtlety and no trace of tannins. We would drink this by itself, in winter, in our house overlooking the turbulent sea off the coast of wintertime Mallorca.

Find out more: danaestates.com

Black Rabbit Projects perform during the Golden Vines Awards Ceremony and Closing Gala Dinner. Photo by Pietro S. D’Aprano

British businessman Lewis Chester created the most glamorous event in the wine world. He reveals the history and inspiration for the Golden Vines awards

Lewis Chester. Photo by Murray Ballard

My wife, Natalie, hates going to wine events. She finds them boring. Stiff, average food, staid surroundings, too much wine talk, too little fun. For me, as a self-professed wine geek, and longtime collector and lover of all things wine, there was only one way of getting Natalie to a wine event: create one for her. Incredible venues, world-class entertainment, classy crowd, elevated but fun atmosphere – and amazing food and wine.

So it is because of my love for Natalie that Golden Vines, which I started in 2021, is now widely regarded as the world’s best fine wine event. For me, topping last year’s second edition in Florence will be no easy task, given the incredible locations like Palazzo Vecchio, wines like Château Cheval Blanc and Dom Pérignon P2 and entertainment including Celeste. But this is no frivolous activity: we raised over £1 million for the Gérard Basset Foundation to fund educational programmes around diversity and inclusivity in the wine, spirits and hospitality sectors.

Dom Pérignon held a Masterclass event around the award ceremony

Wine has been an interesting life journey for me. I grew up in a teetotal household in North London. As an undergraduate at Oxford University, to my surprise, no one offered me drugs and I couldn’t find someone to sell me any. So, I created a wine club and never looked back. Then, while studying for an MBA at Harvard Business School, I founded The Churchill Club, a wine, whisky and cigar club.

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We were the first American university to be sponsored by the Cuban Government to learn about cigars, even though we had to fly from Montreal to Havana as travel from the United States was banned. Post-graduation, I returned to London and started collecting fine wine and rare whisky. My best friend, Jay, is a huge wine collector, and he got me interested in Burgundy wines which is still my favourite wine region. As I like to say, ‘all roads lead to Burgundy’.

The Marchesi Antorini private visit and lunch that took place around the awards

In the late 2000s, I read an article about Gérard Basset, the only man to hold both the Master of Wine and Master Sommelier qualifications. Gérard had also won the World’s Best Sommelier Championships at his sixth attempt and founded the wine-inspired hotel group, Hotel du Vin. (He had also mentored many of the most prominent sommeliers, restaurateurs and hoteliers working in the UK and France today.) I decided to cold-call Gérard who, to my surprise, answered the phone and invited me down to his hotel, TerraVina in the New Forest. From that moment on, we became close friends and began travelling the world of wine together. Gérard took me to Burgundy, Bordeaux, Champagne, Piedmont and Tuscany. The doors always opened for Gérard, which gave me unique access and insight into the wine world.

The Marchesi Antinori dinner

Gérard had more wine qualifications than anyone else on the planet. So, after much prodding and encouragement, he convinced me to study wine. “If you want to become one of the world’s great wine collectors”, he told me, “you need to study wine”. I passed my WSET Diploma, won a number of scholarships along the way, and then he pushed me to study for the Master of Wine. At that point, my wife, Natalie, told me “no way”. (Having later read an article showing that there was an usually high divorce rate among those who study for the Master of Wine, she was probably right.)

Gérard was disappointed, but he suggested we start Liquid Icons together as “my alternative MW”. We had no idea what we would do with the company, but thought we would figure it out as we went along. Sasha Lushnikov had been introduced to me by a school friend as a super smart, young entrepreneur and I had brought him into one of my other businesses. I asked Sasha – who, at the time, had no wine knowledge or experience – if he would be interested in being involved in a wine venture with no business plan, no business model and no idea as to what we would be doing. He eagerly accepted!

The Taylor’s Port Golden Vines Diversity Scholarships awarded £55,000 each to three BAME/BIPOC students studying for the Master of Wine or Master Sommelier programmes

The journey began, as it usually does for me, over a drunken long lunch. I had been hosting an annual La Paulée (after-harvest) lunch party for my friends in the wine industry. We decided to poll them on who they thought was making the best fine wine in the world, as well as their views as to future industry trends. Sasha and I then wrote a report called The Global Fine Wine Report based on the poll findings which we distributed for free – another consistent theme of Liquid Icons’ business dealings!

At around this time, Gérard had called me to complain about various ailments, including continuous back pain. After undergoing various tests, he rang to give me the bad news. He had esophageal cancer. I knew enough about this horrible disease to know the story wasn’t likely to end well. And so did Gérard.

The Dress to Party Charity Gala Dinner took place at Tepidarium Giacomo Roster

Over the next two years’, the renamed Gérard Basset Global Fine Wine Report grew and grew. Hundreds of fine wine professionals – Masters of Wine, Master Sommeliers, merchants, brokers, sommeliers, media and press – contributed to the Report’s findings. Unfortunately, Gérard’s condition – after a brief period of remission in mid-2018 celebrated with a wine dinner at my house on a lovely June evening – continued to worsen.

Wines and champagne served at the event include those from Château d’Yquem, Dom Pérignon, Dom Pérignon P2, Domaine Arnoux-Lachaux Echézeaux Grand Cru, Harlan Estate, Krug Grande Cuvée, Krug Vintage, Liber Pater, Taylor’s Port 50-year old Tawny and many others

In early January 2019, Gérard asked me to come down to see him at the hospital in Southampton, knowing it would be the last time that we saw each other. After a few hours of reminiscing, he motioned to his wife, Nina, to leave the room so we could chat. As he asked me to keep the conversation confidential, I have never disclosed it to anyone, other than to say that it was Gérard who was the inspiration behind the Golden Vines and the Gérard Basset Foundation. Gérard passed away on Wednesday 16 January 2019. He was 61 years’ old. His passing was greatly mourned by the entire global wine and hospitality industry.

The 2022 Taylor’s Port Golden Vines Diversity Scholarships was awarded to Jarret Buffington, Sandeep Ghaey and Carrie Rau

From that point on, I was on a mission to create a lasting legacy for Gérard, and one that would involve Nina and his son, Romané. I just didn’t know what it was going to be. Sasha and I had many ideas. But none of them stuck. Then, in early June 2020, we went to lunch with my friend, Clément Robert MS, who was running the vast fine wine programme for the Birley Clubs and Annabel’s. Getting mildly drunk over a vertical of Trimbach’s legendary dry Riesling, Clos Sainte Hune, I started to pitch the outline idea for the Golden Vines. “Dude, why don’t we take the winners in the Gérard Basset Global Fine Wine Report, and create the Oscars of Fine Wine? It’s never been done before. And let’s do it in a way that Natalie will want to come”. Sasha then suggested we raise money for charity in Gérard’s name, which was the hook that took this from a drunken thought to the exciting idea that we had both been looking for since Gérard’s passing.

The Gérard Basset Foundation was set up to honour the legacy and memory of Gérard Basset OBE MW MS by addressing the wine industry’s most pressing issues of diversity and inclusion

Clément loved the project and introduced me to Richard Caring, the billionaire tycoon of Annabel’s Private Members Club in Mayfair. Richard agreed to give us use of the Club pro bono for the new charity. Simultaneously, Nina and Romané agreed to get the paperwork started to form the Gérard Basset Foundation.

Read more: A tasting of Vérité wines with Hélène Seillan

We chose educational programmes aimed at diversity and inclusion in the wine (and later, spirits and hospitality) sector as we thought that it was a huge problem in the industry and one that Gérard would have keenly supported. Nina reached out to Jancis Robinson and Ian Harris, CEO of the Wine and Spirits Educational Trust, and soon the Foundation was formed with a great group of Trustees who all knew and loved Gérard; and the rest is history.

Gérard Basset © Liquid Icons

The third edition of Golden Vines will be held in Paris in October this year. Like most of the best things in life, entry is expensive, but the £10,000 ticket price will be covered alone by the pouring of Liber Pater, the world’s most expensive red wine on release (€30,000 per bottle).

