€880.40

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Chateau Haut Brion 2012

One of the Most Famous and Historic Wines of the World!

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96 James Suckling
96 Robert Parker
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Chateau Haut Brion 2012
cellars_treasure
96 James Suckling
96 Robert Parker

Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

Château Haut-Brion Rouge 2012 Pessac-Léognan is one of Bordeaux’s five Premiers Grands Crus Classés, or Classified First Growths. What sets it apart from the others is that it is the only First Growth from Graves and that it is crafted with a higher proportion of Merlot. Those are the facts; the essence is that it stands as a symbol of unparalleled elegance. The 2012 vintage was awarded 96 points by both James Suckling and Robert Parker.

In the heart of Pessac-Léognan, on the renowned gravel soils of Graves, Château Haut-Brion Rouge 2012 Pessac-Léognan is born. The history of the estate dates back to 1533 and, since 1935, it has remained in the hands of the Dillon family. It is a historic winery whose wines were enjoyed by figures such as King Charles II and Thomas Jefferson. In the famous 1855 Classification, it was awarded the rank of Premier Grand Cru Classé, recognising the quality, finesse and unique character of its grand vin. Today, it remains one of the greatest Bordeaux wines, gracing the cellars of aristocrats and collectors across the globe.

For Château Haut-Brion Rouge 2012 Pessac-Léognan, the grapes were harvested entirely by hand. The blend consists of 65.5% Merlot, 32.5% Cabernet Sauvignon, and 2% Cabernet Franc. Ageing in French oak barrels (75% new) for approximately 20 months endowed the wine with complexity, depth and the signature refinement that distinguishes Haut-Brion from all other First Growths.

A truly great wine, whether for collectors or as an investment.

 

Tastes Like

The nose is captivating and constantly evolving, revealing aromas of blackcurrant, ripe plum and cherry, accompanied by notes of violet, lavender, tobacco, cedar, graphite, sweet spices, roasted coffee, cigar box and tea.

On the palate, it is full-bodied with vibrant acidity. Its dense, velvety tannins are wrapped around layers of ripe red and black fruit. Its spicy and floral dimensions are balanced harmoniously by earthy and mineral elements, creating a truly unique expression.

 

Aroma
Body
Acidity
Aromas
blackcurrant, ripe plum, cherry, violet, lavender, tobacco, cedar, graphite, sweet spices, roasted coffee, cigar box, tea
Pairs with
eef Wellington, côte de boeuf, wild boar ragout with mushrooms
Technical stuff
Color Red
Type Dry
Year 2012
Alcohol 15%
Origin Bordeaux, Γαλλία
Variety Merlot, Cabernet Sauvignon, Cabernet Franc
Bottle Size 750ml
Barrique 20 months
Serving temperature 18°C
Aging 20+ years
Closure Cork
Organic No

PAIR IT

Pair it with Beef Wellington, côte de boeuf, or wild boar ragout with mushrooms.

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper

 

 

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

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Aroma
Body
Acidity
Aromas
blackcurrant, ripe plum, cherry, violet, lavender, tobacco, cedar, graphite, sweet spices, roasted coffee, cigar box, tea
Pairs with
eef Wellington, côte de boeuf, wild boar ragout with mushrooms

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