2012 Château Haut-Brion Blanc Pessac-Léognan Bordeaux France Wine Tasting Note
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2012
Château Haut-Brion Blanc (Pessac-Léognan)
Lemon lime, floral and mineral scents pair perfectly with fat, concentrated, fresh, lively layers of rich, lush, ripe, dense, sweet fruits, flowers and crushed stone. This is incredibly long, complex and vibrant. 5,135 Views Tasted May 15, 2015Honey, beeswax, Midori sour, lemon wax, flowers, spice and fresh Meyer lemons create a complex perfume. Full-bodied, rich and intense, the wine is incredibly, fresh, lively and mouth filling, finishing with serious intensity of flavors. 95-97 Pts 5,506 Views Tasted Apr 25, 2013 |
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.