Chateau
Haut Brion
Graves
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Location:
Chateau Haut Brion is located in Pessac,
Graves just one mile from the city
of Bordeaux. (Appellation Graves Controlée). 109 acres producing
12,000-15,000 cases. |
Classification:
First
Growth. The only non-Medoc estate
to be included in the famous 1855 classification.
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Grape
variety: Chateau Haut-Brion is planted with 55%
Cabernet Sauvignon,
25% Merlot,
20% Cabernet
Franc. Average age of vines is
30 years. |
History:
The only first-growth to be American owned and Bordeaux's first
internationally acclaimed winemaking estate. Chateau Haut Brion
dates back to 1525 when Jean de Pontac married Jeanne de Bellon
who brought to him in her dowry the land of Haut Brion. Illustrious
owners have marked Haut Brion for more than four centuries: admirals,
an archbishop, a Grand Marshal of France, a Governor of Guyenne,
three mayors of Bordeaux, Charles-Maurice de Talleyrand-Perigord
(at the time he was Minister of Relations for the Consulate) and
more recently the Ambassador of the United States in Paris, Clarence
Douglas Dillon, who was also Minister of Finance in the U.S. when
J.F. Kennedy was president. Today, the Duchess de Mouchy,
granddaughter of Clarence Dillon, is chairperson of the public
limited company of "Domaine Clarence Dillon".
In the 1960's, Haut Brion was the first of the great growths to
innovate with new stainless steel fermentation vats.
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Vinification
and aging: The Grand Vin at Chateau Haut-Brion is 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. |
Style:
A complex bouquet of ripe fruit, tobacco and mineral, earthy
scents. Rich, ripe, medium to full-bodied and well structured. A
wine that seems to balance power and elegance, richness and harmony
perfectly. |
Food:
An excellent complement to beef, lamb, veal and game. |
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BP
24 - 133 Avenue Jean Jaures
33600 Pessac Cedex, France
Phone: 33-5-56-002-930
Fax: 33-5-56-987-514
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