2011 Haut Brisson
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Tasting notes
Empty bottle 450 g. 88% Merlot, 9% Cabernet Sauvignon, 3% Cabernet Franc. Fermentation is carried out in temperature controlled “tronconique” stainless-steel tanks for 10–20 days. Aged from 15–18 months in French oak barrels (80% new). Natural cork. Free SO 2 14 mg/l, total SO 2 100 mg/l, RS 2.4 g/l. Very evolved, bright, shaded ruby. Lots of evolution on the nose and the finish is pretty dry. Pretty good but I think I’d go for one of the younger, cheaper bargains around now. Not quite fresh enough for the money. (JR)
Critic scores
Average Score
Robert Parker
Jancis Robinson MW
More reviews and scores
Winemaker thinks the 2011s are just coming into their own now. A bit sweet and over the top – a bloody sensation. But the tannins have certainly retreated. (JR)
The 2011 Haut-Brisson reveals lots of kirsch liqueur and cherry pie-like notes intertwined with attractive spice, vanillin and oak characteristics. Medium-bodied and well-endowed with sweet tannin and excellent purity, it should drink well for a decade. One of the first St.-Emilion properties to be acquired by a Chinese family, their commitment to making high quality wines has been evident since the beginning.