2025 Château Haut Brion
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| Type of Wine | |
|---|---|
| Country | France |
| Region | |
| Appellation | Pessac-Leognan |
| Winery | |
| Vintage | 2025 |
| Grape | , , |
| Content (Alc) | 0.75 ltr (14.5%) |
| Drink window | 2032 - 2075 |
| Available as of | Jun 4, 2028 |
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Château Haut-Brion 2025 is among the most impressive wines of Bordeaux. In a growing season marked by extreme weather conditions, low yields, and very small grapes, the château managed to produce a wine that exceptionally combines power, precision, and elegance. The 2025 vintage demonstrates why Haut-Brion has been one of the absolute icons of the wine world for centuries.
Château Haut-Brion: the historical icon of Pessac-Léognan
Château Haut-Brion is the only château outside the Médoc to be included in the famous classification of 1855. The history of the estate dates back to the sixteenth century, and the château is widely regarded as one of the founders of the modern Bordeaux style.
Located in Pessac-Léognan, on the outskirts of the city of Bordeaux, Haut-Brion boasts a unique terroir of deep gravel soils. These soils ensure excellent drainage and play a key role in the characteristic combination of concentration, finesse, and complexity that makes Haut-Brion wines so beloved worldwide.
The exceptional circumstances of the 2025 Bordeaux vintage
According to the château, 2025 was characterized by extreme weather conditions, but at the same time by remarkably healthy grapes and a harvest that could be carried out with great precision. The drought resulted in very small grapes with a high concentration of flavor compounds, while patience during the harvest was crucial to achieve optimal ripeness.
The red grapes were harvested between September 1 and 18, placing 2025 among the early vintages. Despite the challenges of the season, the estate speaks of grapes with exceptional potential and a vintage developing into one of the greatest Haut-Brions of recent years.
What stands out most is that the wine is not built on pure power, but on precision, freshness, and balance. It is precisely this combination of concentration and refinement that forms the essence of Haut-Brion 2025.
How does Château Haut-Brion 2025 taste?
The blend consists of 62% Merlot, 26.2% Cabernet Sauvignon, and 11.8% Cabernet Franc. On the nose, the wine initially presents itself as restrained and extremely refined, fully in line with the classic style of Haut-Brion. Gradually, aromas of violets, dark cherries, black fruits, graphite, and subtle notes of eucalyptus unfold.
On the palate, the wine presents itself with remarkable precision. The structure is compact and layered, yet at the same time refined and harmonious. Ripe dark fruit is supported by lively freshness and particularly fine-grained tannins. The wine gradually builds power without ever becoming heavy.
What makes this vintage special is the tension between energy and depth. The wine possesses impressive concentration, yet remains consistently elegant and controlled. The finish is exceptionally long, with persistent notes of dark fruit, floral nuances, minerality, and a subtle spiciness that continue to develop for minutes.
Several Bordeaux producers speak of precision as the keyword for 2025. At Haut-Brion, that concept seems to come fully into its own. The wine possesses a natural harmony that is often only visible in the estate's greatest vintages.
Grape varieties, vinification and aging
The 2025 consists of 62% Merlot, 26.2% Cabernet Sauvignon, and 11.8% Cabernet Franc. The relatively high proportion of Merlot is striking, contributing to the refined texture and aromatic expression of the wine.
After vinification, the wine ages in French oak barrels, 59% of which are new. The aging process focuses on supporting the structure and complexity of the wine without overpowering the purity of the fruit. This approach aligns with the modern style of Haut-Brion, in which precision and terroir expression take center stage.
When to drink Château Haut-Brion 2025?
Château Haut-Brion 2025 possesses all the characteristics of a great cellar wine. The combination of concentration, freshness, refined tannins, and aromatic complexity gives the wine exceptional development potential. Although the wine will already make a great impression after a few years of bottle aging, its greatest potential clearly lies in the longer term.
Expected drinking window: 2035-2075+.
| Available as of | Jun 4, 2028 |
|---|---|
| Packing information | Case |
| Type of Wine | Red |
| Country | France |
| Region | Bordeaux |
| Appellation | Pessac-Leognan |
| Icons | Icon France |
| Winery | Chateau Haut Brion |
| Grape | Cabernet Franc, Cabernet Sauvignon, Petit Verdot |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2025 |
| Drinking as of | 2032 |
| Drinking till | 2075 |
| Alcohol % | 14.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Promotion | On Sale |
| Parker rating | 100 |
| James Suckling rating | 98 |
| Vinous rating | 100 |
| Tasting Profiles | Aromatisch, Bloemig, Complex, Donker fruit, Droog, Kruidig, Rijk, Rood fruit, Tannines, Vol |
| Drink moments | Barbecue, Cadeau!, Iets te vieren, Indruk maken, Lekker luxe, Met vrienden, Open haard, Romantisch, Summer party, Terras |
| Sommy Pairing Beschrijving | Die Château Haut-Brion 2024 toont diepe rijpe rode en zwarte bessen, florale en kruidige accenten met subtiele houttonen, zijdezachte tannines en een lange, harmonieuze afdronk. Daardoor vormt hij een perfecte partner voor rundvlees en lamsvlees omdat de tannines en het geconcentreerde fruit het vet en de krachtige smaken balanceren, voor charcuterie en kazen omdat de complexiteit en umami de zoutheid en smeuïgheid aanvullen, en voor barbecue omdat de geroosterde aroma's en rokerigheid aansluiten bij de houtinvloeden; extra geslaagde bereidingswijzen zijn grillen en roosteren voor vlees, langzaam sudderen of stoven voor rijk gevulde sauzen en risotto of truffelbereidingen die de aardse tonen van de wijn naar voren halen. |
Parker
(98-100) The 2025 Haut-Brion is, as usual, more reserved and austere at this stage than La Mission, unwinding in the glass to reveal notions of dark wild berries mingled with spices, pencil leaf and licorice. Medium- to full-bodied, dense and layered, it’s built around a multidimensional core of fruit framed by structuring yet well-integrated tannins, delivering a notably controlled expression of power and concluding with a long, perfumed, subtly ethereal finish. While still tightly knit at this stage, it possesses considerable depth—IPT (an alaytical measure of tannic concentration) levels exceeding 100, rarely observed—that is perfectly controlled and will require extended cellaring. Recent refinements in the estate’s approach, notably in viticulture, are translating into fruit of greater balance and freshness, even under the warm, dry conditions of 2025. It stands as one of the more impressive renditions of Haut-Brion in recent years.
