95-97
Parker
17++
Jancis Robinson
CHATEAU LA MISSION HAUT BRION, 2020
PESSAC-LÉOGNAN
CHARACTERISTICS
| CLASSIFICATION | Premier Grand Cru Classé, Pessac-Léognan |
| GRAPE VARIETIES | 33% of sauvignon blanc, 67% of semillon |
| AROMAS |
Pineapple, peach, apple, lees, cream |
| FOOD AND WINE PAIRING | Arcachon Bay oysters, langoustine bisque |
| WINEMAKING | Traditional winemaking. The fermentation is done in barrels (50% are new), before a wine ageing of 9 to 12 months. |
| BOTTLE SIZE | 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 LA MISSION HAUT BRION, 2020
Vineyard Detail
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES |
Red varieties: 41% of merlot, 48% of cabernet sauvignon, 11% of cabernet franc |
| VINEYARD SURFACE AREA | 29.18 hectares |
| ANNUAL PRODUCTION | 70,800 bottles |
| HARVEST | Manual |
| SOIL |
Gravel soil composed of different quartz, clayey-sandy-limestone subsoil |
History and anecdotes
Located in front of Château Haut-Brion upon which it shares a large gravel terrace, the Mission Haut-Brion’s history is closely related to the Château Haut-Brion ones.
It was founded in the 16th century by the Lestonnac family when Arnaud de Lestonnac got married to Marie de Pontac (Haut-Brion). In the following century, it was bequeathed to the Vincentian priests of the Mission who carried out major works on the vines. In the 19th, the Chiapella family related to Louisiana, participated in the Mission Haut-Brion’s transatlantic reputation.
In 1983, the Clarence Dillon estate, owner of Château Haut-Brion, acquired the Mission, thus benefiting from the same know-how.
The Mission Haut-Brion was seized during the French Revolution and sold as “National Asset ''.
“If God would forbid drinking, would he have made this wine as good as it is?” would have declared the Marshal de Richelieu about the Mission Haut-Brion.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | Premier Grand Cru Classé, Pessac-Léognan |
| GRAPE VARIETIES | 33% of sauvignon blanc, 67% of semillon |
| AROMAS |
Pineapple, peach, apple, lees, cream |
| FOOD AND WINE PAIRING | Arcachon Bay oysters, langoustine bisque |
| WINEMAKING | Traditional winemaking. The fermentation is done in barrels (50% are new), before a wine ageing of 9 to 12 months. |
| BOTTLE SIZE | 75 CL |
