Chateau Haut-Brion, Pessac-Leognan, 2009

Name: Chateau Haut-Brion, Pessac-Leognan, 2009
Brand: Private
SKU: NYC-[AUC]-AUC-WILLW111225!-120225-CHBPL2009-ROW55-BOX 8
Price: 799.00 USD
Availability: InStock

Red Wine from Bordeaux, France

by Chateau Haut-Brion

$799.00

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Château Haut-Brion holds singular status in wine history. Grapes grew here in Roman times; the Pontac family established vineyards in the 1530s; and on April 10, 1663, Samuel Pepys recorded tasting "Ho Bryen"—the first professional wine review ever documented. The sole First Growth outside the Médoc, Haut-Brion sits on deep gravel deposits reaching eight meters, capturing and releasing heat in ways that create Bordeaux's hottest meso-climate. The Clarence Dillon family has owned it since 1935. The estate pioneered stainless steel fermentation in 1961 and developed unique double-skinned temperature-controlled vats. The 2009 vintage achieved exceptional ripeness and earned near-perfect scores from multiple critics. The blend of 46% Merlot, 40% Cabernet Sauvignon, and 14% Cabernet Franc offers sensational perfume: burning embers, tobacco, wet gravel, figs. Described as potentially "the 21st century version of the 1959." Cellar for decades.

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Antonio Galloni

94 points

"The 2009 Haut-Brion has a powerful bouquet with ample blackberry, hoisin, crushed stone and cedar aromas, quite warm and welcoming but retaining satisfying delineation. The palate is medium-bodied with supple tannin, a fine bead of acidity, but it seems to tighten towards the fresh and persistent finish. Impressive but unequivocally not the best example. 14.3% alcohol. Tasted blind at Farr Vintners’ 2009 Bordeaux tasting." —Neal Martin

Robert Parker

100 points

"The 2009 Haut-Brion is deep garnet colored and slightly closed and shy to begin, slowly unfurling to reveal sensuous notions of warm blackberries, plum preserves, mulberries and blackcurrant cordial with touches of star anise, mocha and damp soil. Full-bodied, taut and tightly wound in the mouth, the palate delivers mouth-coating black fruit and mineral layers with a very firm frame of ripe, grainy tannins, finishing long and earthy. This needs time!" —Lisa Perrotti-Brown

Jancis Robinson

19 points

"Toasty, gravelly nose. So intense, yet fresh and beautifully balanced. Classic Haut-Brion with still a bit of tannin on the very end. Really impressive."

Decanter

98 points

"There's exceptional purity to the dark, sombre fruit that spills out of the glass, pristine and glistening. Despite the intense ripeness, it's peppered with freshness in the form of caperberry salinity, cranberry lift and bright acidity. Big boned, with cotton-wool tannins and marvellous poise and presence."

Wine Spectator

98 points

"This enormous young wine is among the most backward of the vintage at this early stage, with iron-clad grip holding the broad, deep core of blackberry, cassis and roasted fig notes in check for now. The finish is a torrent of dense, almost compressed layers of tobacco leaf, hot paving stone, singed bay leaf and tar that will take at least a decade to massage together fully. This one is for the kids born in 2009."

Wine Enthusiast

96 points

"Solid, very structured, packed with dense and dry tannins. There is a core of acidity and darkness that gives the wine a brooding, powerful character. At this stage, it seems austere although it does have the weight of fruit typical of the year." —Roger Voss

More about Chateau Haut-Brion

The original luxury brand. Named in 1521 as the first Bordeaux wine labeled for terroir (not owner)—revolutionary then, benchmark now. First Growth in Graves since 1855. Gravelly soils, centuries of legend. Thomas Jefferson and Samuel Pepys knew. History made liquid.

Wine Details

Vintage

2009
Size

750ml
Farming Practice

Traditional

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

beef Wellington, grilled porterhouse, roasted beef tenderloin, herb-crusted venison, beef bourguignon

Tasting Profile

Deep ruby Pessac-Léognan with dark cherry, plum, and mineral aromas. Full-bodied with structured tannins and balanced acidity, finishing with cocoa, spice, and earthy notes.