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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 90 pts. in 88 notes) - hiding notes with no text | | | Tasted by fitzi on 10/29/2023: This was perfectly good the first night, tho "too polished" is apt - fine details didn't seem to make it through, that is, complexity. The second night, not much fruit cushioning remains in evidence, polished or otherwise, and the 2002 tannic structure is assertive. I'm not a Bordeaux guy, particularly, and, if this bottle is 'at peak,' I will never become one. No doubt, better with food. (512 views) | | | Tasted by melvinyeowq on 6/14/2023 & rated 92 points: Some aged wines: The crowd favourite. Oak protruded a little to begin with, but became more balanced with air. A little too polished but very pleasurable in a generous and hedonistic way which was surprising for the cooler vintage. Drinking at peak now. (1266 views) | | | Tasted by Cailles on 11/23/2022 & rated 93 points: Ten Vintages Haut Bailly vs Mission HB: Preamble: All wines tasted blind in 10 vintage flights (1994-2015). To every flight one random third wine from Pessac Leognan added (2x Haut Brion, 2x Smith, 2x Pape Clement, 1x Branon, 1x Luchy Halde, 1x Carmes, 1x Chevalier). All wines opened a few hours before consumption but no decanting.
Some findings:
1) Haut Bailly outperformed Mission (5 vs 4 wins, 92.5 vs 90.5 average). 2) Haut Bailly is a rather structured wine which seems to shine bright in ripe and warm vintages, without any form of excess ripeness or extraction. 3) When done right (05/15), Mission eclipses Haut Bailly with its depth and delineation , but several vintages showed a bit too ripe but especially with the alcohol not well masked (09/10). 4) Pessac wines usually need quite some air to open up. In this setting (no decanting), most wines needed a lot of swirling to fully open up and will need more cellar time. 5) The best wines today were Haut Bailly 09 (96pts) & 10 (95pts) and Mission 05 & 15 (95pts).
TN: A bit muted nose with hints of dark fruit, blue fruit and some pleasant tobacco. Not overly exciting but much more expressive on the palate. It is round and elegant, fresh and light, displaying fine dark berries, red berries, blue berries, minerality, herbs. Generous sweetness balanced by lots of earthiness. Some first hints of tobacco. The most substance of the 3 2002 and hence the winner of this flight.
Decanting: Good from the go but would certainly benefit from 1-2 hours in the decanter. (2760 views) | | | Tasted by sirpat00 on 10/3/2022 & rated 92 points: 2002 Bordeaux 20 years on tasting (Fribourg): 2002 Bordeaux 20 years on tasting. Key takeaways: 1/ 31 out of 32 wines were in flawless condition which indicates either luck or less bottle variation in the vintage, 2/ On average still early days with the fruit predominantly primary, 3/ solid hedonistic quality with only few laggards, but also no blow-outs, 4/ structures built on both tannin and acidity, but common mid-palate weakness, 5/ best wines were Valandrau, Palmer and a surprise underdog Lagrange (all 95), 6/ biggest disappointment was a cooked Figeac (87). More comments and full list of wines included in the tasting story.
Tasting note:
Ripe dark cherry fruit and sweet spice pretty much explain the nose. The palate is nicely juicy and well balanced, but again not overly complex. (2423 views) | | | Tasted by Vinumming & Ahhing on 7/12/2022 & rated 93 points: 2002 Claret Horizontal (Piccolino, Exchange Square): Soooo classy. Almost LLC like with a straight backbone and flawless structure. Pencil lead and some greenhouse fresh tobacco leaf too (there is almost a pungency to this). With time a touch of marzipan emerges... In a very tight field in my top 5. (2155 views) | | | Tasted by SimonG on 7/12/2022 & rated 91 points: 02 Claret @ Piccolino (Piccolino, Liverpool Street Stn, London): More floral. Brighter red fruit without the tobacco element. More savoury on the palate, initially tighter, but opening up to show a little more beyond its initial classical austerity. **** (1781 views) | | | Tasted by Psdycp on 7/9/2022 & rated 91 points: Intense and complex bouquet of leather, dried herbs, hints of barnyard and forest floor with black fruits at the base. Smooth and layered palate. Medium-bodied and polished structure. Herbacous note is prominent from entry to finish which is meaty and earthy. At its peak now. Quite amazing quality and longevity for a poor vintage. (1405 views) | | | Tasted by troger on 12/24/2021 & rated 92 points: Very nice after a 3 hour decant. Tannins are starting to fade but still enough to provide some structure. Not a great vintage so this is probably a great value. (1608 views) | | | Tasted by Chekib m. on 4/1/2021 & rated 92 points: This wine is very good value for the complexity and pleasure it offers. This vintage must be one of the cheapest Haut Bailly ready to drink.
