First Growths

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Vint Description Cl ? Cs Bt Cs (£) Bt (£) +
2013 Haut Brion Blanc 75 IB 0 3 - 530

Haut Brion

75 IB 1 0 6504 -
Tasting Notes for Haut Brion, 2009:
There are 10,500 cases of the 2009 Haut-Brion, from a blend of 46% Merlot, 40% Cabernet Sauvignon, and 14% Cabernet Franc. For technicians, the highest ever natural alcohol, 14.3%, was achieved, with a pH of 3.9, which is about the same as the 1989 and 1990, as well as 1959. This is the kind of wine to send chills even up my spine, and I have been tasting here for nearly 30 years. An extraordinary nose of plum, blueberry, raspberry, crushed rock, and that intriguing floral as well as unsmoked cigar tobacco note (a classic sign of this terroir) is followed by a wine of creamy unctuosity reminiscent of 1989, but there is a freshness, vibrancy and precision that is historic and possibly unprecedented. Some graphite emerges as the wine sits in the glass, but the wine is very thick while at the same time precise and elegant. This is the quintessential expression of one of the greatest wine terroirs of the world. To reiterate, the good news is that there are going to be 10,500 cases of Haut-Brion in 2009, which is about 1,500 more cases than the 9,000 produced in 2005. This wine will probably need 7-8 years of cellaring when released and evolve as well as the 1959 has (which is still a perfect wine today), so weĠre realistically talking 50-75 years when stored in a cool cellar. (Tasted once.)
Parker Points: 98-100
Drinking Period: N/A

Haut Brion, Magnums

150 IB 1 0 3552 -
Tasting Notes for Haut Brion, Magnums, 2008:
Production for the 2008 Haut-Brion represents only 35% of the grapes harvested, and while production can be over 12,000 cases in an abundant vintage, 2008 will be one of their smallest ever, with only 7,000 cases produced from a blend of 50% Cabernet Sauvignon, 41% Merlot, and 9% Cabernet Franc. The 2008 reminds me of a hypothetical blend of the 1996 and 1998. It is a classic, elegant, but substantial Haut-Brion with a dense ruby/purple color as well as crushed rock, spring flower, blueberry, and black currant characteristics presented in a vivid, vibrant, full-bodied style that cuts an ethereal feel across the palate. Haut-Brion is somewhat akin to Cheval Blanc in that it can be seemingly light on the palate, but very intense in flavor. That is the case with the 2008. There is plenty of tannin, but it is very ripe. This impressive, deep wine requires patience, and a ten year wait is mandatory. This formidable Haut-Brion should have a 40-50 year lifeline. Robert Parker Wine Advocate April 2009
Parker Points: 95-97
Drinking Period:  -

Lafite Rothschild, Magnums

150 IB 1 0 6348 -
Tasting Notes for Lafite Rothschild, Magnums, 2006:
LafiteĠs Merlot harvest occurred between September 15-22, and the Cabernet Sauvignon from September 27 until the end of the first week of October. Only 42% of the production made it into the grand vin (a blend of 82% Cabernet Sauvignon, 16% Merlot, and 2% Petit Verdot). The 2006 is a tannic, restrained effort that brings to mind the 1988. A deep ruby/purple color is followed by sweet aromas of graphite, creme de cassis, spice, and subtle wood. Medium-bodied and richly fruity with decent acidity and a long finish, it will require 8-10 years of cellaring, and should keep for 4-5 decades. Wine Advocate # 170 Apr 2007.
Parker Points: 91-94
Drinking Period: 2015-2057

Haut Brion ( owc 6-pack )

75 IB 0 6 - 542
Tasting Notes for Haut Brion ( owc 6-pack ) , 2005:
Another profound effort from Haut-Brion, the 2005 (a 9,000-case blend of 56% Cabernet Sauvignon, 39% Merlot, and the rest Cabernet Franc) has bulked up to the point that it is fair to compare it to the great successes of 1989, 1990, 1995, 1996, 1998, and 2000. A dark ruby/purple color is followed by a nuanced, noble bouquet of blue and red fruits interwoven with wet stones, unsmoked cigar tobacco, scorched earth, and spring flowers. The wine is full-bodied, pure, and complex as well as exceptionally elegant with laser-like precision. The tannins are still serious and substantial, and in that sense, this is a completely different style of Haut-Brion than the opulent, silky-textured 1989 and 1990. As I have written before, it comes across as an improved, more concentrated and structured version of the 1995 or 1998. Patience will be required for this stunner. Robert Parker Wine Advocate April 2008
Parker Points: 98
Drinking Period: 2017-2040
2001 Margaux, Magnums 150 DP 0 1 - 650

Haut Brion

75 DP 1 0 4200 -
Tasting Notes for Haut Brion, 1998:
As reported over the last two years, this is a prodigious Haut-Brion. It exhibits a dense ruby/purple color in addition to a tight, but incredibly promising nose of smoke, earth, minerals, lead pencil, black currants, cherries, and spice. This full-bodied wine unfolds slowly, but convincingly on the palate, revealing a rich, multi-tiered, stunningly pure, symmetrical style with wonderful sweetness, ripe tannin, and a finish that lasts for nearly 45 seconds. It tastes like liquid nobility. Wine Advocate # 134 Apr 2001
Parker Points: 96
Drinking Period: 2008-2035


