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Having planned a visit to Pape Clement for a day, we found that it was possible to stay there. Not only that, we could have dinner there as well. It isn’t advertised as a hotel and, in fact, when you arrive at the chateau it has no signs to indicate that you can stay there and there is no sign to any entrance. After finding our way in we found the furnishings and ornaments outstanding. The room we stayed in was huge and decorated and furnished in period style. Everything about the chateau was impressive but particular reference has to be made to the dining. Without doubt one the best meals we have ever had. Wonderful chef and staff and, as you would expect, top notch wine to go with it.

As for other guests, well, there were none. We had the entire chateau to ourselves.

 The wine tour and tasting was fun. We would recommend anyone to stay there for a night or 2 if in the area. They really do know how to look after you.

 

 

 

 

In May 2014 we visited the very impressive Chateau Haut Brion and La Mission Haut Brion.

Apart from sampling their wonderful wines, finding out how they see the 2013 production and getting their thoughts on the 2014 harvest it was interesting to talk about their aquisition of Tertre Daugay in 2011 which became Quintus and then their purchase of the neighbouring L'Arrosee. They have now combined these two Chateaux in St. Emilion and are producing their new wine, Quintus. We will have to wait for some years to find out how that wine turns out but considering the expertise of these wine producers it should certainly be something to look forward to. The first of the wines are now available for tasting.

We have in our stock some of the very good 2005 Haut Brion and a little of the 1961 vintage of Tertre Daugay, a name that has been around for a long time but is no more. There are many other years of Haut Brion and La Mission Haut Brion available in stock and some L'Arrosee 1982.

The old name of Bahans for the second wine of Haut Brion has now gone and has been replaced with the name Clarence, after Clarence Dillon. They told us that this was because people found it too hard to pronounce the word 'Bahans'. We think that was a light hearted comment and that the name Clarence somehow makes the wine more marketable.

One thing is certain, the committment to remaining in the top group of world renowned Bordeaux wine producers is as strong now as it ever has been and the now longstanding ownership of the Dillons has given Haut Brion and La Mission Haut Brion both the financial investment and the pride in their product to ensure that it remains there.