Wine Advisor
Haut Brisson 2020
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Description
Tasting notes
Reviewed by: William Kelley
Aromas of cherries, sweet blueberries, spices and licorice introduce the 2020 Haut-Brisson, a medium to full-bodied, ample and fleshy wine with a ripe core of fruit, lively acids and a long, saline finish.
Reviewed by: Lisa Perrotti-Brown
Composed of 90% Merlot and 10% Cabernet Franc, the 2020 Haut-Brisson has an alcohol of 13.8% and a pH of 3.65. It is being aged in French oak barrels, 35% new. Deep garnet-purple in color, it hits the ground running with open-knit notes of baked black cherries, mulberries and preserved plums, plus suggestions of chargrill, star anise and tar, with a touch of menthol. The medium-bodied palate practically quivers with tension, matched by a firm, grainy texture to support the intense crunchy black fruits, finishing long and savory.
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.
