Château Les Carmes Haut-Brion Pessac-Léognan 2006 is a mature Bordeaux that beautifully showcases the estate’s signature combination of finesse, minerality and elegance. Sweet raspberry and red currant lead into earthy, spicy notes of tobacco leaf, smoke, iron and stone, with supple tannins and a fresh, linear finish.

James Suckling | JS 91
Published: Jun 08, 2021

A tight, very firm red with earth, currant, iron and stone aromas and flavors. Medium body, reserved tannins and a fresh, linear finish. Old-style Bordeaux. Drink now.

The Wine Advocate | RP 90
Published: Feb 25, 2009
Drink: 2011-2026

Another beautiful example of minerality, finesse, elegance, and complexity, this earthy, spicy 2006 exhibits sweet raspberry and red currant fruit accompanied by hints of barbecue smoke and tobacco leaf. Medium-bodied, pure, and not terribly powerful, it is built around delicacy and purity. Give it 2-4 years of bottle age, and drink it over the following 15 years.

Jancis Robinson | JR 16.5
Published: Apr 22, 2016
Drink: 2024-2028

Tasted blind. Dark crimson. Evolved rim. Evolved, mature, round nose, not without charm. Hint of tarmacadam and very round supple tannins until some austerity on the finish. Jancis Robinson

Les-carmes-haut-brion.com

The top wine, the pride of the estate, has successfully created a synthesis between power and finesse, radiance and depth.

Among the classic elegance of Pessac-Léognan, the Carmes top wine has carved out its own niche. Unprecedented proportions of Cabernet Franc offer a silky power which is then supported by the intensity of Cabernet Sauvignon. Within this structure, Merlot develops rounded and refined fruitiness: balance is the order of the day, ensuring a style that is complex and delicious in equal measures.

Technical Specs

Alcohol: 13.5%
Closure: Natural Cork
Harvest: 2006
Oak: French oak
Varietals: 55% Merlot, 30% Cabernet Franc, 15% Cabernet Sauvignon
Vineyard: Château Les Carmes Haut-Brion
Soil: Gravel, clay and sand over limestone
Harvest: Hand-picked
Vinification: Traditional Bordeaux vinification with controlled fermentation and barrel ageing
Production: Approximately 30,000 bottles
Region: Pessac-Léognan, Bordeaux, France

Serving Temperature: 16–18°C
Decanting: 30–45 minutes
Food Pairing: Roast beef, lamb, venison, duck, beef tenderloin, truffle dishes, porcini mushrooms and mature hard cheeses