Celeste’s performs during the Golden Vines Awards Ceremony And Closing Gala Dinner at Palazzo Vecchio, 2022. Photo by Pietro S. D’Aprano

Culinary creations will be provided by a collaborative ‘Four-Hands’ partnership of legendary three Michelin star chef Alain Ducasse and two Michelin star chef Akrame Benallal, one of the rising stars of the global fine dining scene. Interestingly, Ducasse will actually be cooking, a rarity for the man with more Michelin Stars in front of his name than anyone else. Family-owned cognac house, Camus, have created an exclusive old cognac blended by the other half of the chef duo, Akrame, only available for those attending the event.

There are two galas, taking place at the marvellously exotic Musée des Arts Forains (Museum of Fairground Arts), Les Pavillons de Bercy and the Opéra Garnier. There will also be masterclasses from some of the biggest names in the wine world.

Find out more: liquidicons.com

Colgin Cellars was founded by Ann Colgin in 1992

One of the greatest of all American wineries, Colgin, makes sublime wines from distinctive vineyard sites, and is now majority-owned by LVMH. CEO Paul Roberts, himself a wine world superstar, takes Darius Sanai on a tasting of its great cuvées and chats about the importance of geography

Paul Roberts

One of the most compelling things about wine, for any serious wine collector, is the dramatic differences that can occur in quality, reputation and price, between wines that seem, on the face of it, extremely similar.

Any admirer of luxury goods can see why a Patek Philippe commands a greater price than a Swatch. But with fine wine, you can often have several bottles that, on the face of it, all appear to be Pateks, yet with some costing a multiple of tens, hundreds and in some cases, thousands, of times the price of the others.

This is most famously the case in Burgundy: wines made from the same grape type, in the same place, sometimes just across the road from each other, or occasionally from adjacent vines, can command prices so different you might think one was made in a factory and the other from moon dust.

The alchemy here is a combination of what is known as terroir (a blend of the exact soil, the aspect of the slope, the nanoclimate, and so on) and the people making the wine: and the differences are greatest in the world’s greatest wine regions.

Paul Roberts believes in the importance of all these elements, and he should know. His in the unique position of, firstly, being one of the most successful master sommeliers in the US – an “MS” being a notoriously challenging position to achieve, requiring almost unfathomable theoretical and practical ability; and, secondly, being the CEO of one of the world’s great wine estates.

The Colgin estate is made up of three vineyards: Tychson Hill, Cariad and IX Estate

If you have been brought up on a diet of Bordeaux and Burgundy, you may not know Colgin, Roberts’ estate in Napa Valley. But you should. Colgin is, along with names like Screaming Eagle and Harlan, at the top of the tree of American wines, and commands prices to match: the same as those of a Château Lafite or Cheval Blanc.

He is also, as I discover when we speak over Zoom for this article, as passionate about the specific geographies within Napa Valley as any Burgundy producer is about the inflections of the slopes of the Côte de Nuits.

Tychson Hill was originally planted in the 19th Century and belonged to Josephine Tychson, the first woman to build a winery in the Napa Valley

Colgin wines come from three distinct vineyards sites in Napa: Tychson Hill, Cariad, and IX Estate. Roberts, quietly spoken – almost gentle – thoughtful, articulate, is very keen to counter what he thinks (and we would concur) is a widely held misconception that Napa is just one warm, sunny valley. “It’s a small wine region, and it’s also one of the most diverse places on earth,” he points out. Due to repeated volcanic activity over the aeons creating dramatic differences in soil (“we have more than half the world’s soils,” he points out), the proximity to the cold Pacific Ocean, the location and topography of the mountain ranges on either side and San Francisco Bay to the south, Napa Valley is geographically intricate – more so even than Burgundy, which famously lies on a leeward slope just south of France’s continental divide and at a location which allows it to benefit from various unique climate effects.

Roberts flies the flag for Napa’s diversity and distinctiveness, and also for the fact that Colgin is what it is, partly because of the three sites the estate has chosen to make wines from. IX Estate is the most southerly of the three: to a neophyte that might suggest it makes the richest wines, but the neophyte would be wrong. This vineyard is located at between 335 and 425 metres altitude up in hills on the east side of the valley, and it’s actually located beyond the first hillside ridge, which means it partly faces east.

Cariad vineyard is located in the western hills overlooking St. Helena

Cariad is on the west side of the valley, a few miles away, on the hillside but at a lower altitude, on volcanic soils. And Tychson Hill is at the lowest altitude, on the hills outside the pretty town of St Helena, further north. North in Napa terms normally means warm, because you are further away from the cool of San Francisco Bay (of the famous sea fog), but a gap in the nearby mountains lets in cool air from the Pacific…

All in all, the permutations of climate (exact location) and terroir (general wine vibe) in Napa are almost endless, and enough to make Burgundy and Bordeaux plain by comparison. “We are fortunate to have three of the best vineyard sites in Napa,” says Roberts. Tasting the wines, below, we can only concur. Colgin wines have power, subtlety, length, and a kind of dreaminess that only really great wines achieve. We would rank them as high as any Chateau we have tasted from Bordeaux.

Colgin wines include Tychson Hill, Cariad, IX Estate and IX Estate Syrah

The Tasting
Notes by Darius Sanai

Colgin IX Estate 2018
Although it contains a similar blend of grapes to a great Bordeaux, this wine shows how Napa is a world unto itself. Drippingly hedonistic yet also beautifully balanced, it’s a bottle to share with great friends over dinner at Bacchanalia on Berkeley Square in London.

Colgin IX Estate 2013
Similar blend, from the same high vineyard over on the east ridge of Napa Valley; this, with the benefit of a little age, is showing itself like an arrival at a ball at Versailles taking off their coat and allowing a glimpse of the diamond necklace. Needs the respect of a delicately cooked cut of Kobe beef.

There are huge differences in the soil around the estate due to volcanic activities

Colgin IX Estate 2010
Diamond necklace and also those bespoke, emerald-studded Louboutins on show. At 13 years old, this is a wine that just suggests what it will be like at 30. Gloriously complex, but we would wait another 17 years.

Colgin Cariad 2018
An extraordinary wine for its savoury, velvety, stone-infused decadence. If this were from Bordeaux, people would be talking about it as a peer of Haut-Brion and Margaux. Young but so drinkable. One for diner à deux in your Chateau in la France Profonde.

IX Estate was carved into an east-facing slope overlooking Lake Hennessey

Colgin Tychson Hill 2018
Another utterly distinctive wine; Roberts points out the volcanic soils here on the western side of Napa Valley. Layers and layers of summer fruits, with a controlled punch, and freshness. We would have this at Christmas with closest family, at the Gstaad Palace, with Simmental beef and a light peppercorn sauce, girolle mushrooms, and truffled mashed potato. The food can’t overwhelm the wine.

Read more: A tasting of Dalla Valle wines with the owners

Colgin IX Syrah 2018
The outlier: from the IX vineyard, but made with Syrah grapes rather than the Cabernet Sauvignon blends above. Think of the greatest Hermitage wines but then amplify them through a Pivetta Opera sound system for richesse like you have never encountered. Extraordinary.

Find out more: colgincellars.com

Château Quintus, so named as the “fifth child” of the Domaine Clarence Dillon family group

From Bordeaux to Paris and back again, Domaine Clarence Dillon, under the stewardship of HRH Prince Robert of Luxembourg, is delivering two of those most signature luxuries of French life, haute cuisine and Haut-Brion – and more besides, discovers Anna Tyzack

At Le Clarence, just off the Champs-Élysée, in the golden triangle of Paris, the staff are used to seeing familiar faces: not only the actors and politicians who dine there, but the guests who keep coming back. One distinguished French couple returns two or three times a week to enjoy haute cuisine and traditional service à la française in château- like surroundings; afterwards, they head back to their apartment to dance. So successful is head chef Christophe Pelé in recreating the French art de vivre, that Le Clarence, which opened in 2015, won two Michelin stars in one year, and in 2022 was honoured as the second finest restaurant in France, with a global ranking of 28th, in the World’s 50 Best Restaurants list.

