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Chateau La Mission Haut-Brion 2006
- Producer Chateau la Mission Haut-Brion
- Country France
- Region Bordeaux
- Appellation Pessac-Leognan
- UPC 0 15643 56246 4
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Item# 1719-06
Wine Advocate
94pt
Wine Spectator
95pt
Tasting notes
Exuberant describes it best. Its intense color stems from purplish violet. Right from the first swirl one experiences an explosion of diverse aromas with an impressive complexity. One finds raspberries, blackberries, cigars, cedar, coffee, and licorice - so many bewitching scents. The mouth starts with an enveloping feeling of softness. Then the wine expands and invades the senses. From that moment on, the extremely mature tannins take over illustrating the enormous concentration of this wine. An amazing freshness carries this tannic mass, as a
railroad train would - chugging along the tracks, carrying it a long, long way to a finish of immeasurable length on the palate. No stopping, no rest, the wine simply evolves with every stage superbly managed from start to finish. Rarely has La Mission Haut-Brion achieved such plenitude. Let us say: 2006 is one of the greatest vintages of La Mission Haut-Brion.
To taste rather between 2015 and 2035.
To taste rather between 2015 and 2035.
Vintage
The 2006 vintage is the fruit of a very contrasted climate. During that year,the environmental conditions were changing in a very unusual manner, passing from one extreme to another, throughout the entire year right up until the end of the grape harvest. Fortunately, within this strange context, spring and summer were both, in general, hot and dry.
One hundred seasonal workers, labouring day after day for three full months (early leaf-thinning at the end of June, a green harvest and then a secondary leaf-thinning), allowed wine-maker to wait patiently for the absolute peak of each variety of grape on every parcel of the vineyard.
Thanks to this great work, as well as a very meticulous sorting process, the fermentation vats were filled with a homogenous collection of perfectly healthy, fully-ripe berries.
One hundred seasonal workers, labouring day after day for three full months (early leaf-thinning at the end of June, a green harvest and then a secondary leaf-thinning), allowed wine-maker to wait patiently for the absolute peak of each variety of grape on every parcel of the vineyard.
Thanks to this great work, as well as a very meticulous sorting process, the fermentation vats were filled with a homogenous collection of perfectly healthy, fully-ripe berries.
