1964 Château Haut-Bailly Pessac-Léognan Bordeaux France Wine Tasting Note
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1964
Château Haut-Bailly (Pessac-Léognan)
Elegant, refined, and silky, the wine is fresh and vibrant. Filled with sweet red fruits, flowers, tobacco leaf, and spice, perhaps there is not much weight or density, but the wine more than makes up for it with its purity and finesse. Fully-mature, no decanted is needed here. But this is not a wine to age for further development. Drink from 2022-2028. 2,337 Views Tasted Dec 15, 2022Light 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. 5,143 Views Tasted Oct 28, 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.