Pessac-Leognan
Located just south of Bordeaux, the Péssac-Léognan AOC is renowned for producing exceptional red and white wines. The area's unique terroir, characterized by gravelly soil, allows for excellent drainage and provides the perfect environment for the cultivation of the region's signature varietals, Cabernet Sauvignon and Merlot for reds and Sauvignon Blanc and Sémillon for whites. Château Haut-Brion is amongst the most prestigious First Growth in this appellation. Other renowned wineries in the region include the Super Second Château La Mission Haut-Brion, and the fast ascending Château Smith Haut-Lafitte and Domaine de Chevalier, all of which are known for their exceptional red and white blends.
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Pessac-Leognan
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Bordeaux | 8 | 93+ (VN (AG)) | HK$2,220.00 | |||||
Vinous - Antonio Galloni (93+)The 2020 Haut-Bailly II is super elegant and refined, with tons of aromatic nuance and character. Succulent dark cherry, rose petal, dried herbs and menthol lend energy to this super-classy Pessac-Léognan. The energy, precision and nuance here are superb. Perhaps more importantly, Haut-Bailly II does not come across as a wine from a warm year at all. |
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Bordeaux | 50 | 93+ (VN (AG)) | HK$3,475.00 | |||||
Vinous - Antonio Galloni (93+)The 2020 Haut-Bailly II is super elegant and refined, with tons of aromatic nuance and character. Succulent dark cherry, rose petal, dried herbs and menthol lend energy to this super-classy Pessac-Léognan. The energy, precision and nuance here are superb. Perhaps more importantly, Haut-Bailly II does not come across as a wine from a warm year at all. |
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Bordeaux | 4 | 93+ (VN (AG)) | HK$1,870.00 | |||||
Vinous - Antonio Galloni (93+)The 2020 Haut-Bailly II is super elegant and refined, with tons of aromatic nuance and character. Succulent dark cherry, rose petal, dried herbs and menthol lend energy to this super-classy Pessac-Léognan. The energy, precision and nuance here are superb. Perhaps more importantly, Haut-Bailly II does not come across as a wine from a warm year at all. |
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Bordeaux | 2 | 93+ (VN (AG)) | HK$3,180.00 | |||||
Vinous - Antonio Galloni (93+)The 2020 Haut-Bailly II is super elegant and refined, with tons of aromatic nuance and character. Succulent dark cherry, rose petal, dried herbs and menthol lend energy to this super-classy Pessac-Léognan. The energy, precision and nuance here are superb. Perhaps more importantly, Haut-Bailly II does not come across as a wine from a warm year at all. |
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Bordeaux | 5 | 93+ (VN (AG)) | HK$3,990.00 | |||||
Vinous - Antonio Galloni (93+)The 2020 Haut-Bailly II is super elegant and refined, with tons of aromatic nuance and character. Succulent dark cherry, rose petal, dried herbs and menthol lend energy to this super-classy Pessac-Léognan. The energy, precision and nuance here are superb. Perhaps more importantly, Haut-Bailly II does not come across as a wine from a warm year at all. |
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Bordeaux | 1 | 17 (JR) | HK$1,395.00 | |||||
Jancis Robinson (17)Full bottle just 1,260 g. Demeter certified. Cask sample taken 2 April. 40% Merlot, 40% Cabernet Sauvignon, 13% Cabernet Franc, 6% Petit Verdot, 1% Malbec. Average yield was just 18 hl/ha. Aged for 16 months in 300-litre barrels and a 3,000-litre wooden tun. Blackish, concentrated crimson. High-toned nose suggests some subtlety. Lovely supple palate entry – very beguiling and distinctive. Lots of freshness and terroir expression here. The tannins are so ripe you hardly notice them; they creep up on you only at the end. This definitely treads its own path, and delivers what one might call new bordeaux with a fan of subtle flavours at the end. Chapeau. |
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Bordeaux | 6 | 89-91 (WA) | HK$2,745.00 | |||||
Wine Advocate (89-91). |
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Bordeaux | 1 | 93 (JS) | HK$2,745.00 | |||||
