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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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2/9/2023 - bkc1428 Likes this wine: 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.
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9/25/2022 - englishman's claret wrote: 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.
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10/20/2020 - Jeff Leve wrote: 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.
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2/2/2019 - dream Likes this wine: 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.
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6/24/2018 - Bandreas Likes this wine:
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.
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2/15/2017 - Burgnick Likes this wine: 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.
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6/5/2016 - dream Likes this wine: 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.
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11/29/2013 - steinersing wrote: 91 Points
not my favorite of the flight. less expressive and a bit quiet
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11/10/2013 - Bandreas wrote: 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.
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5/1/2013 - dcwino wrote: 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.
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2/3/2013 - Michael144 Likes this wine: 94 Points
Yellow gold colored. Honey with lemon / lime and some minerals. Unctuous / rich great length. Absolute joy to drink.
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9/5/2011 - theusualsuspect wrote: 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.
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11/14/2009 - jlgnml wrote: 90 Points
Mon's 55th (Schwa Restaurant, Chicago IL): Deep color of honey. Good flavor, not overbearing. Was probably better in its youth.
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5/31/2003 - Joe Belmaati wrote: flawed
Oxidized. Flawed bottle..
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