Located in the town of Pessac, just a few kilometres from Bordeaux, Château Haut-Brion – the first of the three estates acquired by the Dillon family – is the oldest winegrowing property in the region.

When he purchased Château Haut-Brion in 1935, Clarence Dillon restored it to its former glory and to the elite circle of the most legendary wines in the world. This extraordinary, bold, courageous vision is now continued by the fourth generation of the family, represented by Prince Robert of Luxembourg, Chairman since 2008. Château Haut-Brion’s vineyard is located in the commune of Pessac, just a few miles southwest of Bordeaux’s city center. It belongs to the Pessac-Léognan appellation, to the north of the Graves wine-growing region.

The property is situated just opposite that of Château La Mission Haut-Brion and shares the same gravelly and elevated terrain ideal for cultivating vines already referred to Haut-Brion on ancient maps and deeds. The nature of the gravel at Château Haut-Brion, consisting of small stones of various types of quartz, is a key element contributing to the particularly valuable wine-growing potential of the soil. The gravel soil lies on a single subsoil of clay, sand, limestone and falun (limestone shell) established at the end of the Tertiary era, then during the Quaternary era throughout the Ice Ages. From 20 centimetres to over 3 metres thick, the gravel deposits form slopes that enjoy excellent exposure, with natural drainage reinforced by a large hydrographic network of small water courses, as the Peugue or the Serpent, tributaries of the Garonne

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Chateau Haut-Brion Blanc 2000:

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Blend: Semillon: 57% – Sauvignon Blanc: 43%. A mild start to the year, a very wet, hot spring, followed by a dry, scorching summer: such were the weather features of this year, which has become legendary both through its date and the quality of wine produced. Temperature records were broken: 1.5°C above average over the twelve months – a massive difference. September, hot and dry, followed suit, allowing harvesting to take place in the best possible conditions. Fruit aromas gain the upper hand over floral notes. At first, ripe Sauvignon dominates, through fresh mint with a touch of anise, telltale musk emboldened with suggestions of almonds and hazelnuts ever so slightly caressed with praline.

But floral cadences are still present: those of the vine itself, all in delicacy and finesse, but mint, elder flower and linden are also easily distinguished. The wine offers a plump yet elegant structure, mellow and very complex. Aromas typical of the best dessert wines are also revealed: toasted almonds, with a hint of incense and beeswax. Exceptionally: long finish.