Learn everything about Chateau Haut Bailly Graves, Pessac Leognan, Bordeaux wine with wine tasting notes and wine with food pairing tips. Learn all the best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Haut Bailly History, Overview
Chateau Haut Bailly has a long history in Bordeaux. While vines were being cultivated to produce Bordeaux wine at what we know of as Chateau Haut Bailly today as far back as 1461, the estate’s first attempt at cultivating a modern Bordeaux vineyard truly starts in 1530. This took place when the Goyaneche and Daitze families purchased land in what was eventually known as the Graves appellation.
In 1630, the property came to be owned in partnership between a wine trader, Nicolas de Leuvarde and the Le Bailly family, which is where the estate takes its name from. At the time. the property occupied 36 hectares of vines. By the late 1600’s, the property was already quite well known for the quality of their wines. In fact, the wines of Haut Bailly were so popular, they were one of the first chateau to begin selling specific vintages.
In 1872, Haut Bailly was purchased by Alcide Bellot des Minieres. des Minieres had a strong background in as a vintner in Bordeaux. Shortly after des Minieres took over Haut Bailly, Credit goes to Alcide Bellot des Minieres for constructing the chateau on the property that is still in use today. Shortly after the construction was completed, the entire Bordeaux appellation, as well as much of Europe was hit by the phylloxera epidemic, which destroyed countless Bordeaux vineyards.
To reestablish the vineyards of Bordeaux and in much of Europe, vintners discovered that grafting their vines onto American phylloxera resistant rootstock cured the problem. At Chateau Haut Bailly, the owner, Alcide des Minieres did not follow suit. des Minieres believed using American root stock would alter the quality of the wine from Bordeaux. Alcide des Minieres earned fame for being a strong proponent of what became to be called either the Bordeaux mixture or Bordeaux blend. This solution was a blend of copper and sulfate that growers used to wash each vine. Once the vineyards were back in full production, the wine of Haut Bailly earned a reputation of producing one of the top wines in Bordeaux. In fact, for a period of time starting in the late 1800’s until the 1920’s, Chateau Haut Bailly sold for as much money as the First Growths!
In 1955, Daniel Sanders, a Belgian Bordeaux wine merchant bought Haut Bailly. At the time of the sale, the estate was in desperate need of repair. The vineyards were in poor shape. At best, just over 10 hectares were cultivated with vines. Daniel Sanders completely renovated Haut Bailly, in the cellars, winemaking facilities and vineyards. In 1979, his son, Jean Sanders took over the estate. By 1988, the vineyard was once again fully planted. Veronique Sanders followed in the family tradition and took over as director after Jean Sanders. It is under the direction of Veronique Sanders that Haut Bailly began producing the best wines in the history of the estate.
Chateau Haut Bailly The Modern Age
In 1998 Robert G. Wilmers, a Harvard-educated American banker and his French wife, Elisabeth Wilmers purchased Chateau Haut Bailly from the Sanders family. Within a few years, thanks to their spare no expense attitude and the desire to produce the best wine possible, the wines have never been better at the property. The first project to improve the wines of Haut Bailly took place in 2000 when the cellars were completely renovated and modernized. In 2010, Haut Bailly added “The Cube” to help with the removing of the grape stems. In 2016, Chateau Haut Bailly was awarded EPV status. EPV, Entreprises du Patrimoine Vivant is a Governmental recognition of their vigneron skills and cultural heritage.
Today, the estate is managed by Veronique Sanders, the fourth generation of her family associated with Haut-Bailly. Robert Wilmers and Veronique Sanders together are clearly producing wine of stunning quality at Chateau Haut Bailly. However, while the turn around was relative quick, it took until 2005, before wines of tremendous style, character and quality began being produced by the estate.
Chateau Haut Bailly Vineyards, Terroir, Grapes, Winemaking
The 33 hectare Pessac Leognan vineyard of Chateau Haut Bailly has 30 hectares cultivated with vines. Haut Bailly has a complex terroir of sand and gravel over limestone soils. The sandstone in the soils hold a large amount of petrified fossils, which adds to the wines unique character. Currently, 30 hectares are planted to 60% Cabernet Sauvignon, 34% Merlot, 3% Cabernet Franc and 3% Petit Verdot. This represents a change in the vineyard with less Cabernet Sauvignon, more Petit Verdot, and a reduction in Cabernet Franc over the years. In fact, as the Cabernet Franc vines die off, they are now being replaced with Cabernet Sauvignon. There is also a very small percentage of Malbec and Carmenere.
On average, the vines are 35 years of age. The vineyard is planted to a vine density of 10,000 vines per hectare. Not many people know this, but 15% of the Haut Bailly vineyard, equal to almost 4 hectares has vines that are more than 100 years of age! Inside those 4 hectares of very old vines, there are all six of the major grape varieties used in Bordeaux, Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and Carmenere.