The group’s Le Clarence, which has won two Michelin stars and is ranked 28th in the World’s 50 Best Restaurants list

Le Clarence echoes the tastes and spirit of its founder, HRH Prince Robert of Luxembourg, whose great-grandfather, Clarence Dillon, a Harvard-educated banker and Francophile, revived the fortunes of Château Haut-Brion, a Grand Cru on Bordeaux’s Left Bank, in 1935. The group also includes Château La Mission Haut-Brion, bought by Prince Robert’s mother, Joan Dillon, Duchess of Mouchy, in 1983.

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Prince Robert is devoted to his family legacy and became group president in 2008. Like his ancestors, the prince knows that the best way to preserve it is to innovate. Hence his decision in 2011 to expand the repertoire by acquiring a property now known as Château Quintus (meaning fifth in Latin, as the group’s fifth child), a Right Bank wine estate in the UNESCO World Heritage Site of St-Émilion, and in 2015 to bring the spirit of Domaine Clarence Dillon to a 19th-century townhouse, Le Clarence, in what could be described as the Mayfair of Paris. According to his devoted staff, the prince is not a man who likes to sit still and is permanently seeking new ways to capitalise on the company’s past to build its future.

HRH Prince Robert of Luxembourg, the fourth-generation scion of the Dillon family to look after its winemaking legacy

The building was in a sorry state when the prince first stepped inside. Built in 1884 as an hôtel particulier (grand residence), it had been an ophthalmologist’s for many years and was in need of major renovation. Yet the prince could see it was the perfect private mansion to house the passions of Clarence Dillon – fine wine and gastronomy – in Paris. Over the next five years, he meticulously restored the courtyard, marble staircase and exquisite formal rooms. He designed the interiors by researching and imagining how each room would have looked in the past, sourcing 18th- and 19th-century furniture, paintings and carpets from auctions around the world. When builders discovered a vaulted wine cellar beneath the building, the prince resolved to open a fine-wine boutique, La Cave du Château, in the style of the grandest cellars of Bordeaux and Champagne, stocking Haut-Brion (which had been enjoyed by Samuel Pepys and Thomas Jefferson), along with other fine wines, spirits and secret vintages.

Seasonal, creative haute cuisine at Le Clarence

The prince knew, however, that it was people who would bring Le Clarence to life – in particular a head chef to recreate the ethos of Domaine Clarence Dillon in Paris. He was determined to find a chef with their own ideas, style and expertise who would bring a blast of modernity to this historic house. After many months of searching, Prince Robert came across Christophe Pelé through word of mouth; Pelé had worked at some of the best restaurants in France before shocking the gastronomy world in 2012 by closing his two-star restaurant, La Bigarrade, to focus on learning more of his art. Prince Robert invited Pelé to cook for him at Haut-Brion, where, along with creating a world-class gastronomy and wine library, he has installed a kitchen fit for Michelin star- winning chefs. First thing in the morning Pelé headed off to the local market, then spent the day creating a menu that combined ingredients from earth and sea; Prince Robert was so impressed by Pelé’s ingenuity and creativity that he invited him to collaborate right away.

Le Clarence has earned two Michelin stars since its opening in 2017

By 2017, Pelé had earned Le Clarence two Michelin stars, adding the ranking of 28th best restaurant in the world in 2022. There is no formal menu: each artful dish is inspired by a classic recipe and prepared uniquely for each guest to express terroirs, cultures and seasons, and served with a number of smaller dishes to complement the flavours. Pelé, a horse rider and nature lover, devotes a huge amount of time to cultivating relationships with his favourite farmers and producers.

Head chef Christophe Pelé, who prizes classic service à la française alongside his modern cuisine

He is adamant that if his guests are to taste the seasons, he has to be great friends with his fishermen, farmers and suppliers. For example, Pelé works with family company France Ikejime for the freshest fish, while the organic sourdough is from local Parisian bakery Ten Belles. But while his cooking is unashamedly modern, Pelé’s presentation and service is resolutely traditional. “Some say that the art of service à la française is outdated, but what we offer is as relevant now as it always was: the extraordinary luxury of taking your time,” Pelé maintains.

Le Clarence has achieved the rank of second finest restaurant in France

A little over 600km away from Paris on Bordeaux’s Right Bank, the staff at Château Quintus are also aware of the significance of time and deep-rooted relationships. In 2013, the prince expanded this newly named estate, where some of the vines, planted to Merlot, Cabernet Franc and Malbec, date back 100 years, with an average age of 30 years. In 2021, he added another venerable château. Along with Jean-Philippe Delmas and Jean- Philippe Masclef, Haut-Brion’s most senior winemakers, the prince has adopted the same vine-by-vine, plot-by-plot approach used at Château Haut-Brion and La Mission Haut- Brion. “At Haut-Brion there are centuries of knowledge; here we’re starting afresh but we have the fundamentals,” explains Delmas, who is the third generation of his family to be in charge of producing Château Haut-Brion wines. “Château Quintus is deeply rooted in the heritage of St-Émilion, one of the oldest vineyards in the world. Now we’re applying principles from our other properties to get the very best from this ancient terroir.”

Château Quintus vineyards, lined with trees and wildflowers to nurture the terroir and promote biodiversity

The prince set out his intention for Quintus to become the new star of St-Émilion when he commissioned a huge sculpture of a dragon to tower over an estate promontory. The outlook of Le Dragon de Quintus is nothing short of intimidating, as surrounding vineyards belong to the Grand Cru estates of Château Ausone, Château Angélus and Château Le Dome, as well as Château Berliquet and Château Canon, whose owners, Alain and Gérard Wertheimer, own Chanel. Yet the first vintages of Château Quintus have received critical acclaim. At a blind tasting with 28 top wine tasters in spring 2022 in London, three of the Quintus vintages were scored in the top 15 of 48 peer wines, with the 2016 Quintus ranking fourth. Of four perfect scores, three went to Quintus. It seems Prince Robert’s ingenuity is paying off. “The aim at Quintus is to make elegant wine in the spirit of Haut-Brion with typicity of St Émilion’s Right Bank,” explains Mariette Veyssière, manager of Quintus, who previously worked at both Haut-Brion and Pétrus, and whose father and grandfather are both cellar masters in St-Émilion. “The fact that there are 42 acres of vines on three orientations surrounded by oaks and acacia gives us a huge palette when it comes to the blending process.”

A first vintage of Château Quintus, 2011, with an antique Haut-Brion bottle found in a pirate’s cache

As a fourth-generation wine producer, Prince Robert is well aware that, to make the best wine, you need to nurture the terroir – not just for the next vintage but for the coming decades. “‘Terroir’ is a big word in France; it means more than just ground – it’s the whole ecosystem,” says Veyssière. “We are very gentle with it; not just with each vine but the whole terrain; we have to try to envisage what it will be like in 10 and 20 years time.” At Quintus, 800 types of auxiliary fauna with more than 80 species of wildflower have been recorded, as well as a profusion of bats, bees, insects and birds. Each year, parts of the vineyard are replanted, hedgerows are relaid and more trees and wildflowers are planted. No insecticides are used, and any ploughing is done with care to avoid soil erosion. “In order to have the best grapes, the vines have to suffer a little; at the top of the limestone slope where it is rocky there is a natural limitation to how much they can thrive, but where the soil is more sandy and fertile, we grow grass to prevent the vines from growing too vigorously,” Veyssière explains.

Read more: Prince Robert de Luxembourg on wine, gastronomy & storytelling

Harvest at Château Quintus is a painstaking three-week process with each plot (74 per cent Merlot, 24.3 per cent Cabernet Franc and 1.7 per cent Malbec) harvested by hand. “We’re gradually learning the soul of the plots and the grapes,” Veyssière continues. Once the grapes are off the vine, they’re sorted in terms of quality using a gravity sorting system: the best flow down into tanks: steel and concrete for Merlot and Malbec, oak for Cabernet Franc. Then, in November, an expert panel, including the technical teams from Haut-Brion and La Mission Haut-Brion, decide on the blending of Château Quintus and the second wine, Le Dragon de Quintus. Only afterwards will it be put into barrels. “We decide on the blend first to ensure the oak is not masking the berries’ potential,” says Veyssière. “We use a ratio of 35 per cent new oak, 65 per cent old, as the newer the barrels, the oakier the taste of the wine.”

