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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 317 notes) - hiding notes with no text | | | Tasted by Brett Pitt on 4/3/2024 & rated 92 points: Still lots of fruit while tertiary aromas have clearly stared to develop. Very round and hedonistic. Nevertheless relatively fresh! Probably at peak. Great effort and pqr. (783 views) | | | Tasted by vinodolphin on 2/7/2024 & rated 88 points: Solid but not to my liking. (1357 views) | | | Tasted by Robin & Emma on 1/21/2024 & rated 96 points: Deep ruby, still very youthful looking. Ripe black plum and cherries, developing earthy notes with beautifully integrated tannins. Drinking beautifully and keeps giving new perspectives as it shifts in glass. (1484 views) | | | Tasted by garymouton on 1/19/2024 & rated 93 points: Bought on release. 6h slow-ox
This wine is the poster child for decanting wine. Completely closed upon opening, I was already wondering if I needed to try to sell the rest I own on auction. It took about 2h to open and I served it at 6h. It is old style, even for Graves. Masculine, leather, earth with a little sweet fruit in the early finish, which is moderate in length. More fruit with longer decants...a few others have mentioned that in their notes. At least for my taste/bottles, you MUST decant or slow ox. There was a significant difference between 3 and 6h slow ox that made me change my review(from 90 to 93 points). I am totally baffled about how RP could figure this out so well from early bottle, but his ability to assess young Bdx accurately continues to amaze me. (1411 views) | | | Tasted by fatris73 on 12/30/2023 & rated 90 points: Nase: intensives, komplexes Bouquet, ledrig, etwas rauchig
Gaumen: vollmundig und kraftvoll, lebendige Säurestruktur, reife Tannine und gut eingebunden, samtige Textur, langer und leicht herber Abgang, was die Komplexität des Weins unterstreicht. Bei wiederholtem Probieren bleibt der Wein ausgewogen und harmonisch, mit einer anhaltenden Intensität
Fazit: Der Château Haut-Bergey 2009 bestätigt seinen Ruf, ein hervorragendes Preis-Leistungs-Verhältnis zu bieten. Trotz der natürlichen Preissteigerung über die Jahre bleibt er eine attraktive Wahl für Liebhaber von Bordeaux-Weinen. Der aktuelle Marktpreis reflektiert die anerkannte Qualität dieses Weins. Mit Blick auf die Zukunft zeigt der Wein ein gutes Potenzial für weitere Reife, wobei eine Lagerung von weiteren 5 bis 7 Jahren durchaus empfehlenswert erscheint. Dies macht ihn zu einer lohnenden Investition sowohl für den sofortigen Genuss als auch für die Lagerung. Jüngere Jahrgänge sind ebenfalls empfehlenswert, auf dem Markt noch vorhanden und noch preisgünstig. (1434 views) | | | Tasted by Jeroen93 on 12/24/2023 & rated 94 points: Recently found a forgotten bottle of this stuff in my cellar. Beautifull mature wine. Last week I got the chance to obtain at the Amsterdam Winefields auction a full case for the moderate price of € 18 per bottle. After opening the carton box a horrible smell of wet dog rose up. Just poured a first glass by using my Coravin. I smells perfect and so does it taste. Tannins perfectly integretaded and nicely sticking to the palate, graphite, leather, plums and so on, a lush wine. Old-style Pessac-Leognan as it is meant to be. Can hold for another couple of years I think. (1214 views) | | | Tasted by mike410 on 12/21/2023 & rated 91 points: This developed into a very decent wine. Initially it wasn't very special but after an hour decant the wine opened up and the fruit came out. Short to medium finish. (1155 views) | | | Tasted by Edeon on 10/9/2023 & rated 91 points: Very mineral nose. Good balance and length. Bit dirty, like a touch of whole bunch or something, which I did not enjoy. Tannins still very strong - can probably go much longer. Was finally starting to look better after 4-5 hours of air. (1759 views) | | | Tasted by Inban Reddy on 10/1/2023 & rated 95 points: Beautiful bouquet on the nose!
Lots of berries and stone fruit.
Smooth taste with slate , tobacco and leather with an excellent long finish (1587 views) | | | Tasted by troger on 9/2/2023 & rated 92 points: Very nice right out of the bottle. Excellent body and depth with great balance. (1525 views) | | | Tasted by naradaisy on 8/24/2023 & rated 95 points: Amazing nose. Lots of fruits and there is still enough tanins. I have a few left - I'll save it for a few more years.
