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香港新界葵涌梨木道73號
海暉中心16樓5室
Château La Mission Haut Brion 2007
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CHATEAU
The story begins at the opening of the 16th century with Arrejedhuys, a plot of land in the ownership of the Roustaing family. With the sale of this land in 1540 to a local merchant, Arnaut de Lestonnac, we have the genesis of La Mission Haut-Brion.
In 1919, Victor Cousteau bought the estate which opened the way for new investment and a deserved updating of the property; this was the start of La Mission Haut-Brion's modern era.
In 1919, Victor Cousteau bought the estate which opened the way for new investment and a deserved updating of the property; this was the start of La Mission Haut-Brion's modern era.
In 1983, the property was acquired by Domaine Clarence Dillon SA, who already owned Haut-Brion.
48% cabernet sauvignon, 45% merlot, 7% cabernet franc
To drink till 2035
48% cabernet sauvignon, 45% merlot, 7% cabernet franc
To drink till 2035
Fermentation in stainless steel vats
Double-skinned fermentation vessels
Temperature controlled fermentation monitored by computer: 33°C max.
Post-fermentation maceration to enhance extraction of colour and tannin
Double-skinned fermentation vessels
Temperature controlled fermentation monitored by computer: 33°C max.
Post-fermentation maceration to enhance extraction of colour and tannin
One of the bigger wines of the vintage, the ripe, powerful Merlot component has buttressed the Cabernet elements, giving the wine plenty of body, tannin and La Mission as classic asphalt, cassis, blackberry, smoky barbecue, meaty notes intermixed with a hint of hot rocks.
Wine Spectator: 93
Robert Parker: 91
Robert Parker: 91
Roast Beef, Beef Stew, Lamb, Veal, Blue Cheese, Feta, Goat Cheese
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