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: 95 Drink: 2014 - 2024
Even better, and clearly the best wine made in the Haut-Brion stable in 2003 (the last vintage of the great Jean-Bernard Delmas as administrator), the 2003 Haut-Brion is a blend of 58% Merlot, 31% Cabernet Sauvignon and 11% Cabernet Franc that hit 13% natural alcohol, which seemed high at the time, but given more recent vintages is modest. Dark ruby/plum in color, with no amber or orange at the edge, the wine exhibits an abundance of roasted herbs, hot rocks, black currants, plum, and balsamic notes. Quite rich, medium to full-bodied and more complete, with sweeter tannins than La Mission Haut-Brion, this full-bodied Haut-Brion has hit full maturity, where it should stay for at least a decade. Bravo!
These are two great successes in this vintage that have aged well and surprised me by their intensity and overall complexity.