A view of Château Quintus looking towards the spire of St-Émilion church

For Prince Robert, who in 2018 joined Primum Familiae Vini, an association of the world’s most historic and celebrated wine-producing families, Château Quintus is a cherished fifth child, not only as it expands Domaine Clarence Dillon into St-Émilion but because it fulfils the wishes of his great-grandfather. Clarence Dillon had great affection for the ancient vineyards around St-Émilion, yet he never succeeded in buying a château there. Nine decades later, the Quintus estate, like Le Clarence, is a nod both to the past and the future of Domaine Clarence Dillon. “When Prince Robert is here, he likes to walk slowly through the vines and oak copses, taking it all in,” says Veyssière. “There’s no better place to catch up with his team than walking through the terroir with the butterflies and bees and the church spire of St-Émilion in the distance.”

Prince Robert on creating a new legacy

HRH Prince Robert of Luxembourg has been expanding the family business since taking over at the helm of Domaine Clarence Dillon, owner of Château Haut-Brion and other prestigious estates, in 2008. He speaks to Darius Sanai about the past, present and future.

On creating wine and gastronomic experiences
Wine is an experience. It has always been valuable only because it is something we share,
a shared experience. The fine-dining restaurant in Paris, Le Clarence, is part of that: we are bringing people into the heart of the world we have created. The style of the place is a reflection of the style of our Bordeaux château which I saw born around me when my mother redesigned and decorated it back in the early 1970s. I wanted to recreate that atmosphere in Paris. The cooking is totally different because it is hypermodern and the chef is innovative yet respectful of the ingredients. His cooking, to me, is close in style to the wines of Haut-Brion because it is subtle and elegant. It’s a composition. He treats all the contents of the plate in the same manner that our oenologues would the composition of the wine. You have a little bit of everything, but not too much of anything. It is a real art.

The group’s Le Clarence restaurant, with wine boutique La Cave du Château, elegantly housed in a renovated 19th-century Paris hôtel particulier

On building a new carbon-neutral winery at Château Haut-Brion in Bordeaux
The mandate I gave to the architects emphasised that it is not about a cult of personality, about the architect or about ego – whether that is the winemaker, the owner or the architect. We have an extraordinary story here, and we have to really put the focus on that and share it. It can’t be heavy-handed. The design element should not be too important, either. As much as I like Disney and am a big fan, we can’t recreate that kind of experience at Château Haut-Brion. It is like our wine and food: it has to be very subtle.

The carbon-neutral project was born 10 years ago, so we have been working on this with the architects. The technology we are using has improved significantly over that time, so we are going to be in better shape than we anticipated when we started, whether it is the geothermal energy we are using or solar cells. It is important for all of us and the planet, but especially important when you have a long-term vision of a family company that we represent. We are farmers, and our most important asset is our soil and our planet – without that we are nothing, so we have to look after it. I think that is why we see a lot of positive messaging coming out of this space. We are physically using our soil to build our buildings because the construction is going to be significantly made of rammed earth, so we are extracting our soil and we will have that reflected in the walls of our chai building. It is an exciting message, and we will literally be able to see quite gravelly soils within the actual walls. Some of it will be more traditional construction, but much of it will be rammed earth.

On creating a new St-Émilion first-growth wine, Château Quintus, on land that was previously three older properties
Creating a new name and brand ultimately means the promise of quality to the consumer. The reason for creating a new name is that we are not trying to make a better version of what was there before. We are making a totally different, better wine than all those estates. The selection process of the grapes for the wine is so drastically different compared to what was done beforehand. It is a totally different way of making this Right Bank wine. We are adopting the same kind of principles that we have at the Left Bank at Château Haut-Brion and Château La Mission Haut-Brion. It is daunting, but, ultimately, it is very exciting.

While the reconstruction of Château Haut-Brion continues, visitors can experience the group’s wines and hospitality at its new Pavillon Catelan, Bordeaux

Find out more:
domaineclarencedillon.com
le-clarence.paris
chateau-quintus.com

This article first appeared in the Autumn/Winter 2022/23 issue of LUX

Château La Mission Haut-Brion. Courtesy of Domaine Clarence Dillon

For the cosmopolitan Prince Robert de Luxembourg, owning one of the world’s most celebrated wine estates, Château Haut-Brion, was not enough. The former Hollywood screenwriter is creating a world of fine wine and cuisine fantasy for visitors to enjoy in Bordeaux and Paris – and much more besides. Darius Sanai chats to the Prince about the future of Thomas Jefferson’s favourite estate

Chatting in fluent English about online retail and the Chinese social media app WeChat, Prince Robert de Luxembourg does not exactly conform to a preconception of a European prince who owns the longest established of all the great Bordeaux wine estates.

And yet since he took over Domaine Clarence Dillon, maker of Château Haut-Brion, in 2003, Prince Robert has transformed the company, taking it from being the maker of a couple of the most celebrated wines in the world (Haut-Brion and its sister, La Mission, and their second wines) but little else (and a little profit), to a business employing 200 people with five different wine ranges, a two Michelin-starred restaurant in Paris, an upmarket wine store next door, an online fine-wine retail business and a wholesaling arm.

Follow LUX on Instagram: luxthemagazine

To add a little tannin to the story, Prince Robert, despite being born into the family that owns Château Haut-Brion, was not even intending to run it. In his youth, he was a successful screenwriter, spotted by Creative Artists in Los Angeles, with one of his scripts optioned by Steven Spielberg. To this day, he looks as if he would be as comfortable sipping a margarita in Malibu as a glass of the legendary 1989 vintage of his wine in Bordeaux.

You also feel he has only just begun on his journey of creating a real enterprise around a gem that was previously, if not neglected then certainly not fully polished.

He insists that he will not, unlike Bernard Arnault of LVMH, luxury magnate and owner of the equally celebrated Château Cheval Blanc, be lending his wine’s name to a hotel group. But there is more in the offing, including a tasting, dining and museum facility at the château itself. Unlike Cheval Blanc, Petrus, Lafite and Margaux, Haut-Brion is easily accessible from the city and airport of Bordeaux, and it is a place where he is determined that any lover of great wines should be able to visit and enjoy.

Prince Robert de Luxembourg. Courtesy of Domaine Clarence Dillon

LUX: What were your dreams when you were young?
Robert de Luxembourg: Like all of us, I had all kinds of different dreams depending on my age and some of them were realistic and some were less so.

LUX: Not many owners of Bordeaux First Growths lived in the US and were scouted as screen writers by Stephen Spielberg.
Robert de Luxembourg: I lived in the US only because I went to university there for a short while (at Georgetown) in Washington DC. I was there for under two years. We’ve always had family properties in Maine up in the north-east where I go every summer. Afterwards, thanks to my future wife, we became involved in screenwriting. She was very keen and had done some courses and was working on some ideas and had written a couple of films before I became involved with her, and we wrote a first speculative script when we were living all over the place, including France and driving around. That was the one that was picked up by Creative Artists in Los Angeles and we were signed as young writers; there was interest from Spielberg in that script but we ended up auctioning it to Columbia Pictures and then we worked with different people on it including Peters Entertainment, Original Film and David Heyman. We would come and go. Creative Artists would set up two weeks of meetings for us; and then Columbia and David actually hired us to write another screenplay.

Read more: Penélope Cruz on designing jewellery for Swarovski

LUX: Does a bit of you wish you’d carried on?
Robert de Luxembourg: You can’t do everything in life, and what appealed to me initially about that was I was working with my future wife, and then the realities of our lives made it a bit more complex. I loved the purely creative process. But I have been able to enjoy that in the work that I do in the wine industry throughout all kinds of different projects, whether it’s in the wine estates’ architectural projects or whether it’s developing business ideas. My need, I have come to understand over time, is to be able to develop projects and to basically be able to tell a story and then see that story come to life. So, I have been continuing to write these stories even if they are virtual and seeing them come to life whether it is at Le Clarence or La Cave du Château, or whether it is creating our wholesale business plans.

Seymour Weller and Douglas Dillon, respectively nephew and son of Clarence Dillon. Courtesy of Domaine Clarence Dillon

LUX: Was it always inevitable you would go into the family business?
Robert de Luxembourg: In 1993 it was clear that we needed to have the involvement of a young family member in the business. My mother was older and my stepfather, her husband, who was also managing director of the company, was also older, so there was a definite need to bring in new blood. At the time my writing was going well, so I spoke to my grandfather because I could see my career moving away from the family business, and I said, “I’ve been led to believe that there might be interest in me becoming involved. If that is the case, it’s really going to be now or never”. I had moved back to Europe, I was starting a family, I had bought a property and was building a house and all the rest of it, and so I was physically present and I could do it.

