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| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 86 notes) - hiding notes with no text | | | Tasted by bubblewitz on 2/24/2024 & rated 92 points: Blackberry, plum, smooth (371 views) | | | Tasted by RyanY on 2/18/2024: Not bad for the price - purchased K&L SF $25+tax. But fades fast after ~20-30 mins. Nearing the end. Drink up! 2007 vintage not meant to be kept for this long. (359 views) | | | Tasted by stamperb on 1/9/2024 & rated 90 points: Nose: Dirty plums, blackberry, dark moist soil. Palate: tart raspberry liqueur, grape skins, sour cherry, chewy tannins, sweet fruit on the finish. The nose gives away its age much more than the palate. (504 views) | | | Tasted by bryon m on 1/8/2024 & rated 90 points: Good Color and Full body, at first soft and light fruit after 20 minutes it changed to mineral and earthy.
I enjoyed it - good and interesting but not the greatest. (506 views) | | | Tasted by renato70 on 12/25/2023 & rated 92 points: Der Wein brauchte ein paar Minuten um sich zu öffnen. Ich denke er hat noch ein paar Jahre bis seine Trinkreife endet.
Angenehm rund mit schönen Aromen und feinem Abgang.
Die 22€ ist er auf jeden Fall wert. (533 views) | | | Tasted by Brett Pitt on 12/24/2023 & rated 91 points: Showing very well for the vintage and probably at peak. (388 views) | | | Tasted by SpicyCajun on 12/7/2023: Wow and confused. I am so used to CA wines. This is so different. Initial, the nose was jammy. Loved it. As it opened, I am so confused. Palate was mineral, lively but ??? Wish I had more in the cellar. Want to try again. In the end, very pleased. (632 views) | | | Tasted by Rhuby on 10/11/2023 & rated 87 points: First of two bottles procured in 2022. Looks-wise, there’s still a red core with bricked edges. On the first day this was mature with muted red fruits, bright acidity, marked tannins, and wood. Drinking this bottle over several days is not a brilliant idea, but, nevertheless, later days were dominated by the wood (cedar), forest floor, baked apple, and apple peel. We’ll finish the last bottle sooner rather than later and at an occasion where the company can finish in one sitting. (738 views) | | | Tasted by Jbs101 on 9/15/2023 & rated 93 points: Tasted blind side-by-side with an '07 Larkmead Cab and it won out handily. Still plenty of life and a strong showing for a $25 bottle. (677 views) | | | Tasted by Iacomus on 8/4/2023 & rated 96 points: Complex nose of dark fruit & vanilla, with dominant tertiary aromas, especially earthy, tobacco and smoke. Rounded tannins with medium+ acidity. Long finish. (820 views) | | | Tasted by stamperb on 3/11/2023 & rated 90 points: Nose: Brambly blackberry essence, hint of cotton candy. Palate: lightly tart blackberries, rocky earth; with additional time in the glass there's the essence of an old fallen and decaying cedar log on a rainy PNW hike. (1115 views) | | | Tasted by Linden Arden on 12/24/2022 & rated 90 points: Buy again (1134 views) | | | Tasted by pdadams66 on 9/8/2022 & rated 87 points: Well done. Cabernet driven with a colder vintage merlot in the background. The vintages shows through with some greenness, but good nevertheless. Good now with food, but has the acidity for a while longer. (1373 views) | | | Tasted by StoffyVino on 2/8/2022 & rated 92 points: This is the attraction of Bordeaux for me in a bottle. Beautiful fruit with a wet slate/lead pencil (have I ever even held a lead pencil?) like minerality that is wonderful and beguiling. Medium body, nice acidity and food friendly with a nose that keeps you coming back for another hit (1905 views) | | | Tasted by StoffyVino on 10/3/2021 flawed bottle: Corked bottle. Undrinkable. (2160 views) | | | Tasted by PJRobins on 10/2/2021 & rated 89 points: Doing just fine. Still has lots of fruit. The tannins are dissipating, but still present as the bottle remains open an hour in. (1901 views) | | | Tasted by StoffyVino on 6/14/2021 & rated 92 points: Lovely aged Bordeaux. Cassis and pencil lead. Great balance of fruit hanging in there with smoothness and nice tertiary flavors coming out with the age. Still has plenty of grip and drinking window through 2020 is cutting it short or this must have been a real stunner a couple years ago (2005 views) | | | Tasted by henrymale on 1/27/2021 & rated 89 points: Pleasant tipple. (1999 views) | | | Tasted by Mid Palate Tingle on 11/13/2020: Smokey and earthy nose. Nice dark plum fruit on the palate and surprisingly grippy. Probably downhill from here so drink up. (1823 views) | | | Tasted by empire80 on 11/1/2020 & rated 89 points: Pretty decent for the price, dark fruit and cedarbox, and a firm (but in balance) tannic backbone. As others have said, decant carefully. (1552 views) | | | Tasted by 422dbowlsby on 6/10/2020 & rated 90 points: Medium+ body. Black cherry and blackberry, with baking spices on the finish. Not very complex, but good value at this price. (2319 views) | | | Tasted by jonboy74 on 5/21/2020 & rated 89 points: Great wine for the price. Nice tannic finish, a bit light mid palate. Classic BDX. Wont improve anymore, prob has 2 years left in it. Tons of fine sediments, filter wont get all of it so decant to avoid problems. 3 hrs slow ox, decanter while drinking over 2 hrs (2142 views) | | | Tasted by FiggySmalls on 2/15/2020: [Update: Other two bottles, with great care to stand upright to allow substantial sediment to settle, were quite nice for the price. Good nose, elegant, what you want.]
Over a few nights, completely in line with San Diego Dago's note. That said, I stupidly opened this the day after shipping without even giving it 24 hours upright.
Two more bottles and will update if this changes. (2106 views) | | | Tasted by GA_Seattle on 1/26/2020 & rated 88 points: Classic aged Bdx, earth and secondary fruit flavors with faded tannins. Not a remarkable wine, but enjoyable everyday drinker. Heavy sediment, recommend standing bottle upright for a day or pouring through a strainer as you get to the bottom 1/3. Drink within 1-2 years. (1990 views) | | | Tasted by NavyVet6874 on 12/3/2019 flawed bottle: Past its prime in every way. No fruit, just aged flavors to go with the brick-like color. (2094 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, July/August 2010, IWC Issue #151
(Chateau Haut Bergey Pessac Leognan) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2010, Issue #25, The 2007 Bordeaux Vintage- Middleweight Reds and Dry Whites, But Absolutely Brilliant and Hauntingly Refined Sauternes
(Château Haut-Bergey) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/20/2009)
(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 (4/21/2008)
(Ch Haut-Bergey Pessac-Léognan Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and View From the Cellar and JancisRobinson.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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