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1995 Haut-Brion - Bahans de Haut-Brion

FRANCE / BORDEAUX / PESSAC-LEOGNAN
  • 89 WA
  • 89 WS
  • 88 IWC
  • 85 JR
  • Variety
    Red Bordeaux Blend
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SKU: 43250-1995-750-3A
  • Jancis Robinson | Rating: 17

    33% Merlot, 20% Cabernet Franc, 47% Cabernet Sauvignon. Glowing ruby. Fully evolved nose - much more so than the Bahans 1996. Sweet and appealing and again with a strong Cabernet Sauvignon element. Finishes dry. Very appetising and savoury. Cries out for food. Milder, less intense than the 1996 but very nicely developed. Hint of curry powder.
    Author: Jancis Robinson
  • International Wine Cellar | Rating: 88

    Fresh but reticent black cherry-dominated nose. More closed than the '96 following the bottling, and a bit disjointed today. Seems drier than the '96, but has plenty of underlying sweetness, solid structure, and nicely buffered tannins.
    Author: Stephen Tanzer
    Issue: May/June 1998
  • Wine Advocate | Rating: 89

    One of the finest second wines being made in Bordeaux is Haut-Brion's Bahans-Haut-Brion. I have drunk several cases of the remarkable 1989, and I believe the 1995 and 1996 both merit consumer interest. The 1995 is an aromatic, round, complex, elegant wine that possesses all the characteristics of the bigger, richer 1996, but less depth, and more immediate appeal. Very |Graves| with its smoky, roasted nose and sweet, smoke-infused black cherry and currant fruit, it should drink well for a decade.
    Author: Robert Parker
  • Wine Spectator | Rating: 89

    Really pretty aromas of cedar, violet and licorice, with hints of dark fruits. Medium-bodied, with silky tannins and a medium finish. Delicious.
    Author: James Suckling
  • Self | Rating: 85

    Bahans tasting: 1989, 1993, 1994, 1995, 1996, 1998, 2000. 1995 is definitely the weakest of the bunch. Thin and dilute with the standard flavors. It was better when it was young.
    Drink Dates: 1999-2004
    Author: botro
Since its founding in 1525, Chateau Haut-Brion has passed between many illustrious owners, including admirals, archbishops, and mayors of Bordeaux. In recent years, the estate has come under the ownership of Clarence Douglas Dillon, Ambassador of the United States in Paris and Minister of Finance under President John F. Kennedy, making it the only American-owned First Growth property. Currently, Dillon's granddaughter, the Duchesse de Mouchy, oversees Haut-Brion, among many others, under the public limited company of "Domaine Clarence Dillon."

Chateau Haut-Brion is also the only First Growth property from the 1855 Classification that lies outside of the Medoc and Sauternes. Located in Pessac, within the Graves region, just one mile from the city of Bordeaux, the wine of Chateau Haut-Brion is highly sought-after, landing it among the most expensive and prestigious wines in France. The estate vineyards, dominated by gravel and clay, are planted to both red and white varietals: Cabernet Sauvignon, Merlot, Cabernet Franc; and Semillon and Sauvignon Blanc. Haut-Brion is characterized by earthy scents, ripe fruit, tobacco and mineral, revealing aromas of chocolate and smoke and creating an elegant and harmonious wine that is highly structured, allowing it to age seamlessly.

See other similar producers:Chateau Latour,Chateau Montrose,Chateau Lafite Rothschild
Located in the southwest of France, Bordeaux is the single largest fine-wine-producing region in the world, with more than 15,000 growers spread over 57 appellations and more than 700 million bottles produced annually. The region boasts a two-thousand-year winemaking history and some of the wine world's most recognized and highly sought-after names. Red Bordeaux blends comprise eighty percent of production, but dry and sweet whites are also well-known. The region is divided into the Left and Right Banks (of the Dordogne River); Cabernet Sauvignon prevails in the former and Merlot in the latter.

White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

Collector Data For This Wine

  • 389 bottles owned
  • 45 collectors
  • Average collector rating: 85
    (Out of 45 collectors)