100
Robert Parker
CHATEAU HAUT BRION, 2010
PESSAC-LÉOGNAN
"As for Haut-Brion 2010, it does not have the power of Latour 2010 or the intense notes of pencil shavings and chocolaty components of Lafite-Rothschild, but it is an extraordinary, perfect wine. It has a slightly lower pH than the 2009 vintage (3.7 versus 3.8 for the 2009) and an even higher alcohol level than the 2009 (14.6%). This wine is ethereal. From its dense purple color to its incredibly subtle yet striking aromas that build gradually, offering a spectacular array of scents ranging from charcoal and camphor to black currant, blueberry liqueur, and spring flowers, the finesse, elegant yet noble power, and authority of this wine are captivating. It is full-bodied, but that is only noticeable in the finish, as the wine seems to float across the palate with remarkable sweetness, harmony, and perfect integration of all its components—alcohol, tannins, acidity, wood, etc. This prodigious Haut-Brion is hard to compare to another vintage, at least for now, but it should have an aging potential of 50 to 75 years. Anticipated maturity: 2022–2065+.
Congratulations to the Haut-Brion team and the owners, the Dillon family, now admirably and meticulously represented by Prince Robert of Luxembourg. He has made some changes, and all of them seem to have led to spectacular improvements in what was already an astonishing group of wines." - Robert Parker
CHARACTERISTICS
| CLASSIFICATION | 1st Grand Cru Classé |
| GRAPE VARIETIES | Cabernet Sauvignon, Merlot, Cabernet Franc |
| AROMAS | Camphor, black currant, blueberry liqueur, spring flowers |
| FOOD & WINE PAIRINGS |
Duck breast, rib-eye steak |
| VINIFICATION |
The vinification is traditional, with a maceration period lasting 15 to 20 days. Aging takes place in new oak barrels for 22 months. |
| FORMAT | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU HAUT BRION, 2010
Vineyard Detail
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES |
Red: 46% Merlot, 42% Cabernet Sauvignon, 11% Cabernet Franc, 1% Petit Verdot |
| VINEYARD AREA | 52.8 hectares |
| ANNUAL PRODUCTION | 126,600 bottles |
| HARVEST | Manual |
| TERROIR |
Gravel deposits forming two main mounds |
History and anecdotes
Located in the commune of Pessac, Château Haut-Brion is the oldest wine estate in the region. Founded in 1533 by the Pontac family, it has continually innovated and improved viticultural techniques. The wines are coveted by monarchs, and many writers have sung their praises, including Samuel Pepys: “And there I drank a sort of French wine called Ho-Bryan, which had a very particular good taste that I never met with before...”. The first "branded wine" was born.
At Château Haut-Brion, in the mid-17th century, a new style of wine was conceived, “the new French Claret,” which marked the origin of today’s great aging wines—a true turning point in winemaking history. It was also here that bottling at the estate began.
During a visit, Thomas Jefferson, the future third President of the United States, reportedly wrote to his brother-in-law: “I cannot deny myself the pleasure of asking you to invest in a batch of wine. It will give you an example of what the best Bordeaux wine is. It comes from the vineyard of Haut-Brion.”
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | 1st Grand Cru Classé |
| GRAPE VARIETIES | Cabernet Sauvignon, Merlot, Cabernet Franc |
| AROMAS | Camphor, black currant, blueberry liqueur, spring flowers |
| FOOD & WINE PAIRINGS |
Duck breast, rib-eye steak |
| VINIFICATION |
The vinification is traditional, with a maceration period lasting 15 to 20 days. Aging takes place in new oak barrels for 22 months. |
| FORMAT | 75 CL |