There is heavy sediment in the bottle. (1628 views) | | | Tasted by cweiner on 8/18/2023 & rated 95 points: So much better than the last bottle. Happy I waited for this last. (1573 views) | | | Tasted by Pour Boy on 8/8/2023 & rated 94 points: Drinking perfectly tonight, and a nice reward for patient cellaring. Inky black in the glass, smooth tannins on the palate. Classic Bordeaux nose. (1396 views) | | | Tasted by cweiner on 7/24/2023 & rated 86 points: Past its peak. Disappointing. (1438 views) | | | Tasted by Pour Boy on 7/15/2023 & rated 92 points: Lovely bottle. Deep purple in the glass. Soft tannins. Ten plus years of cellaring paid off. (1286 views) | | | Tasted by LT98 on 4/3/2023 & rated 92 points: I have little to add to the many great notes, except that this is ready to drink, although it will certainly last a while (2029 views) | | | Tasted by daveyk39 on 3/31/2023 & rated 90 points: Deep ruby color. Cherry, red plum, barnyard, potting soil, dried herbs and espresso on on the nose. Silky and medium-bodied. Funky and cherry on the palate, very lively with a peppery lingering finish. Tannins are still a bit chalky and there's ab it of stalkiness in the finish at first. Lots of life left in this. (1801 views) | | | Tasted by OenophilistMN on 3/9/2023 & rated 90 points: Same profile as my note of 12-5-2022. (1138 views) | | | Tasted by DontPanic on 1/26/2023 & rated 90 points: Du fruit, des notes végétales, et un final avec pas mal de tanins. Ca se boit bien mais peut encore s'attendre. (2482 views) | | | Tasted by pren on 1/25/2023 & rated 91 points: 一点都不oaky。不需要醒很长时间，一小时足够。这个酒出乎意料的纤细，典雅。好像从气味到口感都打了对折。但是气味很典型，口中平衡，酸味和活泼。是个bdx 里的另类。
中间两次醒酒过长，不好。最后一次，倒出来就喝，接下来的一个半小时越来愈好。43/43 cab/merlot, 8 cab franc, 但是cf 的影响很明显。丝毫没有大家抱怨的太现代，太oaky (2291 views) | | | Tasted by Spoiler68 on 1/22/2023 & rated 91 points: Needs time to open up - did the coravin thing on it but only tasted at its best when decanted and lett (2148 views) | | | Tasted by OenophilistMN on 12/5/2022 & rated 90 points: One-hour decant through a screened and aerating funnel. Muted nose during decant. Dark ruby: clear with a touch of sediment. After resting: lots of iron, Epsom salts, vanilla and black currant. Muted floral overlay. In the mouth: minerals, peppers, blackberry with stems and some chalk. Nice finish. Went well with prime rib; the minerality cut through the fat nicely. (1091 views) | | | Tasted by jkoenen on 10/28/2022 & rated 92 points: Very good!
Classic veins in this wine from that highly rated warmer vintage. (2574 views) | | | Tasted by cabsrgreat on 10/17/2022 & rated 92 points: Nose and initial taste on palate is flowery. Afterwards, smooth tannins and soft (in a good way) finish. Seems to be in a good drinking window. (2627 views) | | | Tasted by JonatP on 10/2/2022 & rated 92 points: First day, the pronounced aromas were dominated by minerality, warm wet stones, with some vanilla and cedar wood, and notes of dark fruits in the background. After a night in the fridge and back at room temperature, the fruit is shining. Very precise blackcurrant coupled with floral notes of violet makes a beautiful bouquet with the cedar and a touch of vanilla. The mouth is lively, very aromatique starts fresh, then the fruits take over before blending into a good amount of tanins, leading to an astringent finish. (2398 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, A Test Of Greatness: 2009 Bordeaux Ten Years On (March 2019) (3/1/2019)
(Haut-bergey Haut-bergey Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/13/2019)
(Ch Haut-Bergey Pessac-Léognan Red) Subscribe to see review text. | By David Lawrason
WineAlign (10/9/2013)
(Château Haut Bergey, Ac Pessac Léognan red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/17/2013)
(Ch Haut-Bergey Pessac-Léognan Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2012, IWC Issue #163
(Chateau Haut Bergey Pessac Leognan) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (10/18/2011)
(Ch Haut-Bergey Pessac-Léognan Red) Subscribe to see review text. | By Ian D'Agata
Vinous, May/June 2010, IWC Issue #150
(Chateau Haut Bergey Pessac Leognan) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/2/2010)
(Ch Haut-Bergey Pessac-Léognan Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/2/2010)
(Ch Haut-Bergey Pessac-Léognan Blanc) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2010, Issue #26, The 2009 Bordeaux Vintage- Futures’ Glory?
