91
Robert Parker
CHATEAU HAUT BAILLY, 2003
PESSAC-LÉOGNAN
CHARACTERISTICS
|
CLASSIFICATION |
5th Grand Cru Classé, Pauillac |
|
GRAPE VARIETIES |
56% Cabernet Sauvignon, 38% Merlot, 6% Cabernet Franc |
|
AROMAS |
Fresh tobacco leaf, red and black currant notes, burning embers and charcoal |
|
FOOD AND WINE PAIRING |
A lamb shank confit cooked for 5 hours |
|
VINIFICATION |
The vinification is traditional |
|
FORMAT |
75 cl |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU HAUT BAILLY, 2003
Vineyard Detail
|
AGRICULTURE |
Sustainable |
|
GRAPE VARIETIES |
Cabernet Sauvignon 60%, Merlot 34%, Cabernet Franc 3%, Petit Verdot 3% |
|
VINEYARD AREA |
30 hectares |
|
ANNUAL PRODUCTION |
160,000 bottles |
|
HARVEST |
Manual |
|
TERROIR |
Deep gravel soil on iron dirt |
History and anecdotes
Founded in the 16th century, Château Haut-Bailly is a prestigious wine estate located in the Pessac-Léognan appellation, in Bordeaux. Known for the quality of its wines produced on a terroir of deep gravel, Haut-Bailly is part of the "Cru Classés" of Graves.
Caracteristics
CHARACTERISTICS
|
CLASSIFICATION |
5th Grand Cru Classé, Pauillac |
|
GRAPE VARIETIES |
56% Cabernet Sauvignon, 38% Merlot, 6% Cabernet Franc |
|
AROMAS |
Fresh tobacco leaf, red and black currant notes, burning embers and charcoal |
|
FOOD AND WINE PAIRING |
A lamb shank confit cooked for 5 hours |
|
VINIFICATION |
The vinification is traditional |
|
FORMAT |
75 cl |
CHATEAU HAUT BAILLY
CHATEAU HAUT BAILLY, 1966
CHATEAU HAUT BAILLY, 1967
CHATEAU HAUT BAILLY, 1974
CHATEAU HAUT BAILLY, 1975
CHATEAU HAUT BAILLY, 1976
CHATEAU HAUT BAILLY, 1977
CHATEAU HAUT BAILLY, 1978
CHATEAU HAUT BAILLY, 1979
CHATEAU HAUT BAILLY, 1981
CHATEAU HAUT BAILLY, 1982
