Le Clarence de Haut-Brion

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.
• 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.
• Mushroom risotto
  Forest floor and earthy notes in the wine echo the umami depth of mushrooms.
• Mild-aged Saint-Nectaire cheese
  Earthy rind and semi-firm paste interact gently with the wine's soft tannins and berry fruit.

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.

1. 1976 — Second wine introduced under the name Bahans Haut-Brion
2. 2007 — Renamed Le Clarence de Haut-Brion in honour of founder Clarence Dillon

Facts

Producer

Chateau Haut-Brion

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

Scores

• Wine Advocate 96 (2019 vintage, reviewed 2022)

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