1982 Château Haut-Brion Blanc Pessac-Léognan Bordeaux France Wine Tasting Note
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1982
Château Haut-Brion Blanc (Pessac-Léognan)
Spicy. honey-tinted oranges and lemons, with notes of flowers and spice on the nose and palate. Lush, round, and sweet, this is fully mature, with no reason to hold it any longer. Drink from 2022-2026. 1,972 Views Tasted Sep 24, 2022I have never tasted this vintage of Haut Brion Blanc before. Sadly, now I know what I have been missing. At days before its 37th birthday, this is a beauty. Lush, round, full and rich, the ripe, sweet citrus and green apple show just a hint of honey. This tastes, smells and feels great. If you are lucky enough to own any bottles of this gem, pop that cork as this is probably at its maximum peak. 3,165 Views Tasted Nov 20, 2018 |
When to Drink Chateau Haut Brion, Anticipated Maturity, Decanting Time
Chateau Haut Brion needs several years, and in the best vintages up to 2 decades time before the wine displays its true character. Haut Brion needs at least 12-20 years of aging, or longer, 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 Haut Brion offers its best drinking and should reach peak maturity between 15-50 years of age after the vintage.
Serving Chateau Haut Brion with Wine, Food, Pairing Tips
Chateau 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.
Chateau 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. Chateau Haut Brion is also good with Asian dishes, hearty fish courses like tuna, salmon, mushrooms, and pasta.
The white wine of Chateau Haut Brion is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.