France

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.

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.

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

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.

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

Sommelier

Plommer, solbær, tobakksblader, lær og tørkede urter - lite eik på nesen. 60CS/32M/4CF/4PV. Denne er i en litt vanskelig fase, og jeg blir ikke helt klok på 2017 Bordeaux - man står på en måte ute på gangen og gløtter inn på festen gjennom en dørsprekk uten helt å slippe til. Frisk og fin nerve som bærer vinens tette og robuste kropp. Frukten skinner tidlig i drikkekurven, mens det beskjedne eikeavtrykket viser seg mest mot slutten. God lengde, flott og lett tørrende tanninstruktur. Trenger tid. 

WSET 2

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.

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.

A blend of 66% Cabernet Sauvignon and 44%, the 2014 Haut-Bailly has a deep garnet color with a touch of brick. It slowly emerges from the glass with notes of baked plums, boysenberry preserves, and dried cranberries, followed by hints of iron ore, cigar box and chargrill. The medium-bodied palate delivers compelling tension with firm, grainy tannins, and layers of evolving red and black fruits, finishing long and ferrous.

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.

Coiled and reserved at first, smoky cigar box as it opens, vivid and beautifully sleek blackcurrant, bilberry and blueberry fruits, taut and structured tannins even at 14 years old, with pencil lead and olive paste studding the palate from beginning to end. Plenty of estate signature in its finessed spirit, coupled with the concentration and swagger of the 2010 vintage. Harvest September 22 to October 14. Denis Dubourdieu consultant, Gabriel Vialard winemaker. 60% new oak for ageing.

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.

Duft at skogsbær, solbær, lær og treverk. 
Kraftig frukt med integrerte tanniner, mange lag med moden frukt med preg av urter, lær og vanilje.  

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.

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

Amatør

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.

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

Medium rød, lett bruning. Solbærblad, lær, søt tobakk som gir et søtlig preg, litt stall og høy og fin balanse. Medium syre, fin lettbalanse mot en litt svak frukt som med tid i glasset glir over i litt mye søt tobakk. Tanninene er fint integrert men med en lett tørring. Litt kort avslutning, vurdert på dag 2 og skal ha vært bedre med mer tydelig frukt på dag 1

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)

2024	No priceNot available	Outstanding
2023	No priceNot available	Extraordinary
2022	No priceNot available	Extraordinary
2021	kr 186,96Not available	Outstanding
2020	kr 192,89Not available	Extraordinary

Category	Red wine
Vinmonopolet no.
Producer	Ch. Haut-Bailly
Vintages	2011
Country	France, Bordeaux, Pessac-Léognan
Bottle	75 cl

Alcohol	13 %
Acid	5,4 %
Sugar	< 3 g/l

Packaging	Glass
Cork type	Naturkork
Selection	Uten utvalg
Wholesaler	Moestue Grape Selections AS
Carrier	Skanlog AS