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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.
Bordeaux Vintage Report by Tb / Although 1962 was also a fabulous year, it fell irretrievably into the shadow of 1961. The cold winter, with its biting frosts, ensured that the vines would get a much-needed rest after their hard work in 1961. The growing season started three weeks late. When the vines finally germinated in mid-June, the weather improved. Toward autumn, the weather warmed up measurably, with the resulting dryness eventually having a negative impact on the vines. The few abundant harvests of September came just in time to rescue the grapes from withering on the vine. The harvest, which brought in the largest crop of the 1950s and 1960s, did not begin until 1 October. Few believed that the vintage would be as good as it became. An excellent vintage for dry whites, reds and Sauternes. Where Sauternes are concerned, the 1962 was a considerably better year than the 1961. The best reds were the Cheval Blanc, Pétrus and Mouton-Rothschild. A common characteristic of the finest 1962 wines today is their serene, balanced aspect. Only a few show any real body and complexity, but they work well especially as dinner wines, also due to their excellent availability and affordable price. Even the finest wines should not be decanted for more than an hour.
Recommended glass shape
Average Bottle Price
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