1971 Haut Brion

Tasted three times over the years, the 1971 Haut-Brion has held up reasonably well, given that it was never a great vintage in Pessac Léognan. Modest black fruit is laced with iron filings, though it is dusty and lacks the cohesion of modern-day examples. The palate is medium-bodied and relatively light, subtle hickory and sage from the outset yet austere and a bit dusty on the finish. Larger formats might be of interest - bottles probably need drinking soon.

For me, the 1971 is the best Haut-Brion produced between 1966 and 1975. This fully mature 1971 has a sumptuous, sweet, ripe, earthy, richly fruity flavor, medium to full body, a big, full-intensity, spicy bouquet, and a silky, supple texture. This very stylish and delicious wine should be drunk up. Not retasted since 1982, but I suspect this wine should still be in fine condition. Apr 1982, www.robertparker.com

The 1971 Chateau Haut-Brion has held its chin up high, despite never being one of the best vintages of the decade. Now at 44 years of age, it has a decent, ferrous nose, remnants of black fruit, but all a bit dusty and lacking cohesion—as if the stitches have become unsewn with time. The palate is medium-bodied with moderate depth. There is not so much weight here as you would expect given the growing season, light touches of hickory and sage littering the entry, tapering gently towards an austere finish. Drink this up soon, but don't overlook its charm. Tasted June 2015. Jul 2016, www.robertparker.com