2010 Château Haut-Bailly La Parde de Haut Bailly Pessac-Léognan Bordeaux France Wine Tasting Note
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2010
Château Haut-Bailly La Parde de Haut Bailly (Pessac-Léognan)
La Parde de Haut Bailly – Chocolate, cassis and tobacco aromas, soft textures and a sweet boysenberry finish are what consumers can look forward to with this easy to like wine. The wine is a blend of equal parts Merlot and Cabernet Sauvignon with 20% Cabernet Franc. According to Veronique Sanders, part of the reason for this wines success is that it includes both young Merlot vats that reached 15.5% ABV. Yet there is no heat in the finish. 87 – 89 Pts 4,909 Views Tasted Apr 21, 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.