Description

• Alcohol %: 14 - 14.5%
• Decant Time: 60-120 minutes
• Taste: black cherry, blackberry, cassis, ripe dark fruit, tobacco, cedar, leather, espresso, dark chocolate, menthol, earthy/mineral, spice, silky tannins, concentrated, fresh acidity, very long finish
• Food Matching: Beef (grilled or roasted), Venison and other game, Roast lamb / Shepherd's pie, Aged hard cheeses (Cheddar, Comté), Mushroom-based dishes (duxelles, roasted mushrooms), Rich poultry (duck with sauce)
• Grape Variety: Merlot : 46%, Cabernet Sauvignon : 40%, Cabernet Franc : 14%,

Tasting note

酒款概要：2009 年的奧比安來自 Pessac‑Léognan，色澤深沉帶紫紅，香氣飽滿。聞得到黑櫻桃、黑莓與深色果醬的豐富果實，逐步展現煙草、雪茄盒木質、咖啡與黑巧克力的複合氣息。 口感與結構：入口厚實但不笨重，果味濃郁且層次分明；細緻滑順的丹寧包裹著黑色果實，酸度清爽提亮整體，使酒體在豐腴與優雅間取得平衡。橡木味經過長時間陳年已充分融合，帶來香料與烘烤感而不搶戲，尾韻悠長而持久。 生產與釀造：那年生長季極為乾燥，葡萄成熟均勻；採收從八月底延續到十月初。酒廠以精準溫控發酵、適度浸皮，使顏色、丹寧與芳香達到最佳釋放；之後於法國橡木桶中熟成約 20 個月，讓結構更和諧。 葡萄園與酒莊：酒莊座落於 Pessac 的卵石與礫石土壤，排水良好，靠近波爾多城的海洋性氣候帶來晝夜溫差，有助風味集中。奧比安既是 1855 年列級的頭等酒莊，也是 Graves 的經典代表，長年管理的老藤與分級地塊賦予其獨特地貌感。 飲用建議：若即刻飲用建議醒酒 1–2 小時以喚醒層次；更長時間窖藏仍能持續發展。配餐建議偏向紅肉、燒烤、野味或熟成乳酪，可收放自如地襯托這款酒的深度與餘韻。

Overview: The 2009 Château Haut-Brion is a powerfully concentrated First Growth from Pessac-Léognan, showing a deep purplish-red hue and an expansive, very ripe bouquet. Aromas unfurl from black cherry, blackberry and cassis to tobacco, cedar, espresso, dark chocolate and subtle menthol notes. Tasting Note: On the palate it is dense and richly textured yet nimble — layers of ripe dark fruit are wrapped in silky, well-defined tannins and supported by a bright, mineral-tinged acidity. Oak is integrated after 20 months of French oak ageing, giving cedar and spicy vanilla accents without overpowering the fruit. The wine delivers exceptional concentration and an almost endless finish. Producer Notes: The estate describes the 2009 as unusually concentrated — “thick” in texture but balanced by freshness — likening it to a bridge between the power of 2005 and the ripeness and mouthfeel of the late 1980s. The team consider it one of the finest vintages produced at the property. Winemaking Notes: Harvested from late August into early October during an extremely dry season, grapes were fermented with precise temperature control to capture ripe phenolics, then run off after two weeks of maceration. The wine matured for around 20 months in French oak, allowing integration of tannin and oak spice. Vineyard Notes: Located on gravelly, well-draining soils in the Pessac commune just southwest of Bordeaux city, Haut‑Brion benefits from a distinctive terroir and maritime influence. The château is unique as both a 1855 First Growth and a Classified Growth of Graves, with long-established parcels that produce concentrated, terroir-driven wines. Service & Ageing: Decant 60–120 minutes if drinking now to reveal layers. Excellent ageing potential — will continue to evolve for decades under proper cellaring. Pairing: Best with richly flavored red meats, game, roasted lamb, and aged cheeses. It also stands up to dishes with earthy mushrooms and concentrated sauces.

Winery

奧比安酒莊（Domaines Clarence Dillon）是 Pessac‑Léognan 的代表性名莊，既為 1855 年頭等列級，也是 Graves 的經典分級。酒莊管理老藤園與礫石土壤，釀造注重溫控發酵與法國橡木桶長時間熟成，風格兼具力量與精緻。

Château Haut‑Brion (Domaines Clarence Dillon) — a historic Pessac‑Léognan estate, unique as both an 1855 First Growth and a Classified Growth of Graves. Long-established vineyards on gravelly soils produce concentrated, terroir-driven wines. Winemaking emphasizes precision fermentation and extended French oak ageing.