x
  • Country ranking ?

    6 106
  • Producer ranking ?

    99
  • Decanting time

    45min
  • When to drink

    Now
  • Food Pairing

    Beef

The Story

There is an amazing dual hit of black fruit and fine-grained tannins here, which is rounded off with a wonderful creaminess. The fruit is encased in a huge structure, which is not always easy to assess when tasting en primeur, but it has a lovely fleshiness to it and the wine is multi-layered with flavours evolving in the mouth. Notes of cocoa, vanilla and tar show towards the finish and it all ends completely seamlessly. The tannins are extremely ripe and well-integrated. Ch. Haut-Brion is often understated at this stage, which serves to underline how fine this wine will be.

 

Château Haut-Brion Thomas Jefferson, the american ambassador to Paris and later President of the United States of America, visited Haut Brion on May 25th 1787 commenting in his journals about the soils of the vineyards as well as mentioning that there were four vineyards of first quality Château Margaux, Château Latour Ségur, Château Haut Brion and Château La Fite. He also wrote:"Haut Brion is a wine of the first rank and seems to please the American palate more than all the others that I have been able to taste in France.“ Jean de Pontac began constituting the Haut-Brion vineyard, in the Graves region, in 1525.

 

His descendants went on to produce "New French Claret," the precursor of today's great wines. Their efforts enabled Arnaud III de Pontac to sell his wine under the estate's name as early as 1660. Called “vin de Pontac”, then Haut-Brion, it gained a fine reputation and enormous success in London. The first of the Bordeaux great growths was born. Through the centuries, the owners and managers of Haut-Brion have been obsessed with perpetuating the château's reputation for quality. Classified a First Growth in 1855, Haut-Brion has done everything possible ever since then to maintain its standing. To perpetuate its Grand Cru status, an estate and its constituent parts have to be maintained over the centuries, suitable grape varieties for each plot have to be chosen, and a relentless selection process carried out. Today, a great American family, the Dillons, has been continuing this tradition for seventy years.

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Vintage 1984

1984 AN AVERAGE YEAR
This vintage suffers from its proximity to the great years of 1982, 1983 and 1985, but 1984 is harmonious, well structured with great finesse. Late picking but good weather conditions all through the harvest.

Weather conditions
Sum of temperatures : 3111 °C
Rain : 423 mm
Days where temperature above 30 °C : 15
Harvest : from 27/09/1984 to 12/10/1984

Current vintage notes
A cold and wet spring. July was hot and dry.
A few very hot days permitted to get on with the late start. September was satisfactory with good weather conditions all through the harvest.

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Latest Pro-tasting notes

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Written Notes

The 1984 vintage was a very delicate underpowered wine in this company with very secondary characters (already) of mushrooms and tobacco and mature brittle tannins (85/100 points).
  • 85p
Bright ruby, garnet rim. Cassis, slightly perfumed, minerals, cigars, fresh, lively, lovely nose. Pine trees with more air (was decanted). Fresh acidity, ripe tannins, youngish feel, even if mature, a bit lean body, elegant nose. I was in Pessac right away, but at first on D d Chevalier, because of the pine touch. But it was too refined and elegant, and found vintage and producer with more air.
  • 88p

Information

Origin

Pessac-Leognan, Bordeaux

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Wine Moments

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85p
 Andrew Caillard MW, Wine Writer (Australia)  tasted  Château Haut-Brion 1984  ( Château Haut-Brion )

"The 1984 vintage was a very delicate underpowered wine in this company with very secondary characters (already) of mushrooms and tobacco and mature brittle tannins (85/100 points)."

2y 2m ago

88p
 Christer Byklum / Leading Scandinavian wine blogger, Wine Writer (Norway)  tasted  Château Haut-Brion 1984  ( Château Haut-Brion )

"Bright ruby, garnet rim. Cassis, slightly perfumed, minerals, cigars, fresh, lively, lovely nose. Pine trees with more air (was decanted). Fresh acidity, ripe tannins, youngish feel, even if mature, a bit lean body, elegant nose. I was in Pessac right away, but at first on D d Chevalier, because of the pine touch. But it was too refined and elegant, and found vintage and producer with more air. "

4y 7m ago

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