this was drunk alongside the 2006 La Mission Haut-Brion and did pale in comparison although neither are really ready to drink - this was quite disappointing on the night with a pronounced hollow 'middle' to this wine although I find this in quite a few wines of this vintage - I would leave this for few years
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Pronounced nose intensity with notes of chocolate, coffee, vanilla, black fruits, cassis, toast. Drinking well now. In its drinking window and will still last for many years. Decanted for 2-3 hours and tannin is velvety.
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This is very accessible with a couple of hours in the decanter, as with the vintage as a whole. I am finding that in general, 2004 is an earlier drinking year, and a great stop gap whilst waiting for the behemoth post millennial vintages to hit their drinking window. The nose is a little muted, but delivers aromas of berry fruits, cocoa, cedar, and tobacco, with hints of cedar and flora, and latterly a smidge of geen bell pepper from the Cabernet Franc. The palate and finish are well balanced, but it is a little one dimensional for a first growth, albeit highly enjoyable. 93+
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Dark garnet with rusty rim. Medium intensity nose, a tad tired and muted with hints of dark fruits, cedar and barnyard notes. Decanting is badly needed. The palate is much better, expressive, suave and polished with good balance and fine soft tannins.
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(Chateau La Mission Haut Brion) #2 (opened 24 hours earlier on Episode #691); COLOR-dark; NOSE-the red fruit has come forward more than yesterday; the muskiness has subsided a little; it' s more about the fruit; like sour cherries meets broccoli; very focused; but still a little dirtiness; like moss or sod; I like the nose today; PALATE-this wine is much better today; it's opened up dramatically; very complex and has character; great sour cherry; great cedar box on the back-end; great length; very complex bottle of Bordeaux; RP-90; SV-90; GV-92/93
(Chateau La Mission Haut Brion) COLOR-dark; NOSE-very earthy & musty; some black cherry and pencil shavings; a little fig action; PALATE-big tannins; quite bitter; lots of green aspects; this is VERY young; if you have this, let it cellar for 6-10 years; this is opened for 2 hours and is VERY tight; some blackberry coming through on the back-end; this wine is barely approachable; the tannins are firm and really rock tight right now; dark fruit; a little chocolate on the back-end; RP-90; GV-too young to rate, but 88-92 potential
1/21/2024 - shutto1992@gmail.com wrote: 90 Points
Nice, but light throughout. I don't see this getting better.
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12/4/2023 - hargy Likes this wine: 90 Points
this was drunk alongside the 2006 La Mission Haut-Brion and did pale in comparison although neither are really ready to drink - this was quite disappointing on the night with a pronounced hollow 'middle' to this wine although I find this in quite a few wines of this vintage - I would leave this for few years
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7/25/2023 - Sean Tay Likes this wine: 95 Points
Pronounced nose intensity with notes of chocolate, coffee, vanilla, black fruits, cassis, toast. Drinking well now. In its drinking window and will still last for many years. Decanted for 2-3 hours and tannin is velvety.
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6/27/2023 - djhammond Likes this wine: 93 Points
This is very accessible with a couple of hours in the decanter, as with the vintage as a whole. I am finding that in general, 2004 is an earlier drinking year, and a great stop gap whilst waiting for the behemoth post millennial vintages to hit their drinking window. The nose is a little muted, but delivers aromas of berry fruits, cocoa, cedar, and tobacco, with hints of cedar and flora, and latterly a smidge of geen bell pepper from the Cabernet Franc. The palate and finish are well balanced, but it is a little one dimensional for a first growth, albeit highly enjoyable. 93+
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5/13/2023 - Yorgos wrote: 92 Points
Dark garnet with rusty rim. Medium intensity nose, a tad tired and muted with hints of dark fruits, cedar and barnyard notes. Decanting is badly needed. The palate is much better, expressive, suave and polished with good balance and fine soft tannins.
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