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De specificaties zoals vermeld bij de wijn (o.a. wijnjaar) en in de titel zijn leidend en er kunnen geen rechten worden ontleend aan de afbeelding die wordt getoond. Lees meer in onze Frequenty asked questions
| Type of Wine | |
|---|---|
| Country | France |
| Region | |
| Appellation | Pessac-Leognan |
| Winery | |
| Vintage | 2017 |
| Grape | , , |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2023 - 2057 |
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Of all the premier crus of Bordeaux, Haut-Brion is the greatest charmer, always elegant and refined and always in top condition, young or old. Haute Brion is the oldest and historically the most colorful winery in the Gironde - it was here in the 17th century that the first single-vineyard Bordeaux was made, first served in London coffee houses and praised by many leading writers. In 1935 the winery was purchased by Clarence Dillon, an American banker. He invested large sums in renovating the chai and the vineyard. In 1960, Haut-Brion became the first premier cru to replace wooden barrels with stainless steel tanks. In 1983, the Dillon family purchased the adjacent Château la Mission Haut-Brion. Haut-Brion is almost always the fastest-maturing and most accessible of the premier crus, but that casual, young charm is deceptive, because the wine ages beautifully.
The Haut Brion is powerful, full and creamy with a breathtaking plump luxury of blackcurrants, 'smokey oak' and tobacco. Luxuriously soft, complex and long.
97/100 Parker & 98/100 Suckling
| Packing information | Box |
|---|---|
| Type of Wine | Red |
| Country | France |
| Region | Bordeaux |
| Appellation | Pessac-Leognan |
| Winery | Chateau Haut Brion |
| Grape | Cabernet Franc, Cabernet Sauvignon, Petit Verdot |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2017 |
| Drinking as of | 2023 |
| Drinking till | 2057 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 97 |
| James Suckling rating | 98 |
| Tasting Profiles | Aards, Complex, Donker fruit, Droog, Houtgerijpt, Krachtig, Mineraal, Tannines |
| Drink moments | Indruk maken, Lekker luxe, Open haard |
| Sommy Pairing Beschrijving | Deze 2017 Château Haut-Brion toont een weelderig profiel van zwarte bessen, geroosterd eiken en subtiele rokerigheid, met zijdezachte tannines en een lange, complexe afdronk waarin tonen van tabak en cacao doorschemeren. Door zijn volle, romige structuur en verfijnde fruit-eikenbalans vormt hij een ideale partner voor rood vlees en wild omdat hij het vetrijk mondgevoel snijdt en tegelijkertijd de smaken verdiept; bij charcuterie brengt hij balans tegen zoute, gekruide smaken en bij gerijpte kazen vult hij de umami en nootachtige tonen aan. Kies voor gegrilde ribeye of entrecote met een kort en heet grillen om de rokerigheid te benadrukken, langzaam gegaard hert of hertenhaas voor zachte texturen, of serveer bij oude cheddar, comté of een krachtige blauwe kaas voor extra harmonie. |
Rating
97
Release Price
NA
Drink Date
2023 - 2057
Reviewed by
Lisa Perrotti-Brown
Issue Date
16th Mar 2020
Source
March 2020 Week 3, The Wine Advocate
A blend of 53% Merlot, 6.3% Cabernet Franc and 40.7% Cabernet Sauvignon, the deep garnet-purple colored 2017 Haut-Brion sashays gracefully out of the glass with fragrant notions of black raspberries, kirsch, dark chocolate, star anise and candied violets with a core of warm red and black currants and a touch of pencil lead. Medium to full-bodied, the palate bursts with red and black fruit layers, superbly supported by firm, ripe, finely grained tannins and fantastic freshness, finishing very long and mineral laced.
At Château Haut-Brion and neighboring La Mission Haut-Brion, only about one hectare out of around 80 hectares of vineyards was damaged by frost in 2017. It seemed that in the areas where there was a little wind, there was no frost. Budbreak was on March 13—not so early for this warm little pocket of vineyards close to the city—but the evolution of the vines was certainly faster than usual for the rest of the spring. It was a very dry, warm spring with even flowering. At the end of June, there was some rain to quench the parched vines, then July was a little cooler, according to Jean-Philippe Delmas. By mid-September, after the whites had already come in, the rains became an issue. The Merlot was almost all in before the rain, but the Cabernet Franc was affected and not much was used this year. Cabernet Sauvignon was harvested after the rains. Overall yields averaged out at a very respectable 49.6 hectoliters per hectare.
While the reds are incredibly impressive at both properties in 2017, I have to confess that I was completely blown away by the caliber of the whites. WOW! Possessing at once electric intensity and yet bags of tightly wound layers just waiting to be expressed over many years of cellaring, this is a truly spectacular vintage for the dry whites at both estates.
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Château Haut-Brion is located in the French municipality of Pessac, a few kilometers southwest of the city of Bordeaux. Haut-Brion is the oldest and historically the most colorful Gironde winery - it was here that the first Bordeaux was made from a single vineyard in the 17th century, first donated in London coffee houses and praised by many leading writers. In 1935, the winery was bought by Clarence Dillon, an American banker. He invested large sums in the renovation of the chai and the vineyard. In 1960, Haut-Brion became the first premier cru, replacing the wooden barrels with stainless steel tanks. In 1983, the Dillon family bought the adjacent Château la Mission Haut-Brion.
The vineyard covers an area of 51 hectares of which just over 48 hectares are planted with red grape varieties (Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot) and just under 3 hectares are dedicated to white grape varieties (Sémillon and Sauvignon Blanc).
Deze 2017 Château Haut-Brion toont een weelderig profiel van zwarte bessen, geroosterd eiken en subtiele rokerigheid, met zijdezachte tannines en een lange, complexe afdronk waarin tonen van tabak en cacao doorschemeren. Door zijn volle, romige structuur en verfijnde fruit-eikenbalans vormt hij een ideale partner voor rood vlees en wild omdat hij het vetrijk mondgevoel snijdt en tegelijkertijd de smaken verdiept; bij charcuterie brengt hij balans tegen zoute, gekruide smaken en bij gerijpte kazen vult hij de umami en nootachtige tonen aan. Kies voor gegrilde ribeye of entrecote met een kort en heet grillen om de rokerigheid te benadrukken, langzaam gegaard hert of hertenhaas voor zachte texturen, of serveer bij oude cheddar, comté of een krachtige blauwe kaas voor extra harmonie.
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