This wine was very closed upon opening so we decanted for 90 minutes prior to drinking and that definitely helped it to come around. Dark ruby in color and elegant in the glass with an aromatic nose and legs that coat the sides for 30-40 seconds. On the palate you get a pleasant acidity & mouthfeel coupled with fine tannins, red currants, bing cherry and a hint of black stone fruit with a subtle, but noticeable, graphite element and a faint amount of cedar & spice. Initially I was going to score this a 90 but the wine got better as dinner ran on and was exposed to more airtime so settled on 91.0-91.5. The local Spec's was running an Easter Weekend deal on these and even though I'm not a huge fan of Pessac-Leognan I bought them and they worked well with our dinner. 2011 was a difficult year in Bordeaux and it shows in this wine which is extremely well-made, but suffers under the difficult circumstances of the vintage. I think it's ready to drink - esp. if decanting for a decent amount of time - but can probably also keep another 3-5 years if properly stored. That said, I doubt it gets any better from here.
Very Good Wine -- 91.5 points
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We opened this bottle once back at the house after a heavy dinner accompanied by Barolos. The friends came back with us so we didn't have time to decant it... So overall the wine fell a little flat but also an unfair analysis due to the Barolos, heavy meal and not giving it time to breath.
Either way; 89-91 points overall. ruby red in the glass, it does have a great nose with a few layers of fruit and wood. Medium body, dark cherry begins to come through and then a rather anticlimactic finish. I have another bottle in the cellar that I plan to drink relatively soon. I don't see this developing much more so will plan to drink soon. drink/hold. decant 1+ hour minimum.
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Nice expressive nose of cassis, tobacco, old leather, mulberry jam, little ripe plum and wet clay. Palate is light weighted, little more on the savory side and tree bark with dark cherry on the sidelines. Medium bodied and still quite grippy. Nice bit of maturity showing through with some bricking and leathery tobacco notes but palate is a little underwhelming, slightly unbalanced/unripe tannins, leading to more tree bark than fruit notes on the palate. Drink now, enjoyable, interesting but not getting any better
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Great nose at opening. Tasted quite well. However did not rise up to the level such a wine should. Vintage is arguably poor and provide little excitment.
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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: Medium+ intense, green bell pepper, lot of freshness but not enough substance to excite on the nose. On the palate this is a bit astringent with not enough fruit and substance to excite, not enough fruit to create a good balance. With time a bit better but never really good. Others rated it higher but I don‘t see it. All 3 2011s showed well but do not have the depth of better vintages as well as probably a touch too pronounced acidity.
Pnp. Bought very, very few 2011 Bdx on release given the miserable reviews (and the elevated prices following 2010) but I must say I like the wines I bought. After Giscours, Leoville Poyferre and Clinet, this Haut Bailly was the last of my 2011 to try. Just like the Poyferre, I find the nose better than the palate, the former showing beautifully deep dark fruit, while the later lacks a bit of the depth and concentration the nose promises. Certainly much less tannic than the Poyferre and hence easier to approach now. While not the final say in complexity, this is a pretty classic Bordeaux style I very much enjoy. Would buy again at the right price. Hold or drink.
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deep colour, initial closed nose with red/black fruit, vanilla opening to red and blackcurrant with cedar wood hints, cloves and cinnamon. Tannins firm but polished, good length and acidity. Probably would benefit from more ageing & I'll experiment with more air. The Community says 90, I would tend to go higher
Red fruits with some spice and cedar tree, very nice bouquet
Good concentration and length in the mouth with good freshness and the red fruit coming through, very smooth tannins and a balanced appearance.
Excellent Pessac from what appears to be an underrated vintage. Still a lot of potential from further cellaring, but already s lot of pleasure in this bottle
Wow! This surprised me. Really coming around. Tannins well resolved. Elegance, purity, finesse. But still with power. Didn't expect this from a 2011. Nose of red fruits, pencil / graphite notes, hint of orange peel. Medium bodied on the palate. Purity and precision. Some initial secondary notes developing with suggestion of savoriness / salinity. Wish I had a few more bottles.
