歐比隆堡是五大酒莊中，也是全波爾多地區最早成名的頂尖酒莊。由Jean Pontac於1550年創立，到了十七世紀，歐比隆堡是第一間釀造口味較濃厚並可陳年的波爾多紅酒。歐比隆堡在1935年成為美國紐約金融家Clarence Dillon的產業，如今整個Domaine Clarence Dillon集團（簡稱DCD）的執行長是他的外曾孫盧森堡王子Le Prince Robert de Luxembourg擔任。為紀念他的曾祖父，Robert王子在2007年將歐比隆堡的二軍酒Bahans Haut-Brion改名為 Le Clarence de Haut-Brion。
歐比隆堡另一個異於其它四大酒莊的地方是，她並非出身於波爾多的大家庭─Pauillac波亞克區，她來自於Graves葛拉夫區，一個充滿小碎石的地方，她Merlot美露的品種比率也最高，在新橡木桶中醇化的過程(30個月)也是超個其它四大酒莊，並學習Chateau
Petrus酒廠，採剪枝法減少葡萄的產量，使酒質更濃厚。在一些盲目品酒會上，是五大酒莊中最淡雅的一款，其實不然，她是款濃郁充滿煙燻、礦物、雪茄盒香，帶微甘甜的黑醋栗口感，也會有些泥土與青草的芬香，值得您的品嚐與鑑賞。
WA: 97 - 99+ Drink: 2033 - 2070
The 2019 Haut-Brion is a blend of 48.7% Merlot, 43.2% Cabernet Sauvignon and 8.1% Cabernet Franc, harvested from the 10th of September to the 3rd of October. The estimated label alcohol degree is 14.5%. Displaying a deep garnet-purple color, it comes off incredibly shy and reticent to begin, needing considerable coaxing to reveal notes of dark chocolate-covered cherries, blackberry preserves, woodsmoke and sandalwood, before launching into a full-scale fireworks display of iron ore, cumin seed, redcurrant jelly, red roses, oolong tea and Sichuan pepper scents plus a waft of cardamom. The medium to full-bodied palate delivers the most exquisitely ripe, finely grained tannins with a lively backbone of freshness supporting the tightly wound, earth-laced black fruit layers, finishing very long and minerally. This is one of the most finely structured, tightly knit wines of the vintage. Given time, I wouldn't be at all surprised if it goes atomic and eventually takes top place for the vintage.
