Château Haut-Brion 2010 from the prestigious Pessac-Léognan appellation is an exemplary Bordeaux blend, crafted predominantly from Merlot, Cabernet Sauvignon, and Cabernet Franc. The 2010 vintage is widely considered an exceptional year in Bordeaux due to the perfect balance of ripeness and structure. The terroir of Haut-Brion, characterised by its deep gravel soils interspersed with clay and sand, imparts both elegance and complexity to the wine. Vinification here is meticulous, with a blend matured in new French oak barrels, lending subtle notes of smoke, toast, and spice to an already complex aromatic palette. In the glass, Château Haut-Brion 2010 reveals intense aromas of blackcurrant, blackberry, graphite, cigar box, and hints of truffle as it evolves. On the palate, it offers extraordinary structure, refined tannins, freshness, and remarkable depth, promising decades of potential development, especially in a jeroboam where the ageing process is wonderfully slow and subtle.
The Pessac-Léognan region, at the southern edge of Bordeaux, enjoys a temperate oceanic climate with ample sunlight, mild winters, and a balanced level of rainfall. The gravelly soils are famous for their excellent drainage, ideal for Cabernet Sauvignon and Merlot, allowing the grapes to mature fully and concentrate their flavours. Historically, Pessac-Léognan is renowned for producing some of the oldest and most esteemed wines in Bordeaux, with Château Haut-Brion itself cited in documents dating back to the 16th century, and being the only Graves estate included in the 1855 Classification.
For food pairings, Château Haut-Brion 2010’s power and finesse demand equally refined dishes. Roast lamb with rosemary, beef fillet en croûte, or a classic French duck breast with a rich wine reduction would accentuate its depth. Local South-Western delicacies like confit de canard or a cèpe mushroom fricassée are sublime companions, while aged Comté or Ossau-Iraty cheeses will bring out the wine’s subtle earthiness.
For optimal enjoyment, decant this wine for several hours to allow its aromas to unfold. Serve at 17-18°C in large Bordeaux glasses to accentuate the bouquet and structure. Given its format and provenance, this is a wine for special occasions, and it will continue to reward patience with further cellaring.
