Wine Advocate
byRobert Parkerthe4/28/2010
blend of 46% Merlot, 40% Cabernet Sauvignon, and
14% Cabernet Franc. For technicians, the highest ever
natural alcohol, 14.3%, was achieved, with a pH of 3.9,
which is about the same as the 1989 and 1990, as well
as 1959. This is the kind of wine to send chills even up
my spine, and I have been tasting here for nearly 30
years. An extraordinary nose of plum, blueberry,
raspberry, crushed rock, and that intriguing floral as
well as unsmoked cigar tobacco note (a classic sign of
this terroir) is followed by a wine of creamy unctuosity
reminiscent of 1989, but there is a freshness, vibrancy
and precision that is historic and possibly
unprecedented. Some graphite emerges as the wine
sits in the glass, but the wine is very thick while at the
same time precise and elegant. This is the
quintessential expression of one of the greatest wine
terroirs of the world. To reiterate, the good news is that
there are going to be 10,500 cases of Haut-Brion in
2009, which is about 1,500 more cases than the 9,000
produced in 2005. This wine will probably need 7-8
years of cellaring when released and evolve as well as
the 1959 has (which is still a perfect wine today), so
we’re realistically talking 50-75 years when stored in a
cool cellar. (Tasted once.)