Served double blind against the 96 La Tache and 1990 from Petrus and Le Pin… This wine had a very dark core but with an amber rim and an old-wine bouquet. I was immediately thinking a 70’s bordeaux except for the inky color. The nose was at first slightly musty but this blew off and I thought this wine got better and better over the meal. Resolved with the smooth texture of a fully mature wine, and tertiary aromas of gently mulled black currants, iron and soil, and weathered wood. Not sure this was a 100% pristine bottle, but nonetheless a real treat that was a little forgotten next to its stupendous flight mates.
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Amazing 50 yr old Bordeaux! Bright red fruit, floral scents on the nose, with a hint of barnyard initially. Silky on the palate, long pleasant finish. I am guessing that this could go years more with proper cellar conditions.
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Reconditioned ex Chateau bottle. After two great Burgundies this Bordeaux did well with the main course’s meat. Beautiful tertiary notes of forest floor, lots of dark fruit still. Beautiful mature Claret and a testimony on how well Bordeaux ages.
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A remarkable colour, aristocratic and understated with signature Haut-Brion smoke, earth and gravelly notes, played in minor key. Dark fruits, black tea, moderate intensity, seamless mid-palate and a fine, long, finish. Perfectly balanced and plenty of time in hand.
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The big 4-0 (Ristorante Morini): Starts off almost a bit astringent, but it mellows in the glass. Turns into lots of dark berries. Still good acidic backbone. Served next to the 79 Margaux and it seemed people were quite split on them. I would say Margaux a bit more complex, but this a bit more fresh and amazing that the fruit is still going. I was in the camp of both are delicious.
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1971 Bordeaux (3030 Ocean, Ft. Lauderdale, Florida): While Haut-Brion is never a monster wine (except maybe the ‘89), this 1971 version is especially soft and gentle. It split the group, some lauding its aristocratic balance, others thought it was an off bottle. The Haut-Brion signature smoke and brick was clearly evident and I much enjoyed its harmony and elegance.
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This bottle was stunning: charred meats, dark cherries, a subtle hint of spice. On the palate very young, initially bramble and myrtille, dark red fruits, dark cherries, blueberries, cassis. Vibrant and intense but at the same time soft, weightless, perfectly round. Very vibrant acidity and far more youthful than its 46 year’s, an adolescent. Simply astounding!
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Foil and cork damaged. Cork floating inside bottle. Liquid level less than half full. Debris (mold spores?) floating on top of liquid. Undrinkable. What a shame :(
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About 4 cm from base cork fill. Soaked cork. Orange hue emerging but no real bricking. Even after being upright for days, less than 1/2 teaspoon of sediment. Plenty of age on this bottle showing on the nose, which did not blow off or change after hours. Black tea leaves, leather, sweet blackberries and tannins, silky smooth. This bottle was past its peak, and too bad, but still enjoyable.
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Still bright rubis color despite its age, the nose is quite stunning with lots of minerality, pencil shavings and pebble scents. On the palate, the minerality is emphasized by mint freshness and aromas of strawberries and cherries just sliced. The finish is lingering leaving a very pleasant aftertaste of English candy and fern.
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BDX WIMPS event held at La Trompette restaurant in West London. An enjoyable HB, however, I preferred its elder sibling on the day. A nose of tobacco and mocha, returning with hints of leather on the palate, the tannins were comp,ete,y resolved and the flavours on the palate enjoyable.
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Smells of fresh berries, cedar, tobacco, musk, gravel and camphor. It has a degree of polish to the palate yet also possesses some raw, animale funk traits. It is silky of texture with tannins that are sweet and unobtrusive. There’s some savoury, earthy, leather and tar development traits and a length of flavour is excellent. This particular bottle was in great nick with the wine being in just about the perfect place right now
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Bordeaux matters, along with Burgundy and Champagne and Port and ... (Ripple Restaurant in Washington D.C.): I initially preferred this to the 1970 because it lacked any brett on the nose but over time it became a bit "nervy" and a certain metallic aspect detracted. And yet. Over time, the mid palate expanded nicely. I liked what fellow taster Ken Brown called a "high tone" aspect. Yes, the acidity made itself more present and more amenable to richer foods perhaps. In any case, the finish turned just a touch tart, which would explain my less than enthusiastic score.
