Chateau La Mission Haut-Brion

In the glass

Aroma: blackberry, raspberry, licorice, scorched earth, cedar pencil

Palate: black cherry, graphite, tobacco leaf, iodine, dark chocolate

La Mission Haut-Brion combines the gravel terroir of Talence with intense, brooding dark fruit. Blackberry, scorched earth, and graphite underpin a structured, powerful palate with velvety tannins and a finish that rivals the great first growths.

What it pairs with

• Roasted rack of lamb with rosemary
  The wine's tobacco and earthy character amplifies herbal notes; firm tannins integrate beautifully with lamb fat.
• Grilled entrecote with bone marrow
  Full body and cassis depth stand up to the richness of marrow; the iodine and graphite notes complement the charred crust.
• Wild mushroom and truffle tart
  Earthy cedar and scorched-earth tones in the wine mirror truffle depth; a natural textural match.
• Aged Cantal cheese
  The crystalline texture and lactic acidity of aged Cantal softens the tannin grip and lifts red-fruit notes.
• Venison saddle with juniper sauce
  Game and juniper resonate with the wine's earthy, dark-fruit and tobacco register; full body stands up to the dish.

How to serve Chateau La Mission Haut-Brion

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
4. Pair with. Roasted rack of lamb with rosemary, Grilled entrecote with bone marrow, Wild mushroom and truffle tart. Match the wine's structure to the dish's fat and salt.

History

La Mission Haut-Brion traces its origins to 1533 when Cistercian monks cultivated vines at Talence. The modern estate was shaped between 1919 and 1983 under the Woltner family, who built its reputation as one of Pessac-Leognan's finest reds. Purchased by Domaine Clarence Dillon (owners of Haut-Brion) in 1983, it sits directly across the road from its famous neighbour and produces a wine of equal ambition if distinct character.

1. 1533: Cistercian monks at Talence cultivate the first vines on the site
2. 1919: Woltner family purchase the estate and begin modernising winemaking
3. 1983: Purchased by Domaine Clarence Dillon, owners of Chateau Haut-Brion
4. 2006: Vineyard of Chateau La Tour Haut-Brion integrated into La Mission; La Chapelle de La Mission becomes the single second wine

Facts

Producer

Chateau La Mission Haut-Brion · visiting guide

Grapes

Merlot (53%), Cabernet Sauvignon (40%), Cabernet Franc (7%)

Classification

Cru Classe de Graves

Oak

100% new French oak, approximately 22 months

ABV

14.5%

Price

EUR 300-450 at retail

Drinking window

10-40 from vintage

First vintage

1919

Frequently asked about Chateau La Mission Haut-Brion

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