|90-92+ THE WINEADVOCATE: "Deep garnet-purple colored, the 2018 Brisson leaps from the glass with a mélange of black cherries, blackberry coulis and cedary notes with nuances of bay leaves, tobacco and tilled soil. Full-bodied with a firm, ripe, grainy texture, it has a lovely line of freshness cutting through the densely packed black fruit layers, finishing on a mineral note."
17 WEINWISSER: "Undurchsichtiges Purpur mit schwarzer Mitte. Warmes Waldbeerbouquet, dahinter Preiselbeersaft und frische rote Johannisbeeren. Am Gaumen mit seidiger Textur, sehnigem Körper und fleischigem Extrakt, zarte Adstringenz. Im gebündelten Finale schwarzbeerige Konturen, Graphit und Kalknote."
91 DECANTER: "From the ever-reliable stable of Peter Kwok that has been really striking out to another level of quality over recent vintages. This has plenty of savoury fruit, more so than you might have found in this wine a few years ago. Subtle and understated at first, but it settles and opens in the glass. Touches of liquorice root well matched by cassis and blueberry, rolled up into a smoky finish. Lovely, supple, elegant. A yield of 41hl/ha. 35% new oak. 3.7pH."
93-94 JAMES SUCKLING: "This is very opulent and rich with lots of ripe fruit. Full-bodied, layered and very rich. Dried fruit and black truffles. Very velvety and flavorful. Rich, yet fresh. Less new oak for this. 90% merlot and 10% cabernet franc."
91-93 ANTONIO GALLONI: "The 2019 Haut-Brisson is dark, fleshy and so seductive. Succulent dark cherry, chocolate, licorice, menthol and spice all resonate in this super-appealing, mid-weight Saint-Émilion. Pretty floral notes add brightness with a bit of time in the glass. The 2019 is one of the more refined vintages I have tasted here of late."
90-92 ANTONIO GALLONI: "The 2019 Haut Brisson was picked 27 September until 5 October at 41hl/ha and fermented in stainless steel with sulphur addition. It has a lovely, very pure bouquet, an equal measure of red and black fruit laced with a judicious amount of new oak. Just a dab of Thai fish oil in the background. The palate is actually a different kettle of fish: much edgier than the bouquet intimates with striking acidity and tension, a little gritty in texture and charcoal-like towards the finish. This is a fascinating Saint-Émilion, maybe a tad different to the Haut Brisson that I am accustomed to. I am fascinated to see which way it goes after bottling." - Neal Martin
91-93 THE WINE CELLAR INSIDER: "Dark in color, the wine is rich, forward, round and soft. The fruit is ripe, open, lush, sweet and doesn´t hide its charms. The finish is all about the toffee, licorice and dark plums. Give it 4-5 years in the cellar and drink it over the next 10-12 years after that. The wine was produced from a blend of 90% Merlot and 10% Cabernet Franc, reaching 13.95 alcohol. Production is close to half its normal volume this year, as a large portion of the vineyard is being replanted."
92-94+ JEB DUNNUCK: "The 2019 Château Haut Brisson is another rich yet finesse-oriented Saint-Emilion, and it might be the finest I´ve tasted from them. Lots of black raspberry, cassis, spring flowers, and violet notes define the bouquet, and it has a touch of chocolatey oak, lots of opulence and decadence, straight-up awesome purity, and a great finish. It´s a beautiful, powerful yet elegant 2019."