Chateau La Mission Haut Brion 1986

WEINWISSER: "Dunkles Purpur, sehr satt in der Mitte. Dichtes, fleischiges Bouquet, Malznoten, Trüffel, Leder, viel Tabak, Menthol und Baumnussöl, im Extrakt schwarze Pflaumen zeigend, da ist viel mehr Tiefe vorhanden als beim 85er. Kompakter Gaumen, festfleischig, aber nicht so unnahbar und unfertig, wie es andere grosse 1986er sind. Ein grosser Mission, der jetzt mit seiner langen Genussreife anfängt und keinerlei Fragen seine grandiose Zukunft betreffend aufwirft. Kaufen – und dann lange dekantieren!"

WINE SPECTATOR: "An extremely impressive, yet slightly hard wine; still closed, but could be as great as the 1952. Dark ruby in color and very aromatic, with a rich cherry aromas. Full-bodied, with full tannins and plenty of fruit, yet very closed and tight on the finish.--La Mission-Haut-Brion vertical."

JAMES SUCKLING: "I tasted this at a fun restaurant in Bordeaux called Le Père Ouvrard in the Bouscaut neighborhood. The 1986 was a great vintage for the Médoc but less so for Pessac-Léognan, partly because an early torrent of rains wrought havoc for wines with more merlot in their blends. Many of the 1986s are starting to fall apart, but the La Mission was holding on nicely with dark berries, currants, iodine and oyster shell. It was full-bodied, very soft, very silky and ended with a fresh finish. It’s a wine definitely on a holding pattern."

JANCIS ROBINSON: "Dark and rather gamey – possibly even a tad bretty at first. Though it did somehow clean itself up in the glass after 30-40 minutes. Lacks the freshness and definition of the Haut-Brion 1986 tasted alongside. Certainly exotic and very ripe."

THE WINE CELLAR INSIDER: "Better on the nose, with its campfire, tobacco leaf, cigar box, soy and earthy, bright red berries, than on the tannic, strict, full-bodied, palate. Give it a few hours in the decanter, or wait another decade, hoping it will further soften."