Château la Mission Haut-Brion 2009 - Pessac-Léognan

Description

Grand Cru Classé of Graves in 1959 An exceptional vintage for the Bordeaux vineyard, 2009 shines today by the sublime nectars for which it gave birth. The year benefited from an extremely generous weather that was very favorable for the cycle of the vine and the maturation of the grapes. The summer was very sunny, and an alternation of cool nights and warm days in September and October allowed the berries to concentrate their aromas and color, resulting in a harvest of very high quality. Blend of the 2009 vintage: 47% Merlot, 47% Cabernet Sauvignon, 6% Cabernet Franc. The robe is a deep red color, with bright and slightly tiled reflections. The nose is of unparalleled intensity and charm, offering notes of jammy black fruits, blackberry, blueberry and cherry, Sichuan pepper, truffle and vanillin. Smooth on the palate, it continues on a register of smoothness and freshness, supported by fine and elegant tannins. Very concentrated, it delivers greedy flavors of redcurrant, stewed red fruits and wood. Very voluminous, it blooms on a long intense and persistent finish. A great Graves wine, without a doubt. Food and wine pairing: Château La Mission Haut-Brion 2009 will be wonderfully paired with a tournedos of beef with morel sauce, a wild boar haunch roasted in cider, a slab of deer with truffles, a leg of lamb with garlic and rosemary or a salmis of red-legged partridge. For a pairing with cheeses, choose those pressed and uncooked: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie. For desserts, finish it off with a crunchy three-chocolate entremet, a black forest or a chocolate ganache. Ageing potential and tasting: Chateau La Mission Haut-Brion 2009 can wait another 10-15 years in the cellar, perhaps even longer, and will reach its peak between 2035 and 2040. However, it can be enjoyed now if properly prepared. To do so, take care to place the bottle in the serving room at room temperature the night before and open it. Otherwise, open and decant the bottle at least 6 to 7 hours before the tasting. The bottles will be kept in the cellar, protected from light, lying down, with an optimal hygrometric degree of 70%.

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