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2013 Chateau La Mission Haut Brion, Pessac-Leognan OWC12
HK$1088/bt – 6 cases (12) available
96 points Wine Enthusiast
This is finely structured, a tense wine with great fruits and an intense texture. It's tight while bursting with fruit. The structure is complex, dense and very mineral in character. It is a wine that will need many years, so drink from 2022. The production is tiny, and what is not fit for this wine goes into the Dillon Clarté wine.
94 points James Suckling
The thing that impresses here is the long finish of subtle currant, chocolate and walnut. Full body, silky tannins and a bright finish. Lingers and satisfies. Hints of oyster shell and walnut. Drink or hold.
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Why this wine?
• Prestigious sibling estate to Château Haut-Brion; 29 ha of deep
Günzian gravel.
• Vintage produced only 4,000–5,000 cases (42 % of the harvest).
• Final blend: 65 % Merlot, 32 % Cabernet Sauvignon, 3 % Cabernet Franc; 18
months in 80 % new French oak.
Most Recent Tasting-note (2025)
Medium ruby-garnet. Lifted aromas of red-currant, cranberry and wild strawberry woven with graphite, cedar, rose petal and a hint of truffle. Silky, medium-bodied palate framed by bright acidity and fine, powdery tannins; savoury bay-leaf and pencil-lead nuances lead to a long, mineral finish. Classic claret elegance, ready now with a 30-minute decant and capable of graceful evolution to 2030+.
Food pairings for the 2013 La Mission Haut-Brion, designed to complement its elegant, red-fruited profile and savoury undertones:
- Meat: Roast duck with cherry glaze — The wine’s bright acidity and fine tannins balance the richness of the duck, while its red fruit notes echo the cherry glaze beautifully.
- Vegetarian: Wild mushroom risotto with thyme — Earthy mushrooms and herbs highlight the wine’s savoury elements like truffle and bay leaf, while the creamy texture pairs well with its silky palate.
- Cheese: Aged Comté — This nutty, slightly salty cheese enhances the wine’s mineral finish and subtle oak spice, offering a refined and harmonious pairing.
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