Learn everything about Domaine Allary Haut Brion Graves, Pessac Leognan, Bordeaux wine producer profile, with wine tasting notes, and wine and food pairings. Learn about the best vintages, a history of the property, vineyards, winemaking and wine tasting reviews. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Domaine Allary Haut Brion History, Overview
The Touraille family bought the small parcel of vines for what would become La Passion Haut Brion in 1918. In the early days of the estate, the wine was bottled and sold as Haut Brion La Passion.
The first of two lawsuits over the name forced the estate to change the name of the wine to La Passion Haut Brion to avoid confusion in the marketplace. Eventually, the Touraille family passed down the vineyard to the Allary family.
Following World War 2, in 1948, the Allary family made an arrangement with the owners of Haut Brion to allow Haut Brion the right to produce wine from the vines belonging to the Allarys. In return, the Allary family received 1.350 liters of Chateau Haut Brion. This was later adjusted to one and half barrels of wine, which is close to 36 cases of Bordeaux wine.
From 1954 to 1978, the wine was produced under the name of La Passion Haut Brion. What smne people did not realize was from 1954 to 1978, the wine labeled La Passion Haut Brion was the exact same wine as either Haut Brion or Bahans Haut Brion.
The only difference between the wines was the label. To understand this, you only need to recognize that it would not be possible for a large, First Growth estate making thousands of cases of wine per year to produce a few hundred cases of a separate, unique wine.
Due to a change in the EU laws that expressly forbid the making of different wines being made in the same facilities, if they were owned by different entities, the wine of La Passion Haut Brion from that point forward was blended into the Second Wine of Haut Brion, Bahans Haut Brion.
In turn, the Allary family was paid rent in bottles of Haut Brion for the use of their vines which amounted to about 40 cases per year. From 1979 until 2007, the fruit from La Passion Haut Brion continued to be placed into Bahans Haut Brion.
At this point in time, a low suit was filed, which produced a court order in 2006. That verdict awarded the Allary family the return of their 1.3 hectare parcel of vines. At the time, close to 9,000 vines were owned by the Allary family. Many of those vines were planted in 1982.
A non commercial harvest took place in 2007. In 2008, the owner tried bringing back the original brand name of the Pessac Leognan estate. However, he was ordered to cease and desist from using the name La Passion Haut Brion by the courts. The wine is now labeled and sold under a new name, Allary Haut Brion. Allary is the original family owner’s last name.
Domaine Allary Haut Brion Vineyards, Terroir, Grapes, Winemaking
The 1.3-hectare Pessac Leognan vineyard of Allary Haut Brion is planted to 60% Cabernet Franc and 40% Cabernet Sauvignon. Located in the heart of the Haut-Brion vineyard, the vines are planted to a high density of 9,240 vines per hectare. The average age of the vines is 38 years.
The Allary Haut Brion terroir is gravel over clay soil. All the work in the vineyard work is done using horses. No machines or tractors are allowed in the vineyards of Allary Haut Brion.
To produce the wine of Allary Haut Brion, the grapes are whole berry fermented in oak tanks. Maceration time, interspersed with regular pigeages, runs 30 days. Malolactic fermentation takes place in 50% new, French barrels with aging and stirring of the lees for the first three months.
The wine is aged in 50% new, French oak barrels from Taransaud for between 14 to 16 months. Production is estimated at 5,000 bottles of Allary Haut Brion wine per year. Stephane Derenoncourt and his able team consult Domaine Allary Haut Brion on their winemaking and vineyard management.
When to Drink Domaine Allary Haut Brion, Anticipated Maturity, Decanting Time
Domaine Allary Haut Brion is usually better with 5-12 years of bottle age. Of course that can vary slightly, depending on the vintage character. In the best vintages, the wine will be at its best between 8-20 years of age after the vintage. Young vintages can be decanted for an average of 1-2 hours give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Serving and Decanting Domaine Allary Haut Brion with Wine, Food, Pairing Tips
Domaine Allary Haut Brion is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The wine will also warm up in the glass as the aromatics develop. Domaine Allary Haut Brion is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.
Domaine Allary Haut Brion is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
In a deal that closed September 2012, the holdings of Domaine Allary Haut Brion were sold to the owner of Chateau Haut Brion. Only 4 vintages of this unique wine were produced, 2008, 2009, 2010 and 2011. The final vintage of Allary Haut Brion was 2011. At least for now, the vines are used in the production of Le Clarence de Haut Brion, the second wine of Haut Brion.
Domaine Allary Haut Brion Wine Tasting Notes
4 Vintages 34,259 Views Sort by Vintage-Rating
|2011||Domaine Allary Haut Brion (Pessac-Léognan)|
Allary Haut Brion, the new name for the property previously known as La Passion Haut Brion, produced a blend of 69% Cabernet Franc and 31% Cabernet Sauvignon that opens with smoke, herb and cherry notes, medium-body and a soft, red fruit-filled finish. 88-90 Pts
7,609 Views Tasted Apr 25, 2012
|2010||Domaine Allary Haut Brion (Pessac-Léognan)|
Light in color, the sweet cherry, vanilla, licorice and smoke take little effort to find. On the palate, the wine is soft, medium bodied and already expressive, finishing with black raspberries and a bit of licorice.
11,331 Views Tasted Oct 10, 2013
Using the highest proportion of Cabernet Franc in the Pessac Leognan appellation, 60% Cabernet Franc and 40% Cabernet Sauvignon, the wine offers smoke, earth, red and black fruit, spicy cassis, earth, and herbs. Medium bodied and soft in texture, this is a wine of finesse and elegance. From vines planted next to Chateau Haut Brion, very little wine is produced. On average, there is only 300 cases made per year. The wine is produced with the efforts of Stephane Derenoncourt. 89-91 Pts
4,413 Views Tasted Apr 22, 2011
|2009||Domaine Allary Haut Brion (Pessac-Léognan)|
2009 La Passion Haut Brion will be labeled and sold under a new name, Allary, the last name of the 94 year old owner of the property. The 2008 was the first vintage in 30 years. The fruit has been a part of the second wine of Haut Brion, Bahans Haut Brion, for the past 3 decades. Produced from gravel, sand, and clay terroir, and planted with the highest proportion of cabernet franc in the Graves region, 60% cabernet franc and 40% cabernet sauvignon, this soft, elegantly styled wine offers smoke, black raspberry, herb, and spice aromas. Medium bodied and softly textured, it finishes with the flavor of smoky berries. The wine is produced with the cooperation of Stephane Derenoncourt. 89/91 Pts
5,991 Views Tasted Aug 26, 2010
|2008||Domaine Allary Haut Brion (Pessac-Léognan)|
08 Château La Passion Haut Brion is the first vintage in almost 30 years for this small property. 1979 was the last vintage. Only 2,000 bottles of this wine was produced in 2008 from 1.2 Ha. The unusual assemblage of 60% Cabernet Franc and 40% Cabernet Sauvignon will see 100% new oak. Stephane Derenoncourt is consulting with the property. The wine pops with a nose of flowers, smoke, cherry blossoms, minerals, and caramel. Here is an elegantly styled wine with a soft, round feel in the mouth. Everything is in balance. The wine finishes with blackberries, licorice, and spice that linger on the palate. 91-93 Pts
4,915 Views Tasted Aug 31, 2009