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Belated holiday dinner - Mostly Burg and Bordeaux (Ripple Restaurant in DC): Very harmonious nose displaying red fruits, cherry, mint, caramel, lead pencil and earth. Soft round palate, subtle sweet fruits and fully integrated tannins. There is an obvious metallic note that is distracting. The 71 even at the top seems fully matured, very soft and warm. A classic claret, despite the metallic note, very enjoyable. This is a great example that proves that the wine doesn’t have to be big to age gracefully. I would love to drink from a Mag.
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Decanted and drank over 4 hours. Interesting nose of seashells, leather, earth and a bit of dried black fruit. This wasn't doing much until about hour 3 where some lovely red fruit and spice emerged on the palate and nose. Still a bit angular. Slightly tannic finish. Drink now.
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Good fill. Decidedly on the older side of the curve, with more flint, gravel, tobacco and caramel than fruit, but still quite a pleasant drink. It's possible there could be some more magical bottles in this lot, but this seems to be a well-stored example.
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Purchased and opened for a 40th birthday dinner, and sadly, was oxidised. Bottle was mid-shoulder, and brown with a tawny rim. Nose was reminiscent of Madeira, but there was a hint of the wine beneath and finish short to medium. Pleasant drinking not withstanding the defects, and worth the gamble to try.
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Healty looking but the wine was positively undrinkable, though not mean... Nose with overdeveloped aromas, almost sweet with chocolate, cedar and jammy black fruit. Not appealing at all though and neither typical. Mouth has strange flavour like a stale candy. I really do not know if it is the wine or the bottle.
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My 40th birthday (at home): It's alive (I'm with Duncan here)! The cork came out in three pieces and immediately wonderful notes of cassis whafted from the bottle. I decanted it and we dug into it straight away. The nose improved substantially over several tens of minutes, becoming very rich cassis and many other aged aromas. The colour was a surprisingly deep red, with a beautiful orange on the edge. The palate was perhaps a tad over the hill, but still showed fruit and tannins, with a very long finish. Simply wonderful, clearly provenance was great, if not perfect (bought this 3 years ago). Excellent for that point in life when middle age seems all the more close.
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Fantastic Haut-Brion and a totally classic one with its intense tobacco smoke character and palate presence so supple and weightless it's almost more like smoke than liquid. I got this in the same batch with some '70s and the contrast is interesting. This is much darker complexioned and deeper-toned and the material has more density to it. Wouldn't be surprised if it had even more room for improvement ahead of it, at least for bottles in as good a shape as this one was, given that it still seems to have a lot of material under that smoky Graves patina.
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La Mission Haut Brion plus white Burgs and Port: This was not drunk blind. The fill was low and it was oxidized. At the same time, it was very interesting to drink. Purple/brown in color but opaque. The nose has raisiny/chocolate qualities that resembled sherry. Slightly bitter on the palate with cocoa powder notes. It was still drinkable, at least a glass and a fun bottle to try.
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Noble aromas of tobacco, cedar, earth, wermouth, black fruit. Elegant but not thin. Long aftertaste. Does not hold so well in the open bottle. Should probably drink now.
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Opened the bottle to great promise. The cork, while soaked almost through was intact. The nose promised so much more than the wine delivered. Was still a nice ruby color showing some tinges of brown to go with its age. The nose was actually quite floral. The texture was extremely light with very little going on. This wine was definitely several years (or more) beyond prime.
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Intriguing aromas, with saddle leather, nutty, and earthy elements. As would be expected of its age, amber along the edges with visible fine sediments. Tinder box and coffee on the palate, with faded fruit sagging well into decline. Would have been interesting to have sampled this 20 years ago.