The old vines are planted in the terroir of the estate, which is located directly in front of the chateau. This is considered the best terroir in their vineyard. The vineyards had gravel hillsides that rise up to 48 meters at their peak. These sloping hillsides is where you find the oldest vines of Chateau Haut Bailly. In total, the vineyard can be divided into 52 different parcels.
These are some of the oldest vines in Pessac Leognan, as well as in all of Bordeaux! Some of the vines are more than 120 years of age, as they were planted in the late 1800’s! That is not their only unique parcel of vines. There are plantings on a section of the vineyard with rich clay soils that adds a lot of depth to the wines. In the distant past, white Bordeaux wine was produced at Chateau Haut Bailly, but today, the estate is devoted to making only red Bordeaux wine.
To produce the wine of Chateau Haut Bailly, the grapes are cold soaked before fermentation, which can take up to 3 weeks. The vinification takes place in 26 thermo-regulated, cement vats of different sizes ranging in capacity from as small as 30 hectoliter vats to other tanks of 60 hectoliter, 90 hectoliter and 120 hectoliters. This wide range of vats allows for precise vinification on a plot by plot basis. However, in addition, they have 10 additional tanks that vary in size, for use, if they need them. Malolactic fermentation takes place in barrel. The wine of Chateau Haut Bailly is then aged in 50% to 65% new, French oak barrels for an average of 16 months to 18 months, depending on the character and style of the vintage. Chateau Haut Bailly maintains 3 different cellars for barrel aging.
The best vintages of Chateau Haut Bailly are: 2016, 2015, 2014, 2012, 2010, 2009, 2008, 2006 and 2005. Older vintages from the 1950’s and earlier have a good reputation, but I seldom see them. The famous Professor Emile Peynaud was the consulting oenologist for Chateau Haut Bailly. Following in the footsteps of Emile Peynaud was Pascal Ribereau Gayon who was replaced by their current consultant, Denis Dubourdieu.
In 2004, Jean Bernard Delmas, who you should be familiar with, due to his many years at Chateau Haut Brion, also became a member of their consulting team. In 2011, the estate added to their holdings with the purchase of the neighboring, Pessac Leognan estate, Chateau Le Pape
There is a second wine, La Parde de Haut-Bailly, which made its debut in 1967. At first, the second wine was sold under the name of Domaine de la Parde. But in 1979, the name was changed to La Parde de Haut-Bailly. The estate also releases a third wine, Pessac Leognan de Chateau Haut Bailly. On average, Haut Bailly produces 12,500 cases per year of all three wines combined.
Today, the wine being produced at Chateau Haut Bailly continues to go from strength to strength. It just keeps getting better! This finesse styled Bordeaux perfectly combines spicy, ripe fruit with supple textures, potent smoke and tobacco filled aromatics coupled to produce a wine of elegance, complexity and balance. 2005 was the first vintage where this property really took off. That was followed by 2006, 2008 and the sublime 2009, as well as the stunning 2010 and 2015. Both 2009 and 2010 are potential reference point vintages for Chateau Haut Bailly. And 2015 as well as 2016 are not far behind! Chateau Haut Bailly is an estate to watch as the wines keep getting better and better.
When to Drink Chateau Hat Bailly, Anticipated Maturity, Decanting Time
Chateau Haut Bailly needs time before the tannins fade and the wine can show its true complexities and character. Haut Bailly needs at least 10-15 years of aging in good vintages until it is ready to be enjoyed. Young vintages can be decanted for 2-4 hours, or more. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Haut Bailly offers its best drinking and should reach peak maturity between 15-40 years of age after the vintage.
Serving Chateau Haut Bailly with Wine, Food, Pairing Tips
Chateau Haut Bailly is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The wine of Chateau Haut Bailly is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Haut Bailly is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Château Haut-Bailly Wine Tasting Notes
30 Vintages 334337 Views Sort Vintage - Rating
Deep in color, with intensity of fruit, silky tannins, length and volume. There is a lot going on here. On the attack, the wine opens with ripe, spice filled plums, moving next to darker fruits. The fruit and flavor builds in the mouth and really sticks with you. The refinement of the texture, depth of flavor and the purity of the fruit is what you'll notice, before being impressed with the length. The wine was made from 53% Cabernet Sauvignon, 40% Merlot, 4% Petit Verdot and 3% Cabernet Franc. The wine reached 13.6% alcohol with a pH of 3.7. The Grand Vin was produced from 55% of the harvest, which took place from September 26 to October 18.
Apr 29, 2017points - Tasted 3418 Views
Sweet, soft, fresh and fruity, this will drink well on release, while you're busy waiting for the Grand Vin to develop.
