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2006 Mission Haut-Brion

FRANCE / BORDEAUX / PESSAC-LEOGNAN
  • 94 WA
  • 95 WS
  • 92 IWC
  • 19 JR
  • Variety
    Red Bordeaux Blend
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SKU: 52602-2006-750-1A
  • International Wine Cellar | Rating: 92

    ($300-$350) Bright red-ruby. Redcurrant, cherry, iron, brown spices and licorice on the nose. Begins lush, full and generous if not overly sweet, then tightens up with air, showing its rather powerful underlying structure. This sharply delineated wine will need a good seven or eight years in bottle to reveal itself.
    Author: Stephen Tanzer
    Issue: July/August 2010
  • Wine Spectator | Rating: 95

    Almost jammy, with vanilla bean and coffee undertones. Full-bodied and very powerful, with big, juicy tannins and a long finish. Very big and generous for the vintage, showing exceptional quality.
    Author: James Suckling
  • Wine Advocate | Rating: 94

    Tasted at Bordeaux Index's annual 10-Year On tasting in London. The 2006 Chateau La Mission Haut-Brion has a very attractive, captivating bouquet: red berry fruit, warm gravel, Hoisin and a pinch of truffle all beautifully conveyed. The palate is medium-bodied with fine tannin that lend this La Mission such symmetry and detail. It is not a powerful wine, never pressing its foot down hard on the accelerator, but that is one of it strengths, and those black truffle and mineral notes surfacing towards the poised finish are entrancing. Classic from start to finish, the only facet that is missing is that peacock's tail on the finish. Tasted January 2016.
    Author: Neal Martin
  • Jancis Robinson | Rating: 19

    Tasted blind. Rich, savoury beef-extract nose. Racy and thick. Massively flattering and concentrated. Rich but not too sweet. Sinewy.
    Author: Jancis Robinson
  • No collector reviews available
  • "What is still evident is that La Mission Haut-Brion is a wine of first-growth quality...It is unquestionably one of the world's most singular and distinctive wines." -Robert Parker, Bordeaux

    Founded in the 17th century, this property has long enjoyed renown and respect. In 1919, the Woltner family acquired the estate and set it on the road to stardom. Frederic Woltner, and then later his son Henri, shaped the dense, full-bodied, fruit-rich character that was to become this chateau's signature. Then, in 1983, amidst family bickering and financial woes, the chateau was purchased by Haut-Brion (Domaine de Clarence Dillon S.A.) and Jean Delmas was placed at the winemaking helm. Considered one of Bordeaux's greatest wines, Mission Haut-Brion, with patience, provides a sumptuous and lengthy tasting experience. La Chapelle de la Mission Haut-Brion is the estate's second wine.

    See other similar producers:Chateau Smith Haut Lafitte,Chateau Grand Puy Lacoste,Chateau Rauzan-Segla
    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

    • 1132 bottles owned
    • 103 collectors