2021 Château Haut Brion Blanc

The 2021 Haut-Brion Blanc is dense, powerful and explosive. Even so, I suspect it, like the other 2021 whites in the Clarence Dillon stable, is going through a closed phase. The textural richness and volume are evident, though. Slate, crushed rocks, citrus peel, white pepper and mint all come alive in the glass. Sauvignon Blanc energy drives the aromatics and an overall feel of tension, while the mid-palate richness of the 55% Sémillon is felt in the resonating breadth of the finish.

- Antonio Galloni (12/2023)

This is racy and aromatic, with blossom honey, lemons, limes and crushed stone. Some Thai basil, too. It’s medium- to full-bodied with fresh acidity and plenty of energy. Solid and polished in the Haut-Brion way. Better to leave this for three or four years. (07/2024)

I loved the 2021 Château Haut-Brion Blanc, and it's a candidate for the wine of the vintage. Incredibly pure notes of ripe golden fruits, citrus, white flowers, and a kiss of background spice and oak all define the aromatics, and it's medium to full-bodied on the palate, with both richness and freshness. It unquestionably plays in the fresher style of the vintage, yet this beauty brings ample mid-palate depth, a rich, layered texture, and awesome length. It’s a killer white that will evolve for 20-30 years if well stored. (04/2024)

The 2021 Haut-Brion Blanc is very closed at this stage, needing a lot of shaking to uncover notes of yuzu, freshly squeezed lemons, lime blossoms, and struck flint, plus hints of wet pebbles and candle wax. The medium-bodied palate is tight-knit and intense, delivering layers of citrus, mineral, and floral notes, with a racy backbone, finishing with long, lingering, chalky notes. (04/2024)

The 2021 Blanc is a standout example of what this iconic estate is capable of producing, revealing a complex bouquet of pear, white peach, nectarine and spices. Full-bodied, round and fleshy with an enveloping core of fruit, it’s seamless and satiny, girdled by bright acids and framed by chalky, structuring dry extract.

- Yohan Castaing (02/2024)