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Mature Bordeaux tasting (Le Papilion): Dark brown, mahogany color. Prunes and caramelized sugar on the mature nose. On the palate it still has some sweetness and freshness, and it is still coming together with some prunes, tomato plant, brown sugar, shoe polish and iron. Seems to be waning out on the finish, but not chalky yet. Must be right on the turning point, where it will probably be downhill from now on.
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nose - wow what a nose. soy sauce, liver (per Brian), blackberry and other dark fruit, smoke, mushrooms - phenomenal nose. Less mesquite than the '55. Mouth is definitely lighter than the nose. Very smooth with good tannic structure. strawberry, plum, and lighter red fruits - very tasty. Full bodied yet brisk on the finish.
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Tasted at the Wine and View Bar at the Helsinki-Vantaa airport, where 4 cl of this nectar cost 22 euros. The half-full bottle was opened yesterday. The wine was orangish red, almost brown, very graceful look to it (5/5). Nose: aahh, pungent, strong bouquet of cassis and cigarbox, with some barnyard making up for a very intense smell. Hard for me to describe, but this is a very good smell, giving me a lot of expectations for the taste (13/15). Palate: not a disappointment! Very nice smooth, creamy, refined, with almost no tannins but lots of red fruit. This wine is not dead! (17/20) Overall: what can I say? This is what the premier cru experience is about. Excellent stuff, that I would not mind having in my cellar! The smoothness and creaminess is something to enjoy and think about (9/10).
Elegant wine with a beautiful nose that made the wine seemed younger than it is. On the palate, age showed and paled in comparison with nose even though it reminds you that it is an HB. Drunk immediately without decanting. Nose should keep for a few more years.
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'71 Haut Brion. A regal lady. This wine is a winner and shows all that you would expect from a mature HB. This wine offers the classic HB aromatic fireworks and is a great, medium-bodied, elegant wine. I would drink this without decanting as it started to soften after a few hours of air time. This is better than the '66 and '70 if that gives any comparison.
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University Settlement dinner (Christies): also with noticably great color but no "THE CELLAR" sticker here. The nose starts out weed and herbaceous and not very promising at all, then some cool cassis, herbs, leather, and before long wonderful notes of black tea and a well used briar pipe. The entry is cool and poised, rich and integrated with very little obvious structure, a bit astingent but this rounds out, a bit simple in the mouth but still fresh and the nose is enough to gie it a bit of a lift.
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SOBER haut Brion Tasting (CB's house): Lovely cedar and cigar box nose. Mature and elegant. Great fruit. Lovely. Unfortunately not as amazing as the last bottle I tried.
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SOBER (fka TWITS) Tasting (Mark's house): WOW! Nose of leather and lovely fruit - really enjoyable to sniff. This is very close to a 100pt nose. Gorgeous fruit and wonderfully elegant on the palate, and a finish that is just gorgeous and goes on & on. Tasted so much younger than it is. Just wonderful. Easy WOTN.
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With MPL and BLR at S&F survey of '70s Clarets. Quite deep ruby, lighter orange at the rim. A bit of matchstick and cardboard in the nose largely obscures the fruit. On the palate, the wine is silky enough, and has good fruit--better than the nose, but still a bit bitter. This should be better. 5-5-13-4: 77/100.
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In the bouquet iodine, elegant cedar wood and tobacco, spices, some sweetness, not as refined you would expect from Haut-Brion. Enough power to last at least 5 years; beware of drying out.
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8/4/2023 - Nanda wrote: 88 Points
Chez Winefool Goodbye Dinner (Chicago, IL): Lovely, enticing aromas. The palate is fresh enough but lacked any second gear.
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8/4/2023 - Burgundy Al wrote: 85 Points
The End of Winefoolishness in Chicago (Hughes House - Chicago IL): Aromatically interesting with little still interesting on the palate.
