97 points,

Robert Parker's Wine Advocate, January 1994

Tasted 13 Times With Consistent Notes Although the 1961 is a great Haut-Brion, it is eclipsed in my view by its predecessor, the 1959, and more recently by the monumental 1989. Not as darkly colored as many 1961s, with surprisingly more amber/brown at the edge, this rich, luxurious wine has an intense, earthy, ripe, cedary, spicy bouquet crammed with sweet fruit. On the palate, the wine has fabulous intensity of fruit, a long, rich, alcoholic finish, and a chewy texture. The 1961 has been fully mature for the last decade, but it does not reveal any signs of decline. This is Haut-Brion at its most sumptuous and hedonistic. Anticipated maturity: now-2000.

100 points,

Robert Parker's Wine Advocate, January 1998

The dark garnet-colored 1961 Haut-Brion is pure perfection, with gloriously intense aromas of tobacco, cedar, chocolate, minerals, and sweet red and black fruits complemented by smoky wood. This has always been a prodigious effort (it was the debut vintage for Jean Delmas). It is extremely full-bodied, with layers of viscous, sweet fruit. This wine is akin to eating candy. Consistently an astonishing wine! Anticipated maturity: Now-2005. Last tasted 3/97

100 points,

Robert Parker's Wine Advocate, January 1996

The 1961 Haut-Brion was pure perfection, with gloriously intense aromas of tobacco, cedar, minerals, and sweet red and black fruits complemented by smoky wood. This has always been a prodigious effort (it was the debut vintage for Jean Delmas). The notes for this wine are taken from the description of Series IV - Flight D of the 1995 tasting conducted in Munich by Helga and Hardy Rodenstock.

96 points,

Wine Spectator, April 1997

Very mature, with a smoky, even slightly burnt nuance, but powerful with ripe cherry, toast and tobacco flavors that linger on the solid, smooth finish. A glorious mouthful of wine, at its best now.--Haut-Brion vertical. –HS

About Winery

Chateau Haut-Brion boasts a much more historic tradition as it is believed that grapes have been grown on the property since Roman times. However, the first true written record of Haut-Brion dates back to 1525 when Jean de Pontac married Jeanne de Bellon who brought him the dowry of the land that composes Haut-Brion. Chateau Haut-Brion also appeared in writing as a First Growth in the Bordeaux Wine Official Classification of 1855.

Haut-Brion has a truly illustrious past.  It is the first recorded First Growth to be imported into the United States when Thomas Jefferson purchased six cases and took them back to Monticello. Haut-Brion was also the first of the great growths to use stainless steel fermentation vats. The greatness of Haut-Brion wines was also recorded by Samuel Pepys, John Locke, and Cardinal Richelieu.  Its 1970s vintage placed fourth in the Judgement of Paris wine competition.  Haut-Brion remains quite the celebrity of the winemaking world and its wines continue to be highly rated and coveted across the globe.

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