95

Robert Parker

100

Decanter

1 1

CHATEAU HAUT BAILLY, 2010

PESSAC-LÉOGNAN

All wines of CHATEAU HAUT BAILLY - All wines of Bordeaux - All wines
"The 2010 Haut Bailly has consistently been a fantastic wine, and at seven years of age I have no reason to alter that view. It has a mixture of red and black fruit on the nose, wet stone, black olive and a light marine influence. It is still backward compared to other vintages, but it has not relinquished one iota of its intensity. The palate is medium-bodied with fine tannin. This is a voluminous Haut Bailly, one that is beginning to stretch its muscles, with a gentle grip in the mouth with a wonderful saline finish. There is huge potential locked into this wine, but patience is needed." - Robert Parker

CHARACTERISTICS

CLASSIFICATION

5th Grand Cru Classé, Pauillac

GRAPE VARIETIES

Cabernet Franc, Merlot, Cabernet Franc, Petit Verdot

AROMAS

Red and black fruit on the nose, wet stone, black olive, marine influence

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.

232,00 € H.T.
232,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

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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.

CHATEAU HAUT BAILLY

Caracteristics

CHARACTERISTICS

CLASSIFICATION

5th Grand Cru Classé, Pauillac

GRAPE VARIETIES

Cabernet Franc, Merlot, Cabernet Franc, Petit Verdot

AROMAS

Red and black fruit on the nose, wet stone, black olive, marine influence

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, 1946
CHATEAU HAUT BAILLY, 1966
CHATEAU HAUT BAILLY, 1967
CHATEAU HAUT BAILLY, 1974
CHATEAU HAUT BAILLY, 1975
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CHATEAU HAUT BAILLY, 2010