France

Cabernet Sauvignon

Merlot

Cabernet Franc

Petit Verdot

Ch. Haut-Bailly

Chateau Haut-Bailly Cru Classe Pessac-Leognan

Bordeaux

Pessac-Léognan

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

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.

Inside Bordeaux

Deep garnet-purple colored. Comes bounding out with exuberant notes of black cherries and fresh black currants, plus hints of violets, dark chocolate, and menthol with a waft of crushed rocks. The medium-bodied palate is coated with bright blackberry flavors, supported by soft, silky tannins and plenty of freshness, finishing long and perfumed.

Amatør

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.

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.

Dyp rød!
Dufter av røde bær, hint av bjørnebær, plommer, krydder og eik?
Fyldig, god konsentrasjon, myke tanniner, mye av duften gjenspeiler seg i smaken, sitter godt og lenge! 


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. 

Expert

Dark, ample and earthy/stony nose with mocha, dark fruit like cassis, cherry, plum and tobacco with discreet oak underneath. Ample and dense palate with fine proportions, very high but rounded extract, layers of ripe dark fruit, crushed dark berries, tobacco, with a very long and lingering finish. Still youthful needing time to gain roundness and flesh but promising structure.

Sommelier

Veldig typisk 2015 på duft. 

Mørkere, dypere, sorte solbær, mørke plommer, sorte oliven og fin mineralitet. 

Smak av sorte jordbær, skogsbær, lys kakaopulver, hvit pepper. En veldig godt strukturert vin, fin balanse, tette konsentrerte tanniner. 

Smakt hos Chateau Haut Bailly.

94-95p.

Fruktig, kompleks, kraftfull med balanserte tanniner. Bløt og lang utgang. Alt for god! 

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.

28.12.22

Deilig på duft, bær, vanilje, mint, noe nellik/kanel,

God munnfølelse, bra bær og konsentrasjon. Bra lengde. Har flere lag. Sitter en stund. Bra til prisen.

Den blir dårligere med luft. Mer vanndig, og billig lukter.

This is precise, welcoming, graceful, full of crayon and graphite notes. Coming into its drinking window now, and the ash, campfire and cigar box aromatics of Haut-Bailly, along with iris flowers, blueberry and cassis fruit, and an elegant, drawn out finish are reason enough to explore a vintage that is often overlooked. Harvest 9 to 29 September, Denis Dubourdieu consultant.

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.

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.

Ruby red with a garnet rim. Leather, tobacco, blackcurrant, anise and minerals. Fresh acidity. Tobacco, cassis and minerals. Balanced. Structured with supple tannins. Long.

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!

Slightly on the wild side - men likevel en vakker vin - kjølig stil i en varm årgang - røk og rødfrukt med noen dråper balsamico - ingen «brune» toner - høy syre - en sjelden ren «volatil» vin som nå fyller 77 år

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

Category	Red wine
Vinmonopolet no.
Producer	Ch. Haut-Bailly
Vintages	2023
Country	France, Bordeaux, Pessac-Léognan
Bottle	75 cl

Alcohol	%
Acid	%
Sugar	g/l

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