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Flat front label of wine

Chateau La Mission Haut-Brion Blanc 2011

Bordeaux White Blends from Pessac-Leognan, Bordeaux, France
  • WS95
  • JD95
  • RP94
0% ABV
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  • RP98
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  • D94
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  • RP95
  • JS95
  • RP98
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  • RP96
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Winemaker Notes

Yellow with green highlights. The nose is very fine and fruity with a touch of lemon. White peach overtones appear when the wine is swirled in the glass. Very elegant. Begins very full-bodied, rich, and soft on the palate, developing subtle juicy flavors.

Critical Acclaim

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WS 95
Wine Spectator
Offers a subtle brioche frame, with paraffin, verbena, lemon zest, white peach and chamomile notes. Gains steam through the finish, delivering a light kiss of toast. Long and alluring, this shows a white Burgundy-like ability to age, gaining richness and hints of white truffle along the way. Drink now through 2026.
JD 95
Jeb Dunnuck
The 2011 La Mission Haut Brion Blanc is a beauty! Giving up a medium gold color and exotic notes of lychee nut, pineapple, honeysuckle, and marmalade, this beauty hits the palate with full-bodied richness, a sexy, rounded, decadent texture, and vibrant acidity. The blend is 73% Semillon and 27% Sauvignon Blanc, and it should continue drinking beautifully for a least a decade.
RP 94
Robert Parker's Wine Advocate
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Chateau La Mission Haut-Brion

Chateau La Mission Haut-Brion

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Chateau La Mission Haut-Brion, Pessac-Leognan, Bordeaux, France
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In 1664, Madame de Lestonnac bequeathed the domaine of La Mission Haut-Brion to the Peres Lazaristes, a congregation founded by Saint Vincent de Paul. The "good fathers" worked to restore their property to its rightful worth. After them, the Chiapella family (owners in the 19th century) and Woltner family (owners between 1919 and 1983) never stopped improving the vineyard and modernizing the cellars. Since 1983, the Dillon family, already owner of Chateau Haut-Brion, continues the same policy under the presidency of H.R.H. Prince Robert of Luxembourg.

Pessac-Leognan

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Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.

Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.

Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot, Malbec and Camenere

The best reds will show great force and finesse with inky blue and black fruit, mushroom, forest, tobacco, iodine, and a smooth and intriguing texture.

Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.

Bordeaux White Blends

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Sometimes light and crisp, other times rich and creamy, Bordeaux white blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added interest. This blend was popularized in the Bordeaux region of France (where it also comprises outstanding sweet wines like Sauternes and Barsac), but is often mimicked throughout the New World, particularly in California, Washington, and Australia.

In the Glass

Sémillon provides the background to this blend, with a relatively full body and an oily texture. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime, and freshly cut grass. Used in smaller proportions, Muscadelle can contribute fresh floral notes, while Sauvignon Gris is less aromatic but offers ripe, juicy fruit on the palate. These wines run the gamut from unoaked, refreshing, and easy to drink to serious, complex, and barrel-aged. The latter style, usually with a higher percentage of Sémillon, can develop aromas of ginger, chamomile, and dried orange peel. The dessert wines produced by these blends, often with the help of noble rot, can have lush stone fruit and honey character.

Perfect Pairings

Crisp, dry Bordeaux white blends are the perfect accompaniment for raw or lightly cooked seafood, especially shellfish. A more structured, Sémillon-based bottling can stand up to richer fish, chicken, or pork dishes in white sauces. These blends also work well with a variety of vegetables and fresh herbs, like asparagus, peas, basil, and tarragon. Sweet dessert wines are traditionally enjoyed with strong blue cheeses, foie gras, or fruit-based desserts.

Sommelier Secret

Sauternes and Barsac are usually reserved for dessert, but smart sommeliers know that they can be served at any time—before, during, or after the meal. Try these sweet wines as an aperitif with jamón ibérico or oysters with a spicy mignonette, or during dinner alongside hearty Alsatian sausage, poached lobster in beurre blanc sauce, or even fried chicken.

BNPMISSHB_2011 Item# 143155