Château Breillan AOC Haut-Médoc Red - Technical sheet

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Château Breillan

AOC Haut-Médoc Red

Situated to the east of the village, the chateau is surrounded by woodland and vines. Its history dates back to the Middle Ages. Last century, the Breillan estate produced a very correct, carefully crafted, rather robust and deeply coloured wine called "Clos Montaigne", and a white wine called "Clos du Cardinal"; its tiled-floor winery and its vats, all in varnished oak with their black-painted hoops, were the pride of its owners. The vines which surrounded Breillan at that time represented just one tiny part of the huge estate attached to the chateau. From fortified residence to simple dwelling, from wine estate to specialised teaching establishment, Chateau Breillan has never ceased to adapt to the times and has succeeded in surviving down the centuries. Blanquefort viticultural college now farms the vineyard, 42 hectares of which are contiguous to Château de Dillon.

Technical sheets

  • 2014

    VINTAGE 2014

    TASTING NOTES

    A black-tinted, deep ruby red. The attack is a successful marriage of fruit (black berried fruit, jammy notes, prune) and spices, followed by a supple, rounded palate with deliciously mouth-filling tannins. An elegant wine with all the typical characteristics of the Haut-Médoc. Cellar for at least two to three years before drinking to allow all the different aromas to meld.

    AGEING

    Cellar for at least two to three years before drinking to allow all the different aromas to meld.

  • 2015

    VINTAGE 2015

    TASTING NOTES

    The fruit of an excellent vintage in Bordeaux, this Haut Médoc is a promisingly deep ruby red with dark purple tints, bearing witness to its youth. The nose unveils an intense bouquet of red fruit and blackcurrant with a hint of vanilla. The palate is fresh and chewy at the same time, with a firm tannic structure underpinned by slight oakiness that allows the expression of the fruit to come through – all of which means that this wine can be savoured as much young as after five years of cellaring and more.

    AGEING

    Cellar for at least two to three years before drinking to allow all the different aromas to meld.