A wine that fills the room without raising its voice.
Château Haut-Brion is the oldest of Bordeaux’s five First Growths. The 2009 has a silky core of dark fruit layered with truffle, cigar leaf and scorched earth. Dense but refined, and full of quiet detail.
Tastes like: Blackcurrant and graphite, with cigar box, truffle and smoked herbs.
Feels like: Full-bodied and dry, with firm, drying grip, balanced freshness and oak in the background.
Great with: Beef Wellington, venison, mushroom risotto, roast duck.
Singapore and Asian favourites: Peking duck, roast goose, wagyu yakiniku.
The geeky bit: 46% Merlot, 40% Cabernet Sauvignon and 14% Cabernet Franc, from gravel-rich soils in Pessac-Léognan. The château sits within the city limits of Bordeaux.
Accolades: 100 pts Wine Advocate · 100 pts James Suckling · 98 pts Wine Spectator · 96 pts Wine Enthusiast
Why we like it: Everything a great Bordeaux should be: timeless, layered and aristocratic.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first. Stand upright for a day, decant gently off any sediment and serve soon after.
Alcohol: 13%
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