Home > Tasting Notes and Wine Reviews > Classically-styled Haut-Brion with a long future ahead

Classically-styled Haut-Brion with a long future ahead


Last year David Bloch sent out an email describing his experience tasting a trio of Chateauneuf du Pape: 2003 Pierre Usseglio, Cuvee Mon Aieul, 2003 Marcoux, Vieilles Vignes, and 2003 Clos des Papes.  His email chronicled the wines over two days.  He wrote in a very personal style that both conveyed his voice and his preferences.  Today’s post features his latest experience with and an image of 1995 Chateau Haut-Brion.

HautBrion

1995 Chateau Haut-Brion, Graves –
(3/4/14):  A local butcher ages prime meat to order the way I like it: 40-45 days.  Served with an almost 1 ¾ lb. 42 day aged-boneless rib.  Started in a pan and butter braised, and then finished in the oven on cast iron.   Aromatically unmistakable an HB.  A very olive nose.  The color is youthful but the wine, while not advanced, is probably fully mature.   Very dark fruits.  One whiff smelled almost Northern Rhone-like to me.  Mushrooms and earthy.  Herbaceous (in a positive way) and smoky notes.   Silky mouthfeel.  The finish is long and the wine is really showing beautifully at this time.  This 1995 will last for many, many more years.

  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: