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12 bottles per lot
Details
LA MISSION HAUT BRION
Château Haut-Brion has been highly regarded for many centuries, with mention as early as 1663 in Samuel Pepy's diary. In 1935 Haut-Brion was bought by the American banker, Clarence Dillon. His great grand-daughter, Joan Dillon is now the President and her son, His Royal Highness Prince Robert of Luxembourg, the Vice President and Managing Director. In 1983 the Dillons acquired the property next door, 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, destemmed and lightly crushed to break open the skins and then 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 to age for 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 La Mission-Haut-Brion 1982
Pessac (Graves), cru classé
Lot 986 levels: nine bottom neck or better, three top shoulder
Lot 987 levels: eight bottom neck or better, four top shoulder
Both lots in original wooden cases
12 bottles per lot
Château Haut-Brion has been highly regarded for many centuries, with mention as early as 1663 in Samuel Pepy's diary. In 1935 Haut-Brion was bought by the American banker, Clarence Dillon. His great grand-daughter, Joan Dillon is now the President and her son, His Royal Highness Prince Robert of Luxembourg, the Vice President and Managing Director. In 1983 the Dillons acquired the property next door, 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, destemmed and lightly crushed to break open the skins and then 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 to age for 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 La Mission-Haut-Brion 1982
Pessac (Graves), cru classé
Lot 986 levels: nine bottom neck or better, three top shoulder
Lot 987 levels: eight bottom neck or better, four top shoulder
Both lots in original wooden cases
12 bottles per lot
Special notice
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