Château Haut-Brion Pessac-Léognan 2004

$835.00 Sale Save
Château Haut-Brion Pessac-Léognan 2004

Château Haut-Brion Pessac-Léognan 2004

$835.00 Sale Save
Size 750ml

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1st Growth

61% Merlot
20% Cabernet Sauvignon
19% Cabernet Franc

Region: Bordeaux


Jean de Pontac began constituting the Haut-Brion vineyard, in the Graves region, in 1525. His descendants went on to produce “New French Claret”, the precursor of today’s great red wines. Their efforts enabled Arnaud III de Pontac to sell his wine under the estate’s name as early as 1660. It gained a fine reputation and enormous success in London. The first of the Bordeaux great growths was born!

Haut-Brion’s history has been marked by many famous men: Count Joseph de Fumel (Field Marshal, Governor of the Province of Guyenne, and Mayor of Bordeaux), Talleyrand (Foreign Minister of Napoleon I, Emperor of France) and, more recently, C. Douglas Dillon (American ambassador to France and US Secretary of the Treasury during the Kennedy administration).

In 1961, Haut-Brion was the first of the great growths to use stainless steel fermentation vats, and continues to be in the forefront of innovation thanks to the meticulous selection of the ideal clones for each grape variety used at the estate.

Classified a First Growth in 1855, Haut-Brion has done everything possible ever since then to maintain its standing.


Château Haut-Brion’s vineyard is located in the commune of Pessac, just a few miles southwest of Bordeaux’s city center. 

It was upon a terrace overlooked by two small hills and flanked by two streams, that approximately 2000 years ago, Romans came and discovered the virtues of these tiny quartz pebbles called “graves” (gravel).  During Gallo-Roman times, the concept of terroir was already beginning to emerge.  It was subsequently validated, in Burdigala (Bordeaux), by the identification of this very terrace with the toponym of “Haut-Brion”, used both in medieval manuscripts and on ancient maps. 

The nature of the gravel at Château Haut-Brion, consisting of small stones of various types of quartz, is a key element contributing to the particularly valuable wine-growing potential of the soil.

The gravelly soils lie upon a unique subsoil of clay, sand, limestone and shelly sand formed at the end of the Tertiary era, then during the Quaternary era, throughout the ice age.


Sustainable farming. Protection of the environment is age-old, linked to safeguarding the terroir, passed down from one generation to the next. This involves showing careful consideration for the soils and their characteristics, limiting the number of interventions and using no insecticides.


Manual harvest. Fermentation: Temperature controlled in vats. The best wines are selected and placed in barrels for 18 to 20 months. Maturation is also the art of integrating the barrels’ woods, to ensure that the new barrels’ woodiness never overwhelms the wine. Every year the percentage of new barrels is reviewed, according to the vintage’s characteristics and the wine’s profile. The wine is then bottled to continue the slow ageing process.
The nose is relatively discreet but has great clarity including
nuances in turn of red fruit, minerals, woodiness and smoke.
We find a complexity in the mouth.
In spite of enormous concentration, the tannins do not attack the palate.
The wine is precise, long and straight.
Behind its façade of austerity we discover a wine with great elegance and stylishness.
With the 2004 Chateau Haut-Brion has developed one of the great wines of the vintage.           
96 Points Wine Enthusiast
Of the pair of châteaux, La Mission Haut-Brion and Haut-Brion (both owned by the Dillon banking family) that face each other across the crowded streets of Pessac, Haut-Brion is the one with the structure, the darkness, the brooding character. This is so true of 2004, with its hugely firm structure underlying the initial supple fruit. At the end, the acidity is an enticing surprise, lifting the aftertaste.
95 Points Wine Spectator
Wonderful aromas of dried flowers, currant, berries and mineral. Full-bodied, yet reserved and refined. Lovely texture, with a pure silk feel. Seamless and beautiful. Great length. Even better than from barrel. Best after 2012.
92 Points Robert Parker's Wine Advocate
Medium to deep garnet colour. The nose is still a little mute giving a moderate intensity of youthful aromas: ripe plums, cassis, Chinese five spice, moss and a fair amount of cedar. Oak tannins seem to dominate the structure contributing to the taut astringency of the palate yet there is a good amount of ripe berry and earthy fruit plus medium acidity to balance. Long earthy finish. Drink 2012 to 2034. Tasted February 2009.

Best served with rich and heavy steaks, grilled and roast lamb, aged Parmesan.             

*Please note the image is of a representative bottle. For pictures of the actual bottle please contact us.