Classification:

First-growth in 1855

Vineyards (red):

Surface area : 106.7 acres

Average age of vines : 36 years

Density of plantation : 8,000 vines per hectare

Brand Name : Chateau Haut-Brion

Appellation : Pessac-Léognan

Mean annual production : 14,000-18,000 cases

Upbringing : Harvest is done manually. Fermentations occur in temperature-controlled stainless-steel vats of 225 hectoliters. A computer system programs pumping-overs and temperature regulations according to the temperature of the must. Mean temperature is 30 degrees centigrade. Wines spend 22 months in new oak barrles and are fined with fresh egg whites.

Brand name : Bahans-Haut-Brion

Average annual production : 4,000 cases

Evaluation of present classifications : Should be maintained

Plateau of maturity : (red) 6-35 years following the vintage; (white) 5-25 years following the vintage

"Located in the bustling commercial suburb of Pessac, Haut-Brion is the only first-growth to be American owned. The Dillon family purchased Haut-Brion in 1935 in a very poor condition and invested considerable sums of money in the vineyards and wine cellars. This lovely property is now one of the showpiece estates of Graves."

"The winemaking at Haut-Brion is managed by the articulate and handsome Jean Delmas (one of the wine world's most gifted administrators), who fervently believes in a hot, short fermentation. As Bordeaux wines go, Haut-Brion is kept a long time (up to 30 months) in new oak barrels. Along with Clinet in Pomerol, it is among the last chateaux to bottle its wine."