This 2009 La Mission Haut Brion is a remarkable Bordeaux blend from the Pessac Leognan sub-region of Bordeaux, France. With its deep garnet color, this wine is a true beauty to behold. It exudes an air of elegance and sophistication, inviting you to indulge in its complex aromas and flavors.
On the nose, this wine sings with warm red and black currants, chocolate-covered cherries, and liquid licorice. Hints of sassafras, espresso, lilacs, pencil shavings, and truffles add layers of complexity. The bouquet is truly captivating and promises a sensory journey like no other.
As you take your first sip, you'll be greeted by a full-bodied and rich palate that is nothing short of decadent. The mouthfeel is velvety and luxurious, with black fruit preserves and exotic spice layers that dance on your tongue. The wine is framed by wonderfully velvety tannins and seamless freshness, creating a harmonious balance.
Renowned wine critic Lisa Perrotti-Brown of Robert Parker's Wine Advocate scored this wine a perfect 100 points, praising its boldness, structure, and complexity. James Suckling also gave it an impressive 97 points, noting its dark, cool, and sleek nature, along with its great aging potential.
Another notable reviewer, Alex Shaw of JJ Buckley, gave this wine a score of 98 points. Shaw describes it as a deep, brooding wine with tremendous structure and complexity. The aromas of Santa Rosa plum, crushed blackberry, smoked meat, and black licorice create a stunning nose. The soft tannins and lingering finish make this wine a true pleasure to savor.
With accolades from other esteemed publications such as Wine Spectator, Wine Enthusiast, Neal Martin's Wine Journal, Jancis Robinson's Purple Pages, TheWineCellarInsider.com, and Decanter, it's clear that this 2009 La Mission Haut Brion is a wine of exceptional quality and craftsmanship.
This wine is best enjoyed now or can be cellared for further aging, allowing its flavors and structure to evolve and mature. Pair it with hearty dishes such as roasted lamb, beef tenderloin, or aged cheeses to enhance its complexity and depth.