CHATEAU HAUT BAILLY, 1974
PESSAC-LÉOGNAN
CHARACTERISTICS
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CLASSIFICATION |
5th Grand Cru Classé, Pauillac |
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GRAPE VARIETIES |
Cabernet Franc, Merlot, Cabernet Franc, Petit Verdot |
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AROMAS |
Dark fruits, dried fruits, sweet spices, woody |
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FOOD PAIRING |
Confit lamb leg cooked for 5 hours |
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VINIFICATION |
The vinification is traditional |
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SIZE |
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AGRICULTURE |
Sustainable |
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GRAPE VARIETIES |
Cabernet Sauvignon 60%, Merlot 34%, Cabernet Franc 3%, Petit Verdot 3% |
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VINEYARD AREA |
30 hectares |
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ANNUAL PRODUCTION |
160,000 bottles |
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HARVEST |
Manual |
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TERROIR |
Deep gravel soil on iron-rich subsoil |
歴史と逸話
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 deep gravel terroir, Haut-Bailly is part of the "Cru Classés" of Graves.
特徴
CHARACTERISTICS
|
CLASSIFICATION |
5th Grand Cru Classé, Pauillac |
|
GRAPE VARIETIES |
Cabernet Franc, Merlot, Cabernet Franc, Petit Verdot |
|
AROMAS |
Dark fruits, dried fruits, sweet spices, woody |
|
FOOD PAIRING |
Confit lamb leg cooked for 5 hours |
|
VINIFICATION |
The vinification is traditional |
|
SIZE |
