2006 Château Haut-Brion Pessac-Léognan Bordeaux France Wine Tasting Note
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2006
Château Haut-Brion (Pessac-Léognan)
Deep ruby in color, with the tell tale aromatics of cigar box, tobacco, tar, cassis and dark ripe fruits, while it's still in the primary stage, it's impossible to deny the class, charm, elegance and concentration, as well as the length found here. Give it another decade for it to expand and develop. 5,654 Views Tasted May 25, 2016Far too young to be opening this wine. It's still sleeping. There is definitely ample concentration and structure to the wine. But it's going to be a firm, classic style of Haut Brion that requires at least another decade of cellaring. 10,864 Views Tasted Sep 21, 2014This shows a complex perfume of ripe, black fruit, tar, herbs, cassis and smoke. In the mouth, the wine is plush, rich, opulent and full bodied. This elegant wine ends with a rich mouthful of sweet, spicy, ripe, juicy dark plums, cassis and dark berries. 9,306 Views Tasted Jun 12, 2009 |
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.