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12/4/2021 - Vmaster007 Likes this wine: 93 Points
still a great wine, perfect for a friend 50th birthday
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11/7/2021 - blanquito wrote: 93 Points
Served double blind against the 96 La Tache and 1990 from Petrus and Le Pin… This wine had a very dark core but with an amber rim and an old-wine bouquet. I was immediately thinking a 70’s bordeaux except for the inky color. The nose was at first slightly musty but this blew off and I thought this wine got better and better over the meal. Resolved with the smooth texture of a fully mature wine, and tertiary aromas of gently mulled black currants, iron and soil, and weathered wood. Not sure this was a 100% pristine bottle, but nonetheless a real treat that was a little forgotten next to its stupendous flight mates.
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9/25/2021 - gcarl wrote: 93 Points
Amazing 50 yr old Bordeaux! Bright red fruit, floral scents on the nose, with a hint of barnyard initially. Silky on the palate, long pleasant finish. I am guessing that this could go years more with proper cellar conditions.
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9/6/2021 - Collector1855 wrote: 96 Points
Reconditioned ex Chateau bottle. After two great Burgundies this Bordeaux did well with the main course’s meat. Beautiful tertiary notes of forest floor, lots of dark fruit still. Beautiful mature Claret and a testimony on how well Bordeaux ages.
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9/2/2021 - LB88 wrote: 94 Points
Dense smokey and with some air became silky delicious with graphite and tobacco.
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12/4/2020 - Comte Flaneur wrote: 92 Points
A remarkable colour, aristocratic and understated with signature Haut-Brion smoke, earth and gravelly notes, played in minor key. Dark fruits, black tea, moderate intensity, seamless mid-palate and a fine, long, finish. Perfectly balanced and plenty of time in hand.
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4/17/2020 - Mbbarros wrote:
Com Léo e patty na quarentena do covid 19
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12/13/2019 - Kim Gerner wrote: 75 Points
20 Old Bordeaux grand cru classe - vertical and horizontal semi blind Wine tasting dinner (DK-Frederiksberg): Too old/past its best
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3/15/2019 - MC2 Wines Likes this wine:
The big 4-0 (Ristorante Morini): Starts off almost a bit astringent, but it mellows in the glass. Turns into lots of dark berries. Still good acidic backbone. Served next to the 79 Margaux and it seemed people were quite split on them. I would say Margaux a bit more complex, but this a bit more fresh and amazing that the fruit is still going. I was in the camp of both are delicious.
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11/16/2018 - sdr Likes this wine: 93 Points
1971 Bordeaux (3030 Ocean, Ft. Lauderdale, Florida): While Haut-Brion is never a monster wine (except maybe the ‘89), this 1971 version is especially soft and gentle. It split the group, some lauding its aristocratic balance, others thought it was an off bottle. The Haut-Brion signature smoke and brick was clearly evident and I much enjoyed its harmony and elegance.
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10/23/2017 - Pancreatitis Likes this wine: 99 Points
This bottle was stunning: charred meats, dark cherries, a subtle hint of spice. On the palate very young, initially bramble and myrtille, dark red fruits, dark cherries, blueberries, cassis. Vibrant and intense but at the same time soft, weightless, perfectly round. Very vibrant acidity and far more youthful than its 46 year’s, an adolescent. Simply astounding!
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5/27/2017 - Doc Wine wrote: flawed
Foil and cork damaged. Cork floating inside bottle. Liquid level less than half full. Debris (mold spores?) floating on top of liquid. Undrinkable. What a shame :(
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12/2/2016 - Burgundy Al wrote: 89 Points
Twelfth Annual White Truffle Dinner (Chez Weber - Chicago IL): Small glass, late night, brief note. Mature black fruit, earth, tobacco. Still a bit structured and slightly more earth than I'd prefer, but overall better than I expected.
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5/28/2016 - mxpbuy Likes this wine: 89 Points
About 4 cm from base cork fill. Soaked cork. Orange hue emerging but no real bricking. Even after being upright for days, less than 1/2 teaspoon of sediment. Plenty of age on this bottle showing on the nose, which did not blow off or change after hours. Black tea leaves, leather, sweet blackberries and tannins, silky smooth. This bottle was past its peak, and too bad, but still enjoyable.