Apr 29, 2017points - Tasted 900 Views
Not quite at the level of the 2009 and 2010, but not too far from that plateau either. This is at top for the level of quality coming out of Haut Bailly these days. Deep in color, the wine is intense, there is a wall of truffle, smoke and blackberries with cigar box overtones that grab you. Full bodied and deep, with a lot of flavor and intensity, this is a solid wine that I cannot wait to taste in bottle.
Jul 12, 2017points - Tasted 3781 Views
Rounder and with more flesh than when last tasted, the smoky, luscious blackberries, boysenberry, cigar and tobacco notes really grab you. There is length, flavor and freshness. This wine clearly merits status as one of the great vintages of Haut Bailly. This will need time in the cellar before it starts showing all it has to offer. Give it a decade or so and then enjoy the magic. The wine was made from blending 60% Cabernet Sauvignon, 36% Merlot and 4% Petit Verdot.
Jul 11, 2017points - Tasted 3305 Views
With an excellent depth of color, this wine displays smoke, blackberries, boysenberry, cigar box, spice, caramel and forest floor. Full-bodied with deep flavor, freshness and length. The tannins are refined, but noticeable. This will take time to develop, soften and come around, but based on previous vintages, given time, this should do exactly that. The finish is all about the sweet, ripe, pure, dark, red and black fruits, cocoa and cherry liqueur you find easily in the endnotes. From a blend of 60% Cabernet Sauvignon, 36% Merlot and 4% Petit Verdot, this wine reached 13.6% alcohol with a pH of 3.7. The Grand Vin was produced from 50% of the harvest, which took place from September 15 to October 8. 96 - 98 Pts
Apr 23, 2016points - Tasted 4960 Views
A strong wine, here you find ample freshness, smooth, tannins and floral notes with tobacco sweet, ripe cherries at its core. Medium/full bodied, this is should earlier than other high quality years for Haut Bailly. Give it perhaps 6-7 years and this should start showing well.
Jul 11, 2017points - Tasted 2916 Views
This pops with all that fresh, lively fruits, silky, tannins and tobacco, flower and cherry centered perfume. Medium/full bodied, elegant and refined, with the structure and backbone to age, evolve, and offer pleasure, this is a strong vintage for Haut Bailly.
Feb 6, 2017points - Tasted 3184 Views
Slow smoked plum, anise and black cherry liqueur on the nose, the wine feels fresh. There is volume, length and complexity, refined tannins and a vibrant, dark blackberry and plum finish. From a blend of 66% Cabernet Sauvignon and 34% Merlot, the wine reached 13% alcohol with a pH of 3.7. 93-95 Pts
Apr 24, 2015points - Tasted 2672 Views
Light, fresh, bright, forward style of wine, with a center of sweet, red fruits, herbs, earth and tobacco. You can enjoy this already open wine over the next decade or so, while waiting for the bigger vintages to come around. The wine was made from blending 64% Cabernet Sauvignon, 34% Merlot and 2% Cabernet Franc.
Jul 11, 2017points - Tasted 1273 Views
Licorice and black cherry griotte jumpstart the aromatic profile. Medium bodied with an uncomplicated, light style, the wine ends with a structured, firm finish with strawberry and black raspberry. From a blend of 64% Cabernet Sauvignon, 34% Merlot and 2% Cabernet Franc, the wine reached 12.8% alcohol. The wine will be aged in 55% new French oak barrels. With yields of only 20.6 hectoliters, the wine was made from 40% of the crop. According to Veronique Sanders, the key to the vinification in 2013 was avoiding over-extraction while using a gentle touch, following one of the estate’s most rapid picking periods. 89-91 Pts
Apr 21, 2014points - Tasted 2175 Views
Just a super wine, 3 hours of air brought out all its plushly textured plums and blackberries. The smoky essence, with its earthy accents only added to the fun. Full bodied, with round, soft tannins, this is probably the best value for Haut Bailly in the marketplace today. Tasted twice over a 2 week period, once at the estate, and then again ordered off a restaurant menu, this blend of 60% Cabernet Sauvignon and 40% Merlot tasted and felt great!
Jul 11, 2017points - Tasted 2687 Views
The tannins are already starting to soften and the wine is beginning to flesh out. The smoky, tobacco, earthy, ripe, dark, red fruits are sweet, fresh and enticing. Give this another 5 years and it should be rockin'!
May 4, 2016points - Tasted 5149 Views
Lots of smoke, tobacco, earthy, dark berries and oak add to the perfume. On the palate, the wine is soft, smooth and polished, leaving you with sweet, ripe fruits that linger on the palate, long after the wine has left the glass. This is showing better than it did from barrels and it could become even better if the wine continues to fill out with aging.
