Château Labat
| Designation | Haut-Medoc |
| Vineyard Size | hectares (27 acres) |
| Soil type | first class gravel on a base of iron rich sandstone, with a light clayey substrate |
| Vine varieties | 50% cabernet sauvignon and 50% merlot |
| Planting density | 10.000 vines per hectare |
| Average vine age | 20 years |
| Vine growing conditions | - |
| Pruning method | - |
| Grape harvesting | manual |
| Vinification | The grapes are destalked, then slightly crushed and sent into stainless steel fermentation vats which are thermo-regulated. fermentation is lead at the temperature of 28/30° celsius with light “over the top” pumping for a soft extraction of the skins. The maceration can last three weeks. |
| Maturing | The ageieng of 12 months is made exclusively in french barrels of 225 L., of which 15% are renewned each year. |
| Ageing | - |