Château Haut-Brion
Château Haut-Brion
Primary core of juicy black plums, crushed blackcurrants, and boysenberries, before revealing evocative notes of iron ore, violets, dark chocolate, and licorice with a waft of tar. The full-bodied palate is packed with muscular black fruits and lots of mineral nuances, framed by very firm, very fine-grained tannins and seamless freshness
Description
Château Haut-Brion
The history of Château Haut-Brion refers to the Gascon toponym “Haut Brion” which designates the gravelly terrace located between the streams of the Peugue and the Serpent. Jean de Pontac (1488-1589) bought the noble house of Haut-Brion, giving birth to a large winery whose durability will be assured over the centuries. He undertook the construction of the Castle in 1549. The historian Paul Roudie will not hesitate to qualify the residence of “first castle authentically vinicole”.
In 1855, Haut Brion rose to the rank of Premier Cru Classé. Later on, in 1935, Château Haut-Brion was acquired by the American banker Clarence Dillon. In 1939, he turned it into a hospital to accommodate the wounded officers of the French army. Since then, the property is still part of the same family. The estate creates several white and red wines.
Food Pairing
Lamb, Beef and Venison
Location
Additional information
| Vintage | 2015 |
|---|---|
| Region | Bordeaux |
| Old World Appellations | Pessac – Léognan |
| Grape/Blend | Bordeaux Blend Red |
| Producer | Château Haut-Brion |
| Origin | France |
| Volume | 750ml |
| Type | Red Wine |
| Region/Appelation | Bordeaux, Graves, Pessac – Leognan |
| Style | Red – Savory and Classic |