Mar 11, 2015points - Tasted 2720 Views
Dark ruby in color, the wine opens with fromboise, licorice, cocoa powder, smoke, and caramel. Produced from a blend of 60% Cabernet Sauvignon with 40% Merlot, the wine reached 13.2% alcohol with a pH of 3.6. Wine will be aged in 50% new French oak for 16 months. This is a finesse style of Haut Bailly with fresh and ripe red and black fruits that display a lot of purity and freshness. The wine ends with sweet black raspberry and cherry sensations in a forward, spicy finish. 92-94 Pts
Apr 25, 2013points - Tasted 2683 Views
Hints of tobacco, oak and cherry move to a cherry-filled, medium-bodied wine that will be enjoyed young. 85-87 Pts
Apr 25, 2013points - Tasted 2054 Views
Forward, accessibile styled wine, with loads of upfront, earthy, smoky fruit and gentle, soft, textured tannins.
Jul 11, 2017points - Tasted 1668 Views
Accessible truffle, smoke, tar, black cherry and tobacco notes are found with no effort. Medium bodied, elegant, soft, polished and filled with fresh, sweet, ripe cherries in the finish. This is showing much better than it did just a few months ago.
May 20, 2015points - Tasted 2447 Views
It's easy to make great wine in vintages like 2009 and 2010. The success enjoyed by Veronique Sanders with the 2011 Haut Bailly is equally applaudable. Lots of smoke, fresh, clean, black cherries, blackberry, truffle and earth create the aromatics. Soft, forward, cherry and plum fruits make up the finish. This should be fun to drink with just a few years of age.
Feb 19, 2014points - Tasted 1423 Views
From a blend of 50% Cabernet Sauvignon, 47% Merlot and 3% Cabernet Franc, the wine reached 13% alcohol and will be aged in 55% new oak. Yields were about the same as that of 2010 at 38 hectoliters per hectare. Smoke, truffle, scorched earth, cassis, coffee and blackberry scents prepare you for the fresh crème de cassis and polished blackberry finish. 92-94 Pts.
Apr 25, 2012points - Tasted 2428 Views
Smoky plum and spice open to medium body and an approachable black cherry finish. 85-87 Pts
Apr 25, 2012points - Tasted 2684 Views
Stunning in every sense, it's hard to say what part of the experience I liked best. Aromatically complex, with its cocoa, smoke, black cherry, thyme and truffle notes leading the way. The full bodied, concentrated wine feels like silk and velvet as it coats your palate, mouth, teeth and gums. Intense, yet elegant, focused, fresh and pure, the finish must have stuck with me for over 50 seconds! This stunner just keeps getting better and better. If you have over a case, pop a cork and give it a few hours of air. Else, wait another decade. If this gets any better, and it probably will, it should be worth 100 Pts if it continues to age and evolve in the same manner.
Jul 11, 2017points - Tasted 4431 Views
The wine coats your palate with fruit, feels like silk and velvet, offers layers of smoky, ripe fruits with a real purity to the berries and the finish just goes on and on. Young, but already great. 10 more years will make this rock, but I'm not waiting a decade to pop another cork!
Mar 22, 2017points - Tasted 5389 Views
Now we're talking! Holy Moly... This is so good it's almost off the charts. It's rich, concentrated and lush. The silk and velvet textures are a treat. The fruit retains a beautiful sense of purity. Everything is in balance and harmony. Wines this good can be tasted young. And you can this comment to the bank. This will be great when its developed.
Sep 23, 2015points - Tasted 7895 Views
Stunning in every way. As good as this is now, it's going to be even better with a decade of cellaring. With its fabulous levels of concentration, perfectly ripe fruit and silky textures, this is going to be a treat if you can wait a bit.
May 28, 2014points - Tasted 7216 Views
Another strong showing for this stunning wine. Packed with ripe, smoky dark berries, earth, spice and truffle, the wine is powerful, concentrated and deep, yet, refined, elegant and perfectly in balance. In the years to come, this is only going to improve with age as it develops additional layers of complexity and refinement. 97 Pts
May 8, 2013points - Tasted 6403 Views
This has truly developed well since bottling. The wine is deeper, richer and more polished since first tasted in 2011. The complex nose pops with caramel, espresso bean, blackberries and earth. Intense, polished, lush and deep, the wine finishes with a beautiful sensation of purity and silk. It’s going to be fun to compare this blend of 64% Cabernet Sauvignon, 30% Merlot and 6% Cabernet Franc with the 2009 over the next few decades.When I first tasted this wine in barrel, I had conversations with Veronique Sanders, where she believed the wine was better than her sublime 2009. I did not agree at the time. After tasting 2010 Haut Bailly in bottle, I now agree with Veronique, it's not only the better wine, it's the finest wine the estate has ever produced!