James Suckling (93)Aromas of dried pineapple, mango, preserved lemon, toasted bread and salted almonds. It’s full-bodied with a layered, intense and nutty palate. Excellent concentration and length. From organically grown grapes. Drink now. |
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Bordeaux | 1 | 87 (VN (NM)) | HK$5,645.00 | |||||
Vinous - Neal Martin (87)The 1958 Haut-Brion, picked October 8–16, is one of the last vintages made by Georges Delmas, grandfather of present winemaker Jean-Philippe. It shows moderate bricking. Sandalwood, incense, roasted chestnut and autumn bonfire on the nose indicate maturity, and the lack of intensity reflects a difficult growing season. With time, there are light aniseed aromas, but the aromatics never achieve liftoff. The palate is medium-bodied with dry, slightly dusty tannins, and strong tobacco notes rather overwhelm the vestiges of fruit. This is a fading Graves that should be consumed in the near future. |
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Bordeaux | 2 | - | HK$5,275.00 | |||||
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Bordeaux | 1 | 98 (VN (NM)) | HK$134,070.00 | |||||
Vinous - Neal Martin (98)It is time that the 1982 Haut-Brion got the respect it deserves. Forever deemed the "least" of the First Growth, that holds no water if this example is anything to go by, the best of a couple of dozen bottles encountered over many years. Amazingly-fresh on the nose, this shimmers with red fruit, black olive, meat juices and incense, gaining vigour with each swirl of the glass. The palate is perfectly balanced with a lovely line of acidity, focused and refined with just a slightly roasted character towards the finish. Harmonious and effortless, it is the kind of claret that leaves you grinning like a Cheshire cat. Tasted at the 1982 Dinner at Hatched. |
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Bordeaux | 1 | 96 (VN (NM)) | HK$63,365.00 | |||||
Vinous - Neal Martin (96)The 1985 Haut-Brion is a vintage that I have not encountered for several years. This has an intense nose with dark berry fruit, wild mint, iris flower and just a touch of garrigues. Complex and entrancing. The palate is medium-bodied with the presence and gravitas you expect from a First Growth. Very harmonious with a silky texture and outstanding minerality and tension, this meliorates in the glass, gaining depth and clarity whilst retaining Graves-like typicité. Perhaps this was an under-estimated First Growth for the vintage. This is drinking supremely well, plus it is cheaper than the '89! Tasted at the 1985 dinner at Noble Rot Mayfair. |
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Bordeaux | 3 | 96 (VN (NM)) | HK$10,730.00 | |||||
Vinous - Neal Martin (96)The 1985 Haut-Brion is a vintage that I have not encountered for several years. This has an intense nose with dark berry fruit, wild mint, iris flower and just a touch of garrigues. Complex and entrancing. The palate is medium-bodied with the presence and gravitas you expect from a First Growth. Very harmonious with a silky texture and outstanding minerality and tension, this meliorates in the glass, gaining depth and clarity whilst retaining Graves-like typicité. Perhaps this was an under-estimated First Growth for the vintage. This is drinking supremely well, plus it is cheaper than the '89! Tasted at the 1985 dinner at Noble Rot Mayfair. |
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Bordeaux | 1 | 96 (VN (NM)) | HK$30,905.00 | |||||
Vinous - Neal Martin (96)The 1985 Haut-Brion is a vintage that I have not encountered for several years. This has an intense nose with dark berry fruit, wild mint, iris flower and just a touch of garrigues. Complex and entrancing. The palate is medium-bodied with the presence and gravitas you expect from a First Growth. Very harmonious with a silky texture and outstanding minerality and tension, this meliorates in the glass, gaining depth and clarity whilst retaining Graves-like typicité. Perhaps this was an under-estimated First Growth for the vintage. This is drinking supremely well, plus it is cheaper than the '89! Tasted at the 1985 dinner at Noble Rot Mayfair. |
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Bordeaux | 1 | 93 (WA) | HK$52,615.00 | |||||
