2011 Château Haut-Bergey Pessac-Léognan Bordeaux France Wine Tasting Note


2011 Château Haut-Bergey  (Pessac-Léognan) 87

Medium-bodied, forward, already mature, round, soft, lighter-styled, easy-drinking charmer with a touch of smoke, oak, earth, cocoa, and cherries. Drink this over the next few years as it is not a wine for further aging. 87 Points

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When to Drink Chateau Haut Bergey, Anticipated Maturity, Decanting Time

Chateau Haut Bergey needs time before the tannins fade and for the oak to integrate before showing its true complexities and character. Haut Bergey about 6-8 years at least, until it is ready to be enjoyed. Young vintages can be decanted for 2 hours, give or take.

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 Bergey offers its best drinking and should reach peak maturity between 9-22 years of age after the vintage.

Serving Chateau Haut Bergey, with Wine, Food, Pairing Tips

Chateau Haut Bergey is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The red wine of Chateau Haut Bergey 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 Bergey is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

The white wine of Chateau Haut Bergey is a perfect wine to serve with shellfish, sashimi, sushi, all types of seafood, chicken, veal, and cheese.

In addition to Chateau Haut Bergey, the Garcin-Cathiard also own Chateau Branon in Pessac Leognan, and two estates in the Right Bank, Chateau Barde Haut and Chateau Poesia in St. Emilion and Clos LEglise in Pomerol. They also produce Poesia in Mendoza, Argentina.