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Profile
Structure
Drinking window
Latest scored vintage 2019: best 2024 to 2039.
vintage5 yrs20 yrs22 yrs
Critic scores
| Critic | Vintage | Score |
|---|---|---|
| Wine Advocate reviewed 2022 | 2019 | 96/100 |
Scores as published by each critic for the vintage shown.
In the glass
Aroma: crushed red plum, wild blueberry, lilac, black olive, menthol
Palate: dark plum, redcurrant, anise, forest floor, graphite
The second red of Haut-Brion, renamed from Bahans Haut-Brion in 2007. Merlot-dominated in most vintages with the same Pessac terroir as the grand vin, but more approachable in youth, showing red plum, blueberry, and mineral freshness.
What it pairs with
- Duck confit with lentils The wine's plum-and-anise profile complements duck fat while Merlot softness makes it approachable alongside earthy lentils.More wines for duck and goose →
- Roast chicken with thyme and garlic Fresh red fruit and moderate tannin are classic partners for roast poultry; the wine's weight matches the dish.More wines for chicken and white meat →
- Mushroom risotto Forest floor and earthy notes in the wine echo the umami depth of mushrooms.More wines for risotto →
- Mild-aged Saint-Nectaire cheese Earthy rind and semi-firm paste interact gently with the wine's soft tannins and berry fruit.More wines for cheese →
How to serve Le Clarence de Haut-Brion
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening. The bowl shape rewards the wine's structure.
- Pair with. Duck confit with lentils, Roast chicken with thyme and garlic, Mushroom risotto. Match the wine's structure to the dish's fat and salt.
History
Originally called Bahans Haut-Brion when introduced in 1976, the second red wine of Chateau Haut-Brion was renamed Le Clarence de Haut-Brion in honour of Clarence Dillon, who purchased the estate in 1935. From the 2007 vintage onward it has carried this name and is produced from younger vines and declassified lots of the grand vin.
- 1976Second wine introduced under the name Bahans Haut-Brion
- 2007Renamed Le Clarence de Haut-Brion in honour of founder Clarence Dillon
Facts
- Producer
- Chateau Haut-Brion · visiting guide
- Grapes
- Merlot, Cabernet Sauvignon, Cabernet Franc
- Classification
- Pessac-Leognan AOC
- Oak
- Approximately 30% new French oak, 18 months
- ABV
- 15.0%
- Price
- EUR 160-210 at retail
- Drinking window
- 5-20 from vintage
- First vintage
- 2007
Frequently asked about Le Clarence de Haut-Brion
What does Le Clarence de Haut-Brion taste like?
On the nose, crushed red plum, wild blueberry, lilac, black olive, menthol. On the palate, dark plum, redcurrant, anise, forest floor, graphite. Structurally medium-bodied, firm tannins, medium acidity with a long finish. The second red of Haut-Brion, renamed from Bahans Haut-Brion in 2007. Merlot-dominated in most vintages with the same Pessac terroir as the grand vin, but more approachable in youth, showing red plum, blueberry, and mineral freshness.
When should I drink Le Clarence de Haut-Brion?
Drink 5-20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Le Clarence de Haut-Brion?
Duck confit with lentils is the canonical pairing. Other strong matches include Roast chicken with thyme and garlic and Mushroom risotto. The wine's plum-and-anise profile complements duck fat while Merlot softness makes it approachable alongside earthy lentils.
What grapes are in Le Clarence de Haut-Brion?
The blend is Merlot, Cabernet Sauvignon, Cabernet Franc. The wine is classified as Pessac-Leognan AOC.
Tags
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