Chateau La Tour Haut-Brion 1991 Chateau La Tour Haut-Brion 1991 Graves Lot 8385 6 bts (owc) per lot: HKD 1000-2000 per lot: USD 150-200 A glorious 'voice from the past', as the final vintage was 2005, with production now being distributed between La Chapelle de La Mission Haut-Brion and sometimes La Mission itself. I always adored its earthy, peaty flavours, with excellent body and structure to match the very fine fruit of its site. It matured more quickly than La Mission which suits those of us with little patience! This is really rewarding wine, with marvellous appellation character and expression. Serena Sutcliffe, MW. Area Planted: 5 hectares, 05 ares Vineyard Composition: Cabernet Sauvignon 44.3% Merlot 34% Cabernet Franc 21.7% Age of Vines: 15 years(average) Geology: Gravel soil with a subsoil of clay and sand Rootstock: 420A, 3309 Harvest: By hand and sorted in the vineyard Vinification: Fermented at an average temperature of 30C Degrees (86F) in 180hl stainless steel vats with computer regulated temperature control and pumping over Ageing: 30% new barrels for an average of 18-22 months and fined with egg whites Production: 2000-2500 cases Quantity: 1
Chateau La Tour Haut-Brion 1991 Chateau La Tour Haut-Brion 1991 Graves Lot 8385 6 bts (owc) per lot: HKD 1000-2000 per lot: USD 150-200 A glorious 'voice from the past', as the final vintage was 2005, with production now being distributed between La Chapelle de La Mission Haut-Brion and sometimes La Mission itself. I always adored its earthy, peaty flavours, with excellent body and structure to match the very fine fruit of its site. It matured more quickly than La Mission which suits those of us with little patience! This is really rewarding wine, with marvellous appellation character and expression. Serena Sutcliffe, MW. Area Planted: 5 hectares, 05 ares Vineyard Composition: Cabernet Sauvignon 44.3% Merlot 34% Cabernet Franc 21.7% Age of Vines: 15 years(average) Geology: Gravel soil with a subsoil of clay and sand Rootstock: 420A, 3309 Harvest: By hand and sorted in the vineyard Vinification: Fermented at an average temperature of 30C Degrees (86F) in 180hl stainless steel vats with computer regulated temperature control and pumping over Ageing: 30% new barrels for an average of 18-22 months and fined with egg whites Production: 2000-2500 cases Quantity: 1
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.jpg "Source: Christie's")
.jpg "Source: Christie's")
.jpg "Source: Christie's")
.jpg "Source: Christie's")