75 DP 0 2 - 520
Tasting Notes for Margaux, 1996:
99 points. The 1996 Chateau Margaux, which was bottled in September 1998, is undoubtedly one of the great classics produced under the Mentzelopoulous regime. In many respects it is the quinessential Chateau Margaux, as well as the paradigm of this estate, combining measured power, extraordinary elegance and admirable complexity. I tasted this wine on three separate occaisons in January and in short it's a beauty. The colour is opaque purple. The wine offers extraordinary pure notes of blackberries, cassis, pain grille and flowers, gorgeous sweetness, a seamless personality and full body with nothing out of place. The final blend (85% Cabernet Sauvignon, 10% Merlot and the rest Petit Verdot and Cabernet Franc) contains the highest percentage of Cabernet Sauvignon since the 1986. Both Corinne Mentzelopoulos and administrator Paul Pontallier claim they prefer it to the 1995, which is saying something given how fabulous that wine has turned out. When tasted side by side, the 1996 does taste more complete and longer, although just as backward. My instincts suggest this wine will shut down, but at present it is open-knit, tasting like a recently bottled wine. The fruit is exceptionally sweet and pure and there are layers of flavour in the mouth. I posed the question last year as to whether it was capable of surpassing the quality of the 1995, 1990, 1986, 1983 and 1982? Time will tell. Personally, I prefer the opulence and viscosity of the 1990 from a purely hedonistic standpoint, but I do believe this wine will develop an extraordinary perfume and possess the same level of richness as the most concentrated vintages Margaux has produced. It is one of the strongest candidates for the wine of the vintage. Anticipated maturity 2005 - 2040. Robert Parker - The Wine Advocate 4/99.
Parker Points: 99
Drinking Period:  -
1996 Haut Brion Blanc 75 DP 0 1 - 540
1996 Mouton Rothschild, Magnums 150 IB 1 0 4848 -

Mouton Rothschild

75 IB 1 0 4896 -
Tasting Notes for Mouton Rothschild, 1995:
Bottled in June, 1997, this profound Mouton is more accessible than the more muscular 1996. A blend of 72% Cabernet Sauvignon, 9% Cabernet Franc, and 19% Merlot, it reveals an opaque purple color, and reluctant aromas of cassis, truffles, coffee, licorice, and spice. In the mouth, the wine is "great stuff," with superb density, a full-bodied personality, rich mid-palate, and a layered, profound finish that lasts for 40+ seconds. There is outstanding purity and high tannin, but my instincts suggest this wine is lower in acidity and slightly fleshier than the brawnier, bigger 1996. Both are great efforts from Mouton-Rothschild. Wine Advocate #115 February 1998
Parker Points: 95
Drinking Period: 2004-2030

Haut Brion

75 IB 1 0 4200 -
Tasting Notes for Haut Brion, 1995:
This wine has been brilliant on every occasion I have tasted it. More accessible and forward than the 1996, it possesses a saturated ruby/purple color, as well as a beautiful, knock-out set of aromatics, consisting of black fruits, vanillin, spice, and wood-fire smoke. Multidimensional and rich, with layers of ripe fruit, and beautifully integrated tannin and acidity, this medium to full-bodied wine is a graceful, seamless, exceptional Haut-Brion that should drink surprisingly well young. Wine Advocate # 115 Feb 1998
Parker Points: 96
Drinking Period: 2000-2030

Haut Brion, Magnum

150 IB 0 1 - 1400
Tasting Notes for Haut Brion, Magnum, 1990:
Haut-Brion has been the most consistent first-growth over the last decade, producing top-notch wines, even in such tough years as 1987, 1993, and 1994. I have had a tendency to forget just how exceptional the 1990 Haut-Brion is because of the huge shadow cast by the 1989. However, in this blind tasting, the 1990 proved itself to be a great wine. Its price has not risen nearly as much as one might expect given its quality. The 1990 is a decadently ripe wine with much more evolution to its fragrant cassis, mineral, smoked-herb, hot rocks, tobacco, sweet, toasty nose. Fat, rich, and medium to full-bodied, this superbly-concentrated, forward, awesomely-endowed wine requires 4-6 years of cellaring; it is capable of lasting for 20-25+ years. It is an unheralded, underrated 1990 that deserves more attention. Wine Advocate # 109 Feb 1997
Parker Points: 96
Drinking Period: 2001-2022
1988 Haut Brion Blanc 75 DP 0 2 - 495


75 IB 0 2 - 1595
Tasting Notes for Latour, 1982:
As I indicated in the review of the 1982 Bordeaux, this is an unusual Latour in the fact that it has always been precocious. It has been jammy, forward, and delicious no matter when the cork was pulled, in total contrast to its two first-growth siblings, Mouton Rothschild and Lafite-Rothschild. The dense, opaque garnet-colored 1982 Latour reveals slight amber at the edge. Sweet, smoky, roasted aromas in the nose combine with jammy levels of black currant, cherry, and prune-like fruit. It possesses extraordinary concentration and unctuosity, with a thick, fat texture oozing notes of cedar wood, tobacco, coffee, and over-ripe fruit. Low acidity as well as high alcohol (for Bordeaux) give the wine even more glycerin and textural chewiness. The finish lasts forever. The only Latour that remotely resembles the 1982 is the 1961, which has a similar texture and succulence.
Parker Points: 100
Drinking Period: 2000-2040
1960 Lafite Rothschild 75 DP 0 1 - 550
1947 Latour 75 IB 0 1 - 1325
Wine List Last Updated: 16/03/2018 17:26:06