|Prestige Wine & Spirits||USD 399.20 $399.20 750ml|
|Total Beverage, Thornton Colorado||USD 399.98 $399.98 750ml|
Haut-Brion Owc 2003
"...a cascade of mulberry, blackberry, cherry, and plum-like fruit. There is even a hint of figs under the blue and red fruit spectrum. While broad and ripe with a sweet, glyceral mouthfeel as well as a long, powerful, persistent finish, it retains its elegance and nobility. A wine of both power and finesse...95." WA 4/06.
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External Reviews for Haut-Brion Owc
The 2000 Haut-Brion (a blend of 51% Merlot, 43% Cabernet Sauvignon, and the rest Cabernet Franc) showed incredibly at the tasting, and for me is one of the three or four most prodigious wines of the vintage. A compelling nose of roasted herbs, scorched earth, sweet blueberries, plums, black currants, and a hint of graphite is followed by a deep, layered, sumptuously textured, full-bodied Haut-Brion, but one with extraordinary complexity. This wine seems more evolved and approachable than I had expected it to be at age 10. My window of maturity seven years ago was 2012ndash;2040, but I would change that to 2010ndash;2050.
Very good deep red-ruby. Sweet, highly expressive aromas of redcurrant, hot stones, roasted plum, woodsmoke and tobacco. Fuller and more textured in the middle palate, with a chewy, tactile mouth feel that suggests strong extract and a wonderfully pliant texture. A firm mineral underpinning and sound acids frame the fruit. Expansive and seductively sweet in the mouth. Finishes very long and ripe, with thoroughly civilized tannins.
Complex aromas of black licorice, tobacco and cedar with red fruits. Full-bodied, with superseductive, silky tannins, loads of fruit and a finish that lasts for minutes. A beauty in all the sense of the word.
There are only 10,000 cases of this 2003 (12.85% alcohol, high for this estate). A blend of 58% Merlot, 31% Cabernet Sauvignon, and 11% Cabernet Franc, it reveals, more tannin and a tougher texture than it did last year. Deep ruby/purple to the rim, with a fragrant bouquet of plums, figs, hot rocks, and tobacco smoke, this medium-bodied claret possesses outstanding concentration and purity, but some toughness to the tannin needs to be resolved. It had just been fined, so perhaps it had not yet fully recovered. It is certainly an outstanding Haut-Brion, but at this stage, I would rank it behind such prodigious classics as the 2000, 1998, 1995, 1990, and 1989. It will be slow to evolve. Anticipated maturity: 2010–2025+.
As reported over the last two years, this is a prodigious Haut-Brion. It exhibits a dense ruby/purple color in addition to a tight, but incredibly promising nose of smoke, earth, minerals, lead pencil, black currants, cherries, and spice. This full-bodied wine unfolds slowly, but convincingly on the palate, revealing a rich, multi-tiered, stunningly pure, symmetrical style with wonderful sweetness, ripe tannin, and a finish that lasts for nearly 45 seconds. It tastes like liquid nobility. Anticipated maturity: 2008ndash;2035.
An Haut-Brion with lots of finesse. Beautiful tobacco, berry, cedar and plum aromas in this one. Full-bodied, yet very fine and reserved, with silky tannins and a medium finish. I still prefer the 1998 HB, but this is very, very fine indeed. Best after 2010.
Jean Delmas is thrilled with what he achieved at Haut-Brion and La Mission-Haut-Brion in 1998. Statistically, the vats that went into Haut-Brion indicates that the 1998 has more to it than wither 1995 or 1996, and comes close (in numbers) to equaling the 1989 and 1990. It is one of the great successes of the vintage. Moreover, it is the paradigm for elegance allied to power. The color is an opaque purple. The nose offers up sweet black fruits intermixed with roasted herbs, pain grilleacute;, and minerals. There is a sensational, plush texture, yet the wine comes across as medium-bodied with multiple levels of flavor, as well as gorgeous ripeness and purity. It possesses fine density, but there is no sense of heaviness or imbalance.
Food Pairings for Haut-Brion Owc
Roasted Winter Vegetables with a Maple-Ginger Glaze Recipe
Quick Gorgonzola Pasta Sauce Recipe
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