1995 Ch. Haut Bages-Libéral, Pauillac

1995 Ch. Haut Bages-Libéral, Pauillac

Product: 910639
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1995 Ch. Haut Bages-Libéral, Pauillac

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Description

A colleague of mine, who fancies himself as a military strategist, describes the vineyards of Haut-Bages Libéral as being “a mere mortar lob from Ch. Latour and a commando crawl from Pichon Lalande”.  This should give some indication that this overlooked Cru Classé is somewhat of a bargain.  

This is somewhat smoky on the nose, with sweet damson and forest floor – the tertiary notes are really coming alive. Elegant and well balanced, the fruit is ripe with layers of plum, cherry and a good dose of cassis. This is a cracking, well-aged Claret.

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Critics reviews

Wine Spectator90/100
A bit coarse now, but massive. Sweet berry aromas with hints of citrus and smoke. Full-bodied, with big, velvety tannins and a long, long aftertaste. Best after 2001. 14,000 cases made. 
James Suckling - winespectator.com, Jan 1998 Read more

About this WINE

Cabernet Sauvignon Blend

Cabernet Sauvignon Blend

Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.

In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.

In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and  Australia.

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