Château La Mission Haut-Brion 2006
Personalized Advice
100% Secure Payment
Guaranteed provenance
The freshness and aromatic intensity of a Pessac-Léognan red wine
The estate
A neighbour of the legendary Château Haut-Brion, Château La Mission Haut-Brion is one of the most iconic references of Bordeaux and has been for centuries. Founded in the 16th century by the Lestonnac family, the property was then operated by the Lazarist priests. Now a property of the Domaine Clarence Dillon and Prince Robert of Luxembourg, Château La Mission Haut-Brion continues to shine among the greatest wines in the world.
The vineyard
Château La Mission Haut-Brion reigns over a vineyard whose gravelly soils resting on a subsoil of clay, sand, limestone and falun (a shell limestone) give rise to fine Pessac-Léognan wines.
The vintage
The year 2006 was marked by shifting weather conditions, with a relatively hot and dry spring and summer, which ensured a good ripening of the grapes.
Vinification and ageing
Aged in barrels (80% new).
The blend
Merlot (59%)
Cabernet Sauvignon (40%)
Cabernet Franc (1%).
Château La Mission Haut-Brion 2006: Characteristics and tasting tips
The tasting
Colour
The intense colour is a beautiful purple hue.
Nose
The lively and complex nose blends fruity (raspberries, blackberries) and woody (cedar) fragrances with notes of coffee and liquorice.
Palate
The full and smooth palate seduces with its fine tannins, its concentration and its exceptional freshness. A great vintage!
Tasted at Bordeaux Index's annual 10-Year On tasting in London. The 2006 Château La Mission Haut-Brion has a very attractive, captivating bouquet: red berry fruit, warm gravel, Hoisin and a pinch of truffle all beautifully conveyed. The palate is medium-bodied with fine tannin that lend this La Mission such symmetry and detail. It is not a powerful wine, never pressing its foot down hard on the accelerator, but that is one of it strengths, and those black truffle and mineral notes surfacing towards the poised finish are entrancing. Classic from start to finish, the only facet that is missing is that peacock's tail on the finish. Tasted January 2016.