Over 25.000 tasting notes

One of Norway's largest wine tasting note archives, containing more than 25.000 tasting notes. All tasted by one taster, not a panel, so Norway's most consistent archive as well. To find tasting notes? Search; mywinesandmore "wine name" on google, to find all notes from one property.

Sunday 10 July 2011

2010 Haut-Brion with family

2010 La Clarté de Haut-Brion;
(2nd label of both HB Blanc and La Mission HB Blanc, used to be Plantiers HB) Pale lemon, pure fruit, citrus, tropical, grapefruit, minerals, flint, fresh acidity, beautiful balance, yellow fruits and smokey mineral long finish. 93-94

(Did you know that smokey flavours in Pessac-Leognan reds and whites stem from the minerality, not from barrels?)

2010 Château La Mission Haut-Brion Blanc;
(Formerly Laville Haut-Brion) Pale lemon yellow, citrus, minerals, tropical, acidity is perfection and balance is superb, pure joy to taste this, complex, refined, and stunning length. Pure. 97-98

2010 Château Haut-Brion Blanc;
Pale lemon, citrus, flint, minerals, somehow fuller than LMHB on the texture, apples, tropical, fatter also, stil elegant texture, superb balance and gorgeous length. 97-98
2010 La Chapelle de la Mission Haut-Brion;
(2nd label La Mission HB) Deep ruby, elegant cassis, blackberries, floral and eucalyptus, even minerals. Fresh acidity, ripe tannins, elegant texture, mouthwatering finish, long length. 92-93

2010 Le Clarence de Haut-Brion;
(2nd label Haut-Brion, former Bahans HB) Deep ruby, floral, ethereal, perfumed, black- and blueberries, cassis. Fresh acidity, ripe tannins, beautiful texture, superb balance, long length. 93-94
2010 Château La Mission Haut-Brion;
Deep ruby, cassis, floral, perfumed, rose garden. Fresh acidity, ripe tannins, beautiful balance, refreshing, chocolate and a very long finish. 94-95

2010 Château Haut-Brion;
Deep ruby, cassis, terracotta, mint, violets, chocolate touch, so complex and layered. Fresh acidity, high of ripe tannins, superb aromas, so refreshing and massive length, minutes of raspberries and chocolate. 97-99 (100)

No comments:

Post a Comment

Note: only a member of this blog may post a comment.