57% Merlot, 42% Cabernet Sauvignon, 1% Cabernet Franc. Not as expressive on the nose as the Chapelle de la Mission, weighty and solid in the middle, and rather drying on the finish. Well-presented but could do with a bit of zip. Probably being a bit mean with the score, but it just feels like it will always be a bit chunky. Rating: 90-91 L&S (Apr 2016)
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Less than half of the total production of Haut-Brion went into the second wine, such was the quality of the Grand Vin in 2015. This is rich and well upholstered, with a complex, refined palate, tannins that are almost Italianate in intensity and refreshing acidity. Drinking range: 2022 - 2032 Rating: 93 Tim Atkin MW, www.timatkin.com (May 2016)
57% Merlot, 1% Cabernet Franc, 42% Cabernet Sauvignon. Picked from 8 September to 5 October. Early picking because of stress. Some obvious Cabernet Sauvignon on the nose. Sweetness on the front palate and then marked fine tannins. Not nearly knit. Very inky finish. Not a charmer at the moment! Dried-grape impression on the end. But there's a little more grace than in the Chapelle de La Mission. Drinking range: 2025 - 2034 Rating: 16.5 Jancis Robinson OBE MW - www.JancisRobinson.com (Apr 2016)
The second wine of Château Haut-Brion is, this year, a blend of 57% Merlot, 1% Cabernet Franc and 42% Cabernet Sauvignon. A dark, dusty, restrained nose here, with polished red fruits, showing a charming and lightly dried-skin or desiccated character, fresh and yet lightly curranty. The palate also is fresh, full, polished with real substance. A really convincing second wine here, with a ripe framework of tannins, with a delightfully bright and dusty perfume. This is certainly worthy of consideration for the cellar. Rating: 16-17/20 Chris Kissack, www.thewinedoctor.com (Apr 2016)
Château Haut Brion
1855 classification - Premier Grand Cru Classé Château Haut Brion is famously the only estate in Graves to have featured in the 1855 classification reflecting a long established reputation, even if, at the time, the crown was beginning to slip. During the 16th Century, Haut-Brion was briefly owned by Jean de Ségur of the Ségur family who at various times owned both Lafite and Latour. Jean de Pontac inherited Haut Brion as a wedding dowry in 1525 and, apart from a brief period during the French Revolution, his descendents owned the estate until 1801. The Pontacs were an interesting lot, including in their number a very pious Bishop, a politician, and François-Auguste Pontac who started a London inn called l'Enseigne de Pontac where Samuel Pepys enjoyed "a sort of French wine called Ho Bryan", finding it "hath a good and most particular taste". Jonathon Swift, however, thought the wine "dear at seven shillings a flagon" - 35p a bottle, if only! Haut Brion was the first Bordeaux wine known to have been imported into the USA when Thomas Jefferson had six cases shipped home to Virginia. Eventually, in the earlier years of the 19th Century, Haut Brion found its way into the hands of the Larrieu family. Preceding reputation was enough to get Haut Brion classified as a Premier Grand Cru Classé in 1855, and a string of copy cat estates appended "Haut Brion" to their names (a source of some litigation in the 1920's) but in reality the 19th and early 20th Centuries were not great times for the wines of Haut Brion. When the bank seized the assets of Milleret Larrieu after WWI, the estate fell into the hands of the Société des Glacières under who's unenlightened guidance much of the gardens were sold off the make way for expanding city of Bordeaux. They then offered Château Haut Brion to the City of Bordeaux, who turned it down, allowing American financier Clarence Dillon to realise his dream of owning a Bordeaux château, buying the estate in 1935. His descendents own Haut Brion to this day. The gravel soils of Haut Brion are planted with 45% Cabernet Sauvignon, 40% Merlot and 15% Cabernet Franc for reds, and a more or less 50/50 split of Sauvignon Blanc and Semillon for the whites. There are around 45ha under vine. Haut Brion were one of the first estates to ferment in stainless steel. After fermentation, red wines spend up to two years in oak, previoulsy 100% new for the grand vin but, now, more like 35%. The second wine of the estate was known for many years as Bahans Haut Brion, but was renamed recently as Le Clarence de Haut Brion in honour of Clarence Dillon.
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