Wines Pessac-Léognan Château Haut-Brion - 2012

Château Haut-Brion 2012 is an exquisite Grand Cru from the esteemed Pessac-Léognan appellation within the Graves subregion of Bordeaux. This vintage is composed predominantly of Merlot, supplemented by Cabernet Sauvignon and a proportion of Cabernet Franc, following the classic blend of the château. The 2012 growing season was somewhat challenging, marked by a cool spring and a mild summer with intermittent rains, yet the meticulous work in the vineyard and rigorous selection at harvest ensured wines of remarkable depth and refinement. In the glass, Haut-Brion 2012 reveals a dark, garnet-tinged robe. On the nose, intricate aromas intertwine: ripe black fruit, fresh earth, tobacco leaf and graphite merge with subtler hints of cedar and incense, the result of élevage in new French oak barrels. The palate is both powerful and elegantly structured, silky in texture with finely wrought tannins, offering impressive length and potential for further development in the cellar.

Pessac-Léognan, part of the broader Graves region, is rooted in a unique terroir of gravelly soils over clay and sand, imparting both mineral freshness and complexity. This area is historically significant—Graves is the cradle of Bordeaux fine wine, and Haut-Brion was recognised as early as the 17th century by English nobility and featured in Samuel Pepys' famous diaries. The moderate maritime climate, tempered by Atlantic influences, fosters a long ripening period, which alongside innovative winemaking traditions, gives rise to wines of distinction and longevity.

To complement a wine of this calibre, turn to refined, subtly flavoured dishes. Roasted rack of lamb with herb crust, tournedos Rossini or a rare entrecôte bordelaise make classic local pairings. Mushroom-based dishes, especially with morels or truffles, or slow-roasted poultry, such as capon, will also echo its earthy nuances. For cheese, opt for aged Comté or a well-kept Saint-Nectaire.

Serve Château Haut-Brion 2012 at 16-18°C in large glasses, ideally after an hour or two of decanting to fully reveal its aromatic complexity. This wine will reward both present enjoyment and several more years of careful cellaring.