A wonderfully distinctive claret with lovely rich fruit and enormous character in the finest tradition of this great vineyard. Quite on a par with the first growths. The blend is 59% merlot, 40% cabernet sauvignon and 1% cabernet franc.
Product Code: CM11601
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The only one of the five first growths outside of the Médoc, Château Haut-Brion lies in the Pessac-Léognan region slightly further south, and is surrounded by the suburbs of Pessac. The urban, rather than rural location is somewhat rare for a property of this status (though research shows this results in higher temperatures, which aid vine growth) and accounts for its smaller size, though there are still 51 hectares under vine.Haut-Brion is one of the oldest wine estates in Bordeaux, and probably the first to make wine under its own name, with winemaking underway around 100 years before its first growth peers. It has really only been owned by four major families, each of which made its own impact and contributed to the property’s high repute.The Pontacs (who were in control from 1533 to 1748) were the first to invest in vineyards, and they established Haut-Brion as a premium and sought-after wine, with fans including Samuel Pepys and King Charles II. The Furnel family took over between 1748 and 1790, and it was during this time that future American President Thomas Jefferson paid a visit, and described Haut-Brion as ‘the very best Bordeaux wine.’The Larrieu family was in control from 1836 to 1922, during which time the estate was granted its first growth status, and overcame phylloxera, which had destroyed so many of the vineyards of Bordeaux. From 1935, the estate has been owned by the American Dillon family, and it was under its ownership that significant winery renovations took place, including the decision to make Haut-Brion the first property to convert to stainless-steel tanks for vinification. Joan Dillon married Princes Charles of Luxembourg in 1967, and since 2002 Prince Robert of Luxembourg has overseen the estate. In 1983 the family bought the neighbouring leading estate of La Mission Haut-Brion, but each wine continues to be made separately to retain its personality.The property gets its name from the hill on which the vineyards lie – ‘brion’ is thought to derive from the Celtic ‘briga’, meaning ‘hill’. The deep gravel soils here have more sand and clay than their Médoc counterparts, and there is a higher proportion of merlot: this makes up 42% of the red plantings, with cabernet sauvignon covering 44%, 13% cabernet franc and 1% petit verdot. Three of the 51 hectares are given to white varieties – an almost equal mix of sauvignon blanc and semillon. Since 2003, the estate manager and Technical Director has been Jean-Philippe Delmas, whose father and grandfather enjoyed the role before him.Jean-Philippe Masclef has been oenologist here since 1995. The grapes are vinified in stainless-steel tanks plot by plot and a detailed tasting evaluation of the different vats determines the final blend. This then spends 18-20 months ageing in oak. From year to year, merlot and cabernet sauvignon alternate as the dominant variety, depending on vintage conditions, but the finished wine always remains true to the signature Haut-Brion style.Haut-Brion makes an excellent second wine, Clarence de Haut-Brion (previously called Bahans Haut-Brion), and a tiny quantity of sought-after white, Haut-Brion Blanc. It has been using its distinctive bottles – emulating designs of old decanter models – since the 1958 vintage.
The original and most famous wine classification came about when the organisers of the 1855 Universal Exposition of Paris wanted, naturally enough, to show the finest wines of the Bordeaux region. Brokers dealing in the wines got together and produced two classifications of the best red and sweet wines respectively, based on the selling price of the wines at that time. The list was produced very soon after a request for it from the Bordeaux Chamber of Commerce was made, strongly suggesting that there was an ‘unofficial’ hierarchy already well known to the brokers. These Grand Cru Classé wines were ranked in five tiers and, apart from the famous promotion of Château Mouton Rothschild in 1973 and the addition of Château Cantemerle to the fourth growths soon after the classification was established, they have remained unchanged ever since. Effectively, they represent what should be the best wines of the Médoc with the one interloper, Château Haut-Brion from Pessac-Léognan in the Graves region. The wines of the right bank, such as Saint-Emilion and Pomerol were not included because their selling price was not as high at that time. Five first growths sit at the head of 62 properties, all of them from the Médoc except for Château Haut-Brion in Pessac-Léognan. Naturally enough, there have been many unofficial revisions made over the years, with expert opinions brought to bear on what promotions and demotions might have been over the years, but none of these musings, no matter how reflective of changing standards and prices they might be, will change the stratification as it stands. The classification is as follows:First