Wines Pessac-Léognan Château Haut-Brion - 2007

Château Haut-Brion 2007 is an exquisite red wine from the legendary Pessac-Léognan appellation in Bordeaux’s Graves region. This iconic estate typically produces a blend dominated by Merlot and Cabernet Sauvignon, often complemented by a portion of Cabernet Franc, yielding a wine of remarkable depth and elegance. The 2007 vintage was marked by a cool, challenging growing season, yet the skilled team at Haut-Brion harnessed the estate’s unique terroir—gravelly soils mixed with clay and sand, ideal for optimal drainage and heat retention—to bring forth a wine that is both refined and expressive. Expect an aromatic bouquet opening with ripe blackcurrant, blackberry, and plum, interwoven with subtle notes of graphite, leather, tobacco leaf, and cedar. On the palate, the tannins are silky and well-integrated, supporting a harmonious structure and a lingering mineral finish.

Pessac-Léognan, positioned just south of Bordeaux city, is steeped in winemaking history, recognised as the cradle of Bordeaux’s grandest dry reds and whites. Graves means ‘gravel’ in French, alluding to its stony terroir which plays a crucial role in the ripening and complexity of its grapes. The temperate maritime climate, with mild winters and gentle summers, lends itself to wines of notable finesse and freshness. Château Haut-Brion stands as a beacon of quality, being the only Graves property classified as a First Growth in the famous 1855 classification.

When it comes to food pairings, Château Haut-Brion 2007 shines alongside classic French cuisine. Its layered complexity and supple structure make it a superb match for roasted lamb with Provençal herbs, duck breast with red wine reduction, or a well-aged entrecôte steak. For a regional touch, try it with confit de canard or a rich Bordeaux-style mushroom fricassée. For cheese, an aged Comté or Ossau-Iraty would beautifully highlight the wine’s subtlety.

For optimal enjoyment, serve this wine slightly below room temperature, ideally between 17°C and 18°C. Decanting for an hour will allow its intricate bouquet to open fully. This vintage is drinking beautifully now, but will reward further cellaring over the next decade.