90
Robert Parker
CHATEAU LES CARMES HAUT-BRION, 2006
PESSAC-LÉOGNAN
CHARACTERISTICS
|
CLASSIFICATION |
Cru Classé de Graves |
|
GRAPE VARIETIES |
Merlot, Cabernet Franc, Cabernet Sauvignon |
|
AROMAS |
Earthy and spicy, sweet raspberry, redcurrant, barbecue smoke, tobacco leaf |
|
FOOD & WINE PAIRINGS |
Baked eggs with truffles, wild duck with orange sauce |
|
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 LES CARMES HAUT-BRION, 2006
Vineyard Detail
| AGRICULTURE | Sustainable following traditional methods |
| GRAPE VARIETIES | Cabernet franc, merlot, cabernet sauvignon |
| VINEYARD SURFACE AREA | 7.6 hectares |
| ANNUAL PRODUCTION | 30,000 bottles |
| HARVEST | Manual |
| SOIL | Gravelly-sandy-clayey soil, limestone subsoil |
History and anecdotes
Château Les Carmes Haut-Brion is a historical estate whose origins date back to the 16th century when Jean de Pontac, owner of Château Haut-Brion and its vineyards, gave to the Grand Carmes clergymen a plot of vines. The Fathers Carmes kept it until the French Revolution and made one of the most renowned wines, initially named “Haut-Brion” which got transformed into “Carmes Haut-Brion”. Sold as national assets, the estate was bought by Léon Colin, a wine merchant from Bordeaux, in the beginning of the 19th century. In 2010, Patrice Pichet, a Gironde property developer, acquired Château Les Carmes Haut-Brion.
Château Les Carmes Haut-Brion has an exceptional wine cellar designed by the designer Philippe Starck and the architect Luc Arsène-Henry in order to host and make vintages in the best conditions.Under this thin iron blade on the stream, you can find the estate’s infrastructures: harvests reception, vatting room and wine ageing cellar.
Caracteristics
CHARACTERISTICS
|
CLASSIFICATION |
Cru Classé de Graves |
|
GRAPE VARIETIES |
Merlot, Cabernet Franc, Cabernet Sauvignon |
|
AROMAS |
Earthy and spicy, sweet raspberry, redcurrant, barbecue smoke, tobacco leaf |
|
FOOD & WINE PAIRINGS |
Baked eggs with truffles, wild duck with orange sauce |
|
SIZE |
75 CL |
CHATEAU LES CARMES HAUT-BRION
CHATEAU LES CARMES HAUT-BRION, 1980
CHATEAU LES CARMES HAUT-BRION, 1985
CHATEAU LES CARMES HAUT-BRION, 1988
CHATEAU LES CARMES HAUT-BRION, 1989
CHATEAU LES CARMES HAUT-BRION, 1990
CHATEAU LES CARMES HAUT-BRION, 1995
