1955 Château Haut-Bailly Pessac-Léognan Bordeaux France Wine Tasting Note
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1955
Château Haut-Bailly (Pessac-Léognan)
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. 2,190 Views Tasted Apr 16, 2016Light 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. 3,451 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.