2004 Ch. Haut-Bailly, Pessac-Léognan

2004 Ch. Haut-Bailly, Pessac-Léognan

Product: 20048006996
Prices start from £600.00 per case Buying options
2004 Ch. Haut-Bailly, Pessac-Léognan

Description

Experts on the subject of soil will tell you that Haut Bailly boasts one of the finest terroirs in the Pessac-Leognan appellation. The wine made here has always been fine but in recent years it has reached a new level of excellence, rivalling some of the great Haut-Medoc Cab. Sauvignon-dominated wines. For me this new departure began with the 2004 vintage, not hailed as a great vintage in Bordeaux but bearing the hallmark of what the British call a "classic vintage", meaning a wine of finesse and elegance, with cool, sweet fruit supported by ripe tannins and balancing acidity. A joy to drink now and over the next 8 years.
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12 x 75cl bottle
BBX marketplace BBX 1 case £600.00
BBX marketplace BBX 1 case £600.00
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BBX marketplace BBX 1 case £610.00
New To BBX
New To BBX
BBX marketplace BBX 1 case £625.00
New To BBX
New To BBX
BBX marketplace BBX 1 case £650.00
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About this WINE

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.

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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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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.

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Reviews

Customer reviews

The Wine Advocate93/100
Wine Spectator 94/100
Parker91-93/100

Critic reviews

The Wine Advocate93/100
The 2004 Haut-Bailly is a candidate for the finest wine of the appellation. Its dark ruby/purple color is accompanied by classic aromas of scorched earth, sweet black currants, cherries, and a hint of pain grille. Light on its feet, but substantially flavored, it possesses stunning purity, good acidity, ripe tannin, and abundant flavor as well as length. It builds incrementally and subtly in the mouth, but its the real deal. Anticipated maturity: 2010-2024.
Robert M. Parker, Jr. - 29/06/2007 Read more
Wine Spectator 94/100
The say that all the investment and changes at the estate came through here. Wonderful nose of flowers, blueberries, currants and cigar tobacco. Superb nose. Full-bodied, with super-racy tannins and a long, caressing fine. This is refined and very beautiful with loads of class. Give it time. Good value, I assume.
James Suckling - Uncorked - America the Beautiful in Bordeaux - Winespectator.com- June 09 Read more
Parker91-93/100
A superb success, the 2004 exhibits exceptional concentration, elegance, and an almost surreal finesse-infused character along with firm tannin, sweet, concentrated red currant, black currant, and cherry fruit, and subtle notes of spicy new oak. Displaying fresh acidity as well as remarkable intensity and persistence in the mouth, and medium-bodied, concentrated flavors, it should reach full maturity in 5-7 years, and last for two decades or more.
Robert Parker - Wine Advocate -Jun 06 Read more