Wine Advisor
Haut Brisson 2016
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Description
Tasting notes
Reviewed by: Neal Martin
The 2016 Haut Brisson is a blend of 90% Merlot and 10% Cabernet Franc was cropped at 42 hectoliters per hectare picked from 5-15 October, matured in 35% new oak. It has a rich and slightly heady bouquet with intense black cherry and crème de cassis notes, although I find that the Tour St Christophe, which is also owned by Peter Kwok, has far more detail. The palate is full-bodied with dense ripe tannin, quite intense with a touch of dried blood infusing the black fruit with a structured, gently grippy finish. I would just like to see more finesse come through once this is bottle.
Reviewed by: Lisa Perrotti-Brown
Blended of 90% Merlot and 10% Cabernet Franc, the deep garnet-purple colored 2016 Haut-Brisson is quite oaky on the nose with underlying plum preserves, baked cherries and dried mulberries plus wafts of bay leaves, damp soil and cigars. Medium to full-bodied, it has firm, rounded tannins, seamless freshness and plenty of muscular fruit going long in the finish. 5,000 cases produced.
Reviewed by: Antonio Galloni
The 2016 Haut Brisson is terrific. Plush and succulent in the glass, with tons of textural intensity, the 2016 has so much to offer. Dark red cherry, chocolate, mocha and spice all build in a beautifully textured, racy Saint-Émilion that is already quite delicious. The 2016 has really come together quite nicely over the course of its aging.
Reviewed by: Antonio Galloni
The 2016 Haut Brisson is juicy and flamboyant, with succulent red cherry and plum fruit pushed forward. A wine with striking inner sweetness and no hard edges, the 2016 will appeal most to readers who enjoy the opulent, full-throttle side of Saint-Émilion. For my palate, the 2016 is on the edge, but it skirts that line nicely. Michel Rolland is the consultant. Tasted two times.
Reviewed by: Neal Martin
The 2016 Haut-Brisson has a classy bouquet of dark-chocolate-tinged black fruit, white pepper and a touch of red plum. The well-balanced palate is focused and direct, featuring supple tannin, a fine bead of acidity and a judicious dash of spice toward the finish. Drink this well-crafted Saint-Émilion over the next decade.
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.