Growths (Premiers Crus)Château Lafite Rothschild, Pauillac; Château Latour, Pauillac; Château Margaux, Margaux; Château Haut-Brion, Pessac-Léognan ; Château Mouton Rothschild, Pauillac.Second Growths (Deuxièmes Crus)Château Rauzan-Ségla, Margaux; Château Rauzan-Gassies, Margaux; Château Léoville-Las Cases, Saint-Julien; Château Léoville-Poyferré, Saint-Julien; Château Léoville-Barton, Saint-Julien; Château Durfort-Vivens, Margaux; Château Gruaud-Larose, Saint-Julien; Château Lascombes, Margaux; Château Brane-Cantenac, Margaux; Château Pichon Longueville Baron, Pauillac; Château Pichon Longueville Comtesse de Lalande, Pauillac; Château Ducru-Beaucaillou, Saint-Julien; Château Cos d'Estournel, Saint-Estèphe; Château Montrose, Saint-Estèphe.Third Growths (Troisièmes Crus)Château Kirwan, Margaux; Château d'Issan (Margaux); Château Lagrange, Saint-Julien; Château Langoa-Barton, Saint-Julien; Château Giscours, Margaux; Château Malescot Saint Exupéry, Margaux; Château Cantenac-Brown, Margaux; Château Boyd-Cantenac, Margaux; Palmer, now Château Palmer, Margaux; Château La Lagune, Ludon (Haut-Médoc); Château Desmirail, Margaux; Château Dubignon, Margaux; Château Calon-Ségur, Saint-Estèphe; Château Ferrière, Margaux; Château Marquis d'Alesme Becker, Margaux.Fourth Growths (Quatrièmes Crus)Château Saint-Pierre, Saint-Julien; Château Talbot, Saint-Julien; Château Branaire-Ducru, Saint-Julien; Château Duhart-Milon, Pauillac; Château Pouget, Margaux; Château La Tour Carnet, Saint-Laurent (Haut-Médoc); Château Lafon-Rochet, Saint-Estèphe; Château Beychevelle, Saint-Julien; Château Prieuré-Lichine, Margaux; Château Marquis de Terme, Margaux.Fifth Growths (Cinquièmes Crus)Château Pontet-Canet, Pauillac; Château Batailley, Pauillac; Château Haut-Batailley, Pauillac; Château Grand-Puy-Lacoste, Pauillac; Château Grand-Puy-Ducasse, Pauillac; Château Lynch-Bages, Pauillac; Château Lynch-Moussas, Pauillac; Château Dauzac, Margaux; Château d'Armailhac, Pauillac; Château du Tertre, Margaux; Château Haut-Bages-Libéral, Pauillac; Château Pédesclaux, Pauillac; Château Belgrave, Saint-Laurent (Haut-Médoc); Château de Camensac, Saint-Laurent (Haut-Médoc); Château Cos Labory, Saint-Estèphe; Château Clerc-Milon, Pauillac; Château Croizet Bages, Pauillac; Château Cantemerle, Macau (Haut-Médoc).Alongside the reds resides the classification for Sauternes and Barsac from further up river on the Garonne. There, 27 estates make up a smaller pyramid of their own, topped by the legendary Château d’Yquem, which had been classified out on its own above all the other sweet wines of the region. Since the 1885 classification there have been other such systems established. Those of Graves and Saint-Emilion, both established much later than the 1855 and both subject to change, changes which cause no end of trouble for the authorities as estates are promoted or, more contentiously demoted and seek legal redress for the perceived injustice.Cru Bourgeois is a further classification in the Médoc, representing some 30% of the production of the area. It was established in 1932 to represent properties outside of the Grand Cru Classé estates, though it was not officially recognised by the French government until 2003. At that time the selection of properties entitled to use the designation was revised and, unsurprisingly, fiercely contested by those who were left outside the classification, leading to a legal decision annulling the original classification while their status is re-examined by the Bordeaux Chamber of Commerce. The list is to be revised every 12 years and is based on the history terroir, winemaking and quality control of the properties, overseen by the Alliance des Crus Bourgeios de Médoc created in the same year as the revision. It is divided into three categories: Cru Bourgeios, Cru Bourgeios Supérieur and Cru Bourgeois Exceptionnel. In theory the fact that qualification for the designation is based on quality should see improvements in the quality of wines made under its nomenclature.
The brilliant 2005 vintage was always going to cast something of a shadow over its successor, but there were very good wines made in every appellation of Bordeaux in 2006. Certainly the quality is more uneven than in 2005 but from the best and most fastidious producers there are wines of balance, finesse and complexity that is unique to the region.July in Bordeaux was the hottest on record but was followed by a cooler, overcast August which slowed the ripening process but added finesse. The perfect start in September was followed by storms in the middle of the month, heavy in the northern Médoc, and rot was encouraged which may have caught out those who were careless in the care of their vines or who harvested late. However, the grapes were high in sugar and those who picked before the rains came were clearly at an advantage.Finesse, charm and expressive fruit with good structure for keeping are the characteristics of the year’s successful wines. They are closer in style to the wines of the 2001 and 2004 vintages, both of which are very attractive for mid-term drinking, and all of which are less dense than the exceptional 2005s. The 2006s often have more body than the 2001s and 2004s.
