Since 1970, Jean Delmas has taken cuttings from mother-vines that, once grafted, form agricultural clones with the identical genetic potential.
In 1979, he finally assembled a large enough collection of clones to begin the experiment :160 cabernet-sauvignon, 120 merlot, 40 cabernet-franc plus samples of cot, petit verdot and carmenère.

The clones are planted on a special parcel.

Most of the work is done in the laboratory at Haut-Brion. Jean Delmas selected a certain number of parameters in order to quantify and qualify each clone.

In order to fill out the table, several steps are necessary, mixing traditional methods with recent technological advances.

The first step is the harvesting of five vines per clone. The juice is analyzed to measure its sugar content and acidity.

The technicians at the Haut-Brion laboratory clean and dry the skins of 200 grapes and leave them to macerate in a bottled alcohol solution. Three weeks later, they measure the intensity of color and amount of tannin.

The next step is the microvinification of 5 or 6 kilos of grapes : they are crushed and put in a large glass jar to ferment.

Finally, the wine is put into half-bottles and, after nine months regularly tasted to check on the aging potential of each clone.

Over the years the clones showing the best aptitude for producing the great Haut-Brion wines are chosen. Those selected are then used in the periodic replanting of the parcels. Thus, patiently, gradually, the vineyard is improved and the quality of the wine produced never ceases in its efforts to excel.

Technology plays an important part in the process of wine, but the magic still remains : the art of creating a grand cru...