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.
How to serve Chateau Haut-Brion Blanc
Allow 35 minutes from open to pour.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a medium-sized white-wine glass. The bowl shape rewards the wine's structure.
- 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).
- 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)
Frequently asked about Chateau Haut-Brion Blanc
What does Chateau Haut-Brion Blanc taste like?
On the nose, white peach, orange blossom, grapefruit zest, crushed stone, lime cordial. On the palate, honeyed grapefruit, nectarine, oyster shell, saffron, white flowers. Structurally full-bodied, high acidity with a very long finish. 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.
When should I drink Chateau Haut-Brion Blanc?
Drink 5-25 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Chateau Haut-Brion Blanc?
Lobster with beurre blanc is the canonical pairing. Other strong matches include Grilled turbot with hollandaise and Langoustines with tarragon cream. The creamy butter sauce and sweet crustacean flesh find a counterpoint in the wine's racy acidity and citrus lift.
What grapes are in Chateau Haut-Brion Blanc?
The blend is Semillon (52%), Sauvignon Blanc (48%). The wine is classified as Cru Classe de Graves (white).