2004 La Parde de Haut Bailly, Pessac-Léognan

I love this stylish Claret from what was a very successful vintage for Ch. Haut-Bailly. Refined, with supple, ripe cassis on the palate, fine tannins and excellent balancing acidity, Haut-Bailly's star is on the rise, and this is a wonderful chance to see what all the fuss is about at a very good price. Perfect with roast lamb, this superb Claret from an excellent vintage for Ch. Haut-Bailly also goes well with partridge, guinea fowl and hard cheese. Ideally pop into a decanter for an hour and serve as close to 17 degrees as possible. (Alun Griffiths MW- BBR Wine Director)