2000 Château Bahans Haut-Brion Pessac-Léognan Bordeaux France Wine Tasting Note
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2000
Château Bahans Haut-Brion (Pessac-Léognan)
1989 Bahans Haut Brion is fully mature. Aromas of BBQ smoke, earth and cassis are mixed with cherry, cranberry and spice flavors. This medium bodied wine needs to be dunk up sooner than later. 89 Pts 9,686 Views Tasted Dec 21, 20142000 Bahans Haut Brion starts with a smoke, spice, cherry and cassis perfume. This medium bodied, elegantly styled wine is ready to drink and is best enjoyed over the next few years. 89 Pts 9,603 Views Tasted Dec 21, 2012This opens an earthy, smoke and tobacco nose. Already mature, this light wine ends with some drying sensations. 10,451 Views Tasted Mar 5, 2010 |
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.