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 Vintage2008 Label 1 of 19 
TypeRed
ProducerChâteau Haut-Bergey (web)
VarietyRed Bordeaux Blend
Designationn/a
Vineyardn/a
CountryFrance
RegionBordeaux
SubRegionGraves
AppellationPessac-Léognan
UPC Code(s)3760111814060, 3760111814084, 714153101988

Drinking Windows and Values
Drinking window: Drink between 2013 and 2023 (based on 31 user opinions)
Wine Market Journal quarterly auction price: See Haut Bergey Pessac Leognan on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 108 notes) - hiding notes with no text

 Tasted by Ludi on 4/13/2015 & rated 90 points: Granato con lampi rubino. Al naso mora, fragola, cenere, inchiostro di china, note ematiche, pot pourri, scorza di arancia. Bocca piena, fresca, di grande gradevolezza. Buona la PAI (1099 views)
 Tasted by lvjohn on 4/2/2015 & rated 90 points: Hey! This is drinking very nicely right now. Everything seems pretty well balanced and the flavors appropriate for a Cabernet based wine from Pessac-Léognan. (1136 views)
 Tasted by FransS on 3/29/2015 & rated 87 points: Nice, open, not aggresive, even round, well made not exiting. (1084 views)
 Tasted by miadelt on 3/8/2015 & rated 91 points: Young but mellowing. After a 2 hour decant the tannins were still drying on the finish but the fruit held its own. A lot going on. (1410 views)
 Tasted by Spencer on 12/25/2014: Just entering its drinking window now. Oak is integrating, solid, crunchy fruit, very Graves-like. Not a long-term ager, though. (1970 views)
 Tasted by sunnylea57 on 12/24/2014 & rated 91 points: On opening three days ago, I immediately decanted this into a Savino. Had 1 glass that first night and it was like a clenched fist, if wine had fists to clench. Sealed the Savino, stuck it in the wine fridge, and forgot about it until today. A lovely transformation: now it's all deep, tart black fruit and dried tobacco leaf. Good acidity keeps it fresh, and some fine grained tannins. A pleasant surprise. (1810 views)
 Tasted by jmull on 12/20/2014 & rated 91 points: Decanted two hours. This is beautiful stuff, with a nice mix of dark fruit, earth and forest floor. Not a behemoth, but with evident tannic structure and length, and still somewhat soft and approachable. Finish was a bit drying on its own but hardly noticeable with lamb. Very nice QPR and a wonderful performance in a tough vintage. 91+ (1742 views)
 Tasted by Not647f on 11/9/2014: I dunno, this is supposed to be really good Bordeaux for the money but it's pretty average for the price--even overpriced Napa can produce a pretty good cab (try Franciscan for one) at around this price. Decent typicity, but no real depth, kind of soft. Cherries, a little cedar, not at all bad, but I'm still not seeing why Napa is overpriced and overrated and Bordeaux is still supposed to have values. Looks about the same to me. (2502 views)
 Tasted by olddominion on 10/23/2014 & rated 93 points: Earthy on the nose. Big fruit transitioning to an acid/tannin grip covered w graphite and minerals. BIG, BIG finish. BIG BIG wine. Needs to be left alone for awhile to reveal itself. (2455 views)
 Tasted by Yagil on 9/28/2014 & rated 89 points: casual tasting at Hugo's (At Hugo's): dark red-purple
earthy-rustic nose of dark fruits, background oak-vanilla, dark used leather, soil, some brett.
full bodied, firm tannins, good acidity level, med intensity ripe fruity flavours, good balance, also notes of tobacco, chocolate, black currant, but a bit chalky and dry on the finish.
the bottle was opened a day before for a small tasting then vacuumed - but it lost a bit of its qualities. (2672 views)
 Tasted by MMK73 on 7/11/2014 & rated 92 points: 30 min decant. Deep red fruits and slight toast taste. Likely will continue to improve over a few years. (3344 views)
 Tasted by kidsmurf2000 on 6/9/2014 & rated 92 points: Another great one. Drinking great now. (3506 views)
 Tasted by Ludi on 6/2/2014 & rated 90 points: Rubino compatto. Elegante e tipico il naso di ribes nero, grafite, chiodo di garofano, note ematiche, cacao amaro, note salmastre. Bocca intensa, coerente, fresca; media lunghezza (3381 views)
 Tasted by Swajln on 5/4/2014 & rated 90 points: Took an hour to open up. Very good. (3494 views)
 Tasted by kidsmurf2000 on 4/28/2014 & rated 93 points: Drinking great now. Classic Bordeaux, lots of fruit, earth and no heat. (3339 views)
 Tasted by miadelt on 4/25/2014 & rated 90 points: The smell is classic Pessac; it is gorgeous smell of fruit, earth, and a only a hint of barnyard. Finish is tannic, very dry and thin. Color is dark. I hope this wine develops more body as it ages. Drink next 2015. (2868 views)
 Tasted by kidsmurf2000 on 3/15/2014 & rated 92 points: Drinking really great, wish I had more patience! (3210 views)
 Tasted by stevenjstein on 3/14/2014 & rated 89 points: Similar notes to previous bottle, but maybe getting a bit better. (3076 views)
 Tasted by Ibetian on 3/12/2014 & rated 90 points: From 375. Nice purple color. After about 45 minutes, opened up nicely, though nose still just a bit reluctant. Blackberries, plums, tobacco and new leather on the nose and palate. Medium bodied, perhaps a bit thin, and finish a bit short. Nice lighter styled Bordeaux, food friendly. This will probably improve a bit over the next year or so, but I doubt it will make old bones. I'll plan to drink mine by 2020 or earlier. (3093 views)
