Wine Advisor
Haut Brion Blanc 2011
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Description
Tasting notes
Reviewed by: Robert M. Parker, Jr.
Also great values, no tasting note given.
Reviewed by: Neal Martin
A blend of 42.1% Sauvignon and 57.9% Semillon, the Haut Brion Blanc has a slightly deeper colour than the La Mission Blanc. It displays great minerality on the nose, with precision and clarity, notes of green apple, lime flower, zest and white peach. The palate is medium-bodied with great precision on the entry, lovely poise, very elegant with a beautiful, delicate white peach and mineral finish with hints of guava and lychee in the background. Superb. Tasted April 2012.
Reviewed by: Robert M. Parker, Jr.
No tasting note given.
Reviewed by: Robert M. Parker, Jr.
The unbelievably superb 2011 Haut-Brion (a tiny production of 7,600 cases from a blend of 46% Cabernet Sauvignon, 35% Merlot, and 19% Cabernet Franc) exhibits a classic nose of subtle smoldering embers, warm rocks, black currants, new saddle leather, spice box and high quality, unsmoked cigar tobacco. The color is a dense ruby/purple to the edge, and the wine cuts a serious as well as broad swath across the palate. The most amazing aspect of this terroir is that the wine, despite all its power and richness, literally dances on the palate, as if it were a 90 pound ballerina. This brilliant 2011 should evolve quickly, hitting its prime in 7-8 years, and drink beautifully for 20-25 years.
Reviewed by: Neal Martin
The Haut Brion is a blend of 34.8% Merlot, 18.9% Cabernet Franc and 46.3% Cabernet Sauvignon. The bouquet has a little more thrust than the La Mission with a little more opulence, although perhaps not the same degree of clarity and showing slightly more alcohol (but nothing to get concerned about.) It has good weight, firm rigid tannins and a weightier framework than La Mission. It is concentrated and generous with very good focus, a crescendo of flavours towards the finish and very good grip. A masterful Haut-Brion that is more voluminous than La Mission at present. Tasted April 2012.
Reviewed by: Neal Martin
Tasted blind as a vintage comparison at the Valandraud vertical, the 2011 Haut Brion has always been an excellent Pessac-Léognan, though recent encounters suggest it does not have the potential of the 2012. It has a gentle and caressing bouquet full of copious dark cherry and raspberry fruit, a touch of saddle leather and a seam of dark chocolate emanating from the oak regime, which needs more time to integrate (though it is not an Haut-Brion that is going to demand years and years in bottle). The palate is medium-bodied with fine tannin and feels gentle in the mouth. It is very well balanced, although perhaps the oak comes through too strongly on the finish, when frankly there is no need. Nevertheless, this is a classic Pessac-Léognan - maybe "mild mannered" and a little conservative compared to more ambitious recent vintages, yet there is no doubting its class and pedigree. Tasted December 2016.
Reviewed by: Robert M. Parker, Jr.
Like its stablemate La Mission-Haut-Brion, Haut-Brion’s 2011 production was small, only 7,600 cases, which is nearly 3,000 fewer cases than in 2009. A blend of 46% Cabernet Sauvignon, 35% Merlot and 19% Cabernet Franc, it is interesting to taste the 2011 Haut-Brion next to the more open-knit, seductive 2011 La Mission Haut-Brion. The former wine is more firm, backward and earthy with a more formidably structured style. Undeniably elegant, distinctive and original, it exhibits notes of mulberries, plums, blueberries and raspberries. Jean-Philippe Delmas told me that in many ways the 2011 reminds him of the 2008 from an aromatic and structural profile. There is plenty of tannin, and the 2011 has 25-30 years of aging potential. It may be more reminiscent of a vintage such as 1988, but it is better made as well as being the product of a far stricter selection process.
Reviewed by: James Suckling
This is racy and refined white with beautiful fruit and fresh acidity. Full and fresh with lovely dried lemon and apple character with undertones of pineapple goes on for minutes. Lemon lime too. Reminds me of the 2004.
About the Producer
Haut-Brion has long produced the most prestigious Graves Blanc, although it faced strong competition from its neighbour La Mission Haut-Brion, which had been producing its own white wines under the Laville Haut-Brion label until 2009, when it was rebranded as La Mission Haut-Brion Blanc (both estates are under the same ownership). With very small production since the first vintage in 1916, La Mission Haut-Brion Blanc has always been a wine of considerable strength and longevity; its rarity, and the fact that it is the only white wine produced by a first growth in the Graves, makes it highly sought after by collectors. The estate's first growth status does not include white wines and it remains unclassified. Of the 52 hectares planted on the estate, only 2.9 are white: 53% Sémillon and 47% Sauvignon Blanc. (There are also a few rows of Sauvignon Blanc today, but they were not planted in 1989). They are planted on a 27m high hillock opposite the château. The soil is very deep gravel, on a clay subsoil. There is less clay than in Lamena and a different mix of varieties, with much more Sauvignon Blanc in Haut-Brion. The whole estate is located within the city limits of Bordeaux and therefore benefits from a warmer microclimate. Yields range from 25-40 litres/ha. Harvesting is carried out by hand, at maximum ripeness, so that the wines vary from 13% to 14% alcohol. Sorting takes place in the vineyard and the grapes are pneumatically pressed in whole bunches with no skin contact. Fermentation was carried out in oak barrels with native yeasts, but malolactic fermentation was prevented. The wines were decanted every three or four months and aged for 10 to 12 months, with very little stirring of the lees. In the 1980s it was common for wines to be aged entirely in new oak barrels, but today this percentage is around 50%. Production varies from 5,500 to 8,500 bottles. In 2000, the British critic Tom Cannavan enthused: "The nose has a wax and wet wool character, very buttery, with a gorgeous weight of fruit and little floral notes in the peaches, vanilla and nuts. Wonderful fruit ripeness gives a sweet impression, lots of oranges and lush apricots ...... A long, very concentrated and pure finish. Recently, American critic Jeff Leve reported on the 2010 vertical tasting, noting that the 1989 "opens with freshly picked flowers, honey, caramel, grass, lemon and lime aromas. Accompanied by a rich, polished fruit texture, the wine finishes with a blend of citrus flavours".
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