I didn’t know to what degree it would become such a central part of my life or how time consuming it would be at the time, but I said to him I don’t just want to be a caretaker if I become involved. I didn’t want to be involved for the glory of being associated with a wonderful story which is Haut-Brion, but to look after the business and develop it, and so he agreed with that, and then I became involved.

The library at Château Haut-Brion. Courtesy of Domaine Clarence Dillon

LUX: What was your plan when you started?
Robert de Luxembourg: I had to deal with the most basic things, like branding for example. I also wanted to make sure that we had as much focus on La Mission Haut-Brion [the sister property of Château Haut-Brion, regarded by many experts as equally good] as Haut-Brion so that they were both treated as equals. The business had always been a folly, never a business, we never took any money out of it. It was really just about making exceptional wine. I recognised that was not going to be a way that we could maintain family ownership over the generations. You have to also have a vision, you have to also be able to develop the business, and eventually down the road have a realistic income stream for future beneficiaries.

The story we had to tell was just extraordinary. We wanted to communicate it properly to the outside world, including that Haut-Brion has the most extraordinary wine history of any of the estates in Bordeaux, and we didn’t talk about it enough. Haut-Brion’s red wine as we know it today was basically invented by the Pontac family, and we had this extraordinary story of how the first vines were planted there probably in the first century AD, whereas the Médoc [the main red wine region of the left bank of Bordeaux] was only developed in the 17th century, so 1,600 years later. We were really the birthplace of the great wines of Bordeaux.

Read more: Designer Ali Behnam-Bakhtiar on bringing dream worlds to life

The Pontac family started all of these technological advancements, meaning they were able to develop the new French claret (red Bordeaux wine) that became famous thanks to their extraordinary marketing tool of opening up the Pontac’s Head tavern in London in 1666 after the great fire of London, where all of the cognoscenti at the time would go; everyone from John Locke and Isaac Newton to John Evelyn and Samuel Pepys would be there.

Since then, there has been the development of a new wine estate, Quintus, which really came into existence in 2011, so next year we will be celebrating our 10th anniversary. And then the creation of Clarendelle [high-quality entry-level white, rosé, red and sweet wines]. And that was an easy story for me to tell. I was a young man looking for a great bottle of wine that had a little bit of age on it where I wasn’t going to have to break the bank and have to store in a cellar in London because I didn’t have one. I could buy extraordinary aged Spanish wines or even some Italian wines but I couldn’t find anything from Bordeaux that had the regularity or quality at that price point. That’s where that idea came from.

LUX: With something like Le Clarence, the two Michelin-starred restaurant in Paris that opened in 2015, how do you decide that something which might be interesting to do will also be a good business?
Robert de Luxembourg:  There’s a little bit of a field-of-dreams scenario in some cases in that if you build something then they will come. Le Clarence was inspired by the Pontac family opening up this extraordinary restaurant in London in 1666 where they introduced the new French wines of Haut-Brion. It became the most hyped-up meeting spot in that city, and I also thought if they can do that in 1666 after the Great Fire of London, we could open something up in the heart of the most visited city in the world, Paris, a few feet from the most visited shopping street in the world, the Champs-Élysées. If they were successful then, why not now?

Le Clarence chef Christophe Pelé (above) and a dish of sea urchin with nasturtium. Courtesy of Domaine Clarence Dillon.

My wife told me I was absolutely crazy but I said why not do something a little bit different, I would like to design it myself, decorate it myself, build the team around it myself and do something that’s unlike anything else that’s out there. Because I could see the way that people would react when I would invite them to Haut-Brion; they would come to the château for lunch and you could see that people were charmed by that experience. It’s a home, it’s a family story, it’s a historical story and no one else can tell that story but us.

Today it is easy to find perfection in all of these designer restaurants in great hotels around the world that are designed by the same people oftentimes. But I think what’s truly priceless is finding a soul and also finding a perfection in imperfection.

LUX: And what about the idea of starting a wine shop in a city, Paris, that has no shortage of them?
Robert de Luxembourg: Once again, it was about how do you create a unique experience. You can see what Hedonism Wines did in London for example. You didn’t have a lack of wine shops in London yet what Hedonism did was unique and founded a new customer base. Also, Sotheby’s have done an amazing job with their wine shop in Manhattan. La Cave du Château is very specifically focused on the best French produce. My first job was writing letters to about 500 wine producers in France asking them and begging them if they could give us a few bottles to sell directly from the estate. And then creating an environment that was beautiful.

La Cave has developed into an e-tailer, a rather exciting new development that has been a lifesaver for us over the last few months.

La Cave du Château. Courtesy of Domaine Clarence Dillon.

LUX: Walking around La Cave and Le Clarence, you feel that they are more private clubs than commercial entities.
Robert de Luxembourg: Ha, yes, I know, it does not look very commercial. But once again, that’s the ultimate luxury. You don’t want to be going to a place where you are right next to other people. For a lot of these people today the ultimate luxury is being comfortable, you don’t want to be overheard by the next table, you want to be in a place where you have space and a sense of privacy. The premise was to receive people the way we receive people at the château in Bordeaux, and to have a place where, before you go down to lunch, you can go and sit in the living room and have a glass of champagne, and after dinner you can go up and have a brandy as you would in the château, and if you want to go outside and have a cigar you can do so.

LUX: And we know you have more plans…
Robert de Luxembourg: Yes, we will be opening up private dining rooms in Bordeaux, with a visitors’ centre. We will have a new Cave du Château which we’ll open up in our visitors’ centre, managed by our retail arm. We will have multiple private dining rooms there, and they can have an experience like the one they can have at Le Clarence but with an extraordinary wine shop downstairs, right within the vineyards of Haut-Brion.

Château Haut-Brion’s acclaimed 1985 vintage. Courtesy of Domaine Clarence Dillon.

Prince Robert de Luxembourg’s desert island wines: Château Haut-Brion 1945, Château Haut-Brion 1989, Château La Mission Haut-Brion 1955, Château Haut-Brion Blanc 1989, Château La Mission Haut-Brion Blanc 2009, Château Quintus 2019

LUX: With Château Haut-Brion, you are the guardian of one of the world’s great luxury brands. How does that feel?
Robert de Luxembourg: I’d like to say it’s the greatest! I don’t know – it depends how you define a brand. I am not arrogant because I am not responsible for it.

LUX: Traditionally, awareness of the great Bordeaux wines was handed down from parent to child – unfortunately, usually father to son. Now there are so many new markets – how do you pass the message on to the latest generation of wine lovers, and how do you ensure that the status of the brand is clear?
Robert de Luxembourg: It’s a challenge for us. When I first got into this space, a real wine lover in New York or Singapore or Hong Kong would say how exceptional our wines were. But none of our competitors had the regularity of the past century that we had at Haut-Brion. That was something not really known by the greater public, and it was something I felt we needed to work on.

We continue to be active and interact with people. We were the first First Growth to have our own server and website in China or have a YouTube channel or a WeChat account for our wholesale business, or to open up Facebook, Twitter and Instagram accounts for our vineyards.

You will probably remember that it was considered that luxury brands should not be represented in this space, and it took away from the experience. I disagree with that because I think if you controlled the way you do it you can reach this audience, especially a young audience. Our client base was changing and we needed to adapt to the youth.

The chapel of Château La Mission Haut-Brion. Courtesy of Domaine Clarence Dillon.

LUX: And what about the wines themselves? There are commentators who say wine now is better than it has ever been because of advances in winemaking techniques. And others who say that, for example, the 1945 vintage is still the best ever made.
Robert de Luxembourg: The 1945 is the finest Haut-Brion that I have had the pleasure of enjoying. I have only had it about three times in my life. We sold the last eight bottles for charity about ten years ago, and we have none left.

