My tasting note:
Dark purple in the glass, with a violet rim. On the nose there fruit aromas are very dark: black cherry, blackberry and cassis accented by light vanilla and cinnamon. However, there is a green herb aroma that denotes a lack of complete ripeness in the fruit. New oak comes through on the front of the palate followed by sweet berry fruit. Not quite as full and lush on the mid-palate, and the tannic structure stays more powerful than the fruit through the finish. Does have a nice spicy quality not present in many of the 2006 wines. Tasted twice with consistent notes. 41% Cabernet Sauvignon, 57% Merlot, 2% Cabernet Franc.
96 points, Robert Parker, 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 .
About 2006 Haut Brion Bordeaux Blend
About the Winery Haut Brion 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. It's 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.
About the Wine "The 2000 Haut-Brion, a blend of 51% Merlot, 42% Cabernet Sauvignon, and 7% Cabernet Franc, possesses tremendous richness, and a highly-nuanced, complex personality with abundant quantities of black fruits, minerals, vanillin, and subtle earth. It is delicate yet thick, juicy and succulent. However, the 2000 seems to possess an obvious overlay of tannin as well as a degree of precision and freshness, largely attributed to slightly high acidity. A superlative effort. Anticipated maturity: 2007-2035.
Really ripe, with a powerful berry and marmalade character on the nose. Full-bodied, with silky tannins and a long finish. Very fresh and fine. Almost classic.
VINEYARD COMPOSITION/VARIETAL PROFILE: 55% Cabernet Sauvignon, 25% Merlot, 20% Cabernet Franc
Average age of vines is 30 years. 109 acres producing 12,000-15,000 cases.
Fermented in stainless steel vats and aged in new oak barrels for 24-27 months. Clarified with six egg whites per barrel. The winemaking is managed by Jean Delmas, who believes in a controlled but rather hot, short fermentation.
A complex bouquet of ripe fruit, tobacco and mineral, earthy scents. Rich, ripe, medium too full-bodied and well structured. A wine that seems to balance power and elegance, richness and harmony perfectly."
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