Château Haut-Brion

Pessac-Léognan Red Bordeaux Blend

9.34 ratings
9.12 pro ratings
Pessac-Léognan, Graves, Bordeaux, France
Red Bordeaux Blend
Chili & Hot Spicy, Potato, White Rice, Mushrooms, Pasta, Pork, Salami & Prosciutto, Pungent Cheese, Lamb, Tomato-Based, Onion, Shallot, Garlic, Beef, Hard Cheese, Venison
Top Notes For
Jay Kline

Decanted prior to service; enjoyed over the course of several hours. This bottle of the 1964 pours a garnet color with significant rim variation; medium viscosity with light staining and significant signs of sediment. On the nose, the wine is vinous with mostly tertiary notes at this point: cherry fruit leather, actual leather, decomposing log. On the palate, the wine is dry with tannin fully integrated and medium acid. Confirming the notes from the nose. The finish is medium. Alive…but this bottle is old and tired. Drink now.

Decanted prior to service; enjoyed over the course of several hours. This bottle of the 1964 pours a garnet color with significant rim variation; medium viscosity with light staining and significant signs of sediment. On the nose, the wine is vinous with mostly tertiary notes at this point: cherry fruit leather, actual leather, decomposing log. On the palate, the wine is dry with tannin fully integrated and medium acid. Confirming the notes from the nose. The finish is medium. Alive…but this bottle is old and tired. Drink now.

Jun 28th, 2025
Nick Apone

Corked.

Corked.

Oct 8th, 2017
Tristan Lewis

Wow, so silky smooth, drinks more like a top Burgundy actually, hard to contemplate this wine has been hanging out in the bottle for 53 years. Truly an incredible experience to taste such perfection.

Wow, so silky smooth, drinks more like a top Burgundy actually, hard to contemplate this wine has been hanging out in the bottle for 53 years. Truly an incredible experience to taste such perfection.

Dec 25th, 2017
Nick Apone

Nick had this 8 years ago

Nick had this 8 years ago

Oct 8th, 2017
Thijs Hendriks

Thijs had this 3 years ago

Thijs had this 3 years ago

Apr 25th, 2022