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1/16/2016 - TuanHH Likes this wine: 92 Points
Still bright rubis color despite its age, the nose is quite stunning with lots of minerality, pencil shavings and pebble scents. On the palate, the minerality is emphasized by mint freshness and aromas of strawberries and cherries just sliced. The finish is lingering leaving a very pleasant aftertaste of English candy and fern.
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6/25/2015 - MEKWINE Likes this wine: 93 Points
BDX WIMPS event held at La Trompette restaurant in West London. An enjoyable HB, however, I preferred its elder sibling on the day. A nose of tobacco and mocha, returning with hints of leather on the palate, the tannins were comp,ete,y resolved and the flavours on the palate enjoyable.
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6/4/2015 - ricknat1 wrote: 88 Points
sweet nose, oxidized
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6/30/2014 - Jeremy Holmes wrote:
Smells of fresh berries, cedar, tobacco, musk, gravel and camphor. It has a degree of polish to the palate yet also possesses some raw, animale funk traits. It is silky of texture with tannins that are sweet and unobtrusive. There’s some savoury, earthy, leather and tar development traits and a length of flavour is excellent. This particular bottle was in great nick with the wine being in just about the perfect place right now
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1/9/2014 - PanosKakaviatos Likes this wine: 92 Points
Bordeaux matters, along with Burgundy and Champagne and Port and ... (Ripple Restaurant in Washington D.C.): I initially preferred this to the 1970 because it lacked any brett on the nose but over time it became a bit "nervy" and a certain metallic aspect detracted. And yet. Over time, the mid palate expanded nicely. I liked what fellow taster Ken Brown called a "high tone" aspect. Yes, the acidity made itself more present and more amenable to richer foods perhaps. In any case, the finish turned just a touch tart, which would explain my less than enthusiastic score.
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1/9/2014 - dcwino wrote: 93 Points
Belated holiday dinner - Mostly Burg and Bordeaux (Ripple Restaurant in DC): Very harmonious nose displaying red fruits, cherry, mint, caramel, lead pencil and earth. Soft round palate, subtle sweet fruits and fully integrated tannins. There is an obvious metallic note that is distracting. The 71 even at the top seems fully matured, very soft and warm. A classic claret, despite the metallic note, very enjoyable. This is a great example that proves that the wine doesn’t have to be big to age gracefully. I would love to drink from a Mag.
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4/6/2013 - johnh1001 wrote: 87 Points
Decanted and drank over 4 hours. Interesting nose of seashells, leather, earth and a bit of dried black fruit. This wasn't doing much until about hour 3 where some lovely red fruit and spice emerged on the palate and nose. Still a bit angular. Slightly tannic finish. Drink now.
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11/11/2012 - salcorn wrote: 93 Points
Butter, Classic Graves, tight, coffee, smoke
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6/20/2012 - salcorn wrote: 89 Points
Good fill. Decidedly on the older side of the curve, with more flint, gravel, tobacco and caramel than fruit, but still quite a pleasant drink. It's possible there could be some more magical bottles in this lot, but this seems to be a well-stored example.
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5/26/2012 - Cooky474 wrote: flawed
Purchased and opened for a 40th birthday dinner, and sadly, was oxidised. Bottle was mid-shoulder, and brown with a tawny rim. Nose was reminiscent of Madeira, but there was a hint of the wine beneath and finish short to medium. Pleasant drinking not withstanding the defects, and worth the gamble to try.
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8/12/2011 - Stefanos T. wrote: 70 Points
Healty looking but the wine was positively undrinkable, though not mean... Nose with overdeveloped aromas, almost sweet with chocolate, cedar and jammy black fruit. Not appealing at all though and neither typical. Mouth has strange flavour like a stale candy. I really do not know if it is the wine or the bottle.
