2011 Château Haut-Bailly Pessac-Léognan Bordeaux France Wine Tasting Note

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2011 Château Haut-Bailly  (Pessac-Léognan) 92 Forward, accessibile styled wine, with loads of upfront, earthy, smoky fruit and gentle, soft, textured tannins. Forward, accessibile styled wine, with loads of upfront, earthy, smoky fruit and gentle, soft, textured tannins. 4,739 Views   Tasted Jul 11, 2017  • Buy This Wine For The Lowest Price DOWNLOAD TASTING NOTE | Post to Accessible truffle, smoke, tar, black cherry and tobacco notes are found with no effort. Medium bodied, elegant, soft, polished and filled with fresh, sweet, ripe cherries in the finish. This is showing much better than it did just a few months ago. Accessible truffle, smoke, tar, black cherry and tobacco notes are found with no effort. Medium bodied, elegant, soft, polished and filled with fresh, sweet, ripe cherries in the finish. This is showing much better than it did just a few months ago. 3,624 Views   Tasted May 20, 2015 It's easy to make great wine in vintages like 2009 and 2010. The success enjoyed by Veronique Sanders with the 2011 Haut Bailly is equally applaudable. Lots of smoke, fresh, clean, black cherries, blackberry, truffle and earth create the aromatics. Soft, forward, cherry and plum fruits make up the finish. This should be fun to drink with just a few years of age. It's easy to make great wine in vintages like 2009 and 2010. The success enjoyed by Veronique Sanders with the 2011 Haut Bailly is equally applaudable. Lots of smoke, fresh, clean, black cherries, blackberry, truffle and earth create the aromatics. Soft, forward, cherry and plum fruits make up the finish. This should be fun to drink with just a few years of age. 2,533 Views   Tasted Feb 19, 2014 From a blend of 50% Cabernet Sauvignon, 47% Merlot and 3% Cabernet Franc, the wine reached 13% ABV and will be aged in 55% new oak. Yields were about the same as that of 2010 at 38 hectoliters per hectare. Smoke, truffle, scorched earth, cassis, coffee and blackberry scents prepare you for the fresh crème de cassis and polished blackberry finish. 92-94 Pts. From a blend of 50% Cabernet Sauvignon, 47% Merlot and 3% Cabernet Franc, the wine reached 13% ABV and will be aged in 55% new oak. Yields were about the same as that of 2010 at 38 hectoliters per hectare. Smoke, truffle, scorched earth, cassis, coffee and blackberry scents prepare you for the fresh crème de cassis and polished blackberry finish. 92-94 Pts. 3,537 Views   Tasted Apr 25, 2012

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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