Feb 15, 2013points - Tasted 5485 Views
From a blend of 62% Cabernet Sauvignon, 36% Merlot and the rest Cabernet Franc, this dark, purple tinted wine offers an array of fresh, jammy black raspberry, licorice, truffle, smoke, coffee, tobacco, earth and spice aromas. Powerful, tannic and structured, there is purity in the fruit. The wine ends with layers of ripe, blackberry and black cherry fruits. This will be a very long lived wine. . The wine increased in price from the 2009 and was released for 89 Euros. 96-97
Jul 5, 2012points - Tasted 5579 Views
2010 Haut Bailly From 62% Cabernet Sauvignon, 36% Merlot and 2% Cabernet Franc, a blend similar to what they used in 2009, the 2010 vintage is the product of low yields. For a comparison, 2009 was 46 hectoliters per hectare. In 2010, due to the draught and problems with the Merlot flowering, yields were reduced to 37 hectares per hectoliter. Low yields and weather allowed the wine to reach 13.9 % alcohol, which is slightly higher than the 13.75 the property enjoyed in 2009. . Inky purple in color, with pungent aromas of smoke, licorice, truffle, spice, ash, tobacco and blackberry liqueur, the wine is concentrated, deep, rich and opulent in texture. With palate staining fruit, layers of ripe, velvety tannins and a long, pure, cassis and blackberry finish, this wine offers strong competition for the 2009. Veronique Sanders thinks the 2010 is a better wine. I am not sure I agree. But I do know, it’s going to be a lot of comparing 2010 with 2009, 2008, 2006 and 2005 over the next few decades. 95-97 Pts
Apr 21, 2011points - Tasted 5326 Views
La Parde de Haut Bailly – Chocolate, cassis and tobacco aromas, soft textures and a sweet boysenberry finish are what consumers can look forward to with this easy to like wine. The wine is a blend of equal parts Merlot and Cabernet Sauvignon with 20% Cabernet Franc. According to Veronique Sanders, part of the reason for this wines success is that it includes both young Merlot vats that reached 15.5% alcohol. Yet there is no heat in the finish. 87 – 89 Pts
Apr 21, 2011points - Tasted 4315 Views
Sensuous, deep, rich, luscious, concentrated and frankly, sexy, the perfume fills you with cigar wrapper, smoke, tobacco leaf, dark berries, espresso and wet earth scents. Polished tannins, length and persistence that just does not want to quit, the fruit is sweet, fresh, vibrant and pure. The wine was produced from blending 60% Cabernet Sauvignon, 37% Merlot and 3% Cabernet Franc.
Jul 11, 2017points - Tasted 3840 Views
Good Lord this is stunning! It's rich, sensuous, mouth filling, lively and alive. The complex aromatics coupled with the silky textures leave you wanting more wine in your glass and on your palate.
Sep 23, 2014points - Tasted 7855 Views
Cigar box, truffle, barbecue, smoke, crème de cassis, licorice, plum and vanilla create the compelling perfume. Concentrated, sweet, lush, sensuous and rich, the wine is long, fresh and builds in flavor during the finish.
May 2, 2013points - Tasted 6743 Views
This wine has firmed up, added more structure and lost some of its opulent, exotic nature over the past two years. That is not to take away anything from the wine. But the blend of 60% Cabernet Sauvignon, 37% Merlot and 3% Cabernet Franc has evolved into a wine that requires more aging than I had originally anticipated. Deep in color, scents of burning wood, licorice, cassis, earth and herbs meld well with the layers of pure, concentrated fruit. The wine ends with a long, fresh black raspberry sensation. This strong wine has everything needed to age and develop well. With time, it's quite possible my score will go up a point or two.
Jan 30, 2012points - Tasted 7363 Views
From an assemblage of 60% Cabernet Sauvignon Franc, 37% Merlot and 3% Cabernet Franc, the wine opens with licorice, crème de cassis, forest floor, tobacco, jam and smoky aromas. Full bodied, opulent and sexy, this flashy and fleshy Pessac Leognan finishes with jammy cassis, plums, and licorice. It’s going to be fun comparing the 2009 and 2010 over the next several decades as people will be arguing as to which vintage they prefer.
Jul 5, 2011points - Tasted 7341 Views
2009 Haut Bailly has a beautiful shade of deep ruby. With fresh shaved truffle, cassis, earth, spice, smoke, licorice, mineral, and Cuban cigar tobacco aromatics, this wine offers intensity of flavors and purity of fruit. The wine ends in a blast of cassis, plums, and fennel. There is not a hard edge to be found in this sublime expression of Haut Bailly. The 2009 is the finest wine I have tasted from the property. 95/98 Pts
Aug 26, 2010points - Tasted 8060 Views
Medium bodied, soft, elegantly styled, forward and ready to offer pleasure today, with all its, soft, silky, fruits. This is really nice today and does not need or demand for aging.
