Château la Mission Haut-Brion 2010

2010 is undoubtedly a great vintage for the Bordeaux vineyard. It is a hot and dry year that offered the best conditions to the vine to concentrate all the most qualitative elements of the berries: a beautiful richness in sugars, an accumulation of anthocyanins and a great aromatic potential. The main features of this vintage are: sunny months of June and July, a dry August which triggered a good ripening of the grapes, and alternating hot days and cool nights in September which allowed us to offer an exceptional quality of harvest.

Blend of the 2010 vintage: 62% Cabernet Sauvignon, 37% Merlot, 1% Cabernet Franc.

The color is deep and bewitching, a dark red with elegant tiled highlights.

The nose is intense with notes of blackcurrant, black cherry, chocolate and licorice, enhanced by a floral hint of faded rose.

Very refined from the moment it enters the mouth, it immediately appeals by its volume and balance, with a silky touch due to very beautiful tannins. Incredibly fresh, it delivers an endless ocean of fruity and spicy flavors to a long, precise and persistent finish.

Food and wine pairing:

Château La Mission Haut-Brion 2010 will pair perfectly with Angus beef with porcini mushroom and chanterelle sauce, salmis de palombe, confit shoulder of lamb, roast beef in foie gras crust or truffled venison steak.

For an agreement with cheeses, privilege those with pressed and uncooked paste: cantal, old mimolette, morbier, saint-nectaire and tomme of Savoy.

It is also a good match for several chocolate desserts: an Opera cake, a crispy entremet or a bavarois.

Ageing potential and tasting:

Chateau La Mission Haut-Brion 2010 can wait another 10-15 years in the cellar, perhaps even longer, and will reach its peak between 2035 and 2040.

However, it can be enjoyed now with proper preparation. To do so, take care to place the bottle in the serving room at room temperature the night before and open it. Otherwise, open and decant the bottle at least 6 to 7 hours before the tasting.

The bottles will be kept in the cellar, protected from light, lying down, with an optimal hygrometric degree of 70%.