A very open and generous bouquet with blackcurrants, cassis and briary aromas. The palate is medium-bodied and sumptuous, rounded and generous fruit with hints of truffle, white pepper, and cured meat. Let it open up in the glass. Pair with roasted or gri
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A very open and generous bouquet with blackcurrants, cassis and briary aromas. The palate is medium-bodied and sumptuous, rounded and generous fruit with hints of truffle, white pepper, and cured meat. Let it open up in the glass. Pair with roasted or grilled meats, game, pork dishes, duck.
The wine estate of Chateau Haut Brion dates back to 1525. It is located in the Pessac-Leognan appellation of the Graves wine region in Bordeaux, France. It produces both red and white wines of distinction. Haut Brion is the only classified 1st Growth not located in the Medoc (from the 1855 Classification scheme). With over 600 years of winemaking history - with records from 1426 - the name is derived from the Celtic name for a rise or mound in the land, e.g. Briga. The vines that represent the current Haut Brion date from 1521, making it the oldest, continuously working winery and luxury brand in Bordeaux. Thomas Jefferson was received at the winery in 1787. The chateau was the first to use stainless steel fermentation.
The year 1935 began the modern era for Haut Brion, when itt was purchased by Wall Street financier Clarence Dillon. In 1975, his granddaughter took over operations, and today her son, Prince Robert of Luxembourg manages both Chateau Haut Brion and Domaine Clarence Dillon, their other property. The 48 hectares of Haut Brion vineyards are 48.7% Cabernet Sauvignon, 39.6% Merlot, 10.7% Cabernet Franc, and 1% Petit Verdot. For the 3 hectares of white grapes, 52% are Semillon, 48% Sauvignon Blanc.
The current blend is 33% Cabernet Sauvignon, 65% Merlot, and 2% Cabernet Franc.