Chateau Laville Haut-Brion 2004 Chateau Laville Haut-Brion 2004 Talence (Pessac-Leognan), Cru Classe 83% Semillon, 17% Sauvignon Blanc. In 2013, grapefruit, petrol, minerality and white truffles on the nose. Rich, citrus glycerol on the palate. Grapefruit zests plus smoke and bons bons anglais or 'boiled sweets' as the English call them. Reminds me of some of the greatest Hunter Valley Semillons of the past! Finishes on oranges. Serena Sutcliffe, MW Lot 65 3 mags (owc) per lot: HKD 11000-15000 per lot: USD 1400-1900 This great wine was known as Chateau Laville Haut-Brion through 2008 and, since the 2009 vintage, it is called Chateau La Mission Haut-Brion Blanc. I am passionate about top white Graves and Haut-Brion Blanc and Laville Haut-Brion represent the pinnacle of the genre. 2008 was the last vintage for the Laville Haut-Brion Label and it is now called La Mission Haut-Brion Blanc. These are phenomenally fascinating wines, unlike anything else in the vinous world and totally individual. The magic mixture of Semillon and Sauvignon Blanc is utterly intriguing, a million miles from Chardonnay although, perhaps unexpectedly, these wines have the weight and the vinosity of Montrachet. However, that is the only area where the wines meet! The signature mineral and citrus, floral and peach, wax and petrol scents and flavours of Haut-Brion Blanc and Laville Haut-Brion are paradise for addicts like me. I will happily sip them on their own, but they are formidable with sashimi. Both Haut-Brion Blanc and Laville Haut-Brion age with the utmost style and distinction. Well, in principle they do, although they never seem to last the course in our cellar! Serena Sutcliffe, MW. AREA PLANTED: 2 hectares, 55 ares VINEYARD COMPOSITION: Semillon 87.9% Sauvignon Blanc 12.1% AGE OF VINES: 63 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 20C Degrees (68F) in barrel in temperature controlled cellar AGEING: 50% new barrels for an average of 9-12 months and fined with egg whites PRODUCTION: 650-850 cases Quantity: 1
Chateau Laville Haut-Brion 2004 Chateau Laville Haut-Brion 2004 Talence (Pessac-Leognan), Cru Classe 83% Semillon, 17% Sauvignon Blanc. In 2013, grapefruit, petrol, minerality and white truffles on the nose. Rich, citrus glycerol on the palate. Grapefruit zests plus smoke and bons bons anglais or 'boiled sweets' as the English call them. Reminds me of some of the greatest Hunter Valley Semillons of the past! Finishes on oranges. Serena Sutcliffe, MW Lot 65 3 mags (owc) per lot: HKD 11000-15000 per lot: USD 1400-1900 This great wine was known as Chateau Laville Haut-Brion through 2008 and, since the 2009 vintage, it is called Chateau La Mission Haut-Brion Blanc. I am passionate about top white Graves and Haut-Brion Blanc and Laville Haut-Brion represent the pinnacle of the genre. 2008 was the last vintage for the Laville Haut-Brion Label and it is now called La Mission Haut-Brion Blanc. These are phenomenally fascinating wines, unlike anything else in the vinous world and totally individual. The magic mixture of Semillon and Sauvignon Blanc is utterly intriguing, a million miles from Chardonnay although, perhaps unexpectedly, these wines have the weight and the vinosity of Montrachet. However, that is the only area where the wines meet! The signature mineral and citrus, floral and peach, wax and petrol scents and flavours of Haut-Brion Blanc and Laville Haut-Brion are paradise for addicts like me. I will happily sip them on their own, but they are formidable with sashimi. Both Haut-Brion Blanc and Laville Haut-Brion age with the utmost style and distinction. Well, in principle they do, although they never seem to last the course in our cellar! Serena Sutcliffe, MW. AREA PLANTED: 2 hectares, 55 ares VINEYARD COMPOSITION: Semillon 87.9% Sauvignon Blanc 12.1% AGE OF VINES: 63 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 20C Degrees (68F) in barrel in temperature controlled cellar AGEING: 50% new barrels for an average of 9-12 months and fined with egg whites PRODUCTION: 650-850 cases Quantity: 1
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