1955 Château Haut-Bailly Pessac-Léognan Bordeaux France Wine Tasting Note

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1955 Château Haut-Bailly  (Pessac-Léognan) 94 It was much better than the previous bottle. This was such a treat. Initially, we thought the wine might be worth 20 minutes in the glass. Minute by minute the wine continued improving. Medium-bodied, elegant, and regal, with touches of tobacco leaf, spice, dried flowers, olives, and cherries, there was softness to the fruits, and vibrancy in the finish. What a nice surprise! Drink from 2024-2029. It was much better than the previous bottle. This was such a treat. Initially, we thought the wine might be worth 20 minutes in the glass. Minute by minute the wine continued improving. Medium-bodied, elegant, and regal, with touches of tobacco leaf, spice, dried flowers, olives, and cherries, there was softness to the fruits, and vibrancy in the finish. What a nice surprise! Drink from 2024-2029. 2,639 Views   Tasted Jul 10, 2024  • Buy This Wine For The Lowest Price DOWNLOAD TASTING NOTE | Post to 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. 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. 2,312 Views   Tasted Apr 16, 2016 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. 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. 3,574 Views   Tasted May 18, 2012

When to Drink Chateau Haut 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 starts being 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.

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