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Château Haut-Brion Pessac Léognan 2003

Winemaker's Notes:

Parker review: Star Wine of the Week<br/><br/>"The 2003 Haut-Brion reveals the vintage's opulence and low acidity,<br/>but it possesses an even higher tannin level than the 2000. A deep ruby/purple<br/>color accompanies classic aromas of cranberries, scorched earth, minerals, and<br/>blue as well as black fruit notes. It hits the palate with considerable<br/>richness and intensity, but is neither overripe nor heavy. Cropped at low<br/>yields of 36 hectoliters per hectare, it has a good inner core of depth as well<br/>as sweetness... Anticipated maturity: 2009-2025."<br/><br/>95-98/100 pts (Robert Parker - Wine Advocate - April 2004)

Chateau Haut Brion:
Although by all accounts the vine has been rampant in these parts since at least Roman times, the earliest written mention that our archivist has discovered, citing a parcel of vines being cultivated at Haut-Brion dates back to only 1423. In the early days wines were known by the name of the parishes from whence they came. Later they became known as clarets. In the case of Haut-Brion, under t... Read more
Although by all accounts the vine has been rampant in these parts since at least Roman times, the earliest written mention that our archivist has discovered, citing a parcel of vines being cultivated at Haut-Brion dates back to only 1423. In the early days wines were known by the name of the parishes from whence they came. Later they became known as clarets. In the case of Haut-Brion, under the great stewardship of the Pontac family the wine's reputation was for years represented by the name of this enlightened and well respected family-- Pontac wine. Eventually as its renown grew, the name of the Estate came to replace that of its owners. The notion of a Great Growth was born! We find the first written mention of the wine in the Diaries of Samuel Pepys. While visiting the Royal Oak Tavern in London on April 10, 1663 Pepys wrote "There I drank a sort of French wine called Ho-Bryan (sic) which hath a good and most particular taste which I never before encountered....." Read less

External Reviews for Château Haut-Brion Pessac Léognan

External Review
Source: Premium Wine & Spirits
04/07/2015

Even better, and clearly the best wine made in the Haut-Brion stable in 2003 (the last vintage of the great Jean-Bernard Delmas as administrator), the 2003 Haut-Brion is a blend of 58% Merlot, 31% Cabernet Sauvignon and 11% Cabernet Franc that hit 13% natural alcohol, which seemed high at the time, but given more recent vintages is modest. Dark ruby/plum in color, with no amber or orange at the edge, the wine exhibits an abundance of roasted herbs, hot rocks, black currants, plum, and balsamic notes. Quite rich, medium to full-bodied and more complete, with sweeter tannins than La Mission Haut-Brion, this full-bodied Haut-Brion has hit full maturity, where it should stay for at least a decade. Bravo!



Parker review: Star Wine of the Week<br/><br/>"The 2003 Haut-Brion reveals the vintage's opulence and low acidity,<br/>but it possesses an even higher tannin level than the 2000. A deep ruby/purple<br/>color accompanies classic aromas of cranberries, scorched earth, minerals, and<br/>blue as well as black fruit notes. It hits the palate with considerable<br/>richness and intensity, but is neither overripe nor heavy. Cropped at low<br/>yields of 36 hectoliters per hectare, it has a good inner core of depth as well<br/>as sweetness... Anticipated maturity: 2009-2025."<br/><br/>95-98/100 pts (Robert Parker - Wine Advocate - April 2004)

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