| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Haut-Brion 1999 |
| Item No.：FBPL002 |
| Grape Varieties：Cabernet Sauvignon,Merlot,Cabernet Franc |
| Classification：1st Growth 1855 Pessac-Leognan |
| Appellation：Pessac-Leognan |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1.5 hour |
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Decanter：40 minutes |
| Scores： |
Robert Parker：93
Wine Spectator：91
Decanter： |
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| Tasting Note： |
Wine Advocate # 140 (2002-4) Rating: 93 points Drink: 2007-2025
Deep plum, currant, and mineral notes emerge from the concentrated, beautifully balanced, pure 1999 Haut Brion. It seems to be cut from the same mold as years such as 1979 and 1985. There is a hint of graphite in the abundant fruit. Medium to full-bodied, nuanced, subtle, deep, and provocatively elegant, it is made in a style that only Haut Brion appears capable of achieving. The finish is extremely long, the tannins sweet, and the overall impression one of delicacy interwoven with power and ripeness. - Robert Parker
Wine Spectator (3/31/2002) Score: 91
Seductive juice. Gorgeous aromas of crushed berries, tobacco, cigars and cedar. Full- to medium-bodied, with well-integrated tannins and a long, fruity finish. Very fine indeed. Best after 2005. 12,500 cases made. –JS
Decanter Rating:
A fine curranty spray marks the sweet scents of this wine and there's ample deft plum and coffee in the mouth, with a little more cream than usual to finish. |
| 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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