CHÂTEAU HAUT-BRION

CHÂTEAU HAUT-BRION

PESSAC-LEOGNAN
1er Cru Classé en 1855
Owner:
Domaine Clarence Dillon S.A.S
Manager:
H.R.H. Prince Robert of Luxembourg (President)
Website
In the past Haut-Brion has been both a model for, and a forerunner of, the great wines of Bordeaux. Its history stretches back 5 centuries, and its renown is immense. Belonging as it does to the closed circle of classified first growths, Haut-Brion is distinctive as the only red wine to be included in the 1855 ranking from outside the Médoc region.
CHÂTEAU HAUT-BRION

In 1533, Jean de Pontac bought the title to the domain of Haut-Brion, giving birth to a wine estate whose illustrious heritage would be preserved and promoted over the centuries by only four families. It is the Premier Cru associated the most with political and diplomatic history. Talleyrand, the Minister of Foreign Affairs under Napoléon I, was the owner of Haut-Brion at the beginning of the 19th century. He cleverly used his wines to serve his diplomacy, notably at the Congress of Vienna, where a new map of Europe was drawn up after the Napoleonic wars.
Today, Prince Robert of Luxembourg, a board member from the age of 18, is completely involved with Domaine Clarence Dillon. He manages Haut-Brion with passion and belongs to one of the oldest families to own a Premier Cru. His great grand-father Clarence Dillon, a New York banker, bought the property in 1935.

Vineyard is planted to Merlot (80%) and Cabernet Franc (20%) vines that are average 20 years of age.
Haut-Brion devotes 49 hectares to red grape varieties (Cabernet Sauvignon 41%, Merlot 48%, Cabernet Franc 10%, Petit Verdot 1%) while 3 hectares are cultivated with white grape varieties (Semillon 52,6%, Sauvignon 47,4%).
Jean-Bernard Delmas, the talented wine-maker who ran the property before his son Jean-Philippe took over, designed a vat to refine the extraction of tannin without compromising the aromatique potential of the grapes. It looks as if the Delmas and the Dillon families have been working together throughout the generations.

The first impression is of a certain discretion, a quality of those who are sure of themselves. Haut-Brion is bold, meaty, and full-flavored with a beautiful bouquet of caramelised black fruit jam and smoky notes. It is often recognized in tastings by a touch of cold coffee at the finish. Drinkable relatively quickly, it ages well, displaying remarkable longevity.

"Here drank a sort of French wine, called Ho Bryan (sic), that hath a good and most peculiar taste that I have never met with." Samuel Pepys, April 10, 1663. Jefferson and his ample knowledge of Bordeaux wines qualifies Haut-Brion a century later as "The very best Bourdeaux wine".