Frankrike

Cabernet Sauvignon

Merlot

Cabernet Franc

Petit Verdot

Ch. Haut-Bailly

Chateau Haut-Bailly Cru Classe Pessac-Leognan

Bordeaux

Pessac-Léognan

Château Haut Bailly 2011. 
Etter å ha besøkt eiendommen for noen år siden har jeg fått opp øynene for en produsent som er kvalitetsorientert og har levert en rekke gode viner siden midten av 80-tallet. Særlig 88 er i en egen klasse for årgangen. Kanskje de er i gang med å nå opp til gamle høyder? Går vi hundre år tilbake så solgte de vinene sine til tilsvarende priser som Latour og d'Yquem. 
Denne 30ha eiendommen har et jordsmonn sammensatt av sand, grus og litt fossiler i det øvre laget. Det er noe virkelig spesielt å besøke produsenter, bli fortalt om prosessen og få en bedre forståelse for vinene. Og dette besøket var ekstra hyggelig da vi var en herlig gjeng på tur!

2011 er et meget delikat uttrykk av eiendommens stil. Det er nyanserte aromaer på den røde siden av aromakartet. Innslag av pen fatbruk og noe steinete. I munnen er det bra med tannin, men til gjengjeld er de av meget god kvalitet. Så det er ikke plagsomt. Godt med friskhet bærer vinen godt, og munnen er dekket av klassisk bordeaux aroma, hint solbær, røde bær, litt ceder og en delikat touch av noe grønt.  
En av de bedre ferske bordeauxer på en stund. 2009 var større og mer av alt, 2010 var strammere og mer strukturert. Dette er midt i mellom på den røde siden! Ble merkbart mer definert i aromaene med luft. 91 poeng. 

Expert

👃 Kompleks nese av solbær, kirsebær, pepper, urter, vanilje, karamell, lakris, tobakk, tjære og jernbanesviller. 

👄 På smak er vinen fløyelsmyk og avrundet. Inngangen byr på tette, mørke bær. I midtpartiet kommer det flere lag av pepper, urter, vanilje og karamell. Ettersmaken sitter lenge med mørke bær, pepper og urter og paprika.

Fra slutten av midtpartiet og inn i avslutningen blir bærkonsentrasjonen nedadgående. Her hadde jeg håpet at konsentrasjonen skulle skyte i været - evt holde seg på samme nivå. På tross av dette er vinen særdeles god.

// Servert fra magnum // 


Hjemmelaget mat i staselige lokaler, trivelige folk. Vinbar med digge viner, deilig snacks og skikkelig god stemning.

Matmagasinet

The nose is fruity with black currants, blackberries, blueberries and ripe strawberries. There is also forest floor, cedar and graphite. It is complex, typical and elegant. 

The palate is medium-bodied, intensely fruity, soft and silky. The tannins are fine-grained and fully integrated. The finish is long, acidic and with a little licorice. 

It is lovely to drink now, and pairs perfectly with the Cote de Beauf at Matmagasinet in Stavanger.

Savoury, precise and poised, with lovely texture, softly spoken with high floral aromatics, rose petals, peony, fine tannins, drawn out character, long slow build of tension through the palate, unrolling to show white truffle and mint leaf. Tannic grip, estate signature, more softly spoken than in recent vintages, but Haut-Bailly has proved over and over again that it is capable of delivering over the long term, and that it delivers excellence even in challenging vintages - an upscore potential in bottle. Harvest 18 September to 4 October, 30hl/h yield. Gabriel Vialard technical director.

Inside Bordeaux

Inky plum colour, this is just so effortless, incredible savoury and moreish, salted cracker and cocoa bean, fine plentiful tannins, with plenty of hidden depths. Feels like a wine that you know you will be thrilled to be drinking in years to come. High floral aromatics unwind as you sit with the glass, showing purity of rose bud and liquorice, chalky tannins that are supple with finesse and grain. 50% new oak. Harvest September 11 to 29.

