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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 16 notes) - hiding notes with no text | | | Tasted by bkc1428 on 2/9/2023 & rated 95 points: Is this a wine for everyone? No, but I love dessicated, oxidative white wines and this was quite nice. Is it worth the price tag? Not this vintage at this point, but am going to seek out a better vintage to figure out if this was may have been too evolved. (571 views) | | | Tasted by englishman's claret on 9/25/2022 & rated 96 points: The 88 Haut Brion blanc is a delight, opening with a panoply of butterscotch, overripe white peach, mineral, cooked button mushroom, almond, cream, and white pepper. Amazingly viscous, flavorful palate and a long, long finish. This bottle showed barely any oxidative character, which has clearly been an issue with some bottles of this wine based on CT notes. Idiosyncratic, but reminds you why HB and LMHB blanc do belong among the great white wines of France. (2027 views) | | | Tasted by Jeff Leve on 10/20/2020 & rated 80 points: A definitive maderized character took over the wine. Tasting decades than what I would have expected, this is not a wine to purchase today. If you have any in your cellar, I would open it sooner than later, before it further degrades. (2759 views) | | | Tasted by dream on 2/2/2019 & rated 93 points: Color of white gold. Mature nose of honey and minerals. Quite advanced on the palate with strong flavors of oxidized honey, dried lemons and dark brown spices. Oily but still with good juicy acidity underneath and a finish that builds to an intense, concentrated marvel with notes of oxidation, caramel and unique copper-like minerals. Advanced but fascinating to taste. Sauternes-like but bone dry. (1993 views) | | | Tasted by Bandreas on 6/24/2018: Dark golden to amber color; the wine shows definite signs of age. Not as elegant and lithe anymore as when we last had it.
The wine started to be what the Germans call "firn"
There is still some complexity around but rather of a special kind which comes with old age and which doe not please everybody.
To those who still have some bottles in your cellar my advice is: Drink it up. (2298 views) | | | Tasted by Burgnick on 2/15/2017 & rated 93 points: Ex chateau btl. Slow ox for three hours but still tight. It slowly opened up in the fourth hour. So fresh with soaring acidity. Nose is a bit muted. On the palate, its fat yet precise with honeysuckle and ripe yellow fruit with sharp acidity. It is beautiful. Long life ahead. (2974 views) | | | Tasted by dream on 6/5/2016 & rated 93 points: Interesting nose of metallic minerals and honey. Wow, deep flavors of honey and minerals along with flavor of beeswax, ripe lemons and pears and spice notes of quince and clove. The finish is tangy with hints of caramel and butterscotch. This really improved with 2 hours of air and really surprised to the upside. My problem with top white Bordeaux is that it just doesn't gain enough complexity with age but the flavors here are so intriguing and so is the honeyed texture. (3104 views) | | | Tasted by steinersing on 11/29/2013 & rated 91 points: not my favorite of the flight. less expressive and a bit quiet (3646 views) | | | Tasted by Bandreas on 11/10/2013 & rated 94 points: Sherry-like, deep golden color
Complex nose, a bit maderisee. Bouquet becomes more pronounced as the wine develops in the glass. After 2 hours it became fascinatingly rich, mellow and elegant.
Wine is right at its peak. Drinks very well and was a perfect match for the fried seared wild scallops with asparagus.
A quite unique experience. (3204 views) | | | Tasted by dcwino on 5/1/2013 & rated 95 points: Bernard Burtschy dinner at Taberna del Alabardero (Taberna del Alabardero, Washington D.C.): Bernard told us that this is at the beginning of the drinking window and I completely agree. Initially subtle nose of beeswax, smoke, fresh oyster juice, seawater and a hint of honey. Seamless and energetic palate, bright acidity and lovely long finish. It is incredibly young. With air, it opened up more, similar flavor profile as earlier but more expressive. It is so darn young, very impressive. (4084 views) | | | Tasted by Michael144 on 2/3/2013 & rated 94 points: Yellow gold colored. Honey with lemon / lime and some minerals. Unctuous / rich great length. Absolute joy to drink. (2531 views) | | | Tasted by theusualsuspect on 9/5/2011 & rated 94 points: I drink Haut Brion, which along with Margaux has always been my first growth of choice, and I think it is like asking yourself after driving them all many times, which is the greatest Ferrari.This wine has been impeccably well stored, comes with the usual incredible clarity, cassis, some tobacco, and the high on the palate red fruit sweetness that I sort of find in the best Haut Brions. As I drank this tonight at a dinner with friends, I was reminded that the first growths are indeed that and then some. Had lots of Haut Brions over the years, but the 64 and 82 have topped my chart. (2932 views) | | | Tasted by jlgnml on 11/14/2009 & rated 90 points: Mon's 55th (Schwa Restaurant, Chicago IL): Deep color of honey. Good flavor, not overbearing. Was probably better in its youth. (2997 views) | | | Tasted by Joe Belmaati on 5/31/2003 flawed bottle: Oxidized. Flawed bottle.. (2930 views) |
| Château Haut-Brion Producer website - Read more about Chateau Haut BrionFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanGraves Vins de Graves (Conseil des Vins de Graves) - Read more about Pessac Leogan Graves and its winesPessac-Léognan Pessac-Leognan reds:
Grape Varieties: Cabernet Sauvignon, Merlot
Soil: Predominantly gravel and sandy rock, with varying proportions of clay and sandstone
Surface Area: 1,491 ha
Pessac-Leognan whites:
Grape Varieties: Sauvignon Blanc, Sémillon
Soil: Gravel and rocks covered with sand, sandstone, and clay
Surface Area: 275 ha |
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