1995 Château Haut-Bailly Pessac-Léognan Bordeaux France Wine Tasting Note
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1995
Château Haut-Bailly (Pessac-Léognan)
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. 3,237 Views Tasted Jun 11, 2016 |
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.