Wed 29 Dec 2010
Fans of super-ripe, velvety, alcoholic cabernet- and merlot-based wines from California might have a difficult time understanding Chateau Bahans Haut-Brion 2001, a classically spare, lean, highly structured yet sensually appealing red wine that we drank with our usual Christmas Eve dinner of standing rib roast and Yorkshire pudding, roasted potatoes and Brussels sprouts in brown butter, followed by a selection of cheeses and Dow’s Trademark Reserve Porto. Yes, very English in the Old Sense.
Bahans Haut-Brion is the “second” wine of the celebrated Chateau Haut-Brion, the only red wine from Bordeaux’s Graves region admitted to the pantheon of the almost sacred 1855 Classification. Many chateaux in Bordeaux use the second wine concept to divert grapes that might not be of the highest quality into a wine that will be much less expensive (and less great) than the primary product but still reflect the character of the estate. Second wines have been around for a long time; Bahans Haut-Brion has been produced since 1907.
Chateau Haut-Brion is an old property, dating back to the mid 16th Century. English diarist Samuel Pepys was a fan, as was American President Thomas Jefferson. It has been owned since 1935 by the Dillon family, the only Bordeaux First Growth in American hands. The part of Graves where Chateau Haut-Brion stands, now encompassed by the busy suburbs of the city of Bordeaux, was designated Pessac-Leognan in 1987. The vineyards yield about 45 percent cabernet sauvignon, 37 percent merlot and 18 percent cabernet franc. With the 2007 vintage, Bahans Haut-Brion was renamed Le Clarence de Haut-Brion, after the American banker who bought the estate. For some period, Bahans Haut-Brions was sold as a non-vintage wine, a marvelous example of which I tasted in the late 1980s.
I decanted our Christmas Eve bottle of Chateau Bahans Haut-Brion 2001 an hour before dinner, not because of the possibility of sediment — there was none — but because a taste I had tried several weeks earlier indicated some hardness that needed a little airing to soften. By the time we sat down to eat, the wine seemed close to drinkable, though it continued to evolve as several hours passed. At first sniff, the wine offers notes of wheatmeal and walnut shell, cedar and tobacco and a tinge of dried spice and dried red and black currants. Gradually, as moments passed and we sipped and partook of perfectly rosy-rare slices of beef, Bahans Haut-Brion 2001 unfurled hints of violets and lavender, mocha and bitter chocolate, the latter seemingly wrapped around ripe black currants, black raspberries and plums. Even as it opened and became more approachable and enjoyable, though, the wine retained a sense of lithe sinewy muscularity and animation, based on an architecture of dry, dusty tannins, polished oak and profound acidity. The wine did not let us forget that while it was, after all, made from grapes, that fruit found its origin in dirt, subsoil and underlying strata, nor did it neglect, finally, the beguiling, vinous appeal that compelled us to return to the glass. 13 percent alcohol. Typical production of Bahans is 7,500 cases; production of Chateau Haut-Brion itself is about 15,000 cases. Drink through 2012 or ’13. Excellent. Prices on the Internet range, ludicrously, from about $40 to $70. I was fortunate enough to purchase two bottles at the lower end of that spread.
Imported by Diageo Chateau & Estates, New York.