2010 La Parde de Haut-Bailly, Pessac-Léognan, Bordeaux

Product: 20108017002

Description

I was a tad underwhelmed by this little gem I have to say. But that might just have been because I thought I was tasting the Grand Vin itself! Joyous, generous and created for early quaffing I have a strong feeling that it will be terrific value. The best Parde we have ever tried.
(Simon Staples, BBR Fine Wine Director)

Delivery and quality guarantee

Buying options

Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Find out more.

You can place a bid for this wine on BBX

Critics reviews

Wine Advocate91/100

Jancis Robinson MW15.5/20

Robert Parker87/100

Decanter16/20

Wine Advocate91/100

The 2010 La Parde de Haut-Bailly is a blend of 40% Cabernet Sauvignon, 40% Merlot and 20% Cabernet Franc. I prefer the nose on the 2010 compared to the 2005 since it conveys more detail and precision: blackberry, raspberry, cedar with just a touch of fresh fig lending more personality than the 2005. The palate is medium-bodied with a grainy textured entry. There is a strong graphite element to this La Parde de Haut-Bailly, the acidity well judged with a gentle grip in the mouth, mainly black fruit with an intense finish. I admire the persistence of this Deuxime Vin and the unbridled freshness. Given the price, I bet this is one of the killer purchases if you can find some. Tasted March 2017.
Neal Martin - 28/07/2017 Read more

Jancis Robinson MW15.5/20

La Parde is the second wine of Ch. Haut-Bailly. Very slightly oaky nose but lovely luscious fruit. Dry sinewy finish. Just a bit too tough for comfort.
(Jancis Robinson MW- jancis robinson.com, Apr 2011) Read more

Robert Parker87/100

As for their second wine, the 2010 La Parde de Haut-Bailly is a blend of 40% Cabernet Sauvignon, 40% Merlot and the rest Cabernet Franc. Attractive, soft and round with notes of berry fruit and some underlying smoke, forest floor and underbrush, it is generously endowed but at the same time elegant and silky smooth. It is best drunk in its first 10-15 years of life.
(87 Robert Parker- Wine Advocate- Feb 2013) Read more

Decanter16/20

The second wine of this Graves estate is well extracted in the 2010 vintage, elegant and all the character expected from the Haut-Bailly vineyards. Read more

About this WINE

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.

Find out more

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.