Wine Advisor
Haut Brisson 2011
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Description
Tasting notes
Reviewed by: Robert M. Parker, Jr.
The 2011 Haut-Brisson reveals lots of kirsch liqueur and cherry pie-like notes intertwined with attractive spice, vanillin and oak characteristics. Medium-bodied and well-endowed with sweet tannin and excellent purity, it should drink well for a decade. One of the first St.-Emilion properties to be acquired by a Chinese family, their commitment to making high quality wines has been evident since the beginning.
Reviewed by: Robert M. Parker, Jr.
The plush, opulent, medium to full-bodied, opaque ruby/purple-hued 2011 Haut-Brisson reveals copious notes of sweet strawberries and black cherries intermixed with dusty, loamy, earthy characteristics. It is clearly a sleeper of the vintage as it sells for a reasonable price. Drink the regular Haut Brisson over its first 10-12 years of life. I have been consistently impressed by these two offerings from Haut-Brisson, which is owned by the famous Kwok family of Hong Kong. One of the first Bordeaux estates to be purchased by Chinese interests, the quality of the wines has been impeccable from the beginning. Michel Rolland is the consulting oenologist.
About the Producer
Chateau Haut Brisson is located in the St. Emilion region of France. The Saint-Emilion appellation, where Château d'Aubusson is located, has hot, dry summers, long days and cool nights, which are ideal for growing quality grapes. The five vineyards, 51et 57rangs, Cailloux, Huck, Verdot and Monbousquet, have an area of 89 acres, with soils rich in organic matter, producing wines with silky tannins. The Huck vineyard, with its fine gravel surface, produces elegant wines. The vineyard is planted with Merlot, Cabernet Sauvignon and Cabernet Franc, and the average age of the vines is 40 years. To maintain the natural balance of soil fertility and organic matter, the vines are grown without the use of chemical fertilisers, synthetic herbicides or pesticides. In winter, when the vines are dormant, they are pruned and cut by hand. During the harvest season - late September and early October - the grapes are selected and picked by hand for optimum ripeness. The harvested grapes are immediately transported to the cellar for destemming, sorting and pressing. The grapes are then macerated in the fermenters at low temperatures for 5 days to extract the colour, tannins and other flavours from the skins. As the maceration progresses, the temperature in the fermenters rises and alcoholic fermentation begins. Once fermentation is complete, the wine is transferred to oak barrels to mature for 15 to 18 months. The type of oak barrel used for maturation and the degree of toasting varies according to the wine. Finally, the unfiltered or clarified wines are bottled in the winery. Château Aubisson produces three wines, La Reserve, Chateau Haut-Brisson and La Grave, notably the 2009 vintage of La Reserve, which was awarded 95 points by Robert Parker.
