x
  • Country ranking ?

    638
  • Producer ranking ?

    45
  • Decanting time

    6h
  • When to drink

    from 2020
  • Food Pairing

    Mashed Potatoes with Roasted Garlic

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2013: a vintage rewarding the finest terroirs

26 November 2013

 

Mother Nature will have put us to the test in 2013, presenting an early challenge with a wet spring. Hence, difficult flowering conditions caused some coulure (shot berries) and millerandage (abnormal fruit set, with berries of uneven size). This environment paved the way for a small crop and the need for meticulous sorting during the harvest. Fortunately, a hot (especially in July), dry summer enabled the vines to recover from this difficult spring, although not enough to make up for the delay in phenological ripeness. Our vineyards were practically unaffected by the violent hail storms that devastated certain parts of Bordeaux.

 

The months of August and September were devoted to preparing for a late harvest. This included thinning out late-maturing bunches in each plot to retain only grapes that were ripe from a technological and organoleptic standpoint. Picking started on September 17th for the whites and on the 24th for the reds. The weather alternated between beautiful sunny periods and rainy ones. Combining two qualities essential to winegrowers – patience and vigilance – we had to find just the right balance between waiting for optimum ripeness and anticipating the arrival of rainy spells -generally conducive to the development of grey rot. 

We also needed to be very rigorous in sorting the grapes to eliminate the consequences of a poor spring (millerandage) and autumn (grey rot). This was absolutely essential in 2013 in order to produce quality. To achieve this goal, we asked pickers to be extremely vigilant and to harvest only perfectly sound grapes.

In front of each vat room at  Château Haut-Brion and Château La Mission Haut-Brion, a sorting table was installed to produce a further selection prior to destemming and before the introduction into an optical sorting machine (a "tribaie" densimetric sorting machine at Château Quintus)  which helped us to fine tune the already meticulous selections made by the pickers and sorters.The alcoholic fermentation went very well and the last vats are now finishing their malolactic fermentation. The most salient feature of the 2013 vintage is that yields are very small – about 25-30 hectolitres per hectare, compared to 44 hl/ha last year.

 

The other major characteristic of the 2013 vintage is its quality, which is, of course, our ongoing and overriding concern. We are pleased to confirm that so far the wines show fine structure, reminiscent of such good vintages as 2004, 2007 and 2008.

Our work is now focusing on careful tasting to prepare the final blend – to "construct" the best possible wine for this vintage. This will be followed by barrel ageing adapted to the profile of each wine.

Even though Mother Nature did not exactly make things easy for us, we can honestly say as of now that our intimate understanding of our terroirs, combined with advances in sustainable viticulture and oenology, has enabled us to produce quality wines. Such results would unquestionably have been impossible 40 or 50 years ago...

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The Story

Château Haut-Brion is the oldest and by far the smallest of the "Premiers Grands Crus" vineyards of the Gironde 1855 classification. Château Haut-Brion is one of the few remaining family-owned domains of the Bordeaux region with a history going back to the 16th century. It has been owned by the American Dillon family since 1935.

 

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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Wine Information

Jean Philippe Delmas / Château Haut-Brion / Vintage 2012

The first notable estate to begin picking for the white wine was Chateau Haut Brion and Chateau La Mission Haut Brion. They began harvesting, September 4, 2012. This was followed one day later by Chateau d’Yquem which started picking Sauvignon Blanc, September 5. Those early pickings are destined to be used in their dry white, Bordeaux wine “Y.” The real news for lovers of Chateau d’Yquem is the rain that fell in late September. That is exactly what is needed to help with the development of noble rot, or botrytis. 2012 marks the first vintage that the dry white wine of Chateau d’Yquem will be vinified in their new, gleaming vats. Chateau Haut Brion picked in the early morning hours as usual, with the goal being to preserve the grapes freshness and aromatic complexities. Jean Philippe Delmas described the fruit by saying it reminded him of fresh, sweet, peaches, pears, and even citrus.

Chateau Haut Brion completed their harvest for the white wine grapes at Haut Brion September 14. We managed to speak with Jean Philippe Delmas about the 2012 Bordeaux harvest for the white wine grapes at Haut Brion.

Tb: What dates did you start and finish your white wine harvest for the Sauvignon Blanc, Semillon and Sauvignon Gris?

Jean Philippe Delmas “For the Sauvignon Blanc, at Château Haut-Brion the harvest started September 5 and took two days, ending September 7. The Sauvignon Gris was picked in one day, September 6. We finished with the Semillon on September 14, after 4 days of picking.”

Tb: Was it the same dates for Chateau La Mission Haut Brion?