 Tasted by vinoblm on 2/7/2014 & rated 91 points: Giving it an early go, it started off a bit tight. By 45 minutes in the glass it gave a gratifyingly pleasant & unique taste. With 1 left, sure wish I had bought more. (3376 views)
 Tasted by Joe the Critic on 12/26/2013 & rated 88 points: This was drinking nicely without breathing or decanting. The nose has a smoky charcoal note, and it tastes of plum sauce. This is a soft, fruity wine that seems typical for Graves. After a couple of hours the finish was noticeably watery, so I don't see this going the distance. (3207 views)
 Tasted by COWineLover on 12/26/2013 & rated 90 points: A magnum poured through a Vinturi into a decanter. After about 45 minutes, this was surprisingly open given the age. On the rim, there was a dark plum. The nose had a very pronounced leather, cassis, soil, and a bit of brett. The brett dissipated after the first glass. On the palate the tannins were sweet, and there was good balance with tobacco, chocolate, black currant, and a bit of herb. The wine has nicely balanced acidity and tannins, and offers a complimentary flavor profile on the mid palate with some plum. A bit chalky and dry on the finish, but overall a good tasting experience compared with the 2006 I tasted within the last six weeks. The 2008 was far more open and accessible than the 2006, even from magnum. Four other drinkers at the table, and everyone loved this with some dark holiday chocolates. Exactly what I expect from Haut Bergey in this bottle. Initial score of 89 raised to 90 as wine progressed through the evening. (3541 views)
 Tasted by Valentin Gasser on 12/4/2013 & rated 71 points: Nose: Sour cream, hardly any fruit. Mouth: No fruit, the wine is just harsh and bitter. Maybe there is a hint of licorice. This is a disappointment. It will make a very expensive cooking wine. (3563 views)
 Tasted by benny on 7/27/2013 & rated 89 points: This is quite brutal right now. Has some fundamentals that given time may develop. I will try in maybe year or two. It has to get better. Bought as futures and in my cellar at 55dg since.I hope it just needs to mature. Opened and drank over 4 hours. Not enough time. (5049 views)
 Tasted by Wine Canuck on 7/7/2013 & rated 90 points: Very nice red Bordeaux open and ready to go from first pop. Nose is immediately dominated by pine needles and sap, typical of the appellation. Additional notes of caramelly new oak, sawdust, blackberry, blueberry, green plant stems, and a slight touch of Bordeaux earth and farmyard on the nose. Palate is correct, with a sweet entry, then a tannic wall and a drying finish with mouthwatering acid. Very nicely done. Could merit a higher score with time though I would guess not a long lived wine. Should become somewhat minty with time. EDIT: after 3 hours of air the nose shifted to a strong note of dark chocolate and graphite. (4904 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By John Gilman
View From the Cellar, Jul/Aug 2011, Issue #34, Re-Visiting the 2008 Bordeaux Vintage: Is It Superior to Both 2009 and 2010?
(Château Haut-Bergey) Login and sign up and see review text.
By Stephen Tanzer
Vinous, July/August 2011, IWC Issue #157
(Chateau Haut Bergey Pessac Leognan (Pre-Arrival)) Subscribe to see review text.
By John Gilman
View From the Cellar, Jan/Feb 2011, Issue #31, Snapshot of the 2008 Bordeaux Vintage- Really a Lovely and Classically Proportioned Year
(Château Haut-Bergey) Login and sign up and see review text.
The World of Fine Wine, June 2009, Issue #24
(Château Haut-Bergey) Login and sign up and see review text.
The World of Fine Wine, June 2009, Issue #24
(Château Haut-Bergey) Login and sign up and see review text.
By Jancis Robinson, MW
JancisRobinson.com (5/10/2009)
(Ch Haut-Bergey Pessac-Léognan Red) Subscribe to see review text.
By Ian D'Agata
Vinous, May/June 2009, IWC Issue #144
(Chateau Haut Bergey Pessac Leognan) Subscribe to see review text.
By Richard Jennings
RJonWine.com (1/21/2011)
(Château Haut-Bergey) Dark red violet color; oak, tart black fruit nose; tight, tart plum, cassis palate; medium finish  87 points
NOTE: Scores and reviews are the property of View From the Cellar and Vinous and The World of Fine Wine and JancisRobinson.com and RJonWine.com. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

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 Blend

Read about the grapes used to produce Bordeaux The variety Red Bordeaux Blend in CellarTracker implies any blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. As such, this is used worldwide, whether for wines from Bordeaux, Meritages from California and Canada, some Super-Tuscan wines etc.

France

Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)

Bordeaux

Bordeaux Wine Guide

Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)

History of Bordeaux

History of 1855 Bordeaux Classification

Graves

Vins de Graves (Conseil des Vins de Graves) - Read more about Pessac Leogan Graves and its wines

 
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