Chateau La Mission Haut Brion - La Chapelle Mission Haut Brion 2020

JAMES SUCKLING: "A powerful 2020 for a second wine with blackberry, black olive and blueberry aromas and flavors. Blackcurrants as well. It’s full-bodied yet racy and structured with a long and intense finish. Give it three or four years to soften. Better after 2026."

JEB DUNNUCK: "Looking at the reds, the 2020 La Chapelle De La Mission Haut-Brion is flat-out stunning and unquestionably a great wine in its own right. Cassis, black raspberries, tobacco, and sandalwood are just some of its nuances, and it's medium to full-bodied, with incredible elegance, fine tannins, and a great finish. In general, 2020 isn't the best vintage for the second wines, but you wouldn't know that from tasting this beauty."

WEINWISSER: "Delikates Bouquet, rotbeerige Konturen, Sandelholz, heller Tabak und Szechuanpfeffer. Am eleganten Gaumen mit weicher Textur, stützender Rasse und mittlerem Körper. Im gebündelten Finale Schattenmorelle, Kardamom und Gewürznelken, endet mit feinkörniger Adstringenz. Trinkreife leicht nach hinten gesetzt."

THE WINE ADVOCATE: "A particularly successful effort, the 2020 La Chapelle de la Mission Haut-Brion opens in the glass with aromas of dark berries, cassis, burning embers and spices. Medium to full-bodied, velvety and concentrated, it's layered and integrated, with a fleshy core, powdery structuring tannins and good tension."

FALSTAFF: "Kräftiges Rubingranat, violette Reflexe, dezente Randaufhellung. Zart tabakig unterlegte Herzkirschen, zart nach Pflaumen, etwas Kardamom und Gewürznelken. Mitterer Körper, saftig und elegant, gute Balance und Frische, integrierte Tannine, mineralisch im Abgang, bereits gut entwickelt und antrinkbar."

LISA PERROTTI-BROWN: LISA PERROTTI-BROWN: The 2020 La Chapelle de la Mission Haut-Brion is composed of 55.3% Cabernet Sauvignon and 44.7% Merlot. Deep garnet-purple in color, it charges out with boisterous scents of black cherry compote, stewed black and red plums, and blueberry pie, followed by suggestions of vanilla pod, dark chocolate, and clove oil with a touch of cedar. The medium to full-bodied palate is jam packed with ripe, seductive black fruit preserves, framed by velvety tannins and seamless freshness, finishing long and spicy."

THE WINE CELLAR INSIDER: "The wine is rich, lusciously textured, deep, and concentrated, with layers of ripe, dark currants, savory herbs, and red plums on the nose, and mid-palate, all of which carry through to the long finish. Drink from 2025-2045."

JANCIS ROBINSON: "Tasted blind. Deep crimson. Scented and inviting. Black and dark-red fruits. A touch leafy on the palate – so elegant, with paper-fine tannins and a long, fresh finish. "

DECANTER: "Aromatically expressive, with redcurrant, red berry and soft floral flecks with soft cedar edges. Such high and piercing acidity, but then softens quite quickly, sharp then creamy, giving lots of life and then body. Still quite streamlined and focused, a lovely purity to the fruit with mineral-edged tannins giving that soft salinity and saltiness on the palate which also hints at wet stone. Feels nicely complete and accessible with touches of clove and cinnamon. I like the intensity but it's refined, giving a pleasing palate that's full of flavour. Does get a bit hot on the finish, making you question the alcohol. Minerality the final flavour."