• Country ranking ?

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  • Decanting time

  • When to drink

    now to 2030
  • Food Pairing

    Chard with Raisins and Pine Nuts

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.


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.




Wine Information

A very good harvest at Haut-Brion. The wine is supple, elegant and vinous. On the palate, it is very tasty, long and harmonious, still with plenty of fruit. An excellent wine that can age even more.

Weather conditions
Sum of temperatures : 3198 °C
Rain : 367 mm
Days where temperature above 30 °C : 27
Harvest : from 29/09/1953 to 12/10/1953

Current vintage notes
This is an August vintage, which was a fabulous month, boasting 15 mm of
rainfall and 15 days above 30°C (86?F):.
The September weather was more inclement and the harvest was marked by rain. Excess heat was even feared, leading some to talk of the wine being overheated… Yet, there were plenty of great wines for this vintage.


Vintage 1953

The 1953 became the first top vintage of the 1950s. The year turned out to be excellent, even if the heavy rains in September threatened to destroy a good year. The hot, dry summer was capped by a perfect August. The mercury exceeded 30°C for more than half of the days in August. Fortunately, rains in mid-September gave way to ideal harvest conditions in early October. The best wines of this vintage are united by their elegance, delicacy and temperance. They should ideally be decanted for two hours before drinking. The vintage received praise particularly in the Médoc, which produced the best wines of the entire vintage. One of the most famous of them is Château Lafite-Rothschild. Many consider him to be the best Lafite-Rothschild of the entire 20th century. Although Graves and Sauternes also produced high-level wines, Pomerol and Saint-Émilion today offer just as many exceptional creatures, with the crème de la crème being Cheval Blanc and Lafleur.

By Tb




Average Bottle Price

2014 2013 2012 2011 2010 2005 2000
801€ -3.8% 833€ +13.8% 732€ -34.7% 1 121€ +50.7% 744€ +86.9% 398€ +136.9% 168€

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




Long, Flavorful and Lingering


Earthy and Tobacco


Intense, Complex, Ripe and Seductive




Average in Acidity, Medium tannin, Balanced, Well-structured, Full-bodied, Round, Elegant, Dry and Silky tannins

Written Notes

The 1953 Haut Brion magnum that followed actually took it up a notch, which isn’t easy for a ’53 to do over a ’59 in general.  It was also creamy but more honeyed.  This was a rich, perfect 1953.  ‘So good and so delicious’ kept appearing in my notes, as did recurring notes of chocolate and cream.  If served blind, I might have guessed this to be the ’59.  1953 has always been a giving and pleasing vintage, comparable to 1985 per Bipin, someone drinking them for a lot longer than almost anyone reading this (97M)!

  • 97p

 Tasting fully mature at its best is one of the wine world's greatest treats, and this bottle lived up to its potential. Red fruits smothered in an ocean of Cuban cigars, burning wood, spice, and tar unfold in the perfume and on the silky, long, earthy herbal, tobacco, and red currant palate. The finish starts strong and never lets up. At 70, this is an incredible tasting experience. Though, waiting to open if you have a bottle, is not your best move. 70 is a long time for even the world's best wines to live. Drink from 2023-2028.

  • 99p

Große Weine brauchen keine schönen Etiketten. Ganz schlicht und einfach war das Etikett dieses 1953 Haut Brion. Vermögende, belgische Familien erwarben damals jährlich „ihr“ Fass Haut Brion und ließen es vom Händler ihres Vertrauens abfüllen, und lagerten die Flaschen in ihrem Keller ein. Aus einem solchen Keller konnte ich vor langen Jahren mehrere, nie bewegte Flaschen kaufen. Eine davon hatten wir jetzt vor uns. Mit fantastischer, tiefer Farbe und perfektem Füllstand mit Original Kork war das Haut Brion vom Allerfeinsten. So unglaublich kräftig, praktisch altersfrei mit ätherischer, minziger Nase, viel Tabak und Zigarrenkiste, teeriger Mineralität und perfekter Struktur zeigte dieser einfach komplette, faszinierende Haut Brion enorme Komplexität und gewaltige Länge. Im zarten Alter von 68 Jahren war das einfach unglaubliche Perfektion – WT100.

  • 100p
Medium red. Beautiful nose of truffles, cocoa powder and chocolate - as true and mature Bordeaux should be. Cherries and mashed strawberries on the palate, refined and with plenty of finesse. Round and silky in the aftertaste. A well-preserved, delicious and attractive wine, which is mega big enjoyment now.
  • 95p
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Pessac-Leognan, Bordeaux

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Other wines from this producer

Château Haut-Brion Blanc

La Clarté de Haut-Brion

Le Clarence de Haut-Brion

Plantiers de Haut-Brion

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