CHATEAU HAUT-BRION Rouge 1ere Grand Cru Classe, Pessac-Leognan 2006 Bottle

Description

IN BRIEF
Chateau Haut Brion Rouge 2006 is a distinguished, classically proportioned claret that pairs Burgundian finesse with Bordeaux gravitas. Deep ruby with a touch of garnet, it offers blackcurrant, ripe plum and violet, unfolding smoked cedar, graphite and warm tobacco; truffle, forest floor and worn leather add noble tertiary complexity. Medium plus with a satin texture, polished tannins and bright acidity, the palate delivers damson, olive tapenade, smoked meat and subtle clove and dark chocolate, finishing long, mineral and precise. Approachable now with decanting yet cellar worthy. Drink 2026 to 2040. Critics: Wine Advocate 96 ; "Concentrated, earthy, truffle tinged finish." Decanter 96 ; "Gripping and full of uplift." Vinous 95 ; "Suave, gentle and elegantly styled."

ABOUT THIS WINE
Chateau Haut Brion Rouge 1ere Grand Cru Classe 2006 is a distinguished and classically proportioned claret that combines Burgundian like finesse with Bordeaux gravitas. The colour is a deep ruby with a touch of garnet at the rim, indicating early tertiary development while retaining a bright core. The nose opens with composed blackcurrant and ripe plum, then unfurls layers of smoked cedar, graphite and warm tobacco leaf. Floral hints of violet and a faint scent of dried herb add elegance, while tertiary notes of forest floor, truffle and well worn leather appear with time in the glass, giving the bouquet a quietly complex and noble character.

On the palate the wine is medium plus in body with a satin like texture and finely tuned structure. The tannins are polished and integrated, providing backbone without harshness and allowing the fruit to remain central. Primary flavours of blackcurrant, damson and plum are joined by savoury threads of olive tapenade, smoked meat and a discreet soya reduction. Subtle oak derived tones of clove, toasted spice and dark chocolate add complexity to the mid palate, while cool mineral lift and bright acidity maintain focus and drive. The wine shows an admirable balance between power and restraint, with each element in harmony rather than competing for attention.

The 2006 vintage in Bordeaux produced wines of clarity and precision rather than opulence, and at Haut Brion this manifests as refinement, purity of fruit and an architectural profile that rewards patience. Approachable now with careful decanting, the wine will continue to evolve and knit over the medium term as tertiary notes integrate further and the mid palate softens. Drink 2026 to 2040, peaking 2028 to 2036. Serve with roast lamb, beef Wellington, game or mature hard cheeses to complement the wine’s savoury depth and elegant texture.

THE WINE ADVOCATE 96 points
Drink Date: 2018 - 2045
"Tasted at Bordeaux Index's annual 10-Year On tasting in London. The 2006 Château Haut-Brion has a more ostentatious bouquet than the comparatively reserved La Mission: quite feisty blackberry, briary, kirsch and red plum scents, hints of leather and sage tucked just underneath. This is a bouquet determined to make an impression! The palate is medium-bodied with supple tannin, well-judged acidity, a gentle build to a concentrated, earthy, truffle-tinged finish that lingers long in the mouth. This seems to have the upper-hand over the La Mission and probably has a longer future. A thoroughbred from Jean-Philippe Delmas and his team. Tasted January 2016." - Neal Martin, 30th May 2016.

DECANTER 96 points
Tasted by: Jane Anson
Part of The year that could have been great - Our expert selects the best 2006 Bordeaux wines
Drinking Window: 2018 - 2036
Less obvious than La Mission, this is more about charcoal, grilled berries and crisp minerality, with a near-perfect tightrope of freshness. Gripping and full of uplift, it starts slowly, builds in volume, but remains subtle and restrained. There’s no excess here; everything is in balance.

WINE ENTHUSIAST 96 points
A severe, austere wine that doesn't show its richness easily. The tannins are tight and firm and they dominate. Underneath is ripe fruit, the balance with tannins giving a foursquare, solid character. The wine is complex, spice playing with the fruit, some medicinal flavors and a definite stalky, tight structure. It obviously needs long-term aging. — Roger Voss

VINOUS 95 points
From: The Top Clarets of 2006 (May 2009)
Medium ruby-red. Inviting aromas of plum, warm stones, red licorice and menthol. Suave, gentle and elegantly styled; distinctly sweeter and lusher today than the La Mission, with even more mid-palate depth. Showing more red fruits today as well, with pungent minerality giving the wine lift and juiciness. Finishes with suave but substantial building tannins. Last year this wine was showing its spine while La Mission was more opulent; in bottle it's the other way around. - By Stephen Tanzer on May 2009

JANCIS ROBINSON 17.5+ points
Mid to dark crimson. More discreet, fruitier nose than La Mission. Direct and thick – extremely dense with surely lots of extraction? – far from elegant! Masses of furry tannin still. For the moment it’s a mite ungainly. Not beautiful balance. It may well all settle into place but the sandy/furry tannins are a bit of a barrier to pleasure for the moment. Inky finish. (JR)

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ABOUT CHATEAU HAUT-BRION
Château Haut Brion is one of Bordeaux’s most esteemed estates and one of the five First Growths of the 1855 Classification, notable for its distinctive gravel and clay soils and for producing wines of mineral clarity, aromatic complexity and remarkable longevity. The property has a documented history of viticulture and winemaking stretching back to the 16th century, and its tradition of careful parcel selection and age worthy style has earned enduring international acclaim.

The estate is owned by Domaine Clarence Dillon, a family controlled group headed by Prince Robert of Luxembourg as president. The group has maintained long term stewardship of Haut Brion, investing in vineyard renewal, research and cellar technology while safeguarding the estate character. Management combines respect for heritage with measured modernisation to maintain the estate’s signature elegance and capacity for ageing.

Vineyards cover roughly 48 hectares, planted to a classical Right Bank style blend dominated by Cabernet Sauvignon and Merlot together with smaller amounts of Cabernet Franc. Soils include deep gravelly terraces and clay pockets that contribute structure, saline mineral notes and refined tannic architecture. Vine age varies across parcels, and careful canopy management, yield control and selective harvesting are used to ensure balance and physiological ripeness.

Winemaking is directed by the estate technical team under the leadership of the chateau’s technical director, whose approach emphasises small parcel vinification, meticulous sorting, controlled fermentations and subtle oak integration to retain aromatic precision and textural finesse. Ageing in French oak is employed with sensitivity to preserve purity of fruit and to develop complexity over time.

In style Haut Brion is often described as poised and urbane, showing tobacco leaf, graphite, black fruit, cedar and mineral layers framed by fine, persistent tannins. The wines combine immediacy with prolonged cellaring potential and remain a benchmark for elegance and terroir expression in Bordeaux.