2007 Château Haut-Bailly, Pessac-Léognan, Bordeaux
Tasted at BI Wine & Spirits' 10-Year-On tasting, the 2007 Haut Bailly has a beautiful, quintessential Pessac bouquet with touches of warm gravel filtering through the black fruit. The palate is medium-bodied with impressive, tightly knit black fruit laced with cedar and white pepper. There is superb weight in this 2007 considering the vintage, doling out fine mineralit on the persistent finish. Very fine, but I would actually wait another couple of years before broaching. Tasted February 2017.
Neal Martin, Wine Advocate (Jun 2017)
70% Cabernet Sauvignon, 26% Merlot, 4% Cabernet Franc.
Red to rim. Light and airy with pleasant red-berry aromatics. Medium-bodied and round with gentle tannins. Lacks the intensity and structure of a top year but very digeste. Good luncheon claret.
James Lawther MW, jancisrobinson.com (Mar 2020)
Perfect for drinking now but sure to last for another decade or more. The aromatics of this are just gorgeous, unfurling in the glass to show russet and undergrowth, liquorice, soft black chocolate and savoury but welcoming berry fruit. This 2007 vintage saw a cool summer but a warm September and October, meaning careful work in the vineyard and patience was necessary. Underestimated on release. The wines might not have the structure for long ageing as with 2010 or 2000, but they are blossoming right now, and offer great pleasure; classic balance.
Drink 2020 - 2038
Jane Anson, Decanter.com (Jul 2020)
About this WINE
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.
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.
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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Manager Véronique Sanders and Technical Director Gabriel Vialhard have worked wonders here, catapulting Haut-Bailly into the very highest echelon of Bordeaux wines. The 2007 is as silky-textured and seductive as ever with refined, creamy black cherry and redcurrant fruit and a powerful yet feminine charm. The nose is more serious than usual with ripe raspberries and coffee hints, while the famous Haut Bailly terroir bursts through on the finish alongside firm, supple tannins and intense, minerally fruit. Made with more Cabernet Sauvignon (70%) than usual, this is another absolutely irresistible Haut-Bailly.
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