2004 was a dry year overall in Bordeaux. After a homogeneous flowering thanks to a beautiful month of June, the summer turned out to be mostly hot and sunny. The efforts of the technical teams combined with a very nice month of September allowed us to harvest grapes of very high oenological quality.
Blend of the 2004 vintage : 51% Sauvignon blanc, 49% Sémillon
It has a golden yellow color, with very beautiful bright reflections and straw color.
The nose offers freshness and complexity, with notes of dried apricot, dried flowers and peppery spices, and a hint of nutmeg.
The palate offers plenty of freshness and great balance, with salivating acidic tension and flavors of dried fruit and honey. Still fat and unctuous, it blooms on a long, lively finish. What a nectar.
Food and wine pairing:
Château Haut-Brion white 2004 can accompany many fish and white meat dishes. It will go equally well with scallops in a perfumed cream sauce, grilled lobster, Saint-Pierre or Turbot.
It can also go very well with poularde with truffles, sweetbreads in cream sauce or veal orloff.
With cheese, choose Selles-sur-cher, Ossau-Iraty or Pouligny-Saint-Pierre.
Finish it off with a pear charlotte, a lemon pie or a dessert.
Cellaring potential and tasting:
Château Haut-Brion 2004 is ready to be enjoyed now. To do so, take care to place the bottle in the serving room at room temperature and open it 30 minutes before tasting.
The bottles will be kept in the cellar protected from light, lying down, at an optimal hygrometric degree of 70%.