(Château Haut-Bergey) Login and sign up and see review text. | By Richard Jennings
RJonWine.com (1/21/2012)
(Château Haut-Bergey) Dark red violet color; violet, cassis, tart currant, camphor nose; tasty, violet, cassis, tart currant, camphor palate; needs 2 years; medium-plus finish (60% Cabernet Sauvignon, 40% Merlot) 92 points |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and WineAlign and View From the Cellar and RJonWine.com. (manage subscription channels) |
| Château Haut-Bergey Producer website - Read more about Chateau Haut Bergey
In the 15th century the “Seigneur de la Louvière” and the ”Seigneur d’Olivier” got to work on the reparcelling of agricultural land and so was born ”La maison noble de Pontey” today named CHATEAU HAUT-BERGEY. In 1700 Sir Jean-François de Cresse, a member of parliament of Bordeaux, took it over and used it as his permanent residence.
By 1772 the estate stretched over 100 hectares of vineyard. A hundred years later, though the vineyard was abandoned and in 1850 a splendid castle was reconstructed becoming a leisure residence. It was in the middle of the last century the castle returned to the wine growing roots of the past.
In March 1991 Sylviane Garcin-Cathiard acquired CHATEAU HAUT-BERGEY. Granddaughter of a wine merchant and a successful business women, her approach has always been that of a connoisseur appreciating great wine.
It was love at first sight and the promising charm of CHATEAU HAUT-BERGEY encouraged her into a large renovation project whilst respecting the former traditions. Commitment to quality is her main principle.
A naturally exceptional soil
The 28.5 hectares are located in the heart of the village of LEOGNAN, a leading area of Graves region.
At the end of the Tertiary era and during the Quaternary the changing meanderings of the Garonne left a large variety of gravel, pebbles and other stones that constitute the complexity of this exceptional ground. In springtime the temperature of soil rises constantly. During summertime and especially in September the gravel reflects the absorbed heat onto the bunches of grapes, thus improving the process of ripening.
The vineyard of HAUT-BERGEY is well exposed to the south and south-west on slightly sloping grounds, so ensuring natural drainage. The subsoil is composed of clay and chalk streaked with iron-bearing parts that also contribute to the uniqueness and personality of the wines of HAUT-BERGEY.
The red wines and the white wines
The appellation PESSAC-LEOGNAN is the only appellation that has classified red and white wines from the same terroir.
The vineyard of CHATEAU HAUT-BERGEY comprises 26.5 hectares of red grapes and 2 hectares of white grapes.
Every effort is made to make the best wines possible. The red wine is hand-made and great care is given to the selection afterwards. The grapes are transported in small boxes of 20 kg in order to avoid them being squeezed or oxidation. The preparation of the wine is done in a traditional way: every parcel of vines is separately prepared in small vats of stainless steel or wood with integrated hot and cold regulation. The wine is aged in oak barrels for between16 to 18 months according to the vintage.
The white grapes are hand-picked as well, transported in small boxes of 20 kg and are sorted. Traditional methods are applied here as well. The white wine ferments in new barrels and develops on the lees. The frequency of batonnage varies according to the development of the wine. Finally, the white wine is aged in barrels of French oak for between 10 and 12 months.
It is our foremost principle to produce a wine of excellent quality, sparing no efforts to improve our craftsmanship and expertise continuously.
Red Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanGraves Vins de Graves (Conseil des Vins de Graves) - Read more about Pessac Leogan Graves and its winesPessac-Léognan Pessac-Leognan reds:
Grape Varieties: Cabernet Sauvignon, Merlot
Soil: Predominantly gravel and sandy rock, with varying proportions of clay and sandstone
Surface Area: 1,491 ha
Pessac-Leognan whites:
Grape Varieties: Sauvignon Blanc, Sémillon
Soil: Gravel and rocks covered with sand, sandstone, and clay
Surface Area: 275 ha |
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