Medium ruby. Nice nose, developed but still fresh and youthful; plum, red berries, tobacco leaves, cedary.
Very good balance of high acidity bringing freshness, soft dusty tannins with very slight grip, medium body. Same flavours of plump, red berries, tobacco and cedar. Very good length. Really nice soft complex wine that just begs to be enjoyed, with plenty of time left. (2175 views) | | | Tasted by Richard Nabavi on 3/27/2021 & rated 89 points: Good deep colour. On the nose it's quite attractive, with good mature Graves character. However, there is a slight greenness detectable, and that is more pronounced on the palate, which starts well but ends on a slightly bitter note, lacking generosity and fruit. Quite high acidity. 2002 is a pretty poor vintage in my experience and this isn't one of the few successes. (1902 views) | | | Tasted by Macdog on 1/11/2021 & rated 93 points: Good value vs '00 which is twice the price.
Classic BDX. slightly clunkier than 2000 and a little flowery on the tannin, but still very nice. Good purity and levity. Nice fruit, tannins fully integrated. Cool climate medium bodied.
Rob's note: harder to pin down. Perhaps like 2000 with something a little different. A little more fruit, a little more tannin - but in a good way. "Alive" was what some said. And can see what they mean. (2063 views) | | | Tasted by pawine on 9/5/2020 & rated 87 points: Boring. No character (2272 views) | | | Tasted by fitzi on 7/28/2020: Excellent, and a step or two up from the 2004. (1913 views) | | | Tasted by PMJak11 on 7/25/2020 & rated 95 points: 1hr+ decant and progressed from 93 to 95 with air. Definitely give a sizable decant. Dark purple, almost black color. Dark cherries, tar, and even a little popcorn on the nose. Velvet on the palate and more depth than I was expecting. Well balanced. Finish was fairly short, which was the biggest criticism. Overall quite lovely and found myself wanting another bottle! (1479 views) | | | Tasted by Gourmet Christian on 6/13/2020 & rated 92 points: Same as my note in 2018 - endless pleasure -if you decant for 3 hours +
Be patient and you get rewarded (1400 views) | | | Tasted by fitzi on 4/11/2020: This bottle took a while to wake up - uninspiring right out of the bottle. With time, takes in a distinctive left-bank profile - I don’t drink enough Pessac to identify it as such, but it seemed to have a broader flavor/aroma profile and complexity than than the St. Julien & Pauillac bottlings I have more experience with. Ample tannins, expressing, I believe, the vintage. Best - for me - taken cool, in small sips, with food; not a wine I would love drinking by itself. (1510 views) | | | Tasted by englishman's claret on 10/19/2019 & rated 91 points: Sweet, ripe black cherry - almost overripe, which is surprising for 2002 - accenting slightly green herbal, smoky, black seaweed notes. Tasted blind, the nose was very obviously Pessac. The palate is less complex and dominated by black cherry and cigar, falling a bit short on purity and length. The finish has similar aromatic qualities and perhaps falls a bit short. (2369 views) | | | Tasted by Gourmet Christian on 11/30/2018 & rated 92 points: Decanted for almost 3 hours, right after openning red currant and cassis, after 1 hour pencil learher, finally after 3 Hours very complex and super elegant , tanins perfectly integrated, classical graves - some earth but not to much, berries as right after the opening, a hint of graphit and a decent note of leather - at its absolute top now - be patient and wait with drinking after opening and decanting - you will be richly rewarded with endless pleasure! (2278 views) | | | Tasted by SeattlePaul on 8/9/2018 & rated 90 points: Drinking really well now. (2537 views) | | | Tasted by Big Bad Voodoo Daddy on 3/31/2018 & rated 91 points: Popped and poured, and drank over two nights. Started to fade an hour after opening. Won’t get any better, so drink up! (3161 views) | | | Tasted by JamF on 3/7/2018 & rated 88 points: Great nose but rather subtle on the palate. Classic