Haut-Brion in Pessac/Bordeaux is the only château outside the Médoc to achieve Grand Cru Classé status with the 1855 classification.
It is also recognised as a Cru Classé Château (for red wine) in the Graves region (Pessac-Léognan appellation).
Even the Romans recognised this patch of earth, which today lies in the middle of Bordeaux, as outstanding for viticulture. The terroir is characterised by the tiny quartz pebbles (graves), which lie in a layer up to three metres thick on a subsoil of clay, sand, limestone and shell limestone.
The first written mention of viticulture here dates back to 1423, and manuscripts from 1521 and 1526 refer to a "cru" in "Aubrion" or "Haulbrion". For centuries - until the Revolution - Haut-Brion was passed down again and again. Since 1935, the château (like Château La Mission Haut-Brion) has been owned by the American Dillon banking family. Prince Robert of Luxembourg, son of Joan Dillon, has managed the estate since 2008. Jean-Philippe Delmas is responsible for wine production.
The vineyards cover 51 hectares, 48 of which are planted with Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The remaining area is planted with the white grape varieties Sémillon, Sauvignon Blanc and Sauvignon Gris.
A special feature of Haut-Brion: the blending takes place immediately after the vinification of the individual plots, "so that the final silhouette of the wine is drawn very early and presented at the 'en primeurs' tastings in the spring after the harvest. The first wine is then aged for 18 to 20 months in oak barrels. The proportion of new barrels is adjusted for each vintage, "so that the wine is never overwhelmed by the new wood."
photos: Château Haut-Brion, Brice Braastad