A blend of  56% Cabernet Sauvignon, 37% Merlot, 5% Petit Verdot, and 2% Cabernet Franc, the 2022 Haut-Bailly is deep garnet-purple in color. It needs a fair bit of swirling to bring out fragrant notes of kirsch, warm cassis, black raspberries, and underbrush, followed by hints of star anise, peonies, graphite, and wood smoke. The full-bodied palate is densely laden with ripe, expressive black fruit and earthy accents, framed by firm, grainy tannins and seamless freshness, finishing long and minerally. pH 3.92.

by Lisa Perrotti-Brown MW

Excellent job in a challenging vintage. There is an elegace, subtlety and finesse that shows the confidence in the winemaker team at this estate, leaning into the cool blue fruits and gunsmoke flint of the vintage. Plenty in common with the 2007 - translating a slimmer, less exuberant year into an elegant, deft and delicious wine. Harvest September 27 to October 12, Axel Marchal and Valerie Lavigne consultants, Gabriel Vialard winemaker.

A blend of 52% Cabernet Sauvignon, 42% Merlot, 3% Cabernet Franc, and 3% Petit Verdot, the 2020 Haut-Bailly is deep garnet-purple in color. It needs a bit of swirling to coax out notions of black cherry compote, blackcurrant pastilles, and blackberry preserves, giving way to fragrant wafts of violets, dark chocolate, cardamom, and sassafras, with a touch of Indian spices. The medium to full-bodied palate is an exercise in poise, delivering tightly wrapped black fruit, exotic spice and floral layers, with a super-plush texture and seamless acidity, finishing very long with loads of mineral sparks and tons of energy.

Love the depth of the palate, this is delicious with a scrape of tannins that are ripe and powerful without straying over the line into heavy. Love the balance of this 2019, sculputed cassis and bilberry fruits, appealingly finessed and full of estate signature. Harvest September 23 to October 10. Axel Marchal and Valerie Lavigne consultants, Gabriel Vialard winemaker, Veronique Sanders director and CEO.

Young, dense and deftly constructed, layered with dark blackberry pastille fruits, edges of mint leaf, graphite and griotte cherry, balanced tannins. A deft handling of a vintage that saw some extremes of heat, and will age extremely well. First vintage under Chris Wilmers, succeeding his father Bob Wilmers. Harvest September 17 to October 8. Axel Marchal and Valerie Lavigne consultants, Gabriel Vialard winemaker.

Vanilla, blackberry, strawberry, cured meat, oak, tobacco, cherry and cedar

Remains fairly closed at eight years old, with a clear and muscular tannic frame, almost more different in character from the 2015 than they were in the early years, with the 2015 clearly getting to its drinking window more quickly. This one is exceptional quality, reserved and brooding, but with whispers of gunsmoke and violet flowers, and a ton of blueberry and blackberry fruit, juicy and drawn out, laced with pencil lead and slate. You need patience, but it is shaping up to be among the greatest vintages of the property. Harvest September 26 to October 18. Denis Dubourdieu's last year as consultant, Gabriel Vialard winemaker.

Griottle cherry, deeply fruited, blackberry and raspberry, edges of pomegranate, tobacco leaf, rosemary, cigar box and cedar, with a core of spiced sage and rosemary. The first modern vintage to have Petit Verdot in any great quantity (there has always been a handful from the library plot of century-old vines but in quantities that are too small to be recorded as part of the blend). Harvest September 15 to October 8. Denis Dubourdieu consultant, Gabriel Vialard winemaker.

Ruby red. Blueberries, cassis, licorice, anise, mint and spice. Fresh acidity. Blueberries, ripe cherries, licorice and spice. Playful and refreshing. Very elegant. Smooth integrated tannins. Very long.

Drink from now (with a good decant) until 2060.

This estate produces some of the better wines in the world. So delicate and refined. Smooth silky tannins and their wines get better every year. Super second? Yes, in my opinion. Their second wine - Haut-Bailly II is also great and often very good value.