Jean Philippe Delmas It was almost the same, except it was one day earlier. We started picking the Sauvignon Blanc at Chateau La Mission Haut-Brion, September 4, ending September 6. The Sauvignon Gris was started and finished September 4. The Semillon was harvested between September 6 and September 14.”

Tb: What are the potential alcohol levels and pH?

Jean Philippe Delmas “For Chateau Haut Brion, the alcohol is 14% and the pH is 3.37. For Chateau La Mission Haut Brion, the alcohol is slightly higher and there is a bit more freshness as the pH is 3.32.”

Tb: While it’s far too early, can you please let me know from an analytic point of view, what previous year does the 2012 Bordeaux vintage remind you of for the white wines?

Jean Philippe Delmas “At this stage of the winemaking process, from an analytic point of view, the 2009 vintage would be the closest.”

Soil: gravel soil with a subsoil of clay and sand Production area: 48 ha Grape varieties: 45% Cabernet Sauvignon, 13% Cabernet Franc, 42% Merlot Average age of vines: 37 years Harvest method: by hand with the sorting out on trailers Winemaking: computer controlled pumping-overs and thermoregulation according to the temperatures of the must and the marc Ageing: 18-22 months in 80% new barrels

 

 

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Vintage 2012

The 2012 Bordeaux vintage report.

The 2012 Bordeaux vintage is a year for vineyard management and workers. Call it a winemakers vintage, or change your tune and call it vineyard managers vintage. Either descriptor works perfectly. Wineries with the financial capacity to take the necessary measures in the vineyards during the season, coupled with the willingness to severely downgrade unripe grapes, will produce the best wines. Even then, it will be a difficult vintage with small quantities of wine. From start to finish, the 2012 Bordeaux vegetative season and harvest were stressful for the winemakers, the vines and with the grapes being vinified, the winemakers.

 

The 2012 Bordeaux vintage did not get off to a good start. After a cold winter and a wet spring, the April rains soaked the Bordeaux wine region. After the April rains, there were outbreaks of mildew, which required spraying. The month of May was warmer than April. Things calmed down a bit in June. All this resulted in late and uneven flowering. This resulted in small clusters of berries that ripened at different times, lowering quantities and requiring serious work in the vines and intensive sorting at harvest.

 

Although a growing season is never over until it is, uneven flowering never bodes well. Late flowering pushed back the entire vintage by 2 to 3 weeks, depending on the château. Generally speaking, late harvests are not generally a harbinger of good things to come.

 

If everything that happened up to the end of June didn't offer what happened next offered additional challenges with the 2012 Bordeaux vintage. After an average July, Bordeaux experienced a heat wave torrid weather and drought in August and September which stressed the vines, particularly the young vines. At one point, temperatures soared to 42 degrees Celsius, or 107 degrees! Other days crossed 100 degrees. It was extremely hot and dry. The vines stopped and the vintage was on track to be even later than expected. Towards the end of September, things improved with the much-hoped-for combination of warm days, cool nights and desperately needed rain, which helped nourish the vines. The first few days of October offered reasonably warm temperatures during the day, coupled with cooler weather at night for growers with Merlot ready to pick.

 

In the Médoc, you had to hurry and wait. Tom Petty could have exploded with “Waiting is The Hardest Part” because producers had to wait because Cabernet Sauvignon had difficulty maturing. It was already October. Conventional wisdom says that at one point there was little to gain by waiting and more to lose, so the 2012 Bordeaux harvest began to take place. Some estates began picking young Merlot in late September, but most held back until around October 1, and a few producers waited a week or more. Most growers brought in all their fruit by mid-October.

 

Pomerol is usually the first appellation to harvest, due to their Merlot dominated vines. It is interesting to note that the picking took place simultaneously on the left bank on October 1st. Many properties in Pessac Léognan started their harvest before Pomerol. Château Haut Brion began work on their young Merlot vines on September 17th and Château Haut Bailly was not far behind, with a start date of September 27th. Most castles were in the thick of things on October 4, although Domaine de Chevalier waited until October 8.

 

While the pleasant, cooler weather was initially forecast to continue, on October 8 things changed quickly when massive amounts of rain fell across the entire Bordeaux region. With accompanying temperatures in the mid-60s and higher in some areas, winemakers were concerned about the potential for Botrytis, due to the humid tropical conditions. At this point, the fruit had to be picked, regardless of the state of ripeness. Like last year with the 2011 Bordeaux vintage, maturation was uneven. It wasn't just the bunches that weren't ripening, individual grapes in bunches reached varying degrees of ripeness, making sorting more important than ever. Optical sorting was used more than ever with the 2012 Bordeaux harvest.

