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Community Tasting Notes (186) Avg Score: 97.8 points

  • 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.

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  • 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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  • Bouteille magnifique achetée en primeurs il y a 25 ans. Into neck. Le bouchon, lui, s'est révélé sec et s'est brisé au milieu. Surprise pour la couleur, plutôt rubis avec reflets brique assez marqués sur les bords du disque.
    Après dégustation, nous avons décidé de passer en carafe 1/2 heure, puis nous avons bu le vin en 2 heures.
    Nez sur des arômes de fruits rouge, puis de fruits à noyaux, alcool, âtre froid. En bouche, le vin est beaucoup plus spectaculaire avec une foison de flaveurs différentes, un gros volume en bouche et de la douceur.
    La longueur est fantastique aussi.
    Ce qui manque à mon goût dans ce vin, c'est l'acidité (une pointe) qui le rendrait encore plus élégant.
    Sur la base de cette bouteille, conservée toujours dans des conditions optimales, le vin est à boire, la bouche étant nettement supérieur au nez.

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  • Haut-Brion dinner: WOTN and just overwhelming in it’s masculine charm, everything in the right place. You could talk about tobacco, minerals, some sexy sweetness of fruit, spices et al, but music comes to mind - Bach, Symphoni no. 3, F Minor ... ;)

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  • NobleRottersSydney - top 86 Bdx (mostly) with Grange (360 Bar & Dining, Sydney): {cork, 12.5%} (Gordon) This is the third of Gordon’s bottles I’ve shared in the last half-dozen years, and this completely consistent experience confirms my judgement of this as Jederman, a sort of Beethoven’s Ninth among wines. I can’t imagine any wine-lover, whatever their prejudices, not swooning at this offering. It has a perfect nose of currants, graphite, pepper and spice, cedar, tobacco…the list goes on. The palate has a spicy freshness to it; seems both youthful and aging at the same time; open and seductive yet still riding on a structure of medium/high dusty tannins, medium/full-bodied weight; there’s plenty of structure here, make no mistake. The finish lasts forever in the mouth and for a lifetime in the mind. As close to faultless as any wine could be. I don’t think it will last as long as either of the wines which flanked it tonight – the 86 Lafite & Mouton – but it has a luminous beauty which they will never possess. Drink up and give grateful thanks for the experience.

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View all 186 Community Tasting Notes

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Vinous

JancisRobinson.com

View From the Cellar

JancisRobinson.com

View From the Cellar

JancisRobinson.com

Vinous

JancisRobinson.com

RJonWine.com

  • By Richard Jennings
    11/25/2011, (See more on RJonWine.com...) 96 points

    (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

Vintage Tastings

  • By John Kapon
    From the East, 9/16/2010 99 points

    (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.
  • By John Kapon
    Hong Kong Killers, 2/5/2010 99 points

    (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).
  • By John Kapon
    '24' in Bordeaux, 1/31/2010 98 points

    (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).
  • By John Kapon
    Hong Kong Diaries, 10/4/2009 99 points

    (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).

RJonWine.com

  • By Richard Jennings
    6/19/2009, (See more on RJonWine.com...)

    (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
  • By Richard Jennings
    4/18/2008, (See more on RJonWine.com...) 96 points

    (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

Rockss and Fruit

  • By Lyle Fass
    3/20/2007, (See more on Rockss and Fruit...)

    (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.

Vintage Tastings

  • By John Kapon
    A Double Dose of Angry Man Action, 3/7/2005 98 points

    (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
  • By John Kapon
    Hanging with Mr. Parker and Mr. Squires in Baltimore and D.C, 2/21/2005 98 points

    (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

RJonWine.com

  • By Richard Jennings
    12/27/2003, (See more on RJonWine.com...) 97 points

    (Château Haut-Brion) Big espresso nose; tight, espresso, mocha palate; long finish (decanted almost 2 hours)
  • By Richard Jennings
    7/18/2003, (See more on RJonWine.com...) 98 points

    (Château Haut-Brion) Nose of blackberry, mushrooms and Asian spice; rich, plush, sexy fruit and espresso; 35 second finish
  • By Richard Jennings
    6/25/2003, (See more on RJonWine.com...) 96 points

    (Château Haut-Brion) Reticent nose; good balanced fruit, cherry, herbs, pepper and leather palate; long finish

NOTE: Some content is property of Vinous and JancisRobinson.com and View From the Cellar and RJonWine.com and Vintage Tastings and Rockss and Fruit.

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