But the unfortunate truth is that global warming has been beneficial to the regularity of quality with wines we’ve produced, alongside the technological advances. If you look at a temperature chart of south-western France over the years, and the heat of those particular years, you will note that the better vintages like the 1945 and 1989 are always the hottest vintages. I don’t want to take anything away from our winemakers and their work, but their work is easier dealing with a 1945, 1959 or a 1961 vintage.

Read more: Meet the marine biologist pioneering coral conservation

Yes, it is helped by technology and science, and also by massive investment. We have been in a golden period for the great wines of Bordeaux, and so we have made more money and thus are able to invest more money in all of our businesses and we always try and push the envelope and do better every year. And then we’ve had the arrival of the wine critics who have always encouraged and helped us to a degree, because we have people looking over our shoulder so you can’t get it wrong today. So, yes, I don’t think we have ever made better wines over a period of time than over the past two decades, and our climate conditions have greatly helped us.

LUX: Many wine lovers, after starting their First Growth cellar with the likes of Château Lafite and Château Margaux, eventually gravitate towards Château Haut-Brion. Why?
Robert de Luxembourg:As a wine lover, and I consider myself to be a wine lover before a wine producer, you tend to gravitate away from things that are easier to understand towards things that are more subtle and more difficult to understand.

And that is a disadvantage for Haut-Brion when you are doing a blind tasting and you are not eating and your more easily able on a cerebral level to recognise bulky and more fruit-filled wines. As you age and you become more educated, you want to have a different experience I think you look for something that sets off multiple parts of your gustatory experience, hitting certain spots you are not able to reach with other wines. It’s the same with a painting or a piece of music.

You might find it shocking and enjoyable to see a Pop art piece but over time you maybe gravitate towards something that’s a little bit more complex and has a little bit more depth, with more layers. And Haut-Brion is an intellectual wine because of the terroir, but also because of the way the wine is produced. We have always had that at Haut-Brion and La Mission Haut-Brion. They are wines that are more difficult to understand, but when you want to grow as a taster, they are remarkable wines. You see that people eventually gravitate towards lighter extraordinary wines, and great Burgundies which I love also, and I think that is also explained by seeking out something very subtle, elegant and complex.

LUX: What are the unique opportunities and challenges of running a family wine business?
Robert de Luxembourg: Already just being in the world of wine, there is the notion that we aren’t doing anything for tomorrow. A decision that I will make to pull up a parcel of vines and replant it will probably still benefit my grandchildren if they are lucky enough to be involved in the business. We don’t anticipate being able to have a short-term return on many of these projects. We didn’t take a penny out of the business for the first six decades of running this company. It really was a folly of my great-grandfather [Clarence Dillon, who acquired Château Haut-Brion in 1935] that was then inherited by his children.

Today we can’t just sit on our laurels and think that we are managing a jewel of today and being proud of being the wardens or owners of this jewel. We have to have a business that makes sense for future generations and shows some evolutionary growth because otherwise you will immediately get frustrations from the generations to come that build up, and we know how that ends. So that’s a big part of it, great people keeping great people on board, sharing that message with them, making sure they buy into that and we’ve been able to do that with all our companies.

We’ve had relative stability across the board with the teams of people that I work with. Take Jean-Philippe Delmas, a third-generation winemaker at our estate. His family arrived at Haut-Brion in 1923, so they are about to celebrate their century with us, but his is one of multiple families that have been with us for generations.

Château Haut-Brion. Courtesy of Domaine Clarence Dillon.

Winemaker and Deputy General Manager Jean-Philippe Delmas on the greatest wines from the Domaine Clarence Dillon estates

Château Quintus red 2011
We acquired this property in June 2011, so this is a first vintage. It is located on a promontory overlooking the Dordogne valley at the south-west end of Saint-Émilion. This wine is blended equally between Cabernet Franc and Merlot. It’s a sublime marriage of the finesse and elegance of Cabernet Franc with the power, colour and sweetness of Merlot.

Château Haut-Brion red 1989
Certainly the greatest success of all the wines produced by my father. Its harmony is close to perfection with a breathtaking intensity and aromatic complexity combining cedar, eucalyptus, mint, roasting and Havana. The whole tannic structure is coated, giving this wine an unexpected sweetness. This vintage remains and will remain a reference.

Château La Mission Haut-Brion red 2003
This is a vintage when the summer was scorching, so we started the red harvest in mid-August, working at sunrise at the coolest time of the day with refrigerated trucks to preserve the freshness until the vat. It is one of the few Mission vintages where there is a majority of Cabernet Sauvignon. The magic of this terroir does the rest with an incredibly fresh wine.

Château Quintus red 2019
This is the latest addition to this beautiful property in Saint-Émilion. After almost a decade of meticulous work, we have succeeded in creating not only a new brand, but also a new wine with its own identity. Over the years, we have patiently drawn the personality of this wine and have achieved our goal with this vintage.

Château Haut-Brion red 1929
Of all the vintages made by my grandfather, this is the greatest. Even today, this wine has an amazing youth. The great density of this wine has allowed it to travel back in time. It has all the characteristics of the great wines that this terroir can produce – an aromatic signature, elegance and inimitable silky touch.

Château La Mission Haut-Brion red 2009
2009 seems to me to be the modern version of the legendary 1989. In this wine, we find all the characteristics of La Mission, with very rich, deep, spherical and coated wines. This wine charms you with its precision, a tannic structure counterbalanced by sweetness akin to velvet.

Find out more: haut-brion.com

This article features in the Autumn Issue, which will be published later this month.

The spectacular architecture of the Hôtel Chais Monnet, designed by Didier Poignant

A new kind of luxury hotel in Cognac sets new standards of comfort, cuisine and architecture for those exploring the region that’s been in the shadow of nearby Bordeaux for too long, says James Richardson

Le 1838, the hotel’s jazz and cognac bar

A short drive from the city of Bordeaux, the newly opened Chais Monnet is the swankiest hotel in southwest France and the first of a new breed of destination – the super-luxury auberge. The hotel and spa (and conference centre) are situated in and around a very expensively converted former cognac-aging warehouse by the Charente river. Lavishly designed by architect Didier Poignant, the hotel’s spectacular exterior complements the welcoming contemporary chic of the interior.

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The 92 rooms (and 15 apartments) are decorated with a sophisticated rustic charm, the spa features a 24-metre indoor-outdoor pool, and the jazz bar, in its own converted building, is hugely atmospheric. The greatest revelation is in the restaurants, in the former cognac warehouse itself, headed by Sébastien Broda, who earned a Michelin star for Le Park 45 in Cannes. There is a real Soho House vibe (not surprisingly, since owner Javad Marandi also owns the legendary Soho Farmhouse in Oxfordshire in the UK), with the cuisine both light and delicious – the memory of a super-umami fish pot au feu at Saturday brunch remains with us still.

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The hotel’s decor is casual contemporary luxe

The guest rooms have been carefully incorporated into the original structure of the buildings

The indoor/outdoor pool in the spa

While it’s tempting not to leave the hotel, the experiences on offer in the area are compelling, from cycle tours along the river to driving to picnics in the local vineyards in a vintage car supplied by the hotel. Then there’s the serious business of tastings at the celebrated local cognac houses, such as Martell, Rémy Martin and Courvoisier, or sampling the wines of the great Bordeaux châteaux not far to the south.

For more information and to book your stay visit: chaismonnethotel.com

This article was first published in the Winter 19 Issue.

The Cognac region offers bucolic summertime relaxation and historical sites aplenty

Chef Sébastien Broda in the kitchens, and one of his dishes that use locally sourced produce and that are served in the hotel’s Les Foudres and La Distillerie restaurants

Philippe Sereys de Rothschild photographed at the Grand Mouton residence

Philippe Sereys de Rothschild, head of the Mouton Rothschild family wine empire, recently inaugurated a new prize for the arts. Darius Sanai celebrates with him and his family members on the night of the awards, and speaks to him about patronage, the wine world and running one of the world’s most celebrated family businesses

Photographs by David Eustace

It’s a cool, clear evening in the vineyards of the Médoc, the triangular strip of land that stretches from Bordeaux to the Atlantic Ocean, along the estuary of the Gironde river, and which contains the world’s most celebrated wine estates. From the terrace of Château Clerc Milon, rows of perfectly groomed vines stretch out to the left and right; immediately below the terrace, a lawn drops down along a path lined by exotic bushes, to a steel-and-glass marquee. Beyond this temporary structure, which was erected the previous day and will be gone by morning, are more vineyards, undulating up towards Château Mouton Rothschild, over the brow of a small hill.

