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Over the past 15 years, this is one of the most improved Saint-Émilion Grand Cru wines. The wine has a deep ruby red color, elegant nose of red and black berry with a touch of oak; well-integrated flavors of raspberry, plum and spices and a nice soft tannic finish. In 1997, the investor and wine lover Peter Kwok purchased this property for his daughter Elaine Kwok; today Château Haut-Brisson is very likely the best Chinese-owned winery in the world.


Allow 30+ minutes for breathing and serve at 16 - 18℃; nice with all types of meat and medium-aged, hard cheeses; a particular treat with Jiang Zhe style "lion's head" meat balls.


15 - 18 months in 80% new French oak


Delicious now and can be cellared for another 8 - 10 years.


John H. Isacs

CH. La Tour Carnet

Chateau Haut Fourat 2010, Bordeaux

CH. Duhart-Milon

CH. Canon

CH. Dufort-Vivens, 1983