Wines Pessac-Léognan HAUT BRION - 2010

Viniou Reviews

Château Haut-Brion 2010 from Pessac-Léognan is a Bordeaux Premier Cru that stands as a benchmark for finesse and complexity. Made predominantly from Cabernet Sauvignon, Merlot, and a touch of Cabernet Franc, the 2010 vintage is revered for its remarkable concentration, depth, and potential for longevity. On the nose, this wine unveils layers of black fruits—cassis, blackberry, and black cherry—along with nuances of graphite, tobacco, and smoked earth, underscored by subtle hints of cedar and truffle. The palate follows through with silky yet structured tannins, a superb balance of freshness and power, and an exceptionally long, aromatic finish. The meticulous vinification at Haut-Brion combines rigorous grape selection and traditional fermentation in oak vats, followed by ageing in high-quality French oak barrels, which brings further complexity and age-worthiness.

Pessac-Léognan lies just south of Bordeaux and is celebrated for producing both world-class reds and whites. The region enjoys a temperate maritime climate, moderated by the proximity of the Atlantic Ocean, which allows for a slow and measured ripening of the grapes. The gravelly soils of Graves, layered with quartz and pebbles, impart a distinctive minerality and elegance, especially in the reds. With an illustrious history dating back to the 16th century, estates like Haut-Brion have played a pivotal role in defining the Bordeaux tradition and are renowned for their ability to craft wines of inimitable balance and sophistication.

Given its richness and structure, Haut-Brion 2010 is best paired with refined dishes such as roast lamb with rosemary, beef Wellington, or pigeon with truffle sauce. Classic Bordeaux fare like entrecôte à la Bordelaise—ribeye steak with a red wine and shallot sauce—will further enhance the wine’s nuanced earthiness. Game birds and strongly flavoured, aged cheeses like Comté or mature Saint-Nectaire also make excellent companions.

For optimal enjoyment, decant this wine for at least two hours before serving to allow its bouquet to fully express itself. The ideal serving temperature is between 16 and 18°C. This will showcase the wine’s exquisite aromas and velvety texture, providing a memorable tasting experience befitting such a remarkable vintage.