Tough to judge given all the hype and a community average of almost 98 points. But certainly all the high points are there; huge nose, good balance and long finish. This would clearly be classified as "elegant;" not a fruit bomb by any means.Decanted for an hour, but split among six people, so didn't get to linger as long as I would have liked.
A private dinner (Restaurant De Echoput, Hoog Soeren, Netherlands): Wonderful elegance and fragrance, epitomizes finesse and harmony, at perfect peak, layered and precise, white tobacco and a hint of beef stock, medium weight, almost ethereal, firm but gentle tannic grip, lively acidity, linear and long. A wine of real beauty, Haut-Brion at its finest.
Very smooth at this stage. Fragrant and beautiful nose with a splendid texture, great balance. Aftertaste is linger and long long finish. Now is in the soft mode, last bottle was stunning, great impact !!
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(Château Haut-Brion) From 375 ml - bricking dark red violet color; maturing, tart cassis, dried currant, mushroom nose; delicious, balanced and beautiful, dried currant, pencil lead palate; long finish
(Haut Brion) We began with 1989 Haut Brion, which is the equivalent of Albert Pujols batting leadoff. I happened to have this wine last week as well (I love it when that happens), and both bottles were equally great. Great was actually an understatement. How’s this for a different statement – when all is said and done, the 1989 Haut Brion could possibly be the greatest First Growth ever made, and how ironic would that be since Haut Brion tends to lag a little behind the other Firsts as far as overall perception. The 1989 was fabulous with aromas of peanut, olive and densely packed cassis fruit. It was chewy, nutty and long, tickling my tongue and warming my soul. Its balance and length defined ‘thoroughbred.’ The greatest thing about this wine is that it has never shut down; it has always been incredible.
(Haut Brion) Where could we go from here? 1989 Haut Brion, now there’s a good idea. This wine has been popping itself open around me about once a month for the past six. I could get used to that. It is and will be one of the greatest wines ever made in Bordeaux. Period, paragraph. The nose screamed great; its smoky and charcoal-laced fruit was as black as midnight. While fat and voluminous, it was also perfumed, and its posture was perfect. This bottle had even more fruit than the one I had in Bordeaux; it was as good as this wine can get. The Good Doctor also knows his provenance and storage; it says a lot when a bottle in HK can be even better than a bottle in Bordeaux itself! Vincent was admiring its concentration. Its palate was cedary, thick, long, gritty and grainy, almost Pomerolesque in its fruit. I had a flash of 1989 Petrus. The 1989 is an explosive wine that destroys everything in the room without anyone even hearing a sound, and this bottle was no different and as good as I ever remember it being (99).
(Haut Brion) And then came the 1989 Haut Brion. The 1989 Haut Brion proceeded to just blow everything away. This was like UConn coming to town to play a game of women’s basketball against any of your female population. Dick Vitale would of course cover the game and find it ‘Awesome baby!!!!’ It again proved why it is one of the greatest wines of all-time. Its length, depth, breadth and soul are pillars of strength that will always support the argument that Bordeaux produces the best wines in the world. Easy Burghounds, I said argument! What a wine. I did find this bottle just a hair drier than usual, but it was still extraordinary juice, just a step behind the usual 99 point experience, you’ll have to forgive it (98).
(Haut Brion) If there were a Bordeaux that could stand up to the Massetto, a good choice would be the 1989 Haut Brion.It was another ‘wow’ wine; it is always special, indubitably one of the top ten wines made in Bordeaux over the last forty years. Long, elegant yet meaty, it zipped along faster than the speed limit but still seemed like it was moving slowly. It was so sensual, seductive from the first sniff to the last sip, full of carob, caramel, cedar and enough spice for Julia Child’s kitchen cabinet. This is an any place, any time wine. Thank you my friend (99).
(Château Haut-Brion) I was so looking forward to this bottle, as I've long loved this vintage of HB. Unfortunately this particular bottle had both brett and TCA. Dark red violet color; brett, TCA and roast beef nose; tasty, tart black fruit, graphite and brett on palate, so not showing at all what this wine is capable of when not TCA afflicted; medium-plus finish
(Château Haut-Brion) Medium red violet color with pale to clear meniscus; mature, redolent, berry and cassis nose; lovely, thoughtful, profound, tart cassis, beef jus, tart plum palate with herbal notes and great structure; long finish
(Chateau Haut Brion) This was just amazing wine and one of the best Bordeaux I have ever had. My first time with this legendary wine. I was expecting to be hit over the head but instead I got a back massage. Delmas' masterpiece as Dave so aptly put it. Defines the whole cerebral element of Haut-Brion with one sniff. Just a cacophany of Haut-Brion goodness seamlessly presented. Tobacco, spice, gravel, mineral, cassis, cherries, cedar, tweed but in such a refined package. Palate had an amazing texture and wonderful acidity which made it come alive on your palate. So elegant and ripe but the harmony here is what separates it from the pack. The finish is brillant and lip-smacking and soooooo long. A masterpiece no matter how you look at it.
(Haut Brion) I wonder how many times I am going to have this wine, I thought, and settled on 100 times as a goal. I have already had it at least a dozen times if not more, and it continues to be one of the all-time greats&for a young wine, that is. Mike noted .lots of spearmint,. and it was minty but also long, smooth and earthy, full of leather and alcohol. The wine was amazing: great, long, spicy and intense
(Haut Brion) was a sleeping lion in the nose, majestic yet reticent. There were aromas of cassis, pencil, earth, meat, leather and exotic banana. Loads of t .n a were also present in its regal nose and came out with aeration but still remained reined in like a Triple Crown winner. The wine was so young yet so fabulously long on the finish with its earth, length and style. It is still one of the all-time greats