1976 Château Haut-Brion
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Tasting notes
Tasted at the Academie du Vin from ex-château bottles, the 1976 Haut Brion is actually a vintage that I have never tasted before. Clearly has seen better days. That said, the bouquet has held up well with cocoa-tinged dark fruit, terracotta and dried blood. It feels a little diffuse, but it still rings of Haut Brion, though with nowhere near the quality or panache of its finest vintages. The palate has fared less well: rustic, light, rather meaty and stocky with a foursquare, dry finish that's all bones, not flesh. If you do insist on a 1970s Haut-Brion, I would advise picking the superlative 1978. Drink soon. Tasted April 2016.
Critic scores
Neal Martin
Neal Martin, Wine Advocate
More reviews and scores
Tasted at the Academie du Vin from ex-chateau bottles, the 1976 Haut Brion is actually a vintage that I have never tasted before. Clearly has seen better days. That said, the bouquet has held up well with cocoa-tinged dark fruit, terracotta and dried blood. It feels a little diffuse, but it still rings of Haut Brion, though with nowhere near the quality or panache of its finest vintages. The palate has fared less well: rustic, light, rather meaty and stocky with a foursquare, dry finish that's all bones, not flesh. If you do insist on a 1970s Haut-Brion, I would advise picking the superlative 1978. Drink soon. Tasted April 2016. Jul 2016, www.robertparker.com
About the producer
Ch. Haut-Brion is the only classified growth in Pessac-Léognan. One of the five First Growths, it is renowned for producing both exceptional reds and whites. Along with its sister estate, Ch. la Mission Haut-Brion, it is part of the Clarence Dillon stable.