Patricia Schnitzer

9.3

Gift from Jack D. Nailed it! Agree with previous reviews. Very complex, tannins well integrated. So good. Everything I love in a left bank Bordeaux/Pessac-Léognan. — 6 months ago

Fredybeans

9.4

Robe vieil or
Nez calisson d épices douces de raisin grillé
Bouche puissante mais avec superbe liqueur finale se caramélisant un peu à boire mais sans urgence — 5 years ago

with Pico and El

William Lock

8.9

Sarah really loves this red. Easy to drink. Light with soft red fruits. Started on the night Sarah burnt herself with fried noodles. Finished on the night of homemade pizzas 🍕 — 5 years ago

Kenneth Doll

9.0

Very nice. Forgot the details, though. — 6 years ago

with Tracy

Mark S.

9.0

Deep yellow. Sweet fruity apricot raisin honey aroma, rich pear. Comfortable sweetness. Complexity > US similar. CP quite good 19 @3740, Academy D, 240420 — a year ago

Willem Booij

9.3

To close the evening again a great bottle of d’ Arche, compared the classic way with some blue cheese from Ireland. Nothin more to say then: is was a great evening, sleep well! — 3 years ago

Sylvain Rhainds

9.2

2003
Tres beau sauternes! En demi bouteille...il a perdu le côté petrolé qui me fait pas tripper....et on a tout simplement un beau sucre. Tire d éponge, miel, abricot confit et belle texture sans sensation de lourdeur. Bravo!
2003 est um millésime surprenant. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

So, if it’s my birthday celebration, there is a juicy ribeye & some old(er) Claret.

My only disappointment with this bottle is as good as it is, there are better things still down the road.

The nose reveals classic Claret. There are earthy, funky fruits of; blackberries, black raspberries, dark cherries, black plum, baked strawberries with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets.

The body is medium full with rounded, nicely resolved, tarry tannins. The structure, tension, length and balance are really singing. It would be good to have another 2001 LMHB in ten years. While 2001 wasn’t a critically acclaimed vintage, I think LMHB over performed the vintage. As well, it followed a grand 2000 vintage which, handicapped it from the start. Ripe; blackberries, black raspberries, dark cherries, black plum, baked strawberries, bright cherries, rhubarb, figs, with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry top soil, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice with soft heat, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets. The acidity is excellent...like a gentle rain shower. The long finish is elegance defined, extremely well balanced ending in soft, round, dry, dusty tannins with beautiful spice.

Photos of; Chateau La Mission Haut Brion & estate vines, beautiful barrel room, pond & Roman columns and the back vow of the Chateau.

Please indulge me while I post some history on this grand producer. As much as I love the wine, I love the history & people that do the hard work to bring us such great wines.

Chateau La Mission Haut Brion is not quite as old as Chateau Haut Brion. However, they are opposite side of the road neighbors. La Mission Haut Brion dates back to the late 16th century. The property came into being after it was purchased by Jean de Pontac in 1533. US winery history is a baby compared to France.

In 1607, the estate changed hands. It was inherited by Ms. Olive de Lestonnac. What an inheritance!

In 1815, something rare happened. Chateau La Mission Haut Brion became the property of an American owner, the Chiapelle family. At the time, the family was already involved in the Bordeaux wine trade. In fact, they knew about the business as they had managed a myriad of different estates including Chateau Cos d’ Estournel.

La Mission Haut Brion continued to change hands until it was finally sold to another American family, the Woltner’s. Frederic Woltner purchased La Mission Haut Brion in 1919. The also became owners on Howell Mountain.

It changed hands one final time in 1983 when it was purchased by Domaine Clarence Dillon, the owner of neighboring, Chateau Haut Brion. They renovated the entire property, starting with replanting the vineyards which, was completed in 1987.

The 26 hectare vineyard of Chateau La Mission Haut Brion is planted to; 45.8% Cabernet Sauvignon, 43.8% Merlot and 10.4% Cabernet Franc. 3.5 hectares of vines are reserved for the production of the white Bordeaux.

To produce the red wine of Chateau La Mission Haut Brion, the wine is vinified in large, 180 hectoliter, temperature controlled, stainless steel vats and aged in 100% new, French oak for an average of 22 months. The annual production of La Mission Haut Brion averages between 6,000 and 7,000 cases per year. — 5 years ago

Mark S.

9.1

Quite delicious desert wine with rich matured pear. Gentle and feel elegancy. 2010 @3652/375, Academy D, 240128 — a year ago

Somm David T

Independent Sommelier/Wine Educator

9.6

Happy New Year!🎈🎆🎊

This is a pairing I’ve been talking about doing for a decade but, couldn’t find a bakery to make one. So, I had to make it. The Sauternes is a 96. The pairing is a 10

Everything about the Sauternes is married in the pineapple upside down cake. Old school meets old school. Clemens the second best Sauternes producer after D’ Yquem.

At En Primeur in 2014, we spent a day in Sauternes & Barsac…eight Chateau’s and multiple vintages. We component tasted at Clemens. Great day. The highlight wasn’t D’Yquem, it was component tasting at Clemens. After eight Chateau’s, we went to Guiraud to taste 50 more Sauternes in an hour and then dinner. When we finished the 50 Sauternes, I wanted to go to the dentist for a teeth cleaning rather than have dinner I had so much RS in my mouth. Tasted nearly 2500 wines in 6 days.

This note is being written the next day with leftover Pineapple Upside down cake and 2003 Clemens.

This has a classic Sauternes nose of heather honey, marmalade, dry citrus and stone fruits with nuts with skin & waxy notes.

The palate is super thick, lush, waxy with ripe botrytis fruits of dry; pineapple, stone fruits. Orange-tangerine, lemon, lime, grapefruit citrus, marmalade, honey dripping, coconut shavings, nuts with skin, candied walnuts, saline, white spice, caramel, vanillin, wet marl, soft but strong edgy chalk, molasses notes, fruit blossoms, yellow lilies & flowers, spring white florals, excellent, very round acidity, balanced, excellent structure, well woven and smartly polished finish that lasts minutes.

From 750 ml — 2 years ago