| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Haut-Brion 1996 |
| Item No.：FBPL021 |
| Grape Varieties：Cabernet Sauvignon,Merlot,Cabe |
| Classification：1st Growth 1855 Pessac-Leognan |
| Appellation：Pessac-Leognan |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：2 hour |
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Decanter：1 hour |
| Scores： |
Robert Parker：92
Wine Spectator：91
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| Tasting Note： |
Chateau Taste:
The quality was very close to the last year's crop, but the structure of the wine was different. Missing the tannins of the '95, now the '96 tannins finished with a light bitter taste in the mouth. The wine was ample with a good structure and a pleasant harmony. It is a very good wine and will make an excellent Haut-Brion.
Wine Advocate # 122 (1999-4) Rating: 92 points Drink: 2008-2030
Out of barrel, this wine exhibited far more forthcoming aromatics as well as a sweeter mid-palate than it revealed from bottle. The 1996 exhibits a deep ruby/purple color, and a surprisingly tight bouquet. With aeration, notes of fresh tobacco, dried herbs, smoke, asphalt, and black fruits emerge ... but reluctantly. It is tannic and medium-bodied, with outstanding purity and a layered, multidimensional style. However, the finish contains abundant tannin, suggesting that this wine needs 5-8 years of cellaring.
Wine Spectator (1/31/1999) Score: 91
Seductive Haut-Brion. Complex, with cinnamon, vanilla, cherry, berry and dried fruits on the nose and palate. Full-bodied, with velvety tannins and a polished, caressing texture. Best after 2003. 12,500 cases made.
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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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