Château Haut-Brion 2016

Château Haut-Brion is one of Bordeaux’s most prestigious estates, producing wines of extraordinary depth, elegance, and longevity. As the only First Growth classified outside the Médoc in the 1855 Classification, Haut-Brion has built a reputation for crafting wines that blend power with finesse. The 2016 vintage was exceptional across Bordeaux, marked by a warm and dry summer followed by perfectly timed autumn rains, resulting in wines with remarkable structure, vibrant acidity, and impressive ageing potential.

Located in the Pessac-Léognan appellation of Graves, Château Haut-Brion benefits from its unique terroir of deep gravelly soils mixed with clay, which provides excellent drainage and promotes slow, even ripening. The vineyard is planted with a mix of Merlot, Cabernet Sauvignon, and Cabernet Franc, with Merlot often playing a more dominant role than in other First Growth estates. The wine is aged for approximately 18-24 months in new French oak barrels, which enhances its complexity and allows for seamless integration of fruit, tannin, and oak.

Appearance: Deep, almost opaque garnet with brilliant ruby reflections. The wine’s density and clarity suggest a structured and long-lived vintage. Swirling reveals slow, refined legs that indicate a full-bodied profile with beautifully balanced alcohol and richness.

Aroma: A captivating bouquet of blackcurrant, ripe plum, and dark cherry, intertwined with graphite, cigar box, and finely polished oak. Layers of truffle, forest floor, and crushed violets add further refinement, while hints of espresso, dark chocolate, and savoury herbs emerge with aeration, highlighting the wine’s complexity.

Taste: Powerful yet incredibly refined, this wine opens with intense black fruit, including cassis, blackberry, and redcurrant, balanced by precise acidity and velvety tannins. Notes of tobacco, liquorice, and baking spices unfold on the mid-palate, complemented by a fine mineral backbone. The oak influence is subtle yet supportive, allowing the purity of the fruit to shine while adding structure and longevity.

Finish: Exceptionally long and persistent, with lingering notes of black fruit, cedar, and a touch of crushed stone. The tannins are firm yet polished, providing a refined grip that will continue to soften with age. The wine’s balance of power and freshness ensures outstanding ageing potential, promising further evolution over the next several decades.

Food Pairing: Dry-aged ribeye steak with black truffle butter enhances the wine’s bold structure and depth. Roasted duck breast with a red wine and blackcurrant reduction complements its refined tannins and layered complexity