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The Mouton Rothschild vignoble in Pauillac

As the sun goes down, guests sip Rothschild non-vintage Champagne or glasses of deep red Château Clerc Milon 2009, chatting about the show they have just seen. Suddenly, there is a musical introduction and all heads turn towards the stairs leading up from the lawn, from which 20 or so beautiful young people emerge, with a mixture of shyness and performance, and walk two by two through the crowds before dispersing into smaller groups and chatting to guests over glasses of Champagne.

The new arrivals were dancers from the Ballet de l’Opéra National de Bordeaux; earlier, they had given the performance everyone had come for, in the marquee by the vineyard, in front of 100 seated guests. The show marked the second edition of the biannual Prix Clerc Milon de la Danse (Clerc Milon dance prize), awarded by the Philippine de Rothschild Foundation to two outstanding dancers from the Bordeaux ballet. The two winning dancers, Alice Leloup and Marc-Emmanuel Zanoli, had been awarded their prizes at the end of the show; now, after a brief interval, they and their colleagues were emerging, perfectly attired for the evening, to join the soirée. It was a magical moment during a spectacular evening.

The private wine cellar at
Château Mouton Rothschild

The prize is the brainchild of Philippe Sereys de Rothschild, Chairman and CEO of Baron Philippe de Rothschild SA, and his siblings, Julien de Beaumarchais de Rothschild and Camille Sereys de Rothschild. When their mother, the legendary Philippine de Rothschild, passed away in 2014, they inherited one of the most famous empires in wine. Their company, Baron Philippe de Rothschild, owns Château Mouton Rothschild, one of the five ‘first growths’ of Bordeaux and among the most celebrated and expensive red wines in the world; Château Clerc Milon and Château d’Armailhac, also classed-growth Bordeaux châteaux; the Bordeaux brand Mouton Cadet, and much else.

Thomas Jefferson, one of America’s founding fathers, was famously fond of Brane-Mouton, as Mouton Rothschild was then known, and shipped some over to the nascent United States in the 1780s. But it was Baron Philippe de Rothschild, the grandfather of Sereys de Rothschild, who elevated the wine to worldwide fame, first modernising the estate in the 1920s and insisting on ensuring quality by bottling all wines at the Château, and then asking a different celebrated contemporary artist to create a new label for Mouton Rothschild every year. The labels read like a who’s who of 20th and 21st-century art: among them are Jean Cocteau (1947), Georges Braque (1955), Salvador Dalí (1958), Joan Miró (1969), Marc Chagall (1970), Wassily Kandinsky (1971), Andy Warhol (1975), Keith Haring (1988), Lucian Freud (2006) and Gerhard Richter (2015).

Philippe Sereys de Rothschild with his daughter, Mathilde

The gardens of the Rothschild estate

The Baron’s daughter, Philippine, strengthened the link with the arts – she herself had been a celebrated actress, and married one of France’s most famous actors, Jacques Sereys – while growing the business; and so, on this evening surrounded by vines under a sky washed by the nearby Atlantic, with stars emerging from the fading blue, it seems entirely appropriate that her children are both honouring their mother and supporting the arts with this new prize.

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Certainly, the winners seemed delighted: “I am amazed,” Alice told me, with a big, dimpled grin, her perfect, wavy hair and immaculate outfit belying the fact that she had been dancing on stage minutes previously. She was sipping at a glass of Champagne shyly, as if it were a rare treat to indulge. “It’s a great thing for them to do, although I never thought I would win. It just helps make all the hard work worthwhile.”

Dancers from the Ballet de l’Opéra National de Bordeaux perform at Château Clerc Milon

The next morning, I meet Philippe Sereys de Rothschild in a drawing room at Grand Mouton, the family’s traditional residence, a few hundred metres away in the heart of Château Mouton Rothschild. The room is square and traditionally decorated; four chairs have been placed facing inwards towards each other. Between two of them is an occasional table, on top of which has been placed a tray containing still and sparkling water, small bottles of tonic water, and two halves of a lemon on a saucer. Sereys de Rothschild walks in, erect, greets us and offers us drinks, before settling down in a chair, squeezing one of the lemon halves into his glass of tonic water.

He was up, he says, until past 2am the previous night after the party ended, doing a debrief with his nephew Benjamin, who had helped organise everything. “Yes, last night Benjamin said, ‘We’ve got to do a debrief to know if it went well or not,’ and I said ‘OK, OK.’ So, we went through all the stuff that went well and didn’t go well, and it was the best time to do it because we had everything freshly in our minds. When people visit Château Clerc Milon they know it’s the family, they know it’s the Rothschilds. So, the standard is up there and you can’t disappoint them. Nothing is worse than disappointing people who have come to have a great evening and don’t have a great evening.”

All three of Philippine’s children were at the event; while Philippe oversees, Julien de Beaumarchais de Rothschild, his younger half-brother, is responsible for the collaboration between art and wine at Mouton, and gave a casual and touching tribute speech on the terrace the previous evening, after the formal speeches in the marquee led by Philippe.

It seemed to be quite a grand success for an event that is so young, I observe. “It is a young event and it actually happened much more quickly than I thought it would,” Philippe says. “The Foundation was created in 2015 and we did the first Clerc Milon prize in 2016. We wanted to start the foundation with something local. That was very important for us. Something local, something artistic and something linked to live performance. And all that was linked to my mother, because my mother was very close to the theatre, the Opéra de Bordeaux. Brigitte Lefèvre (president of the jury of the prize and a former administrator of the Opéra Garnier in Paris) really came in very quickly. I gave her a call one day; it was very interesting, she was outside on the street coming out of a documentary on ballet and I said, ‘I’ll call you back’ and she said ‘No, no, no, don’t call me back – what do you want?’

“I talked to her about the prize and everything and I said, ‘I’m looking for someone who could chair the jury.’ She said yes immediately, and it was in November 2015, so it was very, very quick. She was able to put the jury together quickly because after 20 years at the Opéra de Paris, she knows absolutely the whole planet in her world. So, the first prize was awarded in July 2016 and we were very happy.”

It was Lefèvre, he says, who had the idea of the prize specifically supporting young dancers and those who “cement the group together”. “And don’t forget,” he says, “the Foundation only has been going for three years. When we created it in memory of my mother, everyone knew she was very linked to the arts. As you know Mouton is also very linked to art: wine and art, art and wine. We knew we wanted a foundation carrying the name of my mother, and with an artistic purpose. That was very clear. So, we started there.”

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A Harvard MBA, Sereys de Rothschild worked in the finance sector on graduating; in the late 1990s he was chief financial officer (CFO) of an Italian subsidiary of what is now the Vivendi conglomerate. He then ran a successful private-equity fund and created a high-tech investment fund. Was he always fated to take over the family company, I ask?

“No, not at all,” he says, very definitely. “I don’t feel that family businesses have to be run by families. Family business have to have family values, family principles, family ethics, family identities, yes. But that does not mean they have to be managed by the family, which is a completely different thing. We could have said, ‘Managers manage and the family is just there to define the values, principles, identity and culture.’ It was a choice, because it’s true that the family is very much linked to this company, and it was a choice that I made, to say that I was ready to spend much more time with the company, to make sure that we develop it the right way. There is a lot of development going on now, and I thought that the best way to ensure the development was done the right way was to implant myself more in the company. But it could have been different. I did many other things in my life before – some environmental projects, I managed a software company, I developed schools, I did a high-tech fund.

“But I’m not doing it alone, even if I’m managing this company with the objective of developing it, I’m doing it with the family. They are all on the board and we all decide together, and we all take decisions together and we all decide on the investments and whatever we want to do, together. I’m there to manage it and for the leadership, but they are there with me.”