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The Society's wine buyers work very closely with our suppliers to determine how best to seal our wines. We list below those closures currently in use with a brief description of each.
A technical cork made up of the remnants from the production of natural corks which are ground down into particles and cleaned and then combined using a food-grade polyurethane glue. A cheaper closure which The Society's buyers discourage suppliers from using.
A technical cork made from cheaper-grade natural cork where the naturally occurring pores are filled with ground down cork particles and then the whole is sealed with a food-grade wax coating. Generally only used for wines with a short shelf-life.
Diam corks look like agglomerate corks but are far superior and are designed to put an end to cork taint and random oxidation. The production process chops cork into pieces and sorts the superior, highly elastic, suberin component from the less elastic lignin, which is discarded. It mixes the suberin with microscopic spheres of the same substance used for contact lenses, which fills the voids between the cork particles reducing porosity to air and increasing elasticity without introducing humidity. Finally the pieces are mixed with a glue and moulded under pressure. The mechanical properties of the cork are guaranteed for a certain minimum number of years depending on the grade of cork - for example Diam 2 is guaranteed for two years; Diam 3, 5 and 10 are also available.
The Champagne cork is 90% agglomerate made from cork off-cuts which are ground down, cleaned, compressed and then glued together with two disks of good quality natural cork glued onto the end which protrudes into the bottle.
Natural corks harvested from the cork oak (Quercus suber) forests in Spain and Portugal have been the closure of choice for wine for the 300 years. The bark of the cork oak is stripped from mature trees every nine years. The planks are stored and then cleaned and graded before the corks are punched out of the wood. For wines destined for long-ageing, high-grade natural corks are still the closure of choice.
Cost-effective synthetic 'corks' made from food-grade plastic with a silicone coating (similar to that used on natural corks). Generally used for wines for short-term cellaring.
A glass stopper with a plastic 'O' ring which acts as an interface between the top of the bottle and the stopper, held in place by a metal, tamper-proof seal. Relatively expensive as a closure and not widely used. Can be removed by hand.
A short natural or agglomerate cork with a plastic or wooden top to enable the stopper to be removed by hand. Traditionally used for whiskies, sherries, Madeira etc.
Aluminium alloy screwcaps made with an expanded polyethylene wadding for the lining. Screwcaps are also known as ROTEs (roll-on tamper evident) or by the brand name (Stelvin is a popular brand). Widely used in Australia and New Zealand and for wines for short-term cellaring. Becoming increasingly sophisticated in terms of allowing differing levels of permeability so mimicking the properties of natural cork offering winemakers more choice depending of the style of wine being made. There is still a lack of sound data regarding the performance of screwcaps for longer-term cellaring.
This is an agglomerate cork with a disk of good-quality natural cork adhered to both ends. A reasonably priced, reliable alternative to natural cork.
This is the metal pilfer-proof cap usually used to seal beer bottles but also used in the production of Champagne and sparkling wine when wines are stored under crown cap before the dosage is added. A few producers use crown caps to seal wine bottles. Open with a standard bottle opener.
Jamie Goode has written an excellent book on the subject of closures for those wishing to find out more (Wine Bottle Closures, Flavour Press).
Alcohol by volume%
Units per standard bottle
The Society includes the alcohol by volume percentage figure for each wine available online, in Lists and offers.
It is generally accepted that alcohol levels in wine have been increasing in the last 20 years. There are many reasons why, but the single most important factor is the vast improvement in vineyard management techniques which have resulted in healthier, riper fruit being harvested. Alcohol is a by-product of the fermentation of sugars in the grapes and the best-quality wines are made from grapes that have reached physiological ripeness (colour, flavour and tannin), and this generally happens after sugar ripeness.
There are several techniques that can be used to reduce alcohol levels but currently most are intrusive and strip flavour as well as alcohol and we don't buy wines made in this way. In actual fact, more than half of our still table wines have an abv of 13% or less. Members looking to choose wines with lower levels of alcohol can now search our range by level of alcohol.
Excellent-quality wine is at the heart of everything we do at The Wine Society and balance is the single most important feature of quality. The interaction of a wine's main components of sugar, acidity, tannin, alcohol and flavour matter more than the actual level of alcohol. A well-made wine of 14.5%, for example, will taste more balanced than an inferior-quality wine with 10% alcohol. Furthermore, alcohol levels are only a guide to a wine's fullness: a 12.5% cabernet sauvignon may feel heavier and more full-bodied in the mouth than, say, a gamay of 13.5%. Members should refer to the wine's tasting note for a description of the style and fullness of the wine.
