2009 Ch. Haut-Bailly, Pessac-Léognan

2009 Ch. Haut-Bailly, Pessac-Léognan

Product: 20098006996
Prices start from £825.00 per case Buying options
2009 Ch. Haut-Bailly, Pessac-Léognan

Description

Medium to deep garnet colored, the 2009 Haut-Bailly hits the ground running with bold black fruit preserves, Morello cherries, baked blueberries and tilled earth scents with nuances of fried herbs, chargrilled meat and a ferrous waft plus a touch of menthol. Medium to full-bodied, the taut palate has a firm, grainy texture with a lively line lifting the core of muscular fruit, finishing long and earthy.
Lisa Perrotti-Brown - 14/03/2019

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12 x 75cl bottle
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6 x 75cl bottle
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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

Wine Advocate97/100
Wine Spectator
Robert Parker100+/100

Critic reviews

Wine Advocate97/100
Medium to deep garnet colored, the 2009 Haut-Bailly hits the ground running with bold black fruit preserves, Morello cherries, baked blueberries and tilled earth scents with nuances of fried herbs, chargrilled meat and a ferrous waft plus a touch of menthol. Medium to full-bodied, the taut palate has a firm, grainy texture with a lively line lifting the core of muscular fruit, finishing long and earthy.
Lisa Perrotti-Brown - 14/03/2019 Read more
Wine Spectator
Lovely sweet berry and plum aromas, with hints of sandalwood and cedar. Full-bodied, with milk chocolate, berry and vanilla bean character. Thick and dense tannins, but balanced and very pretty. Sneaks up on you. Really powerful in tannins. ...
James Suckling - Wine Spectator - April 2010 Read more
Robert Parker100+/100
The 2009 Haut-Bailly has an opaque ruby/purple color, a beautiful nose of lead pencil shavings, crème de cassis, blackberry and plum, followed by an intense, super-concentrated mouthfeel that is expansive and savory, with beautifully integrated tannins and low acidity, as most wines in this vintage possess. There is still plenty of freshness and liveliness from this great terroir. The finish goes on for close to a minute and the wine, while still a young pre-adolescent in terms of its evolution, is absolutely spectacularly complex and enjoyable already. This is a 40- to 50-year wine that will probably be surpassed in its longevity by its younger sibling, the 2010.

This vintage is a similar inky purple color, with subtle notes of licorice, barbecue smoke, crème de cassis, a bit more blackberry and slightly more formidable tannic structure, but again, the tannins are well-integrated and the wine constructed in a velvety, seamless (haute couture) way by Véronique Sanders. The wine coats the palate in a viscosity and richness, but there's a freshness and precision that is further indication of just how profound this wine will turn out.

The wine needs another 5 to10 years and is not as "open for business" as the 2009 will probably always be, but wow, what a spectacular wine! I suspect these are the two greatest back-to-back Haut-Baillys ever made in the long, celebrated history of this small estate in Pessac-Leognan.
Robert Parker - erobertparker.com - Dinner at Château Haut-Bailly - June 2014

The 2009 vintage was awarded 100 points from Robert Parker following a visit to the Château in 2014.

This is a tour de force in winemaking, particularly for readers seeking the quintessential example of a Bordeaux that combines compelling complexity and finesse with significant flavor authority and intensity. Yields were extremely low in 2009, and the final blend was an intriguing concoction of 60% Cabernet Sauvignon, 37% Merlot and 3% Cabernet Franc. This terroir is known to produce relatively light wines, and by reducing yields and picking riper fruit, Wilmers and Sanders have achieved a level of concentration and intensity that is unprecedented for Haut-Bailly. 
Robert Parker - Wine Advocate - February 2012 Read more