2010 Château Haut-Brion Blanc Pessac-Léognan Bordeaux France Wine Tasting Note

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2010 Château Haut-Brion Blanc  (Pessac-Léognan) 99

Not a bottle I am likely to see often, the wine popped with honeysuckle, crisp lemon, waxy honey, flowers, thyme, white peach, orange and yellow citrus peel on the nose. Lush, opulent, and fresh, which is a difficult balance to achieve, the mouthcoating finish, with all its sweet, slightly honeyed, yellow and orange citrus, crushed stone, and vanilla hung on your palate for long after the wine left the glass. 99 Points

1,275 Views   Tasted

2010 Haut Brion Blanc – With its green tinted, straw color, waves of sweet, refined, lemon, pineapple, grapefruit rind and citrus oil coats and lingers in your mouth. The wine is made better with the perfect amount of ripeness and acidity, giving the wine sweet fresh fruit and lift. 97-98 Pts

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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.

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