Chateau Haut-Brion Grand Vin Blanc Pessac-Léognan 2012
Chateau Haut-Brion Grand Vin Blanc Pessac-Léognan 2012
Domaine Clarence Dillon SAS
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Château Haut-Brion Grand Vin Blanc Pessac-Léognan 2012
One of the World's Greatest Dry White Bordeaux Wines
Description
When we talk about the white wine of Château Haut-Brion, the first words that come to mind are uniqueness, excellence and richness. Château Haut-Brion Blanc is an icon in the world of exceptional white wines. Bordeaux, too, can produce great white wines!
Official Vintage Conditions
The 2012 vintage was uneven from bud break, which was disturbed by a cool, wet April, through to véraison, which took place over a prolonged period. Fortunately, July and August were warm and dry, allowing the vineyard team to work meticulously to achieve the most homogeneous ripening possible by removing underdeveloped fruit at véraison. Harvest for both the white and red wines began under sunny skies, making 2012 a truly fine vintage for early-ripening terroirs such as Château Haut-Brion.
Official Technical Information
- Producer: Château Haut-Brion
- Wine: Château Haut-Brion Blanc
- Vintage: 2012
- Appellation: Pessac-Léognan AOC
- Region: Bordeaux
- Country: France
- Wine Type: Dry White Wine
- Blend: 55% Sauvignon Blanc, 45% Sémillon
- Harvest Dates: 5–14 September 2012
- New Oak Barrels: 55%
- Alcohol: 14%
- Bottling Date: 17 June 2013
- Bottle Size: 750ml
Official Tasting Notes
There is a striking contrast between the bouquet and the palate. The nose is exceptionally fresh, dominated by citrus aromas, especially pink grapefruit, suggesting a crisp, lively wine. On the palate, however, the wine is rich, powerful and beautifully textured. The vivacity first perceived on the nose returns on the finish, carrying the wine through a wonderfully long aftertaste. A great vintage for Château Haut-Brion Blanc.
Food Pairing Suggestions
- Butter-poached lobster
- King scallops
- Turbot
- Dover sole
- Foie gras
- Roasted poultry with cream sauce
- Mature Comté cheese
Serving Recommendations
- Serving Temperature: 10–12°C
- Decanting: Optional for younger bottles
- Cellaring: Exceptional long-term aging potential.
Critical Acclaim
- 97 Points – Robert Parker Wine Advocate
- 97 Points – James Suckling
- 96 Points – Vinous
- 96 Points – Wine Spectator
- 96 Points – Decanter
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