Selective harvesting, limited yields and long and caring aging (22 months in new barrels) contribute to producing a magnificent wine. Earlier than the other grands crus, Haut-Brion develops very fine velvety ripe blackcurrant and mineral notes. In great vintages, it is perfectly able to age for several decades. Some vintages, such as the 1961 or 1989, show the incredible potential of Château Haut-Brion, one of the greatest red wines in the world.
This wine is an immensely successful effort for the vintage, with elegance, sweetness, and a medium plum/garnet color already beginning to show some lightening at the edge. It has developed quickly, although the wine has surprising fruit and personality for such a dreadful vintage. The wine shows good cedary, spice box, cigar, and tobacco notes intermixed with minerals, sweet plum, and cherry. The finish is a bit short and attenuated, but the aromatics, attack, and mid-palate are delicious. Robert Parker
After a dry winter that lasted through the month of May, June was very damp. The flowering was long and varied. A large crop was in the offing in spite of coulure (the washing away of the pollen) and millerandage (the poor development of the grapes due to poor fertilization). July and August were very hot with rain prevailing in the latter. This caused worrisome sanitary conditions. Botrytis and mildew were brought about due to heat and damp. The vintage was saved simply because of meticulous and continuous work executed by the winemakers.
This wine estate Château Haut-Brion dates back to 1525 and it was in 1550 that its owner built the north wing. The vineyard spreads on a gravelly soil on a sandy-clay base and has a surface area of 51 hectares (48 hectares for red and 3 hectares for white), with an average age of 40 years old for reds and 30 years old for whites. Production amounts to 160 barrels per year for red and 9 barrels for white depending on the year, which is 192,000 bottles for red and 11,000 bottles for white, and an average yield per hectare of 3,000 liters for red and 2,800 for white.
Grape varieties for red: Cabernet Sauvignon 44%, Merlot Noir 42% and Cabernet Franc 14%.
Grape varieties for white: Sémillon 52%, Sauvignon 47% and Petit Verdot 1%.
The whole harvest is done by hand and the wine is entirely matured in barrels of which 70 to 100% in new barrels depending on the year for 12 months for white and 18 months for red before being bottled.
The prestigious Château Haut-Brion surprises by the number of first places it occupies in many situations. Created in 1553 by Jean de Pontac, Haut-Brion was the first wine of Bordeaux’s history to have the same name as the domain. At that time, the wines were sold anonymously.
The first chateau to practice techniques which are now unavoidable, such as racking or aging in oak barrels. It was the only classified Grand Cru in the Graves appellation in 1855. Haut-Brion has been owned by the Dillon family since 1935. In 1983, the Dillon family bought La Mission Haut-Brion, Haut-Brion's neighbour. It is always exciting to compare the different vintages of the property. In great vintages, it is perfectly able to age for several decades. The second wine of the chateau, formerly called Bahans, is now called Clarence de Haut-Brion.
A collector's item! We believe this wine to be wonderful - however, as with all aged wines, it comes with a 'Buyers be aware' clause. If you have any queries, please just drop us an email or give us a call!
|Cultivar||58% Merlot Noir, 37% Cabernet Sauvignon, 5%Cabernet Franc
12.5% alc vol
|Units of Alcohol per Bottle||9.4 units|
|Cellaring Potential||To drink
|Allergen Information||Contains sulphites|