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Château Haut-Brion 2006

Bordeaux - Pessac-Léognan - 1er Grand Cru Classé - Château Haut-Brion
$571.95
Bottle 0.75L
In stock

Free delivery from 300€ in Europe and from 1000 €/$ in USA

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100% secure payment
Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Grape varieties
Merlot 57%
Cabernet Sauvignon 41%
Cabernet Franc 2%
Château Haut-Brion

Château Haut-Brion

The Château Haut-Brion enjoys a reputation that goes 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 member of parliament in Bordeaux, received it by marriage and began building Château in 1549, at the same time increasing the size of the vineyard.

Served at the tables of the kings of England, as attested by a 1660 archive, Château was the first to appear under its cru name, "Ho Bryan", as Samuel Pepys, a member of the English Parliament, put it in his diary in 1663.

In the famous 1855 classification, Château Haut-Brion was the only Domaine from the Graves region to appear, as the 1st 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 American banker Clarence Dillon and run today by his descendant, Prince Robert du Luxembourg, Château Haut-Brion is based on a 51-hectare gravel vineyard: 48ha in red dedicated to the production of the grand vin and Second vin, 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% Sémillon and 47% Sauvignon blanc).

The grand vin rouge of Château Haut-Brion is a wine of extraordinary intensity, complexity and velvety power. As for the white wine it produces, it is reputed to be Sec de Bordeaux's greatest white wine, mineral and unctuous.

Critics Château Haut-Brion 2006.

Wine Advocate - Robert Parker
96/100
Wine Spectator
94/100
Jancis Robinson
18/20

Description Château Haut-Brion 2006.

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%.

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