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6/19/2011 - NiklasW wrote: 95 Points
My 40th birthday (at home): It's alive (I'm with Duncan here)! The cork came out in three pieces and immediately wonderful notes of cassis whafted from the bottle. I decanted it and we dug into it straight away. The nose improved substantially over several tens of minutes, becoming very rich cassis and many other aged aromas. The colour was a surprisingly deep red, with a beautiful orange on the edge. The palate was perhaps a tad over the hill, but still showed fruit and tannins, with a very long finish. Simply wonderful, clearly provenance was great, if not perfect (bought this 3 years ago). Excellent for that point in life when middle age seems all the more close.
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6/12/2011 - Duncan wrote: 96 Points
It's alive! (Well, that's a relief.) Very complex aromas, with Cabernet to the fore - initially at least. Elegant, yet amazingly vivacious. Superb.
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6/11/2011 - Keith Levenberg wrote: 97 Points
Fantastic Haut-Brion and a totally classic one with its intense tobacco smoke character and palate presence so supple and weightless it's almost more like smoke than liquid. I got this in the same batch with some '70s and the contrast is interesting. This is much darker complexioned and deeper-toned and the material has more density to it. Wouldn't be surprised if it had even more room for improvement ahead of it, at least for bottles in as good a shape as this one was, given that it still seems to have a lot of material under that smoky Graves patina.
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9/3/2010 - Loren Sonkin wrote: flawed
La Mission Haut Brion plus white Burgs and Port: This was not drunk blind. The fill was low and it was oxidized. At the same time, it was very interesting to drink. Purple/brown in color but opaque. The nose has raisiny/chocolate qualities that resembled sherry. Slightly bitter on the palate with cocoa powder notes. It was still drinkable, at least a glass and a fun bottle to try.
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8/22/2010 - Connotation wrote: 93 Points
Drank at Drouant, Cief Antoine Westermann.
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8/18/2010 - humagne wrote: 95 Points
Noble aromas of tobacco, cedar, earth, wermouth, black fruit. Elegant but not thin. Long aftertaste. Does not hold so well in the open bottle. Should probably drink now.
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3/8/2010 - srosenhek wrote: 86 Points
Opened the bottle to great promise. The cork, while soaked almost through was intact. The nose promised so much more than the wine delivered. Was still a nice ruby color showing some tinges of brown to go with its age. The nose was actually quite floral. The texture was extremely light with very little going on. This wine was definitely several years (or more) beyond prime.
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1/15/2010 - clembos wrote: 94 Points
This is mysterious in a very good way. Extremely complex, the nose just keeps developing:Hibiscus, quite sweet, cedar, tobacco, chimney.
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11/28/2009 - Xavier Auerbach wrote: 92 Points
Académie des Cinquante Mature Claret Tasting (Restaurant Niven *, Rijswijk, NL): From magnum. My note simply reads: quelle finesse.
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11/8/2009 - Chaz Bham wrote:
Intriguing aromas, with saddle leather, nutty, and earthy elements. As would be expected of its age, amber along the edges with visible fine sediments. Tinder box and coffee on the palate, with faded fruit sagging well into decline. Would have been interesting to have sampled this 20 years ago.
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10/10/2009 - Terkel wrote: 88 Points
Mature Bordeaux tasting (Le Papilion): Dark brown, mahogany color. Prunes and caramelized sugar on the mature nose. On the palate it still has some sweetness and freshness, and it is still coming together with some prunes, tomato plant, brown sugar, shoe polish and iron. Seems to be waning out on the finish, but not chalky yet. Must be right on the turning point, where it will probably be downhill from now on.
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5/2/2009 - soyhead wrote: flawed
nose - bouillon. smells like vermouth
tastes like vermouth. Sadly, this wine is oxidized
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1/17/2009 - Xavier Auerbach wrote: 92 Points
Excellent wine, good weight, rich and fleshy, old flavours but on the whole remarkably vital.
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11/13/2008 - winecowboy wrote: 92 Points
Medium bodied and graceful. Has all the Haut Brion tobacco smoke and wet earth characteristics.