and elegant maybe? Smooth tannins. Medium finish. Not bad but not amazing. Expected more. Right time to drink. Decanted for one hour but probably better longer. I like this style (but not at this price) which can easily matched with food that is not too heavy or light. Everything is in the middle except for the price which is a bit on the high side. (2951 views) | | | Tasted by rossi.wine on 3/1/2018 & rated 88 points: A bit riper on the nose than the 2007, but really thin on the palate. Not much in terms of depth or generousity, quite lean, drying tannins. The weakest wine in this vertical. Drink up. 87-89 (2843 views) | | | Tasted by VDLT Wine on 2/9/2018: An effortlessly, delightfully classic Bordeaux with just enough Graves-like earthiness. Remarkably dark (save for modest bricking at the edge) for a wine mostly resolved of tannin. Enjoyed with sous vide rack of lamb. Not great but certainly very good. Almost 2/3 Cabernet and more than 1/3 Merlot, yet the latter was more evident on the palate. The nose was more Cabernet. (2167 views) | | | Tasted by rwpalmer on 12/26/2017 & rated 82 points: Really difficult to find something nice to say. Certainly not a bad wine or bad bottle; just lacking charm in all departments. An Xmas disappointment. (1828 views) | | | Tasted by Radboy on 10/29/2017 & rated 92 points: This was drinking well last night. Good balance and still vibrant fruit considering the vintage. (1757 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Chris Kissack
Winedoctor, April 2023 (4/1/2023)
(Château Haut-Bailly Pessac-Léognan Red) Subscribe to see review text. | By Neal Martin
Vinous, This Is Not Just Another Winery: Haut-Bailly 1964-2018 (Apr 2022) (4/1/2022)
(Haut-bailly Haut-bailly Red) Subscribe to see review text. | JancisRobinson.com (7/3/2020)
(Ch Haut-Bailly Pessac-Léognan Red) Subscribe to see review text. | By Jane Anson
Decanter, Château Haut-Bailly: 20 year vertical 1998-2018 (7/2/2020)
(Château Haut-Bailly, Pessac-Léognan, Bordeaux, France, Red) Subscribe to see review text. | By John Gilman
View From the Cellar, May/Jun 2020, Issue #87, Château Haut-Bailly One Of the Graves’ Finest and Most Elegant Wines
(Château Haut-Bailly) Login and sign up and see review text. | By Chris Kissack
Winedoctor, April 2013 (4/1/2013)
(Château Haut-Bailly Pessac-Léognan Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/15/2012)
(Ch Haut-Bailly Pessac-Léognan Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/4/2011)
(Ch Haut-Bailly Pessac-Léognan Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/25/2011)
(Ch Haut-Bailly Pessac-Léognan Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/13/2009)
(Ch Haut-Bailly Pessac-Léognan Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, April 2008
(Chateau Haut-Bailly Pessac-Léognan) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/14/2006)
(Ch Haut-Bailly Pessac-Léognan Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/2/2004)
(Ch Haut-Bailly Pessac-Léognan Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2004, IWC Issue #114
(Chateau Haut Bailly Pessac-Leognan) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2003, IWC Issue #108
(Chateau Haut Bailly Pessac-Leognan) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/1/2003)
(Ch Haut-Bailly Pessac-Léognan Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Winedoctor and Vinous and JancisRobinson.com and Decanter and View From the Cellar. (manage subscription channels) |
| Château Haut-Bailly Producer websiteRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanGraves Vins de Graves (Conseil des Vins de Graves) - Read more about Pessac Leogan Graves and its winesPessac-Léognan Pessac-Leognan reds:
Grape Varieties: Cabernet Sauvignon, Merlot
Soil: Predominantly gravel and sandy rock, with varying proportions of clay and sandstone
Surface Area: 1,491 ha
Pessac-Leognan whites:
Grape Varieties: Sauvignon Blanc, Sémillon
Soil: Gravel and rocks covered with sand, sandstone, and clay
Surface Area: 275 ha |
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