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2012 Château Haut-Bailly Pessac-Léognan Bordeaux France Wine Tasting Note

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2012
Château Haut-Bailly  (Pessac-Léognan)
94
Medium-bodied, silky, energetic, bright style of Haut Bailly, with a lean to its lifted, red fruits, and a dash of cocoa in the finish. This is ready to go. Drink from 2023-2032.

Medium-bodied, silky, energetic, bright style of Haut Bailly, with a lean to its lifted, red fruits, and a dash of cocoa in the finish. This is ready to go. Drink from 2023-2032.

3,253 Views   Tasted
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Just a super wine, 3 hours of air brought out all its plushly textured plums and blackberries. The smoky essence, with its earthy accents only added to the fun. Full bodied, with round, soft tannins, this is probably the best value for Haut Bailly in the marketplace today. Tasted twice over a 2 week period, once at the estate, and then again ordered off a restaurant menu, this blend of 60% Cabernet Sauvignon and 40% Merlot tasted and felt great!

Just a super wine, 3 hours of air brought out all its plushly textured plums and blackberries. The smoky essence, with its earthy accents only added to the fun. Full bodied, with round, soft tannins, this is probably the best value for Haut Bailly in the marketplace today. Tasted twice over a 2 week period, once at the estate, and then again ordered off a restaurant menu, this blend of 60% Cabernet Sauvignon and 40% Merlot tasted and felt great!

5,038 Views   Tasted
The tannins are already starting to soften and the wine is beginning to flesh out. The smoky, tobacco, earthy, ripe, dark, red fruits are sweet, fresh and enticing. Give this another 5 years and it should be rockin'!

The tannins are already starting to soften and the wine is beginning to flesh out. The smoky, tobacco, earthy, ripe, dark, red fruits are sweet, fresh and enticing. Give this another 5 years and it should be rockin'!

6,913 Views   Tasted
Lots of smoke, tobacco, earthy, dark berries and oak add to the perfume. On the palate, the wine is soft, smooth and polished, leaving you with sweet, ripe fruits that linger on the palate, long after the wine has left the glass. This is showing better than it did from barrels and it could become even better if the wine continues to fill out with aging.

Lots of smoke, tobacco, earthy, dark berries and oak add to the perfume. On the palate, the wine is soft, smooth and polished, leaving you with sweet, ripe fruits that linger on the palate, long after the wine has left the glass. This is showing better than it did from barrels and it could become even better if the wine continues to fill out with aging.

4,322 Views   Tasted
Dark ruby in color, the wine opens with fromboise, licorice, cocoa powder, smoke, and caramel. Produced from a blend of 60% Cabernet Sauvignon with 40% Merlot, the wine reached 13.2% ABV with a pH of 3.6. Wine will be aged in 50% new French oak for 16 months. This is a finesse style of Haut Bailly with fresh and ripe red and black fruits that display a lot of purity and freshness. The wine ends with sweet black raspberry and cherry sensations in a forward, spicy finish. 92-94 Pts

Dark ruby in color, the wine opens with fromboise, licorice, cocoa powder, smoke, and caramel. Produced from a blend of 60% Cabernet Sauvignon with 40% Merlot, the wine reached 13.2% ABV with a pH of 3.6. Wine will be aged in 50% new French oak for 16 months. This is a finesse style of Haut Bailly with fresh and ripe red and black fruits that display a lot of purity and freshness. The wine ends with sweet black raspberry and cherry sensations in a forward, spicy finish. 92-94 Pts

4,182 Views   Tasted

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