The 2006 vintage had a contrasted climate in Bordeaux, but gave birth to red wines of great potential. The spring and summer were warm and dry in general, thus favoring a good development of the vines. The full maturity of the different grape varieties was reached at the cost of many efforts of adaptation and technical choices on the part of the teams of Château Haut-Brion.
Blend of the 2006 vintage: 57% Merlot, 41% Cabernet Sauvignon, 2% Cabernet Franc
The color is still a very pronounced red, dark, with tints of tile.
The nose is deliciously expressive and fruity, with aromas of wild berries and currants followed by notes of cigar box, truffle and Zan.
The attack is elegant, and the wine reveals controlled power, complexity and freshness. It is carried on exquisite fruity and toasted flavors, wrapped in wonderfully melted tannins. It lasts a long time, until it blooms on an interminable and racy finish. A great wine, for sure.
Food and wine pairing:
Chateau Haut-Brion 2006 will be wonderful with beef steak with foie gras and porcini mushrooms, veal tournedos Rossini, roast pigeon with crosnes and trumpets, and pheasant ravioli.
To enjoy it with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire or Salers.
For dessert, it will be particularly exquisite on Pierre Hermé's carrément chocolat, a praline crunch or a Paris-Brest style layer cake.
Ageing potential and tasting :
Château Haut-Brion 2006 is a great nectar that can wait between 2026 and 2030 to be at its best. However, it can be enjoyed today, if you take care to place the bottle in the room at room temperature the day before, and to open and decant it at least 5 to 6 hours before tasting.
The bottles will be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.
