拍品 168
Le Bahans Haut-Brion 1998
已结束2019年3月20日
成交价
GBP 2,082
更多信息
Le Bahans Haut-Brion 1998
Pessac-Léognan
In original wooden cases
Tasting note: Readers looking for the taste of Haut-Brion for about one-third the price should check out the 1998 Bahans-Haut-Brion. It possesses a scorched earth, mineral, smoky, red and black currant-scented bouquet, terrific complexity, purity and elegance, and a harmonious palate. Tannin in the finish suggests 1-2 years of cellaring may be required, but this is a serious effort that should age well for 15+ years. Robert Parker, Wine Advocate 134, April 2001
24 bottles per lot
Pessac-Léognan
In original wooden cases
Tasting note: Readers looking for the taste of Haut-Brion for about one-third the price should check out the 1998 Bahans-Haut-Brion. It possesses a scorched earth, mineral, smoky, red and black currant-scented bouquet, terrific complexity, purity and elegance, and a harmonious palate. Tannin in the finish suggests 1-2 years of cellaring may be required, but this is a serious effort that should age well for 15+ years. Robert Parker, Wine Advocate 134, April 2001
24 bottles per lot
Le Bahans Haut-Brion 1998
Pessac-Léognan
In original wooden cases
Tasting note: Readers looking for the taste of Haut-Brion for about one-third the price should check out the 1998 Bahans-Haut-Brion. It possesses a scorched earth, mineral, smoky, red and black currant-scented bouquet, terrific complexity, purity and elegance, and a harmonious palate. Tannin in the finish suggests 1-2 years of cellaring may be required, but this is a serious effort that should age well for 15+ years. Robert Parker, Wine Advocate 134, April 2001
24 bottles per lot
Pessac-Léognan
In original wooden cases
Tasting note: Readers looking for the taste of Haut-Brion for about one-third the price should check out the 1998 Bahans-Haut-Brion. It possesses a scorched earth, mineral, smoky, red and black currant-scented bouquet, terrific complexity, purity and elegance, and a harmonious palate. Tannin in the finish suggests 1-2 years of cellaring may be required, but this is a serious effort that should age well for 15+ years. Robert Parker, Wine Advocate 134, April 2001
24 bottles per lot
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