| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Haut-Brion 1997 |
| Item No.：FBPL003 |
| Grape Varieties：Cabernet Sauvignon,Merlot,Cabernet Franc |
| Classification：1st Growth 1855 Pessac-Leognan |
| Appellation：Pessac-Leognan |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1h |
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Decanter：30h |
| Scores： |
Robert Parker：89
Wine Spectator：90 |
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| Tasting Note： |
Wine Advocate # 128 (2000-4) Rating: 89 points Drink: -2014
This light to middle-weight Haut-Brion exhibits an evolved, sweet red and black currant nose with notions of scorched earth, minerals, and tobacco. Although not big, it exhibits fine ripeness, harmony, and elegance, velvety tannin, and sweet fruit presented in a charming, open-knit, evolved format. The wine may develop even more complexity, meriting a higher score. - Robert Parker
Wine Spectator (1/31/2000) Score: 90
A stunningly gorgeous red. Beautiful aromas of licorice, berries and flowers. Medium- to full-bodied, with silky tannins and a long, succulent finish. Very fine indeed. Drink now through 2004. –JS
Chateau Taste:
Handsome color with rather dazzling nuances tending towards orange. The power and complexity of the nose if surprising in this year where one finds whiffs of cedar and cigar alongside the other particulars of the vintage. A slight aroma of wood first envelopes the fruit then goes on to finish with a hint of fresh grapes. An excellent approach, both soft and supple. A good harmony for this millesime. The expected tannin is present rendering the finish a bit shorter and slightly bitter. This wine can wait for several more years. Preferably to be drunk before 2010.
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| Food Match： |
Western food: Roasted pork, Medallion of veal, Roasted duck, Red meat, and cheese, such as Beaufort, Roquefort. An excellent complement to beef, lamb, veal and game.
Chinese food: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish. |
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