Château-Haut-Brion Pessac Léognan 2013
Deep, dark red color. The nose is very deep, with powerful aromas of black fruit and spice. The wine starts out quite powerful on the palate, but softens on the middle palate, developing a lovely velvety texture. The finely polished tannic structure is enhanced by considerable concentration and full, luscious body. The aftertaste is very long.
This wine is structured with impressively ripe fruit. Black-plum juice and blackberries are balanced with a strong tannic content that gives the wine backbone and structure. It has weight, although with its already exuberant fruitiness, it is not likely to be really long-term wine. Drink from 2024. From 120 acres, only the best grapes go into this top wine and 2013 was a smaller crop than the average (10,000 to 12,000 cases). Believed to be the oldest of the five Bordeaux first growths, Haut- Brion has been in the Clarence Dillon family since 1935. The current president is Prince Robert de Luxembourg. - R.V.
Score: 95, Roger Voss, March 1, 2016
Its bigger sibling, the 2013 Haut-Brion, is a blend of 50% Merlot, 45% Cabernet Sauvignon and 5% Cabernet Franc. This classic effort tastes like a Haut-Brion, a major accomplishment in this vintage. Slightly fuller, richer and more complete than its nearby rival, La Mission Haut-Brion, it exhibits a deep ruby/purple color as well as hints of scorched earth, barbecue, charcoal, red and black currant, Asian plum sauce and spice notes. Fine-grained tannins are present, but well-integrated, and the acidity is not excessive. The result is a relatively plush, mid-weight, stylish, potentially complex Haut-Brion to drink over the next 15+ years.
Score: 90-92, Robert Parker, August 2014
This has a lovely core of lightly steeped plum, blackberry and black currant fruit, which has already melded with tar and sweet tobacco notes to gain a rounded feel. Presents an ample spine for structure and length, with a hint of warm paving stone at the very end. Best from 2017 through 2025. 5,900 cases made.
Score: 91, James Molesworth, March 31, 2016
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