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1st Classified Growth in 1855
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The Château Haut-Brion enjoys a reputation dating back centuries, a model of longevity and excellence resulting from an exceptional terroir. The first traces of Domaine date back to 1525 when Jean de Pontac, a notable parliamentary official in Bordeaux, received it by marriage and began construction of Château in 1549, while increasing the size of the vineyard. Served at the tables of the kings of England as attested to in a 1660 archive, Château was the first to appear under its vintage name, "Ho Bryan" as expressed in 1663 by Samuel Pepys, a member of the English Parliament, in his diary.
During the famous 1855 classification, Château Haut-Brion was the only Domaine from the Graves region to appear in it, as the Ist Grand Cru Classé, sharing this distinction with four Domaines : Château Lafite Rothschild, Château Margaux, Château Latour as well as Château Mouton Rothschild since 1973.
Bought in 1935 by the American banker Clarence Dillon and run today by his descendant, Prince Robert of Luxembourg, Château Haut-Brion is based on a gravel vineyard of 51 hectares : 48ha in red dedicated to the production of the grand vin and Second wine, Clarence de Haut-Brion (44% Cabernet Sauvignon, 42% Merlot, 12% Cabernet Franc and 2% Petit Verdot), and 3ha in white dedicated to the production of the grand vin blanc Sec (52% Semillon and 47% Sauvignon blanc).
The great red wine of Château Haut-Brion is a wine of extraordinary intensity, complex and with a velvety power that leaves its mark. As for the white wine it produces, it is said to be the greatest white wine Sec of Bordeaux, mineral and smooth.
2004 was a dry year overall in Bordeaux. After a homogeneous flowering thanks to a beautiful month of June, the summer turned out to be mostly hot and sunny. The efforts of the technical teams combined with a very nice month of September allowed us to harvest grapes of very high oenological quality.
Blend of the 2004 vintage : 51% Sauvignon blanc, 49% Sémillon
It has a golden yellow color, with very beautiful bright reflections and straw color.
The nose offers freshness and complexity, with notes of dried apricot, dried flowers and peppery spices, and a hint of nutmeg.
The palate offers plenty of freshness and great balance, with salivating acidic tension and flavors of dried fruit and honey. Still fat and unctuous, it blooms on a long, lively finish. What a nectar.
Food and wine pairing:
Château Haut-Brion white 2004 can accompany many fish and white meat dishes. It will go equally well with scallops in a perfumed cream sauce, grilled lobster, Saint-Pierre or Turbot.
It can also go very well with poularde with truffles, sweetbreads in cream sauce or veal orloff.
With cheese, choose Selles-sur-cher, Ossau-Iraty or Pouligny-Saint-Pierre.
Finish it off with a pear charlotte, a lemon pie or a dessert.
Cellaring potential and tasting:
Château Haut-Brion 2004 is ready to be enjoyed now. To do so, take care to place the bottle in the serving room at room temperature and open it 30 minutes before tasting.
The bottles will be kept in the cellar protected from light, lying down, at an optimal hygrometric degree of 70%.
