2013 Château Haut-Bailly Pessac-Léognan Bordeaux France Wine Tasting Note

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2013 Château Haut-Bailly  (Pessac-Léognan) 91 Light, fresh, bright, forward style of wine, with a center of sweet, red fruits, herbs, earth and tobacco. You can enjoy this already open wine over the next decade or so, while waiting for the bigger vintages to come around. The wine was made from blending 64% Cabernet Sauvignon, 34% Merlot and 2% Cabernet Franc. Light, fresh, bright, forward style of wine, with a center of sweet, red fruits, herbs, earth and tobacco. You can enjoy this already open wine over the next decade or so, while waiting for the bigger vintages to come around. The wine was made from blending 64% Cabernet Sauvignon, 34% Merlot and 2% Cabernet Franc. 5,221 Views   Tasted Jul 11, 2017  • Buy This Wine For The Lowest Price DOWNLOAD TASTING NOTE | Post to Licorice and black cherry griotte jumpstart the aromatic profile. Medium bodied with an uncomplicated, light style, the wine ends with a structured, firm finish with strawberry and black raspberry. From a blend of 64% Cabernet Sauvignon, 34% Merlot and 2% Cabernet Franc, the wine reached 12.8% ABV. The wine will be aged in 55% new French oak barrels. With yields of only 20.6 hectoliters, the wine was made from 40% of the crop. According to Veronique Sanders, the key to the vinification in 2013 was avoiding over-extraction while using a gentle touch, following one of the estate’s most rapid picking periods. 89-91 Pts Licorice and black cherry griotte jumpstart the aromatic profile. Medium bodied with an uncomplicated, light style, the wine ends with a structured, firm finish with strawberry and black raspberry. From a blend of 64% Cabernet Sauvignon, 34% Merlot and 2% Cabernet Franc, the wine reached 12.8% ABV. The wine will be aged in 55% new French oak barrels. With yields of only 20.6 hectoliters, the wine was made from 40% of the crop. According to Veronique Sanders, the key to the vinification in 2013 was avoiding over-extraction while using a gentle touch, following one of the estate’s most rapid picking periods. 89-91 Pts 2,680 Views   Tasted Apr 21, 2014

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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