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Average Bottle Price

2016 2015
321€ +5.2% 305€

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

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Written Notes

Tasted blind at the Southwold 2012 tasting, the 2012 Haut-Brion has an open and generous bouquet with blackcurrant pastille, cassis and briary aromas the exude very pure Merlot. The palate is medium-bodied with a sumptuous opening that is rare in 2012: rounded and generous, caressing in the mouth with black plum and blackcurrant towards the finish, residues of truffle and white pepper lingering on the aftertaste that turn very savory after 15 minutes—bacon fat or Italian cured meats. There is a lot to love about this Haut-Brion although in this blind showing I scored it the same as La Mission Haut-Brion. Who will stick their neck out as the two wines mature? Tasted January 2016.

  • 96p
Tasted twice - last time in September 2014. Consistent notes. Intense on the nose and palate. Violets and crushed dark berries, splendid complexity, depth and quite strong structure. Fine effort for the vintage.
  • 94p
Ruby. Dark berries, some spices, vanilla, detailed, nuanced, some minerals, scented, quite intense nose. Fresh acidity, ripe tannins, intense, ripe, rich, fruity, dark and red berries, hides fifteen percent alcohol well, somewhat sweet, some bitter notes in the finish. Long. 95
  • 95p
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Information

Origin

Pessac-Leognan, Bordeaux

Vintage Quality

Above Average

Investment potential

Below Average

Fake factory

None

Glass time

2h

Other wines from this producer

Château Haut-Brion Blanc

La Clarté de Haut-Brion

Le Clarence de Haut-Brion

Plantiers de Haut-Brion

Inside Information

2012 vintage - Tasting notes

07 April 2013


Le Clarence de Haut-Brion
The nose seems understated and reserved at first. However, fine red fruit aromas appear with aeration along with overtones of slightly toasty oak. 2012 Le Clarence de Haut-Brion is full-bodied and powerful with pronounced tannin on the middle palate that tightens up the structure. This tannin is also responsible for the beautiful long aftertaste.
41% Merlot, 43% Cabernet Sauvignon, 14% Cabernet Franc and 2% Petit Verdot

Château Haut-Brion red 2012
Merlot plays a special role in this vintage since it forms two thirds of the final blend. The nose is subtle, elegant and very complex, with delicate hints of red fruit, blackberry and blackcurrant as well as more generous notes of liquorice, roasting coffee, oak and a nearly floral side that defies description. The tightly-knit structure is obvious from the beginning.  However, it soon appears that the tannin is also quite rich, making the wine soft, rich, juicy and delicious. It already has a beautiful long aftertaste. The 2012 can vie with the estate's great successes.
65.5% Merlot, 32.5% Cabernet Sauvignon, 2% Cabernet Franc

La Clarté de Haut-Brion
There is a riot of aromas as soon as you put your nose into the glass. The considerable freshness is complemented by citrus (grapefruit) and tropical fruit (pineapple) nuances and even a touch of white truffle. This same aromatic complexity carries over to the palate, which is remarkably fresh and fruity. 2012 La Clarté de Haut-Brion is rich, with a soupçon of bitterness and a salty tang on the finish that calls for another glass. This is well and truly a delicious wine. 
58% Sémillon, 42% Sauvignon Blanc

Château Haut-Brion white 2012
There is quite a contrast here between the bouquet and the palate. The bouquet is very fresh with overwhelming citrus (pink grapefruit) aromas leading one to expect a very crisp wine. However, it starts out quite rich on the palate, with a great deal of power. The vivaciousness that seemed at first to be only on the nose returns on the aftertaste, accounting for a wonderful long finish. A great vintage for Château Haut-Brion blanc.
45% Sémillon, 55% Sauvignon Blanc

 

 

 

 

Wine Advocate #206
Apr 2013
Robert M. Parker, Jr. (93-95) Drink: 2016 - 2041 $340-$1130
The 2012 Haut-Brion, which represents only 46% of the production, is a blend of 65% Merlot, 33% Cabernet Sauvignon and 2% Cabernet Franc. One of the stars of the vintage, it is a complete, medium to full-bodied, soft, round, atypically accessible effort displaying lots of minerality along with red and black fruits, exceptional fragrance and purity, a fleshy mid-palate and a long finish. A remarkable fact in both these wines is that the alcohol levels in 2012 hit 14.8%, which nearly equals the record levels achieved in 2010 – that’s astonishing! This 2012 should drink well 3-4 years after bottling, and last for 20-25 years.
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