CHATEAU HAUT-BRION 2020, PESSAC-LEOGNAN

Description

Grape: 42.8% Merlot, 39.7% Cabernet Sauvignon and 17.5% Cabernet Franc

Winemaking:

aged for 15-18 months in 77% new French oak barrels. The grapes are harvested from September 7th to 29th.

Top Food Pairings for Château Haut-Brion :

Red Meats (Grilled or Roasted)

• Beef Wellington
• Roast lamb with rosemary and garlic
• Grilled ribeye or côte de boeuf
• Venison or game meats

These dishes match the wine’s tannic structure and deepen its savory notes.

• Rich Poultry Dishes
• Duck breast with cherry or berry reduction
• Roast guinea fowl or capon with truffle jus

The fat and richness of the bird pairs well with the wine’s acidity and fruit profile.

• Mature Cheeses
• Aged Comté
• Mimolette
• Parmigiano Reggiano
• The umami from aged cheese enhances the tertiary flavors developing in the wine.
• Mushroom-Based Dishes
• Truffle risotto
• Mushroom and foie gras tart
• Wild mushroom ragout

These earthy flavors echo the subtle forest floor and tobacco notes in the wine.

Tips:
Decant the wine for 1–2 hours before serving. – Zalto Decanter 
Ideal serving temperature: 17–18°C
Avoid overly spicy or acidic dishes that could overpower the wine’s balance.