The Society is committed to promoting the responsible enjoyment of wines and spirits by providing relevant information to our members that allows them to make their own informed choices. An additional figure is beginning to be used on labels: the number of (UK) units of alcohol contained in that bottle. This is simply the alcohol by volume percentage multiplied by the content. Thus a 13% wine in a standard 75cl bottle will have 9.7 units of alcohol. All new labels of Society and Exhibition wines will include this information. drinkaware.co.uk
The Society's buyers provide recommended drink dates for all of our wines to help members decide the right time to pop the cork.
Should be drunk over the coming months, certainly within the year.
Now to 2016
Ready to drink now but will keep until 2016.
2018 to 2042
We recommend keeping longer before opening. In 2018 it will be ready to drink but still young and will keep until 2042. It's a matter of personal taste when such wines should be drunk. Many members prefer to try the wines over many years from the opening drink date to the last to watch the wine evolve.
Within one year of purchase
A non-vintage wine that should be drunk within 12 months.
Within two years of purchase
A non-vintage wine that is ready now but will keep for two years.
As a general rule, most everyday white wines are best enjoyed within a year of purchase, and most everyday reds within two years.
Certain fine wines, however, those with the right structure and balance, have the ability to evolve over time and gain complexity and finer nuances of flavour.
Savouring the wonderfully complex and intense bouquet and flavour of a wine drank at its peak is undoubtedly one of life's greatest pleasures. As with people, the ageing process will vary from wine to wine. Over the years the wine's primary aromas of fresh fruit will develop more complicated and persistent secondary and tertiary aromas. The fruity flavours of, for example, a premier cru white Burgundy will, over time, evolve buttery, toasty and yeast aromas, or fine reds may develop coffee, cedar, tobacco, vegetal, or even 'animal' flavours as they age.
There is much pleasure to be had by experimenting with bottles at different stages of maturity; finding out how a wine evolves with age and, perhaps more importantly, establishing your own preference in terms of taste for mature wine are all part of the interest and excitement of cellaring wine.
The drinking window we provide is a guide to when the wines will be at their best. Many will favour the wines in the youthful early stages of their development; others will enjoy the wines at their most mature.
Decanting is a useful way of softening the tannins, rounding out the flavours and releasing the potential of a young wine. To find out more please visit our Serving Wine guide.
The Society's purpose-built, temperature-controlled Members' Reserves offers members access to optimum storage conditions for their wines.
For more help and advice about how best to enjoy your wines contact us via our enquiry form.
Oak plays a very important role in the production of wine throughout the world. However, the level of oak detectible in a wine can vary depending on a number of factors – for example, the age and size of the barrel and the type of oak used, as well as the length of time the wine is aged in wood. Oak also influences the structure and tannins of the final wine. For wines on our website, we use the following classifications:
This suggests that a wine has either seen no oak at all, or may have been produced using very large, old oak barrels, resulting in a wine that has no taste of oak. Expect these wines to be crisp, fruit-forward and aromatic.
Some oak has been used in the production, yet it has not been a defining factor in the style of the wine. In this instance, the oak may have played more of a part in the structure of the wine but there will still be discreet flavours associated with the use of new oak.
Wines that are defined by and known for their use of new oak. This must not be confused with a wine which is 'overly oaky' as that would purely be down to bad winemaking! We buy only wines that, we believe, use oak in a balanced and appealing way, enhancing flavour and complexity, and/or imparting structure.
How detectable oak is depends a good deal on the size of the barrel and how new it is. New oak provides a much more evident flavour and aroma and must be used carefully. The size of the barrel is important, as the smaller the barrel, the more surface area of the wine is in contact with the wood and the more flavour will be drawn out. Often, very large old oak barrels are used, which impart little or no oak flavour to the wine at all. They will still bring an extra dynamic to the final taste of a wine though, when compared to stainless steel or concrete vessels, as oak is porous and therefore lets a small amount of air into the barrel. This controlled oxidation has a positive effect on wines, softening the tannins and developing secondary flavours, all helping to add a complexity which comes with age.
There are many ways that people rate wines, whether it is on the 100 or 20 point scales, 5 stars, 3 glasses or simply thumbs up or down. The pleasure of a bottle of wine is hard to express in figures, but it does help give the memory of that wine a context, and a way of sharing your opinion with others.
In response to members' requests we have added a star rating option to the site so you can mark your favourites, or maybe those occasional less-than-welcome experiences, and make your next order easier.
You can use the 5-star rating tool to record your experiences however you wish, but if you are looking for some guidance we believe that a focus on the 'value' of the wine takes into account the quality but also the pleasure it provided, and whether it is something you would recommend to friends.