The Haut-Bailly 2013 has a medium garnet color, with a touch of brick. The nose is laced with notions of cedar, dried cranberries, and damp soil, with hints of dusty soil, dried herbs, and Chinese five spice. The medium-bodied palate has a decent amount of fruit, yet the tannins are seriously hard and dominate the finish, along with a tartness.

Medium to deep garnet colored, the 2012 Haut-Bailly delivers plum preserves, warm cassis, and spice cake scents with touches of licorice and clove oil. Light to medium-bodied, with rounded tannins and plenty of freshness supporting the juicy black fruits, it finishes with an herbal lift.

Dufter av røde modne skogsbær, lær, fioler, røde bær, utrolig elegant frukt 

Smaker av saftige utviklede røde bær, sedertre, lys tobakk, modne moreller. Flotte integrerte tanniner, kompleks frukt, og veldig god lengde 

The 2009 has a creamy edge to it without being heavy, more than proving the quality of this vintage at 15 years on. Taut, precise, dark cherry and cassis fruits, campfire smoke, crayon and crushed rocks, balanced and finessed. One to seek out, this is full of textured, slate-filled tannins, and is utterly delicious. Harvest September 15 to October 14. 60% new oak. Denis Dubourdieu consultant, Gabriel Vialard winemaker.

Dufter av mørke bær, bjørnebær og tre med hint av krydder. Konsentrert og saftig frukt på smak med velbalanserte tanniner og lang sammensatt avslutning.

Amatør

High Cabernet Sauvignon and the oak upped to around 60% new, higher than usual but well integrated at 17 years on. This is showing well right now, fully in the drinking window and extremely moreish, gentle fine tannins, elegant architecture, soft blackberry and blueberry fruits, velvety texture and a drawn out finish. Harvest September 21 to October 12. Denis Dubourdieu consultant.

Cool blue and black fruits, well balanced, soft campfire smoke, blackberry and pomegranate, supple and welcoming even though this was a cooler-than-average year, with soft hints of mint leaf, grilled sandalwood and liquorice. A wine with finesse and clarity of expression. 50% new oak. Harvest September 13 to October 15. 41hl/h yield, Denis Dubourdieu consultant. 50% new oak.

One of the highest blends of the two Cabernets in the vertical and this majors on violet flowers and savoury blue and black fruits, lilting aromatics that are drawn up and out of the glass, so precise, careful progression through the palate, with slate tannins and a touch of cola on the finish. Just a totally delicious wine that demonstrates the subtlety of Haut-Bailly, and more generally how you don't need to hit people over the head with power to get exceptional quality out of a glass of wine. Harvest September 14 through to October 11. 41hl/h yield. Denis Dubourdieu consultant. 50% new oak.

Dark plum in colour, edges of floral violet and peony as in the 1998 and the 2001, finessed, drawn out. Cool blue and black fruits, elegant and balanced, edges of graphite and flint, love it. Now switching over into its full drinking window, after 20 years of being just a little reserved. Veronique Sanders director, Denis Dubourdieu consultant. A real standout, one to savour. Harvest September 27 to October 18. 50% new oak.

The aromatics change at this point, reflecting the ripeness of the 2003 vintage, and you'll find exotic spice, turmeric, saffron, cumin. Welcoming and engaging in its brambled and pureed blackberry and raspberry fruits, silky textured, starting to slide towards tertiary, but still with the effortless finesse of Haut-Bailly, and a fresh lift on the finish. A creaminess to the tannins speaks of the ripeness of the vintage, but it is measured, great quality, and still with life ahead of it. Harvest September 3 to 27. An upscore from the last time I tasted a few years ago - particularly impressive for the 2003 vintage, that was expected to age rapidly. 50% new oak.

A leap in terms of colour and fruit character in the vertical to date, plumper and more primary in appearance, focused cassis and bilberry, with cold ash and mint leaf. A cooler-than-average vintage, and one that highlights the judgement always displayed at this estate, balanced and utterly moreish, waiting to be dived into and shared with friends. Harvest September 20 to October 15. First vintage of Gabriel Vialard as technical director, working alongside CEO Veronique Sanders and consultant Denis Dubourdieu. 50% new oak.

