Château La Tour Haut-Brion Cru Classé Pessac-Leognan Bordeaux 1999
For mid-week grilled tenderloin dinner we served this vintage Bordeaux Cru Classé from Château La Tour Haut Brion from the Pessac-Léognan appellation in Graves. The estate was located in the commune of Talence on the outskirts of the city of Bordeaux, adjacent to Château La Mission Haut-Brion. The label used to be a separate château under the same ownership as Châteaux Haut Brion and La Mission Haut Brion. The 5.05 hectares (12.47 acres) of vineyards were planted with 42% Cabernet Sauvignon, 35% Cabernet Franc, and 23% Merlot, a mix similar to Haut Brion. Production was about 2,000 to 2,500 cases per year.
Prior to 1983, Ch. la Tour Haut-Brion was the second wine of La Mission
Haut-Brion, but after the La Mission and La Tour properties were taken over by the
Domaine Clarence Dillon, La Tour gained its own branding identity. Château La Tour Haut-Brion was the
smallest of the classed growths of red Graves producers and the label was discontinued after its final vintage in 2005. Since then, the fruit of La Tour
Haut-Brion has been included in the production blend of Château La Mission
Haut-Brion.
This was dark garnet colored, medium bodied with complex structure with black berry and black plum fruits with bright lively floral aromatics, accented by notes of cigar box, cedar, leather and subtle tones of dark mocha. This was an ideal complement to the grilled tenderloin steak.
RM 89 points.
https://www.cellartracker.com/wine.asp?iWine=88122
http://www.mission-haut-brion.com/
For mid-week grilled tenderloin dinner we served this vintage Bordeaux Cru Classé from Château La Tour Haut Brion from the Pessac-Léognan appellation in Graves. The estate was located in the commune of Talence on the outskirts of the city of Bordeaux, adjacent to Château La Mission Haut-Brion. The label used to be a separate château under the same ownership as Châteaux Haut Brion and La Mission Haut Brion. The 5.05 hectares (12.47 acres) of vineyards were planted with 42% Cabernet Sauvignon, 35% Cabernet Franc, and 23% Merlot, a mix similar to Haut Brion. Production was about 2,000 to 2,500 cases per year.
This was dark garnet colored, medium bodied with complex structure with black berry and black plum fruits with bright lively floral aromatics, accented by notes of cigar box, cedar, leather and subtle tones of dark mocha. This was an ideal complement to the grilled tenderloin steak.
RM 89 points.
https://www.cellartracker.com/wine.asp?iWine=88122
http://www.mission-haut-brion.com/