Wines Pessac-Léognan Château Haut-Brion - 2017

Château Haut-Brion 2017 from Pessac-Léognan AOC in Bordeaux stands as a remarkable example of the region's red blend mastery. Although the precise blend isn't specified, tradition dictates a dominant Cabernet Sauvignon and Merlot proportion, often complemented by Cabernet Franc and occasionally Petit Verdot. The 2017 vintage is marked by its finesse and balance, offering a lively profile shaped by the vintage’s moderate ripeness and meticulous selection in both vineyard and cellar. Expect aromas of ripe blackcurrant, plum, cedar, and subtle earthy undertones, lifted by refined oak integration resulting from ageing in top-quality barrels. The palate delivers ample structure with fine, silky tannins, a precise acidity, and an elegant, persistent finish.

Pessac-Léognan lies within the Graves subregion in Bordeaux, an area steeped in viticultural heritage. This territory is renowned for its gravelly soils, which lend the wines both elegance and a signature mineral backbone. The region benefits from a temperate Atlantic climate, offering moderate rainfall and climatic diversity from year to year, which imparts unique character to each vintage. Château Haut-Brion, one of the oldest and most illustrious Bordeaux estates, upholds a tradition of excellence echoed in this 2017 release.

For food pairings, Château Haut-Brion 2017 shines alongside classic French cuisine. The wine’s structure and complexity make it a sublime companion to roast lamb with rosemary, tournedos Rossini, or duck breast with a wine reduction sauce. Regional pairings such as entrecôte à la bordelaise, made with shallots and red wine, will perfectly echo the wine’s depth. Mature cheeses like aged Comté or a well-aged tomme complement the wine’s tannins and savoury notes.

To appreciate its balance and aromatic nuances, serve this wine at 16-18°C. A decanting of at least one hour is recommended to allow the bouquet to unfold and the tannins to soften. This bottle can be enjoyed now for its freshness, but promises further complexity with cellar ageing.