2023 La Clarté de Haut-Brion, Graves, Bordeaux

2023 La Clarté de Haut-Brion, Graves, Bordeaux

Product: 20238123103
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2023 La Clarté de Haut-Brion, Graves, Bordeaux

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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Storage charges apply.
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6 x 75cl bottle
Berry Bros. & Rudd BB&R 5 cases £390.00
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En Primeur Limited availability
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Description

Blend: 56.3% Sauvignon Blanc; 43.7% Sémillon.

This is the second wine of both Haut Brion Blanc and La Mission Haut Brion Blanc (previously known as Les Plantiers). As with all the whites from the Clarence Dillon stable this year, Sauvignon Blanc leads the blend (56.3%). The wine is incredibly fresh and bright revealing notes of agrume, gooseberry and pear. The palate is linear, intense and with lots of tension that delivers a mouthwatering finish.

Drink 2025 - 2031

Our score: 16/20

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Critics reviews

Jane Anson93/100

Effortless, well balanced, white peach, juicy pear, delicious, sculpted and extremely easy to love. 3.2ph, 40% new oak. A test with shade cloths to provide cover for the berries on a small part of the white vineyard is underway, as the team under Jean-Philippe Delmas reacts to the changing conditions.

Drink 2025 - 2035

Jane Anson, JaneAnson.com (April 2024)

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Neal Martin, Vinous88-90/100

The 2023 La Clarté de Haut-Brion has quite an intense and lively bouquet: Granny Smith apples, pear and light, slate-like aromas. The palate is fresh on the entry with fine depth, perhaps needing a little more tension on the mid-palate, but this feels long and tender. It will drink after just one or two years.

Drink 2026 - 2032

Neal Martin, Vinous.com (April 2024)

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Antonio Galloni, Vinous90-92/100

The 2023 La Clarté de Haut-Brion is the second white wine from La Mission and Haut-Brion. It offers terrific cut and focus. Citrus peel, white flowers, mint, crushed rocks, white pepper and a touch of reduction lend notable energy to this airy, sculpted dry white. Time in the glass reveals its lovely mid-palate texture, rounding things out. The 2023 is a fine Clarté.

Drink 2025 - 2033

Antonio Galloni, Vinous.com (April 2024)

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Lisa Perrotti-Brown MW91-93/100

A blend of 56.3% Sauvignon Blanc and 43.7% Semillon, La Clarte de Haut Brion 2023 has a pH of 3.2. It zips out of the glass with electric scents of fresh limes, yuzu, and green mango, leading to hints of chalk dust and white pepper. Medium-bodied, the palate delivers a crisp line to cut through the intense citrus layers, finishing long and chalky.

Drink 2025 - 2030

Lisa Perrotti-Brown MW, The Wine Independent (April 2024)

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Jancis Robinson MW16/20

56.3% Sauvignon Blanc, 43.7% Sémillon. Cask sample.

Bright and translucent. Sauvignon-dominated aromas. Medium intensity but lifted and fresh.

Drink 2025 - 2028

James Lawther MW, JancisRobinson.com (April 2024)

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Wine Advocate90-92/100

Aromas of smoke, white fruits and ripe orchard fruits preface the 2023 La Clarté de Haut-Brion blanc, a medium-bodied, round and supple wine that is fruity and elegant on the finish. This is a blend of 56.3% Sauvignon Blanc and 43.7% Sémillon.

Drink 2025 - 2040

Yohan Castaing, Wine Advocate (April 2024)

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James Suckling93-94/100

A tight and focused second wine of La Mission and Haut Brion with a classy texture and beautiful length and focus. Medium body, fresh acidity and a crunchy finish. 56.3% sauvignon blanc and 43.7% semillon.

James Suckling, JamesSuckling.com (April 2024)

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Jeb Dunnuck90-92/100

The second wine for both La Mission Haut-Brion and Haut-Brion, the 2023 La Clarte De Haut-Brion Blanc is a blend of 56.3% Sauvignon Blanc and 43.7% Semillon. It has a crisp, vibrant nose of crushed citrus, honeyed lemon, pineapple, and a kiss of minerality as well as a medium-bodied, fresh, focused, elegant profile on the palate.

