2011 Le Clarence de Haut-Brion Pessac-Léognan Bordeaux France Wine Tasting Note
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2011
Le Clarence de Haut-Brion (Pessac-Léognan)
Caramel overtones with tobacco and sweet cherry, leaves you with a soft, easy to drink, red berry dominated wine with a finesse character. 7,553 Views Tasted May 20, 2014From an assemblage of 71.5% Merlot, 22.8% Cabernet Sauvignon, 4.5% Cabernet franc and 1.2% Petit Verdot, this wine features a kiss of oak with earth, smoky black cherry, spice and soft textures. This polished, easy-to-like Pessac Leognan has a red berry finish will drink well young. 88-90 Pts 7,606 Views Tasted Apr 25, 2012 |
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.