Jul 5, 2017points - Tasted 1985 Views
Right off the bat, it was easy to find the tobacco, smoke and red fruits. Not quite high pitched, but there was a lot of freshness going on here. The finish was vibrant, with all its fresh, juicy, cassis, blackberries, spice and cigar wrappers. Another 5 years will add a lot of softness and nuances. This is really very good wine, and it sells for a song, for a wine of this qualithy. The wine was made from a blend of 70% Cabernet Sauvignon and 30% Merlot, the harvest took place from September 25 to October 23.
Jul 8, 2017points - Tasted 3098 Views
Classic in all the right ways, the wine offers smoky, dark red fruits, spice, wet earth and cigar box aromatics. Fresh, balanced, young and vibrant, another 5 years should soften and expand the experience.
Mar 22, 2017points - Tasted 4569 Views
70% Cabernet Sauvignon and 30% Merlot combined to produced one of the top wines of the vintage. Spicy cassis, cocoa, oak, blackberry and black cherry aromas paired well with structured, concentrated, full bodied wine. There was ample depth and ripe tannins to allow this young Bordeaux wine to age perfectly.
Jul 5, 2013points - Tasted 8240 Views
This exciting chateau is on a hot streak that is not in danger of quitting. They have been remarkably consistent since 2005. Earth, truffle, smoke, forest floor, cassis, bitter chocolate scents make up the aromatics. The fireworks continue in the mouth with round, opulent textures and a suave, velvety, dark berry and red fruit filled finish.
Jan 28, 2011points - Tasted 9669 Views
2008 Haut Bailly is loaded with spice, earth, cassis, blackberry, smoke, oak and tobacco scents. Full bodied and filled with plush, ripe fruit, this suave wine fills your palate with dark berries and earth. While different in style if you cannot afford Haut Brion or La Mission Haut Brion and you want a great vintage of Pessac Leognan, you cannot do better than Haut Bailly today. 94 Pts
Jul 20, 2010points - Tasted 6426 Views
08 Château Haut Bailly expresses oak, licorice, jammy black fruit, coffee, and cranberry in the nose, along with hints of smoke and caramel. Full bodied and concentrated with ripe, fresh fruit with ripe, elegant tannins. The wine ends with a long note of dark, black fruit, with blueberry accents. This is a pretty and expressive style of Graves. 94-96 pts
Aug 31, 2009points - Tasted 6555 Views
Fully mature, lighter styled wine, as you would expect, given the vintage. Still, the wine offered pleasure and character with its dark cherry fruit, herbs and tobacco. Softly textured, and quite easy to drink, enjoy this for its charm now, while waiting for the three subsequent vintages, 2008, 2009 and 2010 to develop.
Jul 8, 2017points - Tasted 2220 Views
Produced with 70% Cabernet Sauvignon, 26% Merlot and the rest Cabernet Franc, this accessible Bordeaux wine is medium bodied and filled with cassis, fresh herbs, pepper, cherries and spice. Soft and already open, this is a Bordeaux wine to drink now and over the next several years.
Jul 5, 2011points - Tasted 4830 Views
Youthful, tannic, fresh, elegant, but with a refined, masculine side to its character, at least at his stage. With air, cocoa dusted blackberries, earth, tobacco and black cherry aromas are in full force. I'd give this at least 5-8-10 years of time to soften and develop. This will be a very fine wine when it does.
Sep 23, 2014points - Tasted 4816 Views
Smoky black fruit, tar, leather, cassis, camp-fire smoke, wood and hit brick aromas are easy to find. From a blend of 65% Cabernet Sauvignon and 35% Merlot, this structured, polished, elegant wine ends with a soft, earthy, sweet black and red fruit filled finish.
Jul 5, 2011points - Tasted 6841 Views
This was filled with smoky plums and cassis. Great freshness with soft, ripe, elegant tannins. Supple in style with a lot of finesse, this finishes with a long, ripe, mouth full of spicy dark berries. This is almost at the level of the 2005.
Jun 17, 2009points - Tasted 6497 Views
Stubbornly holding on to its youth, just like we do, as we age. Yet, there is no denying this is a beauty. Fresh, luscious, sweet and in balance, 2 hours of air brought out the smoky blackberries, wet earth, spice and cigar box aromatics. Full bodied, deep, concentrated and demanding 5-8 more years to show its best, this is the first of the great Haut Bailly wines in the modern age that rivet your attention.
