2007 Château Haut-Bailly Pessac-Léognan Bordeaux France Wine Tasting Note

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2007
90
Fully mature, lighter styled wine, as you would expect, given the vintage. Still, the wine offered pleasure and character with its dark cherry fruit, herbs and tobacco. Softly textured, and quite easy to drink, enjoy this for its charm now, while waiting for the three subsequent vintages, 2008, 2009 and 2010 to develop.

Fully mature, lighter styled wine, as you would expect, given the vintage. Still, the wine offered pleasure and character with its dark cherry fruit, herbs and tobacco. Softly textured, and quite easy to drink, enjoy this for its charm now, while waiting for the three subsequent vintages, 2008, 2009 and 2010 to develop.

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Produced with 70% Cabernet Sauvignon, 26% Merlot and the rest Cabernet Franc, this accessible Bordeaux wine is medium bodied and filled with cassis, fresh herbs, pepper, cherries and spice. Soft and already open, this is a Bordeaux wine to drink now and over the next several years.

Produced with 70% Cabernet Sauvignon, 26% Merlot and the rest Cabernet Franc, this accessible Bordeaux wine is medium bodied and filled with cassis, fresh herbs, pepper, cherries and spice. Soft and already open, this is a Bordeaux wine to drink now and over the next several years.

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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.

www.haut-bailly.com