Winery
Chateau Haut Vigneau
Region
Pessac Leognan, Bordeaux, France
Varietal
Bordeaux Blend, 60% Cabernet Sauvignon / 40% Merlot
Alcohol%
13.5
Tasting Note
APPEARANCE
Bright red garnet colour.
NOSE
The first nose opens with notes of dark black cherry, black fruit, ripe, then grilled herbs, slightly spicy and roasted aromas appear.
PALATE
In the mouth, the sip is rich, fruity and well structured, with present and well-polished tannins. The finish is quite aromatic with notes of toasted bread and figs.
Food Pairing
Serve at 17-18°C with the leg of lamb, roast pheasant, or spit-roast suckling pig, along with brown potatoes. This wine will be perfect with a good selection of cheeses.
Awards
92-93 points James Suckling
Full and juicy with lots of currant and blackberry character. Hot-stone undertones. Chewy tannins. Has the stuffing to come around nicely. 
(4/2017)
90 points Wine Spectator
Ripe and rounded in feel, with polished plum and cassis notes lined with subtle savory and iron steaks that extend through the pure, sleek finish. Not big, but fresh and balanced. Drink now through 2027. (JM) 
(3/2019)
Robert Parker's Wine Advocate
The 2016 Haut-Vigneau is medium garnet-purple coloured with a nose of warm plums, black cherries and mulberries with a baking spice undercurrent. Medium-bodied, soft and juicy, it delivers a spicy finish. (LPB) 
(11/2018)
Vinous
The 2016 Haut-Vigneau, which is overseen by Eric Perrin of Carbonnieux, has a tightly knit blackberry and black truffle bouquet. The palate is medium-bodied with quite firm, grippy tannin, but there is plenty of gorgeous pure black fruit with veins of white pepper and cassis toward the almost Saint-Émilion-like finish. (NM) 
(1/2019)
Winery
Winery
Chateau Haut Vigneau
Region
Region
Pessac Leognan, Bordeaux, France
Varietal
Varietal
Bordeaux Blend, 60% Cabernet Sauvignon / 40% Merlot
Alcohol%
Alcohol%
13.5
Tasting Note
Tasting Note
APPEARANCE
Bright red garnet colour.
NOSE
The first nose opens with notes of dark black cherry, black fruit, ripe, then grilled herbs, slightly spicy and roasted aromas appear.
PALATE
In the mouth, the sip is rich, fruity and well structured, with present and well-polished tannins. The finish is quite aromatic with notes of toasted bread and figs.
Food Pairing
Food Pairing
Serve at 17-18°C with the leg of lamb, roast pheasant, or spit-roast suckling pig, along with brown potatoes. This wine will be perfect with a good selection of cheeses.
Awards
Awards
92-93 points James Suckling
Full and juicy with lots of currant and blackberry character. Hot-stone undertones. Chewy tannins. Has the stuffing to come around nicely. (4/2017)
90 points Wine Spectator
Ripe and rounded in feel, with polished plum and cassis notes lined with subtle savory and iron steaks that extend through the pure, sleek finish. Not big, but fresh and balanced. Drink now through 2027. (JM) (3/2019)
Robert Parker's Wine Advocate
The 2016 Haut-Vigneau is medium garnet-purple coloured with a nose of warm plums, black cherries and mulberries with a baking spice undercurrent. Medium-bodied, soft and juicy, it delivers a spicy finish. (LPB) (11/2018)
Vinous
The 2016 Haut-Vigneau, which is overseen by Eric Perrin of Carbonnieux, has a tightly knit blackberry and black truffle bouquet. The palate is medium-bodied with quite firm, grippy tannin, but there is plenty of gorgeous pure black fruit with veins of white pepper and cassis toward the almost Saint-Émilion-like finish. (NM) (1/2019)