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10/16/2008 - soyhead wrote: 95 Points
nose - wow what a nose. soy sauce, liver (per Brian), blackberry and other dark fruit, smoke, mushrooms - phenomenal nose. Less mesquite than the '55. Mouth is definitely lighter than the nose. Very smooth with good tannic structure. strawberry, plum, and lighter red fruits - very tasty. Full bodied yet brisk on the finish.
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7/29/2008 - NiklasW wrote: 94 Points
Tasted at the Wine and View Bar at the Helsinki-Vantaa airport, where 4 cl of this nectar cost 22 euros. The half-full bottle was opened yesterday. The wine was orangish red, almost brown, very graceful look to it (5/5). Nose: aahh, pungent, strong bouquet of cassis and cigarbox, with some barnyard making up for a very intense smell. Hard for me to describe, but this is a very good smell, giving me a lot of expectations for the taste (13/15). Palate: not a disappointment! Very nice smooth, creamy, refined, with almost no tannins but lots of red fruit. This wine is not dead! (17/20) Overall: what can I say? This is what the premier cru experience is about. Excellent stuff, that I would not mind having in my cellar! The smoothness and creaminess is something to enjoy and think about (9/10).
Click here if you have any questions, I'll be happy to discuss this wine on the CT Forum
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5/3/2008 - JJH wrote: 92 Points
Even better than the first bottle (both purchased from same source).
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5/2/2008 - JJH wrote: 91 Points
Elegant wine with a beautiful nose that made the wine seemed younger than it is. On the palate, age showed and paled in comparison with nose even though it reminds you that it is an HB. Drunk immediately without decanting. Nose should keep for a few more years.
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3/23/2008 - Roberto_1 wrote: 93 Points
'71 Haut Brion. A regal lady. This wine is a winner and shows all that you would expect from a mature HB. This wine offers the classic HB aromatic fireworks and is a great, medium-bodied, elegant wine. I would drink this without decanting as it started to soften after a few hours of air time. This is better than the '66 and '70 if that gives any comparison.
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3/13/2007 - Gregory Dal Piaz wrote: 92 Points
University Settlement dinner (Christies): also with noticably great color but no "THE CELLAR" sticker here. The nose starts out weed and herbaceous and not very promising at all, then some cool cassis, herbs, leather, and before long wonderful notes of black tea and a well used briar pipe. The entry is cool and poised, rich and integrated with very little obvious structure, a bit astingent but this rounds out, a bit simple in the mouth but still fresh and the nose is enough to gie it a bit of a lift.
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2/13/2007 - trankin wrote: 93 Points
SOBER haut Brion Tasting (CB's house): Lovely cedar and cigar box nose. Mature and elegant. Great fruit. Lovely. Unfortunately not as amazing as the last bottle I tried.
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10/25/2006 - trankin wrote: 97 Points
SOBER (fka TWITS) Tasting (Mark's house): WOW! Nose of leather and lovely fruit - really enjoyable to sniff. This is very close to a 100pt nose. Gorgeous fruit and wonderfully elegant on the palate, and a finish that is just gorgeous and goes on & on. Tasted so much younger than it is. Just wonderful. Easy WOTN.
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5/1/2005 - winefool wrote: 92 Points
Nice rich black fruit with coffee. 92 pts. ERI tasting 5/05
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9/21/1990 - MicklethePickle wrote: 77 Points
With MPL and BLR at S&F survey of '70s Clarets. Quite deep ruby, lighter orange at the rim. A bit of matchstick and cardboard in the nose largely obscures the fruit. On the palate, the wine is silky enough, and has good fruit--better than the nose, but still a bit bitter. This should be better. 5-5-13-4: 77/100.
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4/1/1985 - FransS wrote: 91 Points
In the bouquet iodine, elegant cedar wood and tobacco, spices, some sweetness, not as refined you would expect from Haut-Brion. Enough power to last at least 5 years; beware of drying out.
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