Chateau La Mission Haut Brion is not quite as old as Chateau Haut Brion. La Mission Haut Brion only dates back to the late 16th century. The property came into being after it was purchased by Jean de Pontac in 1533. Pontac was also the owner of what later became Chateau Haut Brion. Jean de Pontac was responsible for the birth of several of the best estates and vineyards in Bordeaux.
Chateau La Mission Haut Brion as well as Chateau Haut Brion are currently managed by Jean-Philippe Delmas. Jean-Philippe is the third generation of the Delmas family to manage Haut Brion and the second to take care of La Mission Haut Brion, where he followed in the footsteps of his well-known father, Jean-Bernard Delmas and his grandfather before him.
To produce the red wine of Chateau La Mission Haut Brion, the wine is vinified in large, 180 hectoliter, temperature controlled, stainless steel vats and aged in 100% new, French oak for an average of 22 months. The annual production of La Mission Haut Brion averages between 6,000 and 7,000 cases per year.
Interestingly, the blending for Chateau La Mission Haut Brion takes place shortly after Malolactic fermentation is finished and before the aging process in barrel has started. This is because the property feels it’s better to blend the wines before the influence of the wood begins to be felt in the wine.
The 2006 Château La Mission Haut-Brion has a very attractive, captivating bouquet: red berry fruit, warm gravel, Hoisin and a pinch of truffle all beautifully conveyed. The palate is medium-bodied with fine tannin that lend this La Mission such symmetry and detail. It is not a powerful wine, never pressing its foot down hard on the accelerator, but that is one of it strengths, and those black truffle and mineral notes surfacing towards the poised finish are entrancing. Classic from start to finish, the only facet that is missing is that peacock’s tail on the finish. [94 Points, Neal Martin – January 2026, robertparker.com]
A young, dense purple-hued wine that is developing beautifully, it exhibits notes of Asian plum sauce, charcoal, barbecue smoke, roasted meats, graphite and background oak. Full-bodied with good acidity, moderate tannin and a vigorous, powerful youthfulness, the 2006 will age more quickly than the 2005, but it still requires another 5-8 years of cellaring. Anticipated Maturity: 2014-2035. [94 points, Robert Parker Jr. – August 2012, robertparker.com]