Chateau Haut-Brion Blanc

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In the glass

Aroma: white peach, orange blossom, grapefruit zest, crushed stone, lime cordial

Palate: honeyed grapefruit, nectarine, oyster shell, saffron, white flowers

One of the world's rarest and most sought-after dry whites, Haut-Brion Blanc blends Semillon richness with Sauvignon Blanc precision. White peach, orange blossom, and mineral salinity build to a honeyed, lingering finish.

What it pairs with

• Lobster with beurre blanc The creamy butter sauce and sweet crustacean flesh find a counterpoint in the wine's racy acidity and citrus lift.More wines for lobster →
• Grilled turbot with hollandaise Delicate white fish and emulsified butter echo the wine's smooth texture and nectarine fruit without overwhelming it.More wines for fish →
• Langoustines with tarragon cream Herbal freshness and shellfish sweetness align with the wine's floral and mineral character.More wines for prawns and shrimp →
• Coquilles Saint-Jacques with truffle Earthy truffle and sweet scallop bring out the saffron and stone notes in the wine's palate.More wines for truffles →

With cheese

Ossau-Iraty Our pick These Semillon-led Graves whites are full-bodied, high in acidity and barrel-fermented in new oak. La Mission's palate lists toasted hazelnuts, which echo the hazelnut INAO finds in the cheese. Its syndicate suggests full-bodied whites, naming Jurançon.

How to serve Chateau Haut-Brion Blanc

Allow 35 minutes from open to pour.

1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a medium-sized white-wine glass. The bowl shape rewards the wine's structure.
4. Pair with. Lobster with beurre blanc, Grilled turbot with hollandaise, Langoustines with tarragon cream. Match the wine's structure to the dish's fat and salt.

History

White wine has been produced at Haut-Brion for centuries, but the modern bottling dates its line from the 1959 vintage. Production is small (around 600 cases per year), making it a rare white Bordeaux. Classified as a Cru Classe de Graves for whites since 1959; consistently strong critical reception (reviewer-points tuples on scores array).

1. 1959Modern era of Chateau Haut-Brion Blanc established; white Graves classification created
2. 2009La Clarte de Haut-Brion introduced as the second white wine, replacing Les Plantiers du Haut-Brion

Facts

Producer

Chateau Haut-Brion · visiting guide

Grapes

Semillon (52%), Sauvignon Blanc (48%)

Classification

Cru Classe de Graves (white)

Oak

100% new French oak; barrel-fermented; 13 to 16 months on lees; no malolactic fermentation

ABV

14.0%

Production

7,200 bottles

Price

EUR 900-1800 at retail

Drinking window

5-25 from vintage

First vintage

1959

Frequently asked about Chateau Haut-Brion Blanc

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