Château Haut-Brion 1961
1 magnum per lot
HAUT BRION Château Haut-Brion has been highly regarded for many centuries, being mentioned in Samuel Pepy’s diary in 1663. In 1935 Haut-Brion was bought by the American banker, Clarence Dillon. His descendents still own the estate in the form of his grand-daughter Joan Dillon who is the President and her son, His Royal Highness Prince Robert of Luxembourg, the Vice President and Managing Director. In 1983 the Dillons acquired the next door property La Mission Haut-Brion. The average age of the vines is over 35 years, with some vines dating from the 1930’s. The red grapes are sorted in the vineyard, then brought to the winery and destemmed, lightly crushed to break open the skins and pumped into tanks. Indigenous yeasts are used for the alcoholic fermentation and the temperature is carefully controlled. Maceration lasts for approximately 15 days. Malolactic fermentation occurs naturally due to the presence of natural lactic bacteria. The wines from different vats are blended and then transferred to predominantly new oak barrels for between 18 to 24 months. Haut-Brion has its own cooperage which ensures that the Château has complete control over the toasting of the barrels, which is normally medium-minus. Haut-Brion is renowned for the classic Graves earthy and smoky character, combined with the opulent and approachable nature provided by the higher proportion of Merlot in comparison to the other Médoc First Growths. Château Haut-Brion 1961 Pessac (Graves), 1er cru classé Lot 313 level: 6.5cm; lightly corroded capsule, wine stained and bin soiled label Lot 314 levels: one 2.5cm, two 4cm, four 4.5cm, one 5cm; one lightly depressed and torn capsule, seven lightly corroded capsules with slight signs of old seepage, one wine stained and heavily bin soiled label, bin soiled and lightly torn labels 1 magnum per lot
Château Haut-Brion 1961
1 magnum per lot
HAUT BRION Château Haut-Brion has been highly regarded for many centuries, being mentioned in Samuel Pepy’s diary in 1663. In 1935 Haut-Brion was bought by the American banker, Clarence Dillon. His descendents still own the estate in the form of his grand-daughter Joan Dillon who is the President and her son, His Royal Highness Prince Robert of Luxembourg, the Vice President and Managing Director. In 1983 the Dillons acquired the next door property La Mission Haut-Brion. The average age of the vines is over 35 years, with some vines dating from the 1930’s. The red grapes are sorted in the vineyard, then brought to the winery and destemmed, lightly crushed to break open the skins and pumped into tanks. Indigenous yeasts are used for the alcoholic fermentation and the temperature is carefully controlled. Maceration lasts for approximately 15 days. Malolactic fermentation occurs naturally due to the presence of natural lactic bacteria. The wines from different vats are blended and then transferred to predominantly new oak barrels for between 18 to 24 months. Haut-Brion has its own cooperage which ensures that the Château has complete control over the toasting of the barrels, which is normally medium-minus. Haut-Brion is renowned for the classic Graves earthy and smoky character, combined with the opulent and approachable nature provided by the higher proportion of Merlot in comparison to the other Médoc First Growths. Château Haut-Brion 1961 Pessac (Graves), 1er cru classé Lot 313 level: 6.5cm; lightly corroded capsule, wine stained and bin soiled label Lot 314 levels: one 2.5cm, two 4cm, four 4.5cm, one 5cm; one lightly depressed and torn capsule, seven lightly corroded capsules with slight signs of old seepage, one wine stained and heavily bin soiled label, bin soiled and lightly torn labels 1 magnum per lot
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.jpg "Source: Christie's")
.jpg "Source: Christie's")
