Login Here! cart View Cart/Checkout


2010 Le Clarence de Haut Brion Futures 750ML

Please see our FAQ for an explanation of futures. (Click Here)

Tanzer Score: 96
Score: 93-94 JS

Country: France
Region: Bordeaux
District: Pessac-Leognan/Graves
Type: Still Wine
Color: Red
Varietal: Red Bordeaux
Vintage: 2010

Futures Item: Yes
Brand: See more from Chateau Haut Brion
Sku: 139405
Price: $184.99


Quantity:   

Share This Item

Email this product to a friend







Wine Spectator Review:
Sappy, dense and packed, with layers of kirsch, melted licorice snap, anise and black tea. Just as dense, if not more so, on the finish, with extra tar, violet and blackberry confiture. There's massive grip on the back end, but this is velvety and caressing. Easily the most backward of the first-growths at this stage. Tasted non-blind. Score range 96-99.

Parker Review:
Probably the greatest second wine made at this estate since the 1989 Bahans-Haut-Brion, this blend of 52% Merlot, 36% Cabernet Sauvignon, 10% Cabernet Franc and 2% Petit Verdot reveals elegant minerality along with lots of sweet black cherry and raspberry fruit intermixed with hints of damp earth and forest floor. Medium to full-bodied and lush, it should drink beautifully for 10-15 years. 90-93 points.

Tanzer Review:
Deep ruby-purple. Brooding, closed nose hints at strawberry, ripe red cherry, white pepper, minerals and violet showing its cabernet franc element today. Rich and full on entry, displaying lovely depth to its ripe red fruit, underbrush and tobacco flavors. Harmonious acidity keeps this concentrated, dense wine dancing on the palate. Finishes smooth and very long, and still youthfully tight. Another great Haut-Brion, atypically dominated by the cabernet franc presence. I'd venture to say that Haut-Brion is remarkably Lafleur-like this year. One of the stars of the vintage.

Other Notes:
This is a fresh and lively young wine. The second wine of Haut-Brion has a lot of linear richness. I really like the texture of this with super polished tannins and vibrant acidity. -James Suckling
Other links: