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Chateau La Mission Haut Brion – Pessac-Leognan 2017

RM2,318.00

SKU:
AWS438706
Composed of 56% Merlot, 4.4% Cabernet Franc and 39.6% Cabernet Sauvignon, the deep garnet-purple colored 2017 La Mission Haut-Brion is a little reticent on the nose to begin, slowly unfurling to reveal notes of crushed blackcurrants, Black Forest cake and Morello cherries with suggestions of cigar box, pencil shavings, charcoal and fertile loam. Medium-bodied, the palate has fantastic intensity with loads of mineral layers and a rock-solid line of firm, grainy tannins, finishing very long and with great energy. Effortless, gracious and wonderfully nuanced, the 2017 simply has it all.

 

Wine Enthusiast: 96-98Pts; James Suckling: 97Pts; Robert Parker: 96Pts; Vinous: 96Pts; Jeb Dunnuck: 94Pts; Decanter: 92Pts
Tasting Profile
Full-bodied
Oaky
Blackcurrant
Raspberry
Mineral
About The Brand

Chateau La Mission Haut Brion owes its name and history to a religious congregation founded in the seventeenth century. The vineyards Clarence Dillon, owner of Chateau Haut Brion, bought this famous vineyard in 1983. It is also the date of birth of the passionate interest of Prince Robert De Luxembourg for this property. As soon as he joined the management team in 1997, his ambition was to give the Mission and the technical team he animated all the means necessary for this property to produce exceptional Premiers Crus. For 25 years, the property has been owned by the Dillon family, who has been able to showcase all the technical assets of this wine and its vineyard in order to offer the tables of the whole world a glimmer of paradise.

The exceptional terroir of Chateau La Mission Haut-Brion is similar to that of its famous neighbor. The surface area of ??the Mission Haut-Brion vineyard is 26.6 hectares and the vines planted on this vineyard are 47% Cabernet Sauvignon, 42.7% Merlot and 10.3% Cabernet Franc. The vinification is conducted by the same team for both wines. In 2007, new high-tech cellars, a tasting room, a bottling center and an improved storage space were created. Returning to the quarries of Frontenac, the stone was extracted to build a winery that could well be described as a modern cathedral of wine.

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