50 € geschenkt ab 500 € Bestellung mit dem rabattcode* - MIL2023*Sonderangebote, exklusive Weine, Primeurweine sind ausgeschlossen. Nur einmal gültig pro Kunde.
Das Haus La Mission Haut-Brion gehört zur Appellation Pessac-Léognan, im Norden der Weinbauregion Graves de Bordeaux. Der Boden ist lehmig-sandig. DerJahrgang 2006 ist von intensiver violett-purpurner Farbe. Im Mund kommt es zu einer wahren Explosion solch betörender Aromen wie Erdbeere, Brombeere, Havannazigarre, Zedernholz, Kaffee und Lakritze. Der Mund ist weich und die Tannine sehr reif. Genießen Sie diesen Château La Mission Haut-Brion 2006 zwischen den Jahren 2015 und 2030. Er wird es Ihnen großzügig danken.
Bewertung
Château La Mission Haut-Brion 2006
Parker
95
100
R. Gabriel
18
20
Wine Advocate-Parker :
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.
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.