Haut-Brion
Château Haut-Brion is a Premier Grand Cru Classé (First Growth) estate located in the Pessac-Léognan appellation of Graves, south of Bordeaux. Château Haut-Brion is the oldest continuous winery in Bordeaux, with records of viticulture on the estate from 1423. Haut-Brion has been celebrated for centuries. Samuel Pepys tasted the wine at Royal Oak Tavern on April 10th 1663 and wrote that he "drank a sort of French wine called Ho Bryen that hath a good and most particular taste I never met with". One of the world’s earliest tasting notes!
In the 1855 classification, Haut-Brion was the only First Growth not in the Médoc. The estate is managed today by Prince Robert of Luxembourg. Since 1982 they have increased selection using less than half the number of grapes in the Grand Vin, which has had a notably effect on quality. In addition to the Grand Vin, Haut-Brion produces a red second wine called Le Clarence de Haut Brion. The vineyard also produces a dry white wine named Château Haut-Brion Blanc which is very highly prized.
| Product Name | Region | Qty | Score | Price | |||||
|---|---|---|---|---|---|---|---|---|---|
|
|
Bordeaux | 1 | 100 (VN) | HK$247,685.00 | |||||
Vinous (100)The 1989 Haut-Brion commenced one of the most spectacular dinners that I ever attended, this representing one of the best bottles of a dozen tasted over the years. Deep in color with thin bricking on the rim, the haunting bouquet has heart-rending delineation – as profound as it has ever been. Scents of black olives intermingle with graphite, clove and cherry liqueur, underneath subtle gravel scents becoming more vocal with aeration. The palate is medium-bodied and maybe not as powerful as it was a few years ago. Yet it is ineffably complex with layers of pure dark berry fruit, black olive, cloves and crushed violets. This particular example was one of the most youthful that I have encountered. The finish is so effortless and yet it changes constantly in the glass, revealing new facets, some attendees noticing a touch of greenness after 30 minutes although I could not detect that myself. It is an awe-inspiring Haut-Brion that is only just beginning to demonstrate the ethereal heights it can achieve. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons. |
|||||||||
|
|
Bordeaux | 1 | 100 (VN) | HK$238,930.00 | |||||
Vinous (100)The 1989 Haut-Brion commenced one of the most spectacular dinners that I ever attended, this representing one of the best bottles of a dozen tasted over the years. Deep in color with thin bricking on the rim, the haunting bouquet has heart-rending delineation – as profound as it has ever been. Scents of black olives intermingle with graphite, clove and cherry liqueur, underneath subtle gravel scents becoming more vocal with aeration. The palate is medium-bodied and maybe not as powerful as it was a few years ago. Yet it is ineffably complex with layers of pure dark berry fruit, black olive, cloves and crushed violets. This particular example was one of the most youthful that I have encountered. The finish is so effortless and yet it changes constantly in the glass, revealing new facets, some attendees noticing a touch of greenness after 30 minutes although I could not detect that myself. It is an awe-inspiring Haut-Brion that is only just beginning to demonstrate the ethereal heights it can achieve. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons. |
|||||||||
|
|
Bordeaux | 4 | 100 (VN) | HK$20,690.00 | |||||
Vinous (100)The 1989 Haut-Brion commenced one of the most spectacular dinners that I ever attended, this representing one of the best bottles of a dozen tasted over the years. Deep in color with thin bricking on the rim, the haunting bouquet has heart-rending delineation – as profound as it has ever been. Scents of black olives intermingle with graphite, clove and cherry liqueur, underneath subtle gravel scents becoming more vocal with aeration. The palate is medium-bodied and maybe not as powerful as it was a few years ago. Yet it is ineffably complex with layers of pure dark berry fruit, black olive, cloves and crushed violets. This particular example was one of the most youthful that I have encountered. The finish is so effortless and yet it changes constantly in the glass, revealing new facets, some attendees noticing a touch of greenness after 30 minutes although I could not detect that myself. It is an awe-inspiring Haut-Brion that is only just beginning to demonstrate the ethereal heights it can achieve. Tasted at the International Business & Wine First Growth Dinner at the Four Seasons. |
|||||||||