Sep 4, 2017points - Tasted 2888 Views
Sporting a deep ruby color, tobacco and cigar box notes, coupled with cassis, tar and blackberry scents that easily pop without decanting. On the palate, the wine is full bodied, deep, fresh, concentrated and silky, with a long, clean, fresh, earthy, sweet, black plum finish. The wine was made from a blend of 58% Cabernet Sauvignon, 36% Merlot and 6% Cabernet Franc, reaching 13% alcohol. Give this 3-5 more years in the cellar and you’ll see a lot more fireworks.
Jun 28, 2015points - Tasted 6226 Views
This continues to develop nicely. It's filled with smoky dark fruits, tobacco, truffle and cigar box aromas. Polished, classy and long, there is good freshness in the finish. This is fine now, but its best days are still ahead.
Sep 23, 2014points - Tasted 4995 Views
With a nose of smoke, oak, spice, black cherry liqueur, earth and tobacco, this powerful expression of Haut Bailly is long, fresh, silky and concentrated. Give it a few more years before it begins to really strut its stuff. This is first of several great wines produced by the team of Wilmers and Sanders.
Jan 30, 2013points - Tasted 6384 Views
Smoke, hot bricks, truffle, fresh blackberries, forest floor and cigar box aromatic fireworks open the wine up. Luscious, elegant, rich and refined, this is still young and almost primary. The wine ends with freshness, purity of fruit and balance. A few more years will add a lot to this already, special Pessac Leognan wine.
Feb 5, 2012points - Tasted 8640 Views
The first breakthrough vintage for Chateau Haut Bailly, from an assemblage of 58% Cabernet Sauvignon, 36% Merlot and 6% Cabernet Franc, this sublime wine blends power with elegant, ripe fruit for a rich, supple, suave, smoky, mineral, cassis, spice, truffle and blackberry infused wine. Still young, give this another 6-8 years and it will reward your patience with sublime drinking.
Jul 5, 2011points - Tasted 8058 Views
This took me by surprise. I admit, I liked the 06, but I loved the 05! Gobs of black fruit, smoke, chocolate and tobacco. Dense and filled with elegant, ripe fruit. There is a lot going on in this wine. The style, elegance and finesse is a pleasure to taste, swirl, sniff and sip. This was so good, it is one of the few wines I bought after tasting it. The wine reminds me of scaled down version of Haut Brion. If you like Haut Bailly, or Graves, this Bordeaux wine belongs in your cellar.
Jun 17, 2009points - Tasted 9296 Views
Quite a lot of charm here, the wine is medium bodied, soft, clean and fresh and ready to go with its ripe, dark fruits and earthy, smoky profile.
Jul 8, 2017points - Tasted 3244 Views
Medium bodied, finesse styled charmer that is ready to show off its smoky, truffle, black cherry, tobacco and silky personality. This is showing quite nicely today.
Jan 4, 2015points - Tasted 3065 Views
Blackberry, truffle, hot stones, spice, cassis and smoke aromas are found with little effort. Medium bodied and soft in texture, this is already approachable and delicious. The wine was produced from a blend of 50% Cabernet Sauvignon, 45% Merlot and 5% Cabernet Franc.
Jul 5, 2011points - Tasted 5962 Views
With its chocolate, mint, raspberry aromatics and soft, supple, silky entr, coupled with a fair price for a wine of this quality, make this a Bordeaux wine worth seeking out
Jun 17, 2009points - Tasted 5261 Views
Fully mature, medium bodied, and on the roasted red berry and tobacco edge, the tannins are soft and the fruits are warm. This is not a wine for long term cellaring. I'd opt to drink it before the wine hits 20 years of age.
Nov 16, 2017points - Tasted 150 Views
Fully mature, light in color, with a developed secondary, smoke filled bouquet, soft, elegnt textures and a soft, sweet, red cherry finish, this will probably be best over the next 3-5 years. It's not a wine for long term aging.
May 28, 2014points - Tasted 2565 Views
With aromas of forest floor, earth, smoke, leaf, fresh herbs and spicy cassis, this medium bodied wine has soft, silky textures and cherries at its center. But the finish is dusty, with hints of dryness on the palate. I’d drink this sooner than later.
Dec 18, 2013points - Tasted 2341 Views
Earth, cherry, smoke and fresh herbal notes open to a rapidly maturing vintage of Haut Bailly. Elegant and focused on the red berry side of ripeness, this will show best over the next decade.
May 2, 2012points - Tasted 3064 Views
56% Cabernet Sauvignon, 38% Merlot and 6% Cabernet Franc made up the blend from this torridly hot vintage. Low acid and ripe, jammy dark berries, forest floor, oak, smoke, jam and truffle aromas and round, soft textures are the hallmarks of this rapidly maturing Bordeaux wine.
