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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 90 pts. in 178 notes) - hiding notes with no text | | | Tasted by chatters on 3/2/2024: Aromas of brambles, blackcurrant, plum all with a savoury underpin, forest floor, a little leather, earth, a sense of concentration and a touch of umami & blood. In the mouth it's juicy, fleshy, slight liquorice joins savoury brambly fruit, Autumnal, tannins are powdery and persistent all travel long assisted by a touch of non-intrusive alcohol warmth and a smidge of caramel. Lovely. (504 views) | | | Tasted by Tgood on 1/1/2024: Crimson black - stainless steel charcoal graphite nose and flavors w tart acids and firm tannins - I am drawn to earthy wines and this one strokes that monolithic note. Want fruit? None here. (512 views) | | | Tasted by Mr T on 11/14/2023: Fair/decent
Drink up (635 views) | | | Tasted by Redguy on 9/13/2023: Fully integrated and open, this shows some modest Graves character with plum and cassis type fruit on a rocky/earthy bed. It's medium- bodied and mature at this point. Basically a straightforward easy-drinking weekday bottle of Bordeaux. My last of 8 bottles cellared since release. (704 views) | | | Tasted by kevin h on 9/11/2023 & rated 90 points: Despite a light chill it was a bit warm for this. Lots of classic earthy Graves notes. (694 views) | | | Tasted by chatters on 7/5/2023: Coravin fun - Brackets of braces (My place, Kent Street): From Coravin. A little closed initially though this opens with time to show sweet spice, savoury notes, dark hued fruits; blackberry; plum; slight blackcurrant, touch of pencil shavings, herbaceous notes. Juicy, dark hued fruits, plentiful slightly coarse tannins are integrated, finishes with a little savoury, slight yeast extract and soy note. Long. Yum. (1032 views) | | | Tasted by thalver on 5/13/2023: This struck me as a getting-old, lifeless claret. We didn't get the fruit or much of the cigar box/tobacco others seem to have though there was some of the latter. It took coaxing to get much on the nose. Tannins were drying. This wasn't as horrible as the above might sound....just middling and a bit boring. (755 views) | | | Tasted by chatters on 5/11/2023: popped and poured...brett, brambles, cream, plum initially then a little pyrazine, Autumn leaves, earth, touch of spice and red currant. Juicy, fleshy, surprisingly broad, tannins offer a slightly woody burr on the mid palate, fruit & tertiary notes as per the nose, a little warmth on the back of the throat is welcome on this rather cool night. Finishes with a smidge of bitter astringency that I don't find off-putting...This isn't going to put up much of a fight. A great mid-week Claret with a bit of age. Yum. (1036 views) | | | Tasted by kevin h on 4/1/2023 & rated 90 points: Classic Bordeaux, fine red fruits but less Graves character than before, especially on the nose which was a bit mute. (612 views) | | | Tasted by 6831 on 11/27/2022 & rated 90 points: Clean and balanced with medium bodied flavors of sweet cassis, black plum, matchstick and oak notes. Finishes with a nice flash of deep black fruit and wood. Fully mature and enjoyable (995 views) | | | Tasted by thebonnydooner on 10/7/2022 & rated 90 points: another nice showing from this wine. cleary showing age - but juicy , balanced and with deep and nuanced fruit. Excellent, but drink up. (1064 views) | | | Tasted by Neurowine1 on 8/21/2022: My first check in with this in 3.5 years. This is drinking rather beautifully now as a fully mature, balanced, and somewhat internationally-styled 06 left banker. I don't know the cepage of this one, but methinks the merlot is not lacking. Wood is bit overdone but there is no denying this is really pleasant to drink. As always, the quality of Bx, even from more modest chateau, shines through. Not at all bad for a Sunday night. Would drink this up. (1183 views) | | | Tasted by thebonnydooner on 8/12/2022 & rated 90 points: Another nice showing for this wine - maybe not as enamoured with it as the first bottle - but this is for sure a solid mature Graves with nice character and balance and a great value to boot. Dark plum, cherry and currant with lots of earth and minerality. Very good. (1135 views) | | | Tasted by thebonnydooner on 6/10/2022 & rated 91 points: Note after being in the fridge for almost a week. Still dark and ripe with deep brick on the rim. Smells ripe and