Château Clerc Milon is a different kind of château with a modern vat house designed by architect Bernard Mazières

Is it different, I ask, managing a family business to running other businesses? “Well, although I’m completely conscious of the fact that it’s a family business, I really try to manage this business by asking myself, whenever I take a decision, is it good or bad for the company? Period. Because otherwise, you mix everything up. Don’t forget that we have 370 people working in this company, so what is important is to make sure that the company lives on and that I pass it on to the next generations. If I start thinking to myself I should do things differently because it’s a family business, then you make the wrong decisions. You have to make a decision, as a business decision, as a company decision.”

The Château Clerc Milon label features a pair of dancing clowns made of precious stones

Has his experience in the broader business and financial sector helped? “I think what has helped me is working with people with very different profiles. That’s been the most valuable thing. When you go from an environmental project to working with software engineers, working with more high-tech people, working with people in schools, you get used to going from one profile to another and to working with very, very diverse profiles. So, I can talk with people in the vineyards and I can talk with people on the market and I can talk to the people with the Ryder Cup [Mouton Cadet is the official wine of the Ryder Cup] or I can talk with the manager of the Festival de Cannes. They’re completely different types of people and the fact that I have had my own professional experience before has helped me to really make the difference between managing people with very different profiles. That’s probably one of the characteristics of the wine business, is that you really go from the vineyard up to the end of the line, who can be art collectors.”

The wine empire’s crest on the walls of the cellar

Over the past 20 years, wine has made a transition from being a drink enjoyed by those with the taste and means to acquire good bottles, to a trophy with, at the highest level, an ever-spiralling price. A case of Mouton Rothschild from a good vintage can cost as much as a new compact car, or a haute-horlogerie watch. Is Sereys de Rothschild in the luxury goods business, I wonder?

“No. I don’t really know which business I’m in,” he says. “In other words, in some ways we are in the luxury business, in some ways we are in the collecting business, in some ways we are in the limited series business, in some ways we are an agricultural product, in some ways we are in the tasting and drinking business. Where are we? I haven’t got the faintest clue. But that’s what makes it exciting and very difficult because we are not a luxury product, but we are in some ways a bit of a luxury product.”

Has China, which has been at the heart of the soaring demand for fine wines, affected the way the company does business?

“I would say it has affected it in the right way. What I like about the Chinese market is that it’s really a market of people who like wine, who drink wine, where wine has become part of their life. When they need to celebrate something they think about wine, which is very important, and it’s become a market of people who know wine well and who talk about wine in a very intelligent way. And don’t forget that Chinese people are very sensitive to education, and you cannot understand wine without having some sort of an education process. There is an initiation approach to wine and the Chinese people have understood that. And when you listen to Chinese people talking about wine, some are astonishingly knowledgeable. It’s real wine market in the long term, and a market of real, high-quality wine consumers.”

The wine world has evolved in recent decades. Mouton Rothschild and its fellow ‘first growths’ remain at the top of the ladder, but competitors have arrived from Napa, Italy and elsewhere, and the mid-market, where Mouton Cadet sits, has never been so crowded. What are the challenges facing the business?

“Staying at the top, which is sometimes more complicated than one thinks. The exposure that we have in the media has been multiplied [by the rise of digital media], which puts more pressure on us. It makes us more well-known, but at the same time if you make a mistake or if something goes wrong everyone will know it, so it exposes you much more. But at the same time, it’s very exciting because you’re much closer to the consumer. If they open the bottle and they don’t like it, you know. And 20 years ago, we could guess, but we didn’t know. So, you’re much more in contact with the end of the line, than we were before. Which actually makes things much more rewarding because you know what you’re there for. You know that you’re there to satisfy customers, much more than 20 years ago. So, it’s actually a very rewarding thing and the digital revolution is for me, very positive. The more I hear about the consumer and the more I know the consumer is happy, the happier I am.

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“That’s the first thing. The second thing is that the market has become much more competitive, at all levels. In other words, it has become very competitive for Mouton Cadet because there are all the Italian wines, all the Australian wines, all the Chilean wines. So we have to fight for our space. But at the same time, it’s also true for cult wines and iconic wines. In other words, the first growths of 20 or 30 years ago were not quite alone, but the market was not too crowded. Today it’s getting more and more crowded. At the same time, it’s exciting because it’s a challenge and it puts pressure and you’re there to make things even better all the time.”

Château Mouton Rothschild has also been working to support the arts, in the form of the collections at Versailles, the legendary palace outside Paris. How do the two châteaux work in tandem, I wonder? “Mouton is linked to paintings, Clerc Milon is linked to dance. So that’s why we really have two very different things. Back at Mouton, because we’ve always been exposed to contemporary art, and it so happened that a certain number of artists that exhibited at Versailles – Anish Kapoor, Lee Ufan and Bernar Venet – also did the label for Mouton. We got in contact with Versailles and said, ‘Can we help you in any way with your contemporary art exhibitions?’ They were very enthusiastic and that’s what we decided to do. Without being immodest, Versailles is an institution, but so is Mouton in a way, although that’s not due to me, it’s been an institution since before I was born. Getting two institutions together that both represent in their own way the ‘art de vivre à la française’, I thought was… rather a great mix.”

There are sounds of activity coming from outside the room; Grand Mouton is gearing up for a celebratory meal with the jury. Sereys de Rothschild smiles as he shakes hands goodbye, and disappears through one of the doors for Sunday lunch with some leading lights in the arts, whom he is supporting. As I walk out along the perfectly raked gravel, and look at the immaculate lines of vine leaves alongside me, I reflect that the faces of the young dancers, the jury members and the patrons may be different, but everything they are doing is comfortably, commendably, consistent through the centuries.

Philippe Sereys de Rothschild on his favourite vintage of Mouton Rothschild:

“It’s difficult! I could mention the greatest vintages: 1945, 1959, 1961. The trouble is, I drank bottles of 1961 when I was much younger – 18 to 20. I drank a bottle of 1961 for my sister’s wedding, and another on her 10th wedding anniversary. Some guests came from England and one person was born in 1961 so we opened a bottle. Each time was different, so how can I say which was the best 1961? The magic about these wines is that they are never the same. They are always fascinating, they are always fabulous. So, if you ask me whether I prefer the 1945 or the 1961, I’d give you one answer today, and a different answer in five years.”

Discover Château Mouton Rothschild: chateau-mouton-rothschild.com

This article originally appeared in the Autumn 2018 issue. Click here to read more content: The Beauty Issue

Chais Monnet is a luxury country and spa hotel near Bordeaux

Last week saw the official opening of the most swanky hotel in southwest France, by Anglo-Iranian entrepreneur Javad Marandi, owner of the beyond cool Soho Farmhouse in Oxfordshire, England.

A very welcome addition to the luxury hotel scene near Bordeaux, Chais Monnet is a converted former Cognac warehouse transformed into a very lavish hotel, spa, and conference centre with some breathtaking architecture by Didier Poignant. The interior design is contemporary-luxe auberge, if you can allow yourself to imagine such a thing, and the cuisine has a lightness of touch and umami influence from Sebastien Broda, who earned a Michelin star at his former employer in Cannes.

The hotel was built out of a former Cognac warehouse by architect Didier Poignant

Chais Monnet offers riding holidays, picnics in the sun-dappled vineyards of Cognac in classic cars (guests can just jump into the hotel’s vintage Citroen and drive away), wine and cognac tastings and tours of the local Cognac houses such as Hennessy, Martell and Rémy Martin, as well as visits to the great Chateaux of Bordeaux, and a spa and full-sized indoor-outdoor pool.

A local troupe performs a fire dance at the opening of the luxury Chais Monnet hotel

Read more: An exclusive preview inside Hôtel Chais Monnet

At the launch event last week, we were content to sip Cognac cocktails (and some very refreshing local Chenin Blanc) while indulging in the festivities and a feast inside the old chais, or cellar, surrounded by ancient ageing vats. Oh, and then we partied away to a jazz band in the extremely cool converted barn-bar. A new reference for this part of France.

From left to right: Cognac Mayor Michel Gourinchas, architect Didier Poignant, Daniel Theron of ACPH, Xavier Arm from Vinci construction, and hotel General Manager Arnaud Bamvens

Owner Javad Marandi, Cognac Mayor Michel Gourinchas and hotel manager Arnaud Bamvens

The making of an oak barrique, part of the display at the opening of Chais Monnet in southwest France

Book your stay: chaismonnethotel.com