96 points,

Robert Parker's Wine Advocate, February 2009

The 2006 Haut-Brion performed even better from bottle than it did from barrel. Sixty-four percent of the production went into this wine, and while it displays the vintage's powerful tannins and structure, it possesses superb concentration, and the minerality/scorched earth notes of a great Haut-Brion. Medium to full-bodied, with perhaps not quite the fleshiness of the 2005 or 2000, it is built more along the lines of the 1998 and 1996. It is a brilliant effort displaying sensational purity, texture, and length that should be exceptionally long-lived. Anticipated maturity: 2017-2035.

95 points,

Stephen Tanzer's IWC, May 2009

Medium ruby-red. Inviting aromas of plum, warm stones, red licorice and menthol. Suave, gentle and elegantly styled; distinctly sweeter and lusher today than the La Mission, with even more mid-palate depth. Showing more red fruits today as well, with pungent minerality giving the wine lift and juiciness. Finishes with suave but substantial building tannins. Last year this wine was showing its spine while La Mission was more opulent; in bottle it's the other way around

93 points,

Wine & Spirits, December 2009

Jean-Philippe Delmas's team at Domaine Clarence Dillon produced two excellent wines in 2006 from the neighboring properties of Haut-Brion and La Mission. Both share an aristocratic stature, with Haut-Brion more immediately powerful and expressive in this vintage. As if the fruit mirrored the multicolored pebbles of the vineyard, this touches off sensory impressions of fresh currants, pomegranate, cherry pits, coriander, black raspberry, rhubarb and fennel, all seeming to emanate from the same dark and mysterious place at the center of the wine. The texture is lean and taut, with a tensile strength that carries the fruit past mouth-drying tannin through a mineral finish that lasts for minutes. There's nothing effusive about the wine; it's all reserved. Probably at its best between ten and 20 years from the vintage.

96 points,

Wine Enthusiast, March 2009

A severe, austere wine that doesn't show its richness easily. The tannins are tight and firm and they dominate. Underneath is ripe fruit, the balance with tannins giving a foursquare, solid character. The wine is complex, spice playing with the fruit, some medicinal flavors and a definite stalky, tight structure. It obviously needs long-term aging.

94 points,

Wine Spectator, March 2009

Offers subtle and complex aromas, with violet, cedar and blackberry. Full-bodied, with ultrafine tannins and a very long finish. -JS

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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