1959 Haut Brion Bordeaux Red

1959 Haut Brion

100 JG

Featured Review

The 1959 vintage of Haut-Brion was the first legendary bottle of claret that I ever had the pleasure to taste in my career in the wine trade, and I have had the good fortune to taste it with some frequency over the last twenty years. This most recent bottle of ’59 Haut-Brion was in pristine condition and every bit as magical as the wine can be when the stars are aligned. As most readers will be aware, this was Jean Delmas’ very first vintage in charge of the winemaking at the estate and he obviously hit the ground running! The bouquet is pure, vibrant and bottomless, as it soars from the glass in a blaze of ripe cassis, dark berries, cigar ash, gloriously complex, dark, gravelly soil tones, black truffle, a touch of nutskin and plenty of smokiness in the upper register. On the palate the wine is deep, full-bodied and brilliantly complex, with perfect, seamless balance, a sappy core and a very, very long, smoky, roasted and laser-like finish. This has always been a bigger, more powerful vintage of Haut-Brion, but this bottle seems to just be starting to develop more 1953-like elegance to go along with its stunning depth and length. Along with the 1928 and 1953, this is the greatest vintage of Haut-Brion I have ever been lucky enough to taste! (Drink between 2016-2050) John Gilman

Cellar Tracker | 100 JG

The 1959 Haut-Brion is, in my view, the most moving of the utterly profound wines on the table. Ripe and flamboyant, the 1959 races across the palate with kirsch, mint, licorice and tobacco, all in an unctuous, flashy style that captivates all the senses. A darker and more voluptuous version of the 1961, the 1959 has it all. Layered and sweet on the palate, with fabulous depth and breathtaking complexity, the 1959 boasts superb polish, a long, seamless finish and tremendous harmony. At times, the 1959 exhibits an almost Burgundian-like sense of finesse and lightness on the palate. Quite simply, this is as good as it gets. The 1959 shows no signs of fading; rather it is likely to gradually lose intensity over the next 10-15 years, although it may last well beyond that. I wasn’t born when the 1959 was made, so I can only imagine what it must have tasted like as a young wine. Even today, it is incredibly rich. In a word: unforgettable.

Vinous Media | 100 VM

The 1959, which is certainly less evolved than the 1961, gets my nod as slightly superior to the full-blown, mature 1961. The 1959 offers a spectacular, rich, garnet/plummy color, a magnificent bouquet of roasted chestnuts, sweet, jammy, black-cherry, and raspberry fruit, and an intense, mineral, chocolate, coffee aroma. Super-concentrated, with layer upon layer of fat, supple, jammy fruit, a voluptuous texture, and a sweet, long, heady finish, this magnificent Haut-Brion has reached its plateau of maturity where it should remain for 10-15 years.

Robert Parker | 98 RP

Sensational. Mature, generous and deep, a many-layered wine that shows sweet berry and chocolate flavors under a layer of slightly scratchy tannins. A second bottle was more supple, with a sweeter finish.--Haut-Brion vertical.

Wine Spectator | 98 WS

Type of Wine	Bordeaux Red : Picture in your mind a combination of cedar, lead pencil, blackcurrant, plum and mineral aromatics, and texture that caresses your palate like a playful lover. The experience is thrilling from the first whiff to the final seconds of a tannic, generous finish - that is what you'll get from a Bordeaux Red
Varietal	Bordeaux Blend
Country	France : Wine is the lifeblood that courses through the country of France, pulsing with vigorous pride and determination. Viticulture is not just a hobby or an occupation in France; it is a passion, a cherished tradition that has been passed down through generations of wine stained hands. Winemaking is a beloved art that has been ingrained in the culture, an aptitude instilled in sons by fathers and the hallmark for which France’s reputation was built, allowing it to be renowned as, arguably, the most important wine producing country in the world. For centuries, France has been producing wines of superior quality and in much greater quantity than any other country in the world. It boasts some of the most impressive wine regions, coveted vineyards and prestigious wines on earth. The regions of Bordeaux, Burgundy, Rhone, Sauternes and Champagne have become the benchmark, for which others aspire to become. Legendary producers such as Chateaux Margaux, Domaine De La Romanee Conti, Chapoutier, d’Yquem and Dom Perignon are idolized world-wide. France has stamped its name on nearly every style of wine, from the nectar-like sweet Sauternes to hedonistic Chateauneuf Du Papes classic Bordeaux and Burgundy, to its sparkling dominance in Champagne. Many of the most infamous grape varietals in the world, such as Cabernet Sauvignon, Merlot, Pinot Noir and Chardonnay originated in France and are not only beloved, but utilized in the creation of some of the greatest wines on earth. French wine production commands the attention of the wine market year after year. With over 860,000 hectares under vine, and numbers close to 50 million hectoliters of wine produced annually, France dominates the market and sets the standard for not only product quality, but also quantity. France’s many contributions to the world of wine have been absolutely indispensable. The country is the originator of the term “Premier Cru,” coined the term Terroir (a French term so complex there is no literal translation) and has laid the blueprint for a structured appellation system, which others have implemented in their own countries. French vineyard techniques and winemaking practices are mimicked world-wide. California vintners have been replicating Rhone style wines for decades, South America has adopted the French varietal of Malbec and countries around the world are imitating Burgundian styled Chardonnay and Pinot Noir. With vast diversity in terroir, France is home to some of the most hospitable winegrowing locations on earth. The combination of topography, geology, climate, rainfall and even the amount of sunlight combined with the long historical tradition of winegrowing and making, has allowed the vintners of France to not only hone their skills, but learn from nature to create a product that like the world in which it resides… is very much alive.