Chateau Haut Brion 2003

robert_parker95

Reviewed by: Robert M. Parker, Jr.

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! These are two great successes in this vintage that have aged well and surprised me by their intensity and overall complexity.

robert_parker92

Reviewed by: Neal Martin

This is a wine that left me perplexed. A similar colour to La Mission but much more depth and concentration on the nose. Voluptuous blackberry/cassis and cherry. The palate was a little disjointed at this stage. Medium rather than full-bodied but lacking the controlled hedonism of Lafite or Latour. Moderate grip and an attractive cassis finish. This could definitely improve, so I would love to retaste this after bottling. Needs to settle. Tasted March 2004.

robert_parker92

Reviewed by: Neal Martin

This has a lovely lift on the nose with scents of blackberry, a touch of black olives and forest floor. Good definition: very Pessac. The palate is full-bodied, quite burly and savoury with cassis, blackberry and a touch of cedar. Lacks a little finesse for me. Huge grip on the finish, which has a slight irony element to it. A great wine compromised by the growing season. Drink 2012-2025. Tasted January 2007.

robert_parker98

Reviewed by: Robert M. Parker, Jr.

The 2003 Haut-Brion reveals the vintage’s opulence and low acidity, but it possesses an even higher tannin level than the 2000. A deep ruby/purple color accompanies classic aromas of cranberries, scorched earth, minerals, and blue as well as black fruit notes. It hits the palate with considerable richness and intensity, but is neither overripe nor heavy. Cropped at low yields of 36 hectoliters per hectare, it has a good inner core of depth as well as sweetness. I do not think it will hit the heights of the perfect 1989, but it is a beautifully made, broad, medium to full-bodied claret with vigor, freshness, great texture, and not one trace of over-ripeness. Anticipated maturity: 2009-2025.

robert_parker95

Reviewed by: Robert M. Parker, Jr.

The blockbuster 2003 Haut-Brion (13% alcohol) possesses extremely high tannin, but that component is well-concealed by a cascade of mulberry, blackberry, cherry, and plum-like fruit. There is even a hint of figs under the blue and red fruit spectrum. While broad and ripe with a sweet, glyceral mouthfeel as well as a long, powerful, persistent finish, it retains its elegance and nobility. A wine of both power and finesse, it will benefit from 3-4 years of cellaring, and keep for 25-30.

robert_parker93

Reviewed by: Neal Martin

Tasted blind at Farr Vintner’s Left Bank tasting. This has a ravishing, decadent nose: rich summer pudding, raising, blackberry, scorched earth and leather. The palate is well balanced with just a touch of sur-maturite on the entry, undergrowth, sous-bois and tobacco towards the finish that is more like Lafite-Rothschild than Haut-Brion. Tasted October 2010.

robert_parker91

Reviewed by: Neal Martin

I have never been bowled over by the 2003 and here it is shown up by two other vintages. The nose is dominated by a ball of sweet ripe red fruit, sweet redcurrant, strawberry and a touch of bay leaf, but it seems to lack a little complexity. The palate is medium-bodied and just a little smudged. Tobacco and sous-bois seem more prominent on the finish that I would have preferred. This is still a classy 2003, but it is beginning to lost a bit of puff with age. Tasted November 2011.

robert_parker95

Reviewed by: Robert M. Parker, Jr.

There are only 10,000 cases of this 2003 (12.85% alcohol, high for this estate). A blend of 58% Merlot, 31% Cabernet Sauvignon, and 11% Cabernet Franc, it reveals more tannin and a tougher texture than it did last year. Deep ruby/purple to the rim, with a fragrant bouquet of plums, figs, hot rocks, and tobacco smoke, this medium-bodied claret possesses outstanding concentration and purity, but some toughness to the tannin needs to be resolved. It had just been fined, so perhaps it had not yet fully recovered. It is certainly an outstanding Haut-Brion, but at this stage, I would rank it behind such prodigious classics as the 2000, 1998, 1995, 1990, and 1989. It will be slow to evolve. Anticipated maturity: 2010-2025+.

robert_parker90

Reviewed by: Neal Martin

Tasted at Bordeaux Index’s “10-Year On” tasting in London. Served from magnum, the Haut-Brion ‘03 offers an attractive nose of briary, blackberry, sous-bois and black olive that is well defined and shows a little more gumption than the La Mission. The palate is medium-bodied with a chewy entry, plenty of fresh red berries infused with graphite and cloves. But is seems rather monotonous towards the finish and does not possess the complexity of the La Mission. Tasted March 2013.

vinous94

Reviewed by: Stephen Tanzer

Deep ruby-red. The freshest on the nose of the 2003s at this address, offering slightly high-toned smoky raspberry, minerals and graphite and a suggestion of medicinal austerity. Offers great breadth and early charm, but also possesses very firm underlying structure. Finishes with big, ripe tannins and outstanding grip and length.

vinous96

Reviewed by: Stephen Tanzer

Good deep ruby-red. Knockout nose of redcurrant, raspberry, tobacco, hot stones, minerals and menthol. Wonderfully dense and suave, with a texture like liquid silk. Extravagant, lush Haut-Brion, finishing with improbably smooth, fine-grained tannins and great persistence.

vinous90

Reviewed by: Stephen Tanzer

Good ruby-red. Aromas of black cherry and chocolate. Sweet, supple and fresh, with musky cherry and leather notes and good framing acidity. The tannins are nicely supported by the wine's richness on the lingering finish.

vinous96

Reviewed by: Stephen Tanzer

Bright ruby. Deep, superripe aromas of black cherry, roasted nuts and cocoa. Then thick, lush and sweet, with a rare fleshiness and pliancy of texture for such a young Haut-Brion. A truly three-dimensional wine that's packed with sweet, rich fruit. The big but ripe tannins hit the palate very late, allowing the fruit to expand and build in a way that few 2003s can match. I suspect that the wine's slightly roasted character will always give away its vintage (but then the same is true of the amazing '89), but its texture and breadth are extraordinary.