2001 Château Haut-Bailly Pessac-Léognan Bordeaux France Wine Tasting Note
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2001
Château Haut-Bailly (Pessac-Léognan)
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. 5,846 Views Tasted Jul 5, 2011 |
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.