Jeb Dunnuck, JebDunnuck.com (May 2024)

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About this WINE

Chateau Haut-Brion

Chateau Haut-Brion

The only property from outside the Médoc to be included in the 1855 Classification, Haut-Brion’s viticultural history can be traced back further than its Médoc First Growth counterparts.  Samuel Pepys even mentions it in his diaries.  Situated in what is now Pessac-Léognan, the property finds itself now in the suburbs of the ever-encroaching city of Bordeaux

After falling into a state of disrepair the estate was purchased in 1935 by Clarence Dillon, an American financier, since when it has enjoyed a steady and continual resurgence to a position of pre-eminence.  Dillon’s great-grandson, Prince Robert of Luxembourg, now runs the estate, but a key influence in the reputation which Haut-Brion enjoys today is the Delmas family.  George Delmas was manager and wine-maker until 1960, when his son Jean-Bernard took over. Jean- Bernard was a visionary figure, responsible for a number of important innovations, and on his retirement in 2003 his son Jean-Philippe took over as Directeur Générale.

The vineyard is planted to 40% Cabernet Sauvignon, 37% Merlot and 18% Cabernet Franc. A stunning white wine is also made, from a part of the vineyard which is 63% Semillon and 37% Sauvignon Blanc. Production is smaller than at the other First Growth Wines, totalling about 20,000 cases, shared between the Grand Vin and a second wine, formerly called Bahans-Haut-Brion but changed in 2007 to Clarence de Haut-Brion in recognition of Clarence Dillon. Production of Haut Brion Blanc is minute, less than 800 cases in most years. 

Beginning with the 2009 vintage a new white wine was introduced in the place of Clarence: La Clarté de Haut-Brion, the offspring of Domaine Clarence Dillon's two prestigious white wines: Château Haut-Brion Blanc and Château La Mission Haut-Brion Blanc.

Fermentation of the red wines takes place in stainless steel vats, after which the wine will spend 22 months, sometimes more, in new oak barrels before being bottled unfiltered.  For the white wine fermentation takes place in new oak barrels, after which the wine spends a further year to 15 months on its lees in barrel before bottling.  The white wine is truly sensational, equivalent in class to a top-flight White Burgundy Grand Cru, but its scarcity means that it is rarely seen.

The red wine is no less extraordinary; at its best it displays text-book Graves characteristics of cigar-box, curranty fruit, earth, smoky spice and cassis. The high Merlot content, compared to the Médoc First Growths, gives it a voluptuous edge, but does not in any way detract from its ability to age.

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Graves

Graves

Graves is the region which first established Bordeaux's wine reputation. Its wines were exported to England as early as the 12th century and Samuel Pepys drank Ho Bryan (sic) in London on 10th April, 1663.

The names Graves is derived from ‘gravel’ and the best soils are gravel-rich, mixed with sand and occasionally clay. Graves is larger in areas than the Médoc but produces only half the amount of wine. The best wines of Graves were initially classified in 1953 with this classification being confirmed in 1959.

Until 1987, this entire region, which runs immediately south of the city of Bordeaux until it reaches Sauternes, was known as the Graves and its entirety is still sometimes informally referred to as such, but from the 1986 vintage a new communal district was created within Graves, based on the districts of Pessac and Léognan, the first of which lies within the suburbs of the city.

Pessac-Léognan has the best soils of the region, very similar to those of the Médoc, although the depth of gravel is more variable, and contains all the Classed Growths of the region. Some of its great names, including Ch. Haut-Brion, even sit serenely and resolutely in Bordeaux's southern urban sprawl.

The climate is milder than to the north of the city, and the harvest can occur up to two weeks earlier. This gives the best wines a heady, rich and almost savoury character, laced with notes of tobacco, spice and leather. Further south, the soil is sandier with more clay, and the wines are lighter, fruity and suitable for earlier drinking.

Recommended Châteaux

Ch. Haut-Brion, Ch. la Mission Haut-Brion, Ch. Pape Clément, Ch. Haut-Bailly, Domaine de Chevalier, Ch. Larrivet Haut-Brion, Ch. Les Carmes Haut-Brion, Ch. La Garde, Villa Bel-Air.

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Sauvignon Blanc & Sémillon

Sauvignon Blanc & Sémillon

The blend used for White Graves and Sauternes and rarely encountered outside France. In the great dry whites of Graves, Sauvignon Blanc tends to predominate in the blend, although properties such as Smith Haut Lafite use 100% Sauvignon Blanc while others such as Laville Haut Brion have as much as 60% Sémillon in their final blends. Sauvignon Blanc wines can lose their freshness and fruit after a couple of years in bottle - if blended with Sémillon, then the latter bolsters the wine when the initial fruit from the Sauvignon fades. Ultimately Sauvignon Blanc gives the wine its aroma and raciness while Sémillon gives it backbone and longevity.

In Sauternes, Sémillon is dominant, with Sauvignon Blanc playing a supporting role - it is generally harvested about 10 days before Sémillon and the botrytis concentrates its sweetness and dampens Sauvignon Blanc`s naturally pungent aroma. It contributes acidity, zip and freshness to Sauternes and is an important component of the blend.

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