Château Haut-Brion 2009
"Full-bodied, taut and tightly wound in the mouth, the palate delivers mouth-coating black fruit and mineral layers with a very firm frame of ripe, grainy tannins, finishing long and earthy." robertparker.com
|Grape Blend||Merlot 46%, Cabernet Sauvignon 40%, Cabernet Franc 14%|
Château Haut-Brion 2009 was one of the finest red wines of this great Bordeaux vintage, and Robert Parker's 100 point rating says it all. It was purchased in its original wooden case.
There is a refreshing lack of pretension at Haut-Brion, whose intensely aromatic, concentrated fine red wines are consistently viewed as some of the very best in the entire Bordeaux region, including its fellow first growths of the Médoc.
Haut-Brion is also the least well-known of the first growths, and so its fine red wines rarely achieve a higher price than its contemporaries, which is good news for astute buyers. The Château was established atop two knolls or gravel croupes by the Pontac family in 1550 and has passed through five families since; being currently owned by the Dillon family. The real key to the estate's steadfast position amongst Bordeaux's elite has been the long, stable tenure of winemakers, particularly the (now late) legendary Jean-Bernard Delmas and his son, Jean-Philippe Delmas.
"The 2009 Haut-Brion is deep garnet colored and slightly closed and shy to begin, slowly unfurling to reveal sensuous notions of warm blackberries, plum preserves, mulberries and blackcurrant cordial with touches of star anise, mocha and damp soil. Full-bodied, taut and tightly wound in the mouth, the palate delivers mouth-coating black fruit and mineral layers with a very firm frame of ripe, grainy tannins, finishing long and earthy.” robertparker.com
"This enormous young wine is among the most backward of the vintage at this early stage, with iron-clad grip holding the broad, deep core of blackberry, cassis and roasted fig notes in check for now. The finish is a torrent of dense, almost compressed layers of tobacco leaf, hot paving stone, singed bay leaf and tar that will take at least a decade to massage together fully." Wine Spectator