2003 Château Haut-Bailly Pessac-Léognan Bordeaux France Wine Tasting Note

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2003 Château Haut-Bailly  (Pessac-Léognan) 90 Fully mature, medium bodied, and on the roasted red berry and tobacco edge, the tannins are soft and the fruits are warm. This is not a wine for long term cellaring. I'd opt to drink it before the wine hits 20 years of age. Fully mature, medium bodied, and on the roasted red berry and tobacco edge, the tannins are soft and the fruits are warm. This is not a wine for long term cellaring. I'd opt to drink it before the wine hits 20 years of age. 4,032 Views   Tasted Nov 16, 2017  • Buy This Wine For The Lowest Price DOWNLOAD TASTING NOTE | Post to Fully mature, light in color, with a developed secondary, smoke filled bouquet, soft, elegnt textures and a soft, sweet, red cherry finish, this will probably be best over the next 3-5 years. It's not a wine for long term aging. Fully mature, light in color, with a developed secondary, smoke filled bouquet, soft, elegnt textures and a soft, sweet, red cherry finish, this will probably be best over the next 3-5 years. It's not a wine for long term aging. 3,886 Views   Tasted May 28, 2014 With aromas of forest floor, earth, smoke, leaf, fresh herbs and spicy cassis, this medium bodied wine has soft, silky textures and cherries at its center. But the finish is dusty, with hints of dryness on the palate. I’d drink this sooner than later. With aromas of forest floor, earth, smoke, leaf, fresh herbs and spicy cassis, this medium bodied wine has soft, silky textures and cherries at its center. But the finish is dusty, with hints of dryness on the palate. I’d drink this sooner than later. 3,618 Views   Tasted Dec 18, 2013 Earth, cherry, smoke and fresh herbal notes open to a rapidly maturing vintage of Haut Bailly. Elegant and focused on the red berry side of ripeness, this will show best over the next decade. Earth, cherry, smoke and fresh herbal notes open to a rapidly maturing vintage of Haut Bailly. Elegant and focused on the red berry side of ripeness, this will show best over the next decade. 4,300 Views   Tasted May 2, 2012 56% Cabernet Sauvignon, 38% Merlot and 6% Cabernet Franc made up the blend from this torridly hot vintage. Low acid and ripe, jammy dark berries, forest floor, oak, smoke, jam and truffle aromas and round, soft textures are the hallmarks of this rapidly maturing Bordeaux wine. 56% Cabernet Sauvignon, 38% Merlot and 6% Cabernet Franc made up the blend from this torridly hot vintage. Low acid and ripe, jammy dark berries, forest floor, oak, smoke, jam and truffle aromas and round, soft textures are the hallmarks of this rapidly maturing Bordeaux wine. 4,880 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.

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