Wine Advocate (93)Tasted at the château, the 1986 Haut Brion is a vintage that I had not tasted for some time. It is a blend of 28% Merlot, 10% Cabernet Franc and 62% Cabernet Sauvignon according to the chateau's records. Mirroring the 1996 La Mission, in this vintage that Haut-Brion occupies a higher quality level, with more complexity and vivacity on the nose: dusky black fruit, warm gravel, terracotta and cigar humidor. Lovely! The palate is very well balanced, maybe a little rustic compared to recent vintages, yet with firm body and grip. It's the kind of gruff, almost surly, broad-shouldered 1986s that might be a little curmudgeonly compared to 1985 or 1989, however after 30 years you are compensated with plenty of freshness and focus. I don't think it ranks up there with the best of the First Growth...that would come in other vintages, but it still provides plenty of drinking pleasure for those who love their classic claret with capital C. Tasted July 2016. |
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Bordeaux | 1 | 100 (JA) | HK$236,385.00 | |||||
Jane Anson Inside Bordeaux (100)A legendary wine, and one that I have only tried twice in my life (and this time thanks to a generous friend in London). It's always a bit nerve-racking to uncork bottles that have so much history resting on their shoulders, but it more than lived up to billing. I hesitate to give a 'drink to' date, as this particular bottle has proved stubbornly long-living, despite 1989 being such a hot and dry year, and a number of them now on their final innings. It is very clearly in its tertiary phase, with saffron, tobacco and roasted earth notes, but there is still fruit here, and an explosion of cigar box, rose petal and liqourice aromatics. I'm not suggesting that this is easy to get hold of, but if you are able to, take your time with it, and share it with friends who will enjoy it as much as you will do. |
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Bordeaux | 1 | 100 (JA) | HK$228,620.00 | |||||
Jane Anson Inside Bordeaux (100)A legendary wine, and one that I have only tried twice in my life (and this time thanks to a generous friend in London). It's always a bit nerve-racking to uncork bottles that have so much history resting on their shoulders, but it more than lived up to billing. I hesitate to give a 'drink to' date, as this particular bottle has proved stubbornly long-living, despite 1989 being such a hot and dry year, and a number of them now on their final innings. It is very clearly in its tertiary phase, with saffron, tobacco and roasted earth notes, but there is still fruit here, and an explosion of cigar box, rose petal and liqourice aromatics. I'm not suggesting that this is easy to get hold of, but if you are able to, take your time with it, and share it with friends who will enjoy it as much as you will do. |
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Bordeaux | 1 | 100 (JA) | HK$15,755.00 | |||||
Jane Anson Inside Bordeaux (100)A legendary wine, and one that I have only tried twice in my life (and this time thanks to a generous friend in London). It's always a bit nerve-racking to uncork bottles that have so much history resting on their shoulders, but it more than lived up to billing. I hesitate to give a 'drink to' date, as this particular bottle has proved stubbornly long-living, despite 1989 being such a hot and dry year, and a number of them now on their final innings. It is very clearly in its tertiary phase, with saffron, tobacco and roasted earth notes, but there is still fruit here, and an explosion of cigar box, rose petal and liqourice aromatics. I'm not suggesting that this is easy to get hold of, but if you are able to, take your time with it, and share it with friends who will enjoy it as much as you will do. |
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Bordeaux | 1 | 99 (WCI) | HK$100,310.00 | |||||
The Wine Cellar Insider (99)Just a hair's breadth away from the legendary 1989, this is one of those mesmerizing wines. The wine is concentrated, long, deep, complex, and expansive, with incredible, length, purity, volume, refinement, and a seamless finish that is close to the 60-second mark. Just entering its prime, it is only going to get better from here for at least 2-3 more decades. |
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