1949 Château La Tour Haut-Brion Pessac-Léognan Wine Tasting Note

1949 Château La Tour Haut-Brion  (Pessac-Léognan) 87

File this under the "Wines I never thought I'd taste category," this must have been a beauty in its youth. Smoky, earthy, tar, leather, herbs, green leaf and wet forest floor notes held court over the remaining red fruits. A little rustic, this is a nice example of a classic, old-school, fading claret that was probably a lot of fun to taste during its hey-day.

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latourhautbrion Wine Tasting Notes, Ratings

When to Drink Chateau La Tour Haut Brion, Anticipated Maturity, Decanting Time

Chateau La Tour Haut Brion needs time before it begins to show its true character. La Tour Haut Brion needs at least 10-15 years of aging in good vintages until it is ready to be enjoyed. Young vintages can be decanted for 2-4 hours, or more

This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau La Tour Haut Brion offers its best drinking and should reach peak maturity between 15-50 years of age after the vintage.

Serving Chateau La Tour Haut Brion, with Wine, Food, Pairing Tips

Chateau La Tour 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 of Chateau La Tour 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.

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