Frankrike

Cabernet Sauvignon

Merlot

Cabernet Franc

Petit Verdot

Ch. Haut-Bailly

Chateau Haut-Bailly Cru Classe Pessac-Leognan

Bordeaux

Pessac-Léognan

En uhøytidelig feiring av 200 vurderinger av bdx. 

👃 Tett, kjølig og fyldige mørke bær (solbær og skogsbær) i tillegg til litt kald blåbærsaus. Videre er det paprika, pepper, blyantspiss og vanilje. Frisk og ung på lukt. 

👄 Deilig, kompleks og sjarmerende Bordeaux.  Du blir møtt av en tett bærkonsentrasjon som varer hele veien. Det kommer flere lag av lær, pepper, vanilje, tobakk og noe urter. Den er elegant, fyldig og har en herlig balanse. Akkurat dette du er ute etter i en god vin.  

Relativt røff tanninstruktur (fine, integrerte medium+) og en deilig syre (medium) 

Denne er ung og har mange år foran seg. NAM! 

Expert

Precision, clarity, tannins are fully present and still towards the front of the mouth. Cassis and blackberry fruits dominante, with waves of bitter chocolate and cocoa bean, this is young and has plenty of time ahead to soften further. Like so often wth Haut-Bailly, its charms are in what is happening under the surface, the layers of subtle flavours and aromatics that steal up on you and keep you engaged. Harvest September 25 to October 23, 60% new oak. Denis Dubourdieu consultant.

Inside Bordeaux

flott ekspressiv nese med rene toner av solbærsfrukt, roser (tenk bevilling), trevirke og after eight, medium pluss tannin og syre, høy fruktkonsentrasjon og fin ren kjølig frukt på smak, på den klassiske siden med kjølige fruktprofil, steinete i finish og faste integrerte tanniner. Bør ha et langt liv fremfor seg. Ser min score skiller seg en del fra amerikanerne på CT, muligens ikke et sjokk..

Sommelier

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.

A blend of 58% Cabernet Sauvignon, 34% Merlot, 4% Cabernet Franc, and 4% Petit Verdot, the 2023 Haut-Bailly has a pH of 3.75. It is deep garnet-purple in color and it waltzes out with showy scents of boysenberry preserves, stewed plums, and fruit cake, followed by underlying suggestions of Indian spices, menthol, graphite, and lavender, with a hint of cardamom. The full-bodied palate is rich and seductively plush, with layers of black fruits and exotic spices, plus mint and floral sparks, finishing long and fragrant. It is so graceful and opulent!

by Lisa Perrotti-Brown MW

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.

A blend of 65% Cabernet Sauvignon, 22% Merlot, 10% Petit Verdot, and 3% Cabernet Franc, the 2021 Haut-Bailly is medium to deep garnet-purple in color. It pops from the glass with punchy scents of kirsch, redcurrant jelly, and fresh blueberries, giving way to touches of pencil shavings, cardamom, and violets. The medium-bodied palate is restrained and elegant, featuring fine-grained tannins and well-knit freshness to support the vibrant red and blue fruit layers, finishing long and perfumed. Pretty!

Deep plum colour, intense and reserved, this is poised and mouthwatering, with carved tannins. As it opens, the precise blackcurrant fruits soften to a sumptuous texture, while fennel and sage herbs wind through the palate, with oyster shell salinity and uplift on the finish. You could almost drink with a good carafe now, and yet there is a huge potential for ageing. A stunning wine. Harvest September 9 to 25. Axel Marchal and Valerie Lavigne consultants, Gabriel Vialard winemaker.

The 2019 Haut-Bailly has a deep garnet-purple color. It slowly emerges from the glass with notes of blackcurrant cordial, plum preserves, and cedar chest, followed by hints of cast-iron pan, dried Provence herbs, and pencil lead. The full-bodied palate has a firm, sturdy frame of grainy tannins and plenty of freshness, with an earthy finish. It was a little closed and broody compared to previous tastings, and I expect it will emerge from this phase in 4-6 years, blossoming gloriously.

Middels rød farge. Solbær, paprika,,ceder og fat på duft og smak. Elegant, flott vin med balanserte tanniner og lang fat ettersmak.

Røde plommer og mørke bær. Bjørnebær, saftige skogsbær og pene urtetoner. En pen mineralsk touch. 

Smak av saftige jordbær, og skogsbær. Pen fresh syrlighet. Medium + konsentrasjon med medium lengde.

Smakt hos Chateau Haut Bailly. 

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.

Amatør

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.

Evident cocoa bean, dusted almonds, generous blackberry fruits, creamy griotte cherry, gourmet edged, with fresh acidities that ensure balance. Enjoyable, good quality with creamy fruit that builds through the palate. This is ready to drink but will continue to deliver over the next decade or more. Harvest 27 September to 15 October, Denis Dubourdieu consultant, Gabriel Vialard winemaker.

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. 

Bjørnebær, sedertre, blyantspiss og lær. 
Utrolig strukturert med faste tanniner. 
Åpnet seg mer med noen timer i karaffel, men har godt av 5-10 år til på flaske.

WSET 2

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.

Intens lukt av mørk frukt (solbær), brent tre, tjære og musk.
Tørr, medium tannin, medium fylde og litt for kort utgang.

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.

Cabernet dominant in character, with a dark fruit emphasis, elegantly fading but still savoury and elegant, a wine where subtle nuances layer up and reveal a pillow of fine tannins, tobacco, cigar box, violet, peony and pulses of minerality that keep the palate bouyant. A wonderful vintage that has reigned over the 2000 for the first two decades but I would now suggest looking to the 2000 over the coming years. Harvest September 24 to October 11. Second year of Veronique Sanders as CEO, Denis Dubourdieu consultant. 50% new oak.

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.

Dense ruby core, with gentle russet edges and a touch of deposit at the bottom of the glass as this cruises past 26 years old. Crushed roses on the aromatics, bracken and truffles on the palate, with gentle interplay of soft acidities and brambled fruit. Tertiary, woven silk tannins, suspended above the glass, taste this to really understand what elegance in wine feels like. This was the first year with Bob Wilmers as owner, with Veronique Sanders heading up the team and Denis Dubourdieu coming in as consultant. Starting to move into its fully mature phase, but a beautiful wine. 50% new oak.

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 1 890,00Ikke tilgjengelig	Eksepsjonell
2020	kr 1 950,00Ikke tilgjengelig	Spektakulær

Kategori	Rødvin
Polnummer
Produsent	Ch. Haut-Bailly
Årgang	2008
Land	Frankrike, Bordeaux, Pessac-Léognan
Flaskestørrelse	75 cl

Alkoholnivå	13 %
Syre	6,8 %
Sukker	< 3 g/l

Innpakning	Glass
Korktype
Utvalg	Spesialutvalg
Grossist	Hans A. Flaaten
Transportør	Skanlog AS