The 2025 vintage at Château Haut-Brion and Château La Mission Haut-Brion formed under constraint rather than excess. Yields stayed low, close to 2024, at around 23 hectoliters per hectare for whites—exceptionally reduced—and 27 hectoliters per hectare for reds. Poor floral initiation defined the season early, especially for Sauvignon Blanc and Sauvignon Gris, with some parcels carrying little to no fruit. Clean flowering locked in that limited potential, and summer drought further reduced berry size, particularly in Pessac.
Rainfall arrived unevenly. A storm on June 13 dropped some 65 millimeters in a single day, but only over part of the appellation. Other sectors saw little impact. The Médoc received rain later, on July 24, which largely missed Pessac. The totals align on paper, but the timing drove variation in ripening.
Phenolic maturity was high, with IPT exceeding 100, indicating marked concentration. Harvest started early—August 27 at La Mission and September 1 at Haut-Brion—and finished around September 18.
The teams responded with control. They adjusted extraction, avoided excess and worked to retain balance. The wines come through as dense but fresh, structured but not severe. The tannins show restraint and precision. Haut-Brion delivers depth and authority; La Mission leans toward charm. Both capture the vintage’s brightness and fruit definition, with more clarity than 2022.
Yohan Castaing - Published: Apr 30, 2026
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James Suckling
(98-99) Haut-Brion delivers a red with great structure and length and superb intensity and power. It is a full-bodied red with character and depth, giving it endless length. Muscular yet polished and agile. Juicy at the end. 62% merlot, 26.2% cabernet sauvignon and 11.8% cabernet franc. Château Haut-Brion Pessac-Léognan 2025
- James Suckling / Senior Editor
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Vinous
(98-100) The 2025 Haut-Brion was picked from September 1 (slightly later than La Mission) to September 18 at 29 hl/ha. Aged in 59% new oak, this has a very pure and elegant bouquet with ebullient brambly red fruit, crushed stone, potpourri and touches of Earl Grey. Wonderful delineation and a little more refined than, say, the 2020 or 2022. The palate is medium-bodied with very fine tannins, and there is more complexity here than La Mission, more depth and minéralité. Fresh and marine-tinged towards the finish that makes you want to come back. This year, the First Growth has put a bit of distance between itself and La Mission. Drinking Window: 2035 - 2070.
- By Neal Martin on May 2026
(96-98) The 2025 Haut-Brion is quite the powerhouse. Black fruit, cloves, new leather, tobacco, chocolate and menthol open before a wave of huge tannins and incisive acids take over. Haut-Brion can be rather dark and somber. That is very much the case with the 2025, a wine that speaks with sepia-toned, baritone inflections. It also conveys more obvious ripeness than La Mission Haut-Brion at this stage. Drinking Window: 2035 - 2075
- By Antonio Galloni on April 2026
Third-generation winemaker Jean-Philippe Delmas explained, “There was no rain here in July, whereas there was in the Médoc, but we had more rainfall in August. We had 30 mm on August 28-29. We had very little juice, especially for the Cabernet Sauvignon, so there is more Merlot in the blend. The difference from 2003 is that we had more diurnal temperature variation—it was cooler at night in 2025, which allowed the vines to breathe. It gave the wines deeper colour despite shorter maceration and gentler extraction, with some record IPT levels, not that we are looking for that. We started picking the La Mission Haut-Brion a day before the rainfall, which means it is half a degree higher in alcohol; it is 13° for all the cuvées except the La Mission at 13.6%. Quintus is around 14%, as the vines suffered less due to clay soils, especially on the Grand Pontet [the former Saint-Émilion absorbed into Quintus] side of the property.”
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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).
Die Château Haut-Brion 2024 toont diepe rijpe rode en zwarte bessen, florale en kruidige accenten met subtiele houttonen, zijdezachte tannines en een lange, harmonieuze afdronk. Daardoor vormt hij een perfecte partner voor rundvlees en lamsvlees omdat de tannines en het geconcentreerde fruit het vet en de krachtige smaken balanceren, voor charcuterie en kazen omdat de complexiteit en umami de zoutheid en smeuïgheid aanvullen, en voor barbecue omdat de geroosterde aroma's en rokerigheid aansluiten bij de houtinvloeden; extra geslaagde bereidingswijzen zijn grillen en roosteren voor vlees, langzaam sudderen of stoven voor rijk gevulde sauzen en risotto of truffelbereidingen die de aardse tonen van de wijn naar voren halen.
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