Laville Haut Brion

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Laville Haut Brion

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Neal Martin (Aug 2016) Drink date 2021-2050 The 2001 Laville-Haut-Brion Blanc is now beginning to strut itself, although in common with other vintages, it needs plenty of aeration...

Neal Martin (Aug 2016) Drink date 2021-2050
The 2001 Laville-Haut-Brion Blanc is now beginning to strut itself, although in common with other vintages, it needs plenty of aeration. It has a beautiful bouquet with wilted white flowers, peony and potpourri. There is that trademark died honey note, just a hint of honeysuckle and jasmine that develops with time. The palate is extremely well balanced and yet it remains backward. There is a fine line of acidity here, quite steely for a Laville-Haut-Brion with an almost Chablis-like nerve on the saline finish. If you open a bottle now, then afford it 3-4 hours of decanting, otherwise hold on until it reaches its 20th birthday if possible. Tasted July 2016.

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HK$1,900.00

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Additional information

Size

750ml

Vintage

2001

Parker Score

92

Wine Type

Blanc

Neal Martin (Aug 2016) Drink date 2021-2050 The 2001 Laville-Haut-Brion Blanc is now beginning to strut itself, although in common with other vintages, it needs plenty of aeration. It has a beautiful bouquet with wilted white flowers, peony and potpourri. There is that trademark died honey note, ju...

Neal Martin (Aug 2016) Drink date 2021-2050
The 2001 Laville-Haut-Brion Blanc is now beginning to strut itself, although in common with other vintages, it needs plenty of aeration. It has a beautiful bouquet with wilted white flowers, peony and potpourri. There is that trademark died honey note, just a hint of honeysuckle and jasmine that develops with time. The palate is extremely well balanced and yet it remains backward. There is a fine line of acidity here, quite steely for a Laville-Haut-Brion with an almost Chablis-like nerve on the saline finish. If you open a bottle now, then afford it 3-4 hours of decanting, otherwise hold on until it reaches its 20th birthday if possible. Tasted July 2016.

Read more
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