Mørk rød. Åpen og klar rett ut av flaska. 
Pen parfyme med solbær, bjørnebær og plomme, lær, tobakk, litt jord og hengt kjøtt. Lett tørrende utgang med helt integrerte tanniner. Bra syre og veldig fin frukt i god balanse. Er nå på et sted der den beveger seg i retning av mer sekundære aromaer, men enn så lenge er det fortsatt mye frisk frukt som styrer showet. Fremstår riktig så delikat, med fin kompleksitet og konsentrasjon. Herlig klassisk bdx. 94p

The ruby colour retains a vibrant core, aromatics flirting with tertiary, softened raspberry and brambled blackberry fruits, campfire and grilled cedar smoke, this is balanced and effortless while building in concentration through the glass, layering up with pulses of black pepper, rosemary, oyster shell, pomegranate and mandarin. The 2000 vintage took its time but it is now seriously in its stride. Harvest September 13 to October 11. Denis Dubourdieu consultant, Véronique Sanders director and CEO as of this vintage. 50% new oak.

The aromatics head towards undergrowth rather than the crushed roses of 1998, colour still firm ruby russet, opening to show grilled sandalwood and dusted cocoa beans, soft olive, iron, raspberry fruits, tobacco, campfire and ash. Again feeling of suspension and caressing tanins, so balanced and moriesh. Hard not to love the understated elegance on display. Harvest September 10 to October 5. Denis Dubourdieu consultant. 50% new oak.

En vin jeg har lagret i over tyve år. Meste av tiden i en mørk kald fuktig kjeller i Paris. Derav etiketten. Drikker perfekt nå med lette tanniner og mye frukt. Flott balanse som gjør at den drikkes lett avkjølt på terrassen her i Antibes. Solbær, røyk, jord. Litt av alt på en måte. Lang fruktig ettersmak. Love it❤️

WSET Diploma

Lær, røyk, solbær, tobakk, bjørnebær, bringebær, jordbær, sigarboks, vanilje-is, soyasaus, tørkede urter og skogbunn

One of the stars of the day, tobacco, saffron, soot, blackberry, loganberry, sof leather, sandalwood and undergrowth notes. This is just charm in a glass, so finessed and luxuriously balanced, a wine you want to sink in to, and sit with, just enjoying the view. Only four magnums left at the chateau - now three! Owned by the Sanders family at the time, and this was before the establishment of the Pessac Léognan appellation a few years later.

Red-brown with an orange rim. Delicate nose with leather, sweet tobacco, cigar, figs, dates and minerals. Fresh and elegant with delicate dried sweet figs and dates. Licorice and automn leaves. Long and delicate finish with integrated supple tannins.

Just wow!

Ever tasted a 66 year old wine? Not often I get to either. This is the first vintage that the Sanders family made after the purchased Haut-Bailly. What a treat to taste this awesome wine!

noe villere syre, lysere rødfrukt, slankere, svak stall (93)

1928 Château Haut-Bailly - dyp frukt, silketekstur, ren, perfekt balansert, svakt støvete tanniner, delikat krydret, pleasure (97)

2024	Ingen prisIkke tilgjengelig	Eksepsjonell
2023	Ingen prisIkke tilgjengelig	Spektakulær
2022	Ingen prisIkke tilgjengelig	Spektakulær
2021	kr 186,96Ikke tilgjengelig	Eksepsjonell
2020	kr 192,89Ikke tilgjengelig	Spektakulær

Kategori	Rødvin
Polnummer
Produsent	Ch. Haut-Bailly
Årgang	2011
Land	Frankrike, Bordeaux, Pessac-Léognan
Flaskestørrelse	75 cl

Alkoholnivå	13 %
Syre	5,4 %
Sukker	< 3 g/l

Innpakning	Glass
Korktype	Naturkork
Utvalg	Uten utvalg
Grossist	Moestue Grape Selections AS
Transportør	Skanlog AS