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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.
The weather conditions in Bordeaux during the 1921 growing season were instrumental in shaping the extraordinary character of the vintage. The year began with a mild winter, followed by a warm and dry spring. Summer brought ideal conditions, with consistent sunshine and warm temperatures, allowing the grapes to ripen fully. The harvest took place under clear skies, resulting in grapes of exceptional quality.
Bordeaux 1921 Reds: The best red wines of Bordeaux from the 1921 vintage are considered excelent and have achieved iconic status among collectors and wine enthusiasts, especially the ones from Left Bank.
Appearance: The 1921 Bordeaux reds typically exhibit a deep garnet color with little sign of aging, showcasing their remarkable longevity.
Nose: On the nose, the 1921 Bordeaux reds offer a complex and alluring bouquet of dried fruits, cedar, tobacco, leather, and hints of truffle. The aromatic profile is a testament to the exceptional ripeness and concentration of the grapes.
Palate: In the mouth, the 1921 Bordeaux reds are marked by their remarkable depth, concentration, and structure. The tannins, having aged gracefully, provide a velvety and luxurious mouthfeel. The wines maintain a refreshing acidity, contributing to their longevity. Flavors of dried cherries, blackcurrants, and nuances of spice and tobacco intermingle harmoniously, creating a profound and enduring finish.