2015 Le Clarence de Haut-Brion Pessac-Léognan Bordeaux France Wine Tasting Note
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2015
Le Clarence de Haut-Brion (Pessac-Léognan)
Elegant, polished, silky textured fruits, with length purity and complexity, coupled with the ability to age for a decade or more. The wine is on the ripe, red fruit side of the style range, with refinement and purity. 5,029 Views Tasted May 21, 2018Smoky blackberries, plums and dark cherries offer up a silky, lush, rich, ripe and supple textured pleasure. It's hard to believe a wine this good is only their second wine. Produced from 57% Merlot, 42% Cabernet Sauvignon and 1% Cabernet Franc, this wine hit 14.6% ABV with a pH of 3.73. 91 - 93 Pts 3,861 Views Tasted Apr 23, 2016 |
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.