Château Haut-Brion Blanc 2025, Pessac-Leognan
IN BOND
Delivery 2028
Appellation - Pessac Leognan
Owner - Dillon family
The 2025 blend is 53% Sauvignon Blanc, 47% Sémillon.
TASTING NOTES
The 2025 Haut-Brion Blanc was picked from September 14 to 21 and in this vintage the Sémillon was picked before the Sauvignon Blanc in order to preserve the acidity at this level. Lemon thyme, fennel, touches of Conference pear and light tertiary scents form what is quite a complex bouquet. The palate is well balanced with pleasing weight and fatness, a fine bead of acidity, lightly spiced with a touch of ginger, then quite linear and strict in its final third. Very good potential here, even if I prefer the 2024 and let's face it... not the most inexpensive dry white Bordeaux in recent years. 2029 - 2050
92/94
Neal Martin, vinous.com, May 2026
The Haut-Brion 2025 Blanc, a blend of 53% Sauvignon Blanc and 47% Sémillon, was vinified in barrels and bottled from April 13. It reveals aromas of white fruits and pear, with subtly smoky, toasty notes and a touch of reductive nuance, complemented by delicate spice. Medium- to full-bodied, layered and crystalline, it’s tense and elegant and built around a remarkably fresh, fleshy core of fruit. Ethereal and finely detailed, it stands out for its purity and precision, with no overt thiolic expression. The finish is long, taut and particularly refined, delivering a very delicate and poised interpretation of Haut-Brion Blanc.
94/96
Yohan Castaing, Wine Advocate, April 2026
The brightness and intensity are really impressive, with aromas of sliced pears, lemons, minerals and hints of crushed stones and salt. Energetic and lively. A blend of 53% sauvignon blanc and 47% semillon.
97/98
James Suckling, JamesSuckling.com, April 2026
The 2025 Haut-Brion Blanc handled the rigors of the vintage best of the three whites in the range. Floral, lithe and elegant, the 2025 reveals pretty notes of citrus peel, white flowers and mint. Everything about the 2025 speaks to finesse and class. 2030 - 2045
93/95
Antonio Galloni, vinous.com, April 2026
