2014 Château Haut-Bergey
Community Tasting Note
PanosKakaviatos wrote:
88 Points
Tuesday, June 16, 2015 - Revisiting Graves (Vinexpo, Bordeaux): Once again, here we have a more modern style, which readers can score higher if they like it. Yes, there is pleasing richness and even dark fruit aspects that match the acidity of the vintage. It is not so much a certain headiness from the alcohol that bugs me, but rather the somewhat drying finish and sore gums derived from what seem to be oak-derived tannins, already being extracted in barrel at this early stage.
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Comment posted by Champagneinhand:
12/28/2016 12:55:00 PM - So definitely a good wine after it matures. I like Burgundy for the very reason that they go well with foods because of the acidity. I'm sure the tannins will mellow. Unbelievably reasonable prices on this. Like basic Bourgogne or Chianti Classico. Haut-Bergey is always a decent value but not in the same league as other Pessac big wines. I take it for what it is at face value. No silkiness/viscosity of Haut-Bailly, or the Haut-Brion styled wines. Of course about a fifth to a tenth or more of the better wines in tariffs.
Comment posted by Gruner40:
6/10/2017 3:37:00 AM - Disagree 2008, 2010 haut bergey are really good and for half the price. Bordeaux wines can be tricky as far as pricing and quality
Comment posted by Champagneinhand:
6/14/2017 9:01:00 AM - I agree that 2008, 2009-2010 were great years, but finding them ex-chateau or properly stored is pretty much non-existent. 2014 is a good wine. Tannins are just part of red wine and especially Bordeaux blends. Tannin primarily comes from the skins, especially the thicker skins on Cabernet Sauvignon and cab Franc as well as PV and the seeds during the crush and maceration and fermentation. Oak does depart tannin as well but it is more secondary.
They will settle down as they do in most wines. 2014 is still intensely young. Eventually it will shut down and be reborn as most reds and some whites meant for aging do all the time. The alcohol usually integrates as well. I have had Haut-Bergey from 2000 on and the wine ages very nicely and it is the best value from the Pessac that is widely available, though other values are out there. If you want to really experience tannin, try some young Syrah or Petit Sirah which make the tannin in Bordeaux seem pretty moderate, but your best bet is aging the wines as designed. That or drink Bordeaux Bourgeois which is designed for immediate consumption and although producers vary, there is some good budget Bordeaux out there from Petite Chateaux, but its a constant search as vintage variables and quality are not as good as with Haut-Bergey. They are consistent and getting better every year, even when working with different blends as vintages dictate.