2003 Château Haut-Brion Blanc Pessac-Léognan Bordeaux France Wine Tasting Note
4105 Views
|
2003
Château Haut-Brion Blanc (Pessac-Léognan)
Honey in hue, the nose also reflects its honeyed side with accents of flowers, petrol, orange rind, pears, citrus, and spice. The palate is round, oily, and sweet, low in acidity, the wine finishes with citrus, spice, and hints of honey on the backend. This is fully mature. Drink from 2023-2028. 1,377 Views Tasted Sep 1, 2023On the orange citrus side, with lemon zest, flowers and tangerine the wine is low in acid, round and fleshy. Drink this now... 2,728 Views Tasted Aug 22, 2019 |
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.