2012 Château Haut-Bailly, Pessac-Léognan, Bordeaux
Critics reviews
Neal Martin - 28/07/2017
Jancis Robinson - jancisrobinson.com - April 2013
James Molesworth, Wine Spectator, April 8 2013
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
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.
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.
Cabernet 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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Description
Not many châteaux in Bordeaux are blessed with as fine a terroir and a chatelaine as exquisite as Véronique Sanders, but Ch. Haut-Bailly has both. Véronique mentioned that after the highs of 2009 (£450.00/6) and 2010 (£516.00/6), she wanted to get her 2012 back within the reach of buyers perhaps ‘priced-out’ as well as attract some new ones.
The 2012 is a commendable reduction on the 2011 (£294.00/6) – and it is a very fine Ch. Haut Bailly indeed. It has great depth, and a warmth, but with structure there too , with all that old-vine intensity and classis Graves freshness that makes this one of the few Bordeaux to consider every vintage. It will take on more volume in time and prove as rewarding as any Haut-Bailly of the last 15 years. For me it is one of the wines of the vintage (true, it always is..).
Tom Cave Cellar Plan Manager
Possessing a warm and heavy coco content, Ch. Haut-Bailly has a dark, rich, chocolate nose which is outstanding and lures you in like a siren. It has a sumptuous, unctuousness texture and weight which would hint at a far more decadent year. I am not quite sure how Véronique and her team have pulled off yet another superlative wine that once again out-performs several of the First Growths, but I am delighted that she has. It was one of the most striking wines we tasted in Bordeaux; all we need now is a little bit of corrective pricing and it will be an essential case to add to our cellars. Drink 2020-2035.
Simon Staples, Asia Director
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