Wines Pessac-Léognan HAUT BRION - 2006

Viniou Reviews

Château Haut-Brion 2006 is a truly distinguished red wine from the renowned Pessac-Léognan appellation in the Graves subregion of Bordeaux, France. Crafted from a classic blend of mainly Merlot, Cabernet Sauvignon, and Cabernet Franc, this vintage showcases the exceptional qualities of its terroir. The 2006 vintage benefited from a warm, dry August and a slightly cooler, wetter September, resulting in wines of remarkable depth and structure, with both bright fruit and firm tannins. The grapes for Haut-Brion are meticulously selected and vinified using traditional methods, with fermentation in stainless steel vats followed by ageing in new French oak barrels. The end result is a wine of great complexity, balancing blackcurrant, plum, and earthy, smoky notes, underpinned by gravelly minerality and hints of gentle spice.

The Pessac-Léognan region of Graves is celebrated as the birthplace of Bordeaux's great reds and whites, with a viticultural history stretching back to the Middle Ages. Renowned for its unique soils, composed of deep gravel mixed with sand, clay, and limestone, this terroir imparts a signature minerality and finesse to the wines. The temperate maritime climate, moderated by the nearby Atlantic Ocean, enables slow and even ripening of the grapes, ensuring freshness and elegance. Château Haut-Brion, in particular, is one of Bordeaux's oldest and most prestigious estates, noted for its continuous excellence and innovation over centuries.

For food pairings, Château Haut-Brion 2006 shines alongside classic Bordeaux dishes such as roast rack of lamb with herbs, entrecôte bordelaise, or duck breast with red wine reduction. Its rich yet nuanced profile also complements earthy dishes, like wild mushroom risotto or truffle-infused cuisine, as well as mature cheeses such as Comté or aged hard cheeses. For a regional touch, opt for canard aux cèpes or a rustic cassoulet.

Allow this remarkable wine to breathe for at least an hour before serving, which will help to reveal its full aromatic complexity. The ideal serving temperature is between 17 and 18°C, which will highlight both the wine’s supple tannins and its aromatic depth. This vintage can be enjoyed now, but also has the potential for further cellaring, where it will continue to develop grace and intricacy over the next decade or more.