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. -
Grilled turbot with hollandaise
Delicate white fish and emulsified butter echo the wine's smooth texture and nectarine fruit without overwhelming it. -
Langoustines with tarragon cream
Herbal freshness and shellfish sweetness align with the wine's floral and mineral character. -
Coquilles Saint-Jacques with truffle
Earthy truffle and sweet scallop bring out the saffron and stone notes in the wine's palate.
History
White wine has been produced at Haut-Brion for centuries, but the modern bottling dates its line from the 1959 vintage. Production is tiny -- around 600 cases per year -- making it one of the rarest white Bordeaux in existence. Classified as a Cru Classe de Graves for whites since 1959, it consistently rivals the world's finest dry whites.
- 1959 — Modern era of Chateau Haut-Brion Blanc established; white Graves classification created
- 2009 — La Clarte de Haut-Brion introduced as the second white wine, replacing Les Plantiers du Haut-Brion
Facts
- Producer
- Chateau Haut-Brion
- 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
Scores
- Wine Advocate 100 (2021 vintage, reviewed 2024)
- Wine Advocate 98 (2019 vintage, reviewed 2022)