The dark garnet-colored 1961 Haut-Brion is pure perfection, with gloriously intense aromas of tobacco, cedar, chocolate, minerals, and sweet red and black fruits complemented by smoky wood. This has always been a prodigious effort (it was the debut vintage for Jean Delmas). It is extremely full-bodied, with layers of viscous, sweet fruit. This wine is akin to eating candy. Consistently an astonishing wine! Rober Parker
Chateau Haut-Brion is one of the closest chateau to Bordeaux in the Pessac-Leognan appellation. During the 17th century, this wine had a huge success in London. Chateau Haut-Brion was classified as a first growth of the Gironde in 1855. It is the only first growth or "Premier Cru Classe" of the Graves area.
Financiers and sponsors, the Dillon Family restored to Chateau Haut-Brion its well-founded prestige. The Dillons brought back the tradition and pride of family ownership historically attached to Haut-Brion. Introducing select advances in technology to the vineyards, they have opened the door for continuation of the great tradition of Haut-Brion into the Twenty-first century.
The winemaking at Haut-Brion is managed by the articulate and handsome Jean Delmas( one of the world's most gifted administrators), who fervently believes in a hot, short fermentation. As Bordeaux wines go. Haut Brion es kept a long time (up to 30 months) in new oak barrels. It is among the last chateaux to bottle its wine.
"The wines made at haut-Brion continue to be rated the finest of the Graves region. -....- The smoky, mineral, cigar box, sweet black current character of this wine increasingly appeals to me" wrote Robert Parker in his Bordeaux Guide 1961-1997.
The blend for red wine is made by 45% Cabernet-Sauvignon, 37% Merlot noir and 18% Cabernet franc