Red, For laying down

2012 Ch. Haut-Bailly, Pessac-Léognan

2012 Ch. Haut-Bailly, Pessac-Léognan

Red | For laying down | Chateau Haut-Bailly | Code: 17178 | 2012 | France > Bordeaux > Pessac-Leognan | Cab.Sauvignon Blend | Medium Bodied, Dry | 13.0 % alcohol

Prices: 

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Wines sold "In Bond" (including BBX) or EnPrimeur are not available for immediate delivery & Storage charges apply.

Duty and VAT must be paid separately before delivery can take place.

Bottle 6 x 75cl2cs

£300.00
New To BBX

Bottle 6 x 75cl1cs

£315.00

Bottle 6 x 75cl1cs

£588.00

Imperial 1 x 600cl1cs

£900.00

Melchior 1 x 1800cl1cs

£1,800.00
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Scores and Reviews

BBR

17.5/20

DECANTER

17.5/20

JANCIS

16.5+/20

PARKER

91-93/100

WS

90-93/100

DECANTER - Superb colour, fine depth of earthy fruit, slightly green now, but natural richness and fragrance for a very good future.
Steven Spurrier - Decanter - April 2013

JANCIS - Dark with a purple rim. Lifted, appetising nose. Racy and flattering even if without enormous concentration. Flattering mouthfeel. No rusticity here! Though perhaps a little alcohol on the dry, slightly angular finish. A menthol note.
Jancis Robinson - jancisrobinson.com - April 2013

PARKER - While the 2012 Haut-Bailly is not as powerful or rich as the 2009 and 2010, it is classically elegant, racy and noble. This medium-bodied effort is the poster child for elegance, finesse, balance and equilibrium. The Cantemerle of Pessac-Leognan? Its deep ruby/plum/purple color is followed by a sweet nose of black cherries, black currants, lead pencil shavings and a touch of spicy oak. This medium-bodied, pretty wine will benefit from 4-5 years of cellaring and last for two decades.

The grand vin has been impressive under the administration of Veronique Sanders and her boss, Robert Wilmers, who has given her carte blanche to do whatever is necessary.
Robert Parker - Wine Advocate #206 - Apr 2013

WS - Very pure, with dusty cherry, plum and cassis fruit flavors, featuring a suave finish threaded with warm stone and licorice notes. Shows solid length for the vintage. Tasted non-blind.
James Molesworth, Wine Spectator, April 8 2013

The Producer

Chateau Haut-Bailly

Chateau Haut-Bailly

Château Haut-Bailly is a Graves Cru Classé estate that has really hit form in the last 5-7 years. Haut-Bailly was bought by the Sanders family in 1955 and was run by Jean Sanders until 1998 when Robert G. Wilmers, an American banker, purchased it. It is located in the commune of Léognan, which is usually more associated with white wine production.

Haut-Bailly has 28 hectares of vineyards which are very well sited on high, gravelly ground just east of Léognan village. The wine is a blend of Cabernet Sauvignon (65%), Merlot (25%) and Cabernet Franc (10%). It is matured in small oak barriques (50% new) for 15 months and is bottled unfined and unfiltered.

Ch. Haut-Bailly makes small quantities of a rosé from 100% Cabernet Sauvignon, preferring to use the single varietal to maintain freshness in the blend. The wine is fermented 1/3 in new oak barrels and 2/3 in stainless steel at 16°C.

Haut-Bailly is renowned for its smoothness and silkiness but, since the mid 1990s, the wines have better depth of fruit as well as more grip, concentration and body. They are now amongst the top echelons of Pessac-Léognan wines.

The Grape

Cab.Sauvignon Blend

Cab.Sauvignon Blend

Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.

In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.

In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and  Australia.

The Region

Pessac-Leognan

Pessac-Leognan

In 1986 a new communal district was created within Graves, in Bordeaux,  based on the districts of Pessac and Léognan, the first of which lies within the suburbs of the city. Essentially this came about through pressure from Pessac-Léognan vignerons, who wished to disassociate themselves from growers with predominately sandy soils further south in Graves.

Pessac-Léognan has the best soils of the region, very similar to those of the Médoc, although the depth of gravel is more variable, and contains all the classed growths of the region. Some of its great names, including Ch. Haut-Brion, even sit serenely and resolutely in Bordeaux's southern urban sprawl.

The climate is milder than to the north of the city and the harvest can occur up to two weeks earlier. This gives the best wines a heady, rich and almost savoury character, laced with notes of tobacco, spice and leather. Further south, the soil is sandier with more clay, and the wines are lighter, fruity and suitable for earlier drinking.

Recommended Châteaux: Ch. Haut-Brion, Ch. la Mission Haut-Brion, Ch. Pape Clément, Ch Haut-Bailly, Domaine de Chevalier, Ch. Larrivet-Haut-Brion, Ch. Carmes Haut-Brion, Ch. La Garde, Villa Bel-Air.

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