mature as well. Palate is deep and ripe with mature notes, ripe fruit, maybe a tinge stewed, but overall complex and interesting. (1309 views) | | | Tasted by thebonnydooner on 5/15/2022 & rated 92 points: Bought in Costco in the UK for 20 pounds. Seemed like a decent deal for $25, and it was. Really tasty, dark, full of earth and woody bordeaux notes. Maybe a tinge of green herbs on the nose, but mainly currant and dark plum. Palate is more of the same, still tannic with medium to firm acidity, but enough fruit to make this a nice drop without food, and with food a really nice match for red meat. Probably need to stock up on these...... (1164 views) | | | Tasted by kevin h on 5/8/2022 & rated 90 points: Absolutely classic Graves. Medicinal lint bandages with gravel and warm bricks on the nose. Earthy, graveeely flavour with red fruits and a lean, savoury finish. Still quite a bit of tannin. Classic with a lamb roast dinner. Nice. (1071 views) | | | Tasted by lightning on 4/30/2022 & rated 89 points: Capsicum and blackcurrants on the nose. A touch under medium bodied, savoury palate with blackcurrant and graphite, midbodied tannins. A reasonable Left Bank Bordeaux that is ready to go. (1081 views) | | | Tasted by fussyeater on 4/1/2022 & rated 89 points: Very dark crimson in colour - appears positively youthful. Whiff of oak on the nose which doesn't seem to blow off despite double decant several hours prior to drinking nor during the course of drinking it over 90 mins or so. Fine tannins with cassis and graphite on the palate and plenty of structure. It really is a baby that needs another decade or at least 5 years, surprised that it was so primary. Scored 89 with potential for 90+. (1397 views) | | | Tasted by hello.zzc on 11/11/2021 & rated 87 points: Tried after decanting for 30 min but still very closed. Could do better with a longer decant. Tannins and acidity still present; this could last for a couple more years in the cellar. (1679 views) | | | Tasted by Khon Kaen on 9/9/2021 & rated 90 points: Decanted for 30 minutes. It is better than the first bottle I drank half year age. Smooth tannins and good acidity. Longer decant should be better. (1821 views) | | | Tasted by Volleyball on 8/31/2021 & rated 91 points: More enjoyable this time.
Medium color, clear signs of age. Reasonably intense aroma, still primary aromas although most of all bell pepper, followed by blackberry, black pepper and pear. Would not have suspected the age from the aroma.
Definitely more secondary and tertiary flavors to taste. Cedar, coconut, leather and tar, although still some dark berries and also that hint of pear. M+ acid, full but soft tannins. Medium body and M+ finish. (1831 views) | | | Tasted by lightning on 8/2/2021 & rated 91 points: Medium-intensity bose of cedar, blackcurrant and spices. Medium-bodied, lovely balance and intensity of graphite and blackcurrant with some smoky/tarry notes, fine grippy tannins on the finish. Refreshing, balanced, and does well at its price point. This bottle had good provenance, a recent purchase from an ex-cellar/negoce release. (1949 views) | | | Tasted by Khon Kaen on 3/31/2021 & rated 90 points: This is drinking very well. Compared with the vintage 2005, more Bordeaux style and less acidity. (2152 views) | | | Tasted by henrymale on 1/27/2021 & rated 89 points: Good stuff. (2087 views) | | | Tasted by DavidKehler on 1/12/2021: This was a recent purchase and represented to be ex-chateau. The cork was in terrible condition. Three other bottles that I purchased at the same time had intact corks. (1899 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (1/22/2010)
(Ch Haut-Bergey Pessac-Léognan Blanc) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/21/2010)
(Ch Haut-Bergey Pessac-Léognan Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2009, IWC Issue #144
(Chateau Haut Bergey Pessac Leognan) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/7/2008)
(Ch Haut-Bergey Pessac-Léognan Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2008, IWC Issue #138
(Chateau Haut Bergey Pessac Leognan) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/7/2007)
(Ch Haut-Bergey Pessac-Léognan Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2007, IWC Issue #132
(Chateau Haut Bergey Pessac Leognan) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (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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