Viniou Reviews
Château Haut-Brion 2016 from Pessac-Léognan is an exceptional expression of Bordeaux excellence. This grand vin is crafted predominantly from Cabernet Sauvignon, Merlot, and Cabernet Franc, with proportions changing slightly each year to optimise the vintage character. The 2016 vintage is acknowledged as outstanding, defined by an ideally balanced growing season: cool and rainy spring granting sufficient water reserves, followed by a warm, dry summer ensuring impeccable grape ripeness. The terroir of Haut-Brion is unique, with deep gravelly soils interspersed with clay, offering exceptional drainage and imparting both finesse and complexity to the wine. Vinification at Haut-Brion is meticulous, with manual harvesting and careful sorting, followed by fermentation in temperature-controlled vats and extensive ageing in French oak barrels, much of them new, contributing added nuance and structure.
Situated in the Graves sub-region, Pessac-Léognan is renowned as the birthplace of Bordeaux’s grand crus, with a history that dates back centuries. The region enjoys a temperate oceanic climate; mild winters and warm summers are moderated by Atlantic breezes, which, together with the gravelly soils, create optimal conditions for growing both red and white varieties. The gravel heats up during the day and releases warmth at night, aiding the ripening process and leading to wines of great depth and longevity. Château Haut-Brion itself is one of Bordeaux’s oldest, most prestigious estates, revered for its consistent quality and elegance.
Pairing this distinguished wine, one must seek out dishes of corresponding refinement and depth. Classic options would include a roast rack of lamb with rosemary, beef Wellington, or fine duck breast with a wine reduction. Traditional regional associations such as entrecôte bordelaise (steak with a red wine and shallot sauce) would enhance the experience. Mushroom-based dishes or truffled poultry would also echo the earthy undertones of Haut-Brion. Choose accompaniments that respect the wine’s elegant tannins and complexity.
Allow the wine to decant for at least two hours before serving to let its bouquet fully open, especially as it is poured from a jeroboam, which tends to mature more slowly. Serve at a temperature between 16-18°C to appreciate the aromas of blackcurrant, cedar, graphite, and subtle smoked notes, and enjoy the long, concentrated finish that marks Haut-Brion’s exceptional pedigree.