Jul 5, 2011points - Tasted 3644 Views
From an assemblage of 62% Cabernet Sauvignon, 35% Merlot and a dollop of Cabernet Franc, this wine is filled with black cherry, cassis, oak, smoke, tar and cranberry. Medium bodied and showing some greenness from the cool style of the vintage, this Pessac Leognan wine will not improve much with age. I’d drink it over the next decade.
Jul 5, 2011points - Tasted 2973 Views
One of the few vintages produced with no Cabernet Franc, using 65% Cabernet Sauvignon and 35% Merlot. This mediuml bodied wine is filled with smoke, cloves, earth, cassis and spice. The wine finished with a crème de cassis, spice and olive sensation. This is already starting to drink very well. Do not expect it to make old bones. I’d finish mine within the next 10-12 years before the fruit begins to fade.
Jul 5, 2011points - Tasted 4622 Views
Delicate, elegant, graceful and easy to drink today, this medium bodied, soft wine leaves with fresh, silky, smoky, spicy red and black fruits in the finish. There is no real hurry to drink this, however, at close to 15 years of age, there is no need to wait to pop a cork seeking further development.
Feb 3, 2014points - Tasted 3895 Views
Filled with smoky, earth, tobacco, cassis and blackberry, the wine is medium bodied, elegant, soft textured and offers a refined, personality. 2000 Haut Bailly has moved into its primetime drinking window.
May 2, 2012points - Tasted 3490 Views
An interesting vintage, splitting the blend evenly between Merlot and Cabernet Sauvignon, the wine offers smoke, oak, earth, cassis, tar and cranberry aromas. Medium bodied and refined in style, the wine finishes with a mélange of spicy, red and black fruits. This does not compete with the wines being produced at the estate starting with the sublime 2005. While it can develop for a few more years, there is no reason to wait to start opening this wine.
Jul 5, 2011points - Tasted 4437 Views
Close to fully mature, this medium bodied wine starts off blending truffle, cigar wrapper, tobacco, smoke and black cherries. Soft, elegant and open, the finish is quite nice, with its silky plum essence.
Jul 8, 2017points - Tasted 2159 Views
An elegant, smoky charmer, with a tobacco, black cherry, wet earth and herb filled nose. Medium/full bodied, refined, soft, complex, fresh and approachable, this is drinking quite nicely today. And who knows. It could get even better with more time. But I like how it is showing today.
Jan 21, 2017points - Tasted 3102 Views
I love the fabulous, smoky, earthy, tar, cassis, cigar box and blackberry nose. Medium/full bodied, with a strict, firm personality to the tannins, which is you prefer very old school Bordeaux, you will probably enjoy that part of the wine more than I did. There is ample, earthy, spice filled, dark red fruits in the finish.
Nov 10, 2016points - Tasted 1871 Views
A little more interesting on the nose, with its tobacco, tar, cigar box, forest floor and cherry notes, than on the medium bodied, refined, but slightly stoic palate. Still, this is quite a charmer and is drinking great at 22 years of age.
Jun 11, 2016points - Tasted 2166 Views
Ruby with bricking. in color, this truffle, tobacco, coffee, smoky, cassis and earthy scented wine, is fully mature. With soft textures showing the patina of age the wine ends in an elegant dark, cherry finish.
Jul 3, 2010points - Tasted 3791 Views
Filled with sweet, roasted fruit, tobacco, tar, wild strawberry and fennel scents. Medium bodied, this elegantly styled wine feels plush and silky in the mouth. Nice length and purity. Fully mature, consumers should plan on drinking their bottles over the next 5-10 years.
Jun 18, 2009points - Tasted 2966 Views
Tobacco, earth, smoke and root beer aromas open to a medium bodied, bright, cassis filled wine that is fully developed. 1986 remains the only vintage from the chateau produced exclusively from 100% Cabernet Sauvignon.
May 15, 2011points - Tasted 1895 Views
Light in color and concentration, the wine is dominated by red berries, spice, earth and smoke. Medium bodied and elegant in style, the wine is starting to drop its fruit and is becoming slightly more acidic in character. That trend will continue. If you have some of this in your cellar, I'd drink it sooner than later.
Oct 28, 2012points - Tasted 3852 Views
Loads of smoke, tobacco, wet earth, cedar and cigar box get you before moving to the soft, medium bodied, sweet and tart, red berry finish. This definitely requires drinking.
Apr 16, 2016points - Tasted 1270 Views
Light ruby with orange and bricking in color, the nose was packed with tobacco, ash, cigar box, smoke, blackberry, truffle and wet forest floor scents. Medium bodied, elegant and refined, the light, spicy, kirsch finish with isoft, velvet textured, gentle touch, made me wish I had tasted at least 10 years ago. Better on the nose than the palate. Drink up.
May 18, 2012points - Tasted 2551 Views