A family history


A family business


At Haut Montlong, family tradition is important. Historic proof is that in 1925, Emile Poulaud took a sharecropping lease in this area of 6 hectares. Her daughter Raymonde and her husband René Sergenton took over the lease in 1947 and went on to purchase the farm in 1950. Her children increased the vineyard to 17 acres, on the eve of the retirement of the parents.


Alain Sergenton resumed the family tradition with his wife Josy in 1983 by buying a few more parcels. White vineyards are located on the "happy" north hillside and the reds on the southern flank. Today their daughters are settled as young farmers on the property.





Laurence joined in 1998 in the wine part of the farm enabling the family to expand operations and Audrey joined in 2001 to create wine tourism through the development of accommodation.



The two daughters' husbands Philippe and Olivier joined the team in February 2009 enabling further development of wine tourism and the creation of a new cellar and a tasting room.


One of the latest actions is engaging in sustainable reasoned agriculture that pays attention to the environment. The modernisation has not removed a deep respect for tradition.




Property Location


Pleasantly situated on the first hill (155m) of the South Bergerac commune of POMPORT, which covers 1954 hectares, 1200 of which are currently planted with vines producing "MONBAZILLAC" for white wine and "BERGERAC" for red wine. On the heights of Pomport, more than a hundred meters elevation, 'Haut Montlong' 'the High Long Hill' dominates the valley of the Dordogne, in the heart of the vineyards of Monbazillac and justifies the farm name.


The property


The family have been making wine since the 17th century. The farm area grew with the acquisition of plots of different soils offering more complexity. Today, the Domaine du Haut Montlong comprises 70 hectares of vineyards, planted on clay-limestone soils and gravels, thanks to the acquisition this year of 20 Ha. This feature of gravels and complexity offered by many terroirs is exploited to the maximum by the winemaker through the making and the maturation of the wines.