x
  • Country ranking ?

    252
  • Producer ranking ?

    13
  • Decanting time

    4h
  • When to drink

    now to 2050
  • Food Pairing

    Grilled Sirloin with Red-Wine Braised Shallots

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 2000

A VERY EXCEPTIONAL YEAR
Beautiful color, very deep with a mixing of the Haut-Brion ruby and its purple-violet shade of youth. Swishing the wine around in the glass gives a notion of its density. This complexity is followed up in the aromas that suddenly burst forth all at once: a woody hint of fine polished oak, mulberry jam, cherry pits, a touch of blackcurrant, and the bittersweet of mango. One discovers this complexness again with even more violence in the mouth. The specific notes of this vintage: the finesse of mocha, the toasted trace of praline all join with the above, melding together with tannins of great complexity and softness. The finish is never ending... Exceptional bottle. To be drunk today, tomorrow and surely even 100 years from now.

Weather conditions
Sum of temperatures : 3431 °C
Rain : 436 mm
Days where temperature above 30 °C : 21
Harvest : from 13/09/2000 to 29/09/2000

Current vintage notes
A mild start to the year, a very wet, hot spring, followed by a dry, scorching summer: such were the weather features of this year, which has become legendary both through its date and the quality of wine produced. Temperature records were broken: 1.5°C above average over the twelve months – a massive difference. September, hot and dry, followed suit, allowing harvesting to take place in the best possible conditions.

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Average Bottle Price

2016 2015 2014 2013 2012 2011 2010 2005
655€ +18.7% 552€ -3.0% 569€ -10.0% 632€ +3.4% 611€ -21.8% 781€ +16.0% 673€ +116.4% 311€

This data comes from the FINE Auction Index, a composite of average prices for wines sold at commercial auctions in 20 countries. The average prices from each year have been collected since 1990. This chart plots the index value of the average price of the wines.

Tasting note

ending

Long, Round and Pure

taste

Average in Acidity, High alcohol content, Medium tannin, Balanced, Concentrated, Complex, Full-bodied, Vigor, Jammy and Silky

Verdict

Full-bodied and Intelligent

Written Notes

The only wine served out of magnum was the 2000 Haut Brion, which was the most opulent of the Fab Five. Chunky, rich and ripe, the Haut Brion was the most concentrated of the bunch, although I am not sure if the magnum had something to do with that. Classic gravel, smoke and cassis were abundant in this giving, thick red. This could be a dark horse for wine of the vintage, but it may need more time than the rest (96+M).
  • 96p
Tasted in September 2003. Extremely intense nose of dark berries, extremely dense and extremely refined. Exceptional depth, richness and longevity. 30 seconds long aftertaste. This is a heavy weight boxer with sophisticated punch, who's moving around in a very gracious way. 2015-2050.
  • 98p
The 2000 came a close second but it is in some ways rather atypical. It showed very deepset blackcurrant/liquorice aromas underpinned by savoury malt oak. The palate is powerful and wonderfully rich and balanced with ripe pure blackcurrant/liquorice flavours, fine silky/gravelly tannins and underlying savoury smoky oak (99/100 points)
  • 99p

Information

Origin

Pessac-Leognan, Bordeaux

Vintage Quality

Outstanding

Value For Money

Good

Investment potential

Excellent

Fake factory

None

Glass Time

3h

Drinking Temperature

18

Inside Information

Wine Advocate #189
Jun 2010
Robert M. Parker, Jr. 99 Drink: 2010 - 2050 $650-$1650
Its bigger sister, the 2000 Haut-Brion (a blend of 51% Merlot, 43% Cabernet Sauvignon, and the rest Cabernet Franc) showed incredibly at the tasting, and for me is one of the three or four most prodigious wines of the vintage. A compelling nose of roasted herbs, scorched earth, sweet blueberries, plums, black currants, and a hint of graphite is followed by a deep, layered, sumptuously textured, full-bodied Haut-Brion, but one with extraordinary complexity. This wine seems more evolved and approachable than I had expected it to be at age 10. My window of maturity seven years ago was 2012-2040, but I would change that to 2010-2050.

Haut-Brion can be among the trickiest Bordeaux to taste young, often needing a full decade before the extraordinary complexity that marks this terroir begins to emerge. I was thrilled to see how well both the second wine, Bahans Haut-Brion, and Haut-Brion performed in this tasting, and both scores are slight upgrades.

 

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Highlights

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Wine Moments

Here you can see wine moments from tastingbook users. or to see wine moments from your world.

98p
 Izak Litwar / The most important Scandinavian Bordeaux Critic, Pro (Denmark)  tasted  Château Haut-Brion 2000  ( Château Haut-Brion )

"Tasted in September 2003. Extremely intense nose of dark berries, extremely dense and extremely refined. Exceptional depth, richness and longevity. 30 seconds long aftertaste. This is a heavy weight boxer with sophisticated punch, who's moving around in a very gracious way. 2015-2050."

9m 3d ago

99p
 Andrew Caillard MW, Wine Writer (Australia)  tasted  Château Haut-Brion 2000  ( Château Haut-Brion )

"The 2000 came a close second but it is in some ways rather atypical. It showed very deepset blackcurrant/liquorice aromas underpinned by savoury malt oak. The palate is powerful and wonderfully rich and balanced with ripe pure blackcurrant/liquorice flavours, fine silky/gravelly tannins and underlying savoury smoky oak (99/100 points)"

1y 9m ago

96p
 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  Château Haut-Brion 2000  ( Château Haut-Brion )

"The only wine served out of magnum was the 2000 Haut Brion, which was the most opulent of the Fab Five. Chunky, rich and ripe, the Haut Brion was the most concentrated of the bunch, although I am not sure if the magnum had something to do with that. Classic gravel, smoke and cassis were abundant in this giving, thick red. This could be a dark horse for wine of the vintage, but it may need more time than the rest (96+M).
"

4y 2m ago

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