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Chateau La Mission Haut Brion - Pessac-Leognan 2016


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The 2016 La Mission Haut-Brion is a blend of 57.5% Merlot and 42.5% Cabernet Sauvignon. Deep garnet-purple in color, it is just a little muted to begin, soon unfurling to reveal slowly growing scents of crushed blackcurrants, black cherries, dark chocolate and candied violets with nuances of crushed rocks, tobacco leaf, forest floor and fragrant earth plus a hint of bergamot. Medium-bodied and exquisitely elegant, the palate offers perfectly ripe, fine-grained tannins and tons of freshness with layer upon layer of perfumed fruit and a very long, ferrous-laced finish.   Vinous: 99Pts; Decanter: 98Pts; Jeb Dunnuck: 98Pts; Robert Parker: 98Pts; James Suckling: 97Pts; Wine Spectator: 97Pts; Wine Enthusiast: 96Pts


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Chateau La Mission Haut Brion




Red Wine

Grape Variety:

57.5% Merlot and 42.5% Cabernet Sauvignon



Region Information:


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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