Wine Advisor
Chateau Haut Brion 1955
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Description
Tasting notes
Reviewed by: Robert M. Parker, Jr.
{magnum} Last Tasted 6/92 A huge nose of damp earth, minerals, and burnt rubber makes for a controversial first impression. Hard tannins, high acidity, and a lean, firm texture make for a less flattering style of wine. Yet there is plenty of concentration and the finish is long and promising. The high tannins, fully mature bouquet, and lean style suggest to me that this wine will probably become more attenuated as it ages.
Reviewed by: William Kelley
While it cannot quite match the heights attained by the estate's 1953 (a personal favorite) or 1959, the 1955 Haut-Brion is nevertheless a brilliant wine from a superb decade for this first growth. Wafting from the glass with a complex bouquet of red berries, cigar wrapper, black truffles, smoked tea and cedar wood, it's medium-bodied, seamless and sensual, with a deep core of fruit, melted tannins and lively acids. Supremely elegant and harmonious, it's drinking beautifully today.
Reviewed by: Robert M. Parker, Jr.
Tasted 4 Times With Consistent Notes A dark ruby-colored wine with noticeable amber/rust, the 1955 Haut-Brion offers a huge, fragrant bouquet of walnuts, tobacco, wet stones, and smoky, cassis-like fruit. Medium-bodied, with extraordinary elegance and sweetness, this rich, concentrated wine exhibits no hard edges. Remarkably youthful, as well as concentrated and impeccably well-balanced, it is capable of lasting for another 10-20 years.
Reviewed by: Robert M. Parker, Jr.
(Magnum) A dark ruby-colored wine with noticeable amber/rust, the 1955 Haut-Brion offers a huge, fragrant bouquet of walnuts, tobacco, wet stones, and smoky, cassis-like fruit. Medium-bodied, with extraordinary elegance and sweetness, this rich, concentrated wine exhibits no hard edges. Remarkably youthful, as well as concentrated and impeccably well-balanced, it is capable of lasting for another 10-20 years. I am beginning to think that when fully mature, Haut-Brion possesses the most compelling aromatics of the Bordeaux first-growths.
1952(1)
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