Chateau Haut Brion 2018

Winery Background and History

Château Haut-Brion, located in Pessac-Léognan, Bordeaux, is the oldest of the five First Growths classified in 1855. Its history dates back to the 16th century, with records indicating wine production as early as 1521. The estate gained prominence under the ownership of Jean de Pontac, who expanded its vineyards and influence. In 1935, American financier Clarence Dillon acquired Château Haut-Brion, and it remains under the stewardship of the Dillon family today. The estate is renowned for its commitment to excellence, combining traditional winemaking techniques with modern innovations to produce wines of exceptional quality and longevity.

Producer and Winemaker

Château Haut-Brion is managed by Prince Robert of Luxembourg, a descendant of Clarence Dillon. The winemaking team is led by Jean-Philippe Delmas, who upholds the estate’s philosophy of crafting wines that reflect its unique terroir. Their approach emphasizes meticulous vineyard management and precise vinification processes to ensure each vintage expresses the character and complexity characteristic of Haut-Brion wines.

Vineyards and Microclimate

The estate’s vineyards cover approximately 51 hectares, planted with grape varieties including Merlot, Cabernet Sauvignon, and Cabernet Franc. The soils are predominantly gravelly, with clay and sand components, providing excellent drainage and contributing to the complexity of the wines. Situated near the city of Bordeaux, the vineyards benefit from a temperate maritime climate, with the nearby Garonne River moderating temperatures and reducing frost risk. This unique microclimate, combined with the diverse soil composition, allows for the cultivation of high-quality grapes that embody the distinctive terroir of Château Haut-Brion.

Grape Varietals

The 2018 Château Haut-Brion is composed of 49.4% Merlot, 38.7% Cabernet Sauvignon, and 11.9% Cabernet Franc.

Vinification & Aging Methods

The 2018 vintage experienced a challenging growing season, with a wet spring followed by a hot, dry summer. Meticulous vineyard management, including careful canopy control and timely harvest decisions, ensured optimal ripeness and health of the grapes. Harvesting was conducted by hand between September 6 and October 2. Fermentation took place in temperature-controlled stainless steel vats, allowing precise control over the process to preserve the purity of the fruit and the expression of the terroir. Following fermentation, the wine underwent malolactic fermentation to enhance texture and stability. The wine was then aged in French oak barrels, with a portion being new oak, for approximately 18 to 22 months. This aging process contributed to the development of complex aromas and flavors, as well as the integration of tannins, resulting in a wine with depth and elegance.

ABV (Alcohol by Volume)

The 2018 Château Haut-Brion has an alcohol content of approximately 14.5%.

Tasting Notes

The 2018 Château Haut-Brion displays a deep garnet-purple color. The nose offers complex aromas of tilled earth, licorice, crushed rocks, and preserved plums, evolving into crème de cassis, rose oil, wild blueberries, and kirsch, with hints of cinnamon stick, truffles, and redcurrant jelly. On the palate, it is full-bodied with impressive volume, smooth tannins, and a long, persistent finish.

Food & Wine Pairing

This wine pairs beautifully with roasted lamb, beef tenderloin, and game dishes. It also complements rich stews and aged cheeses, where its structure and depth enhance the dining experience.

Service Methods and Temperatures

Serve the 2018 Château Haut-Brion at a temperature between 16°C and 18°C (60°F to 64°F). Decanting for about an hour before serving is recommended to allow the wine to open up and fully express its aromatic profile.

Storage and Aging Potential

Stored under optimal conditions, the 2018 Château Haut-Brion has the potential to develop further complexity over the next several decades, with a peak drinking window extending from 2024 to 2058.

Scores

• Robert Parker’s Wine Advocate: 100 points

• James Suckling: 99 points

• Decanter: 98 points

• Wine Enthusiast: 98 points

• Jeb Dunnuck: 98 points

• Wine Spectator: 98 points