Transparent ruby-red. Slight bit of distracting cellar funk/volatility noticeable at first which is distracting. Lighter more tart red fruit on show here, strawberries, cherries, mulberries. Yet the palate has some density to it. Expansive palate with plush, mouth filling chewy tannins. Bit going on here. Structure feels a little wonky. Needs a bit of time to sort itself out.
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HDH auction at Spiaggia; 4/12/2019-4/13/2019 (Chicago, IL): This is definitely the kind of Bordeaux that works with my palate -- it's a more elegant style, with some nice earthy and green pepper qualities. Lean with plenty of acidity, and some really pleasant Loire-like elegance.
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Good nose of dark fruits after an hour decant. Concentrated and full bodied for the 2011 vintage. Tannins are mostly resolved. There is a hint of green and herb which is not unexpected for this vintage. But precision and focus show the quality of winemaking here. Can age further, but good to go with some air now.
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Dark fruits with good depth, ink/blueberries; fresh wine with good concentration. More powerful than many 11's. Wait 10 years, but nonetheless drinkable now.
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Joli nez elegant' fruits rouges, pur, profond. Bouche ample et fraîche, prometteuse, relayée par des tanins un peu jeunes, qui laissent une impression frustrante car le vin semble court en bouche, pas en place. C'est sec en finale, alors que l'attaque était enveloppante. À regoûter dans 5/6 ans...
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Very accessible at this age and certainly pleasant. 2011 is not amazing but it's certainly not a bad vintage; it just had the misfortune of following 2009 / 10. Deeper and more broodingly darker than expected though the palate shows a little green vine tannin of youth.
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50% Cabernet Sauvignon, 47% Merlot, 3% Cabernet Franc. Similar to my previous tasting note - very nice and classic, not green at all, good ripeness of fruit, well integrated tannins, overall very well balanced. It is still pretty tight and should be given more time. 91-92+
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Colour medium ruby. Still green tannins so needs to age or not great vintage. But overall a step up from the Parde. It has more depth and grander. Nice bouquet. Still tart but more velvety. I feel Bailly produce wines that need lots of aging, which i respect.
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En Primeur Bdx. 2014 tasting event, reference wine from producer from older vintage, tasting pour, short note. Also showing fine, but less forward, ripe fruited and flirty than the younger sibling from 2014. Nose with forest floor, some fine green herbs, red berries and smoke with gravel present. Red berries are dominant on the palate, with some spices, quite big tannins and a bit unyielding right now. Needs a bit of time to come around. Good wine in the making. (89 – 91+)
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Nice oak and vanilla, and with typical cabernet charachter, but this is short on characther. Sure a weak vintage, but this does not impress. Can be consumed straight out of the bottle.
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Lovely dinner and vertical tasting at Haut Bailly (Château Haut Bailly): Interesting to compare this with the 2012, which may indeed provide more immediate sensual pleasure, but perhaps not as much precision or potential for aging as the 2011. Neither vintages truly excite me, but I like the mix of depth and full bodied aspect of the 2011, with a certain freshness reminding me of a better version of the 2007. Indeed, it has more body than the 2007, which may possibly be reflected in slightly higher alcohol - 13% as opposed to 12.5%. In any case, there is even more Merlot in 2011 than in 2012 (47% Merlot) and yet it is not as opulent as the 2012.
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Accessible truffle, smoke, tar, black cherry and tobacco notes are found with no effort. Medium bodied, elegant, soft, polished and filled with fresh, sweet, ripe cherries in the finish. This is showing much better than it did just a few months ago.
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Tasted at a 2011 merchant event. Dark purple. Very closed nose. With lots of coaxing Pessac aromas of dark fruit, forest floor and smoke can be detected. The palate is medium-light bodied with decent balance. Nothing caressing and fruity here at the moment either. Wait until 2020 and it will drink well but will never be one of the standouts of this excellent Chateau (try the stunning 2010 or well priced 2006 for that). 90-91 Confirms my verdict that 2011 is really a bad vintage. While I don't mind lighter vintages (e.g., 2007) they should then at least be soft and early drinking to have an inherent value proposition. 2011 is neither.
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Expressive nose, quite big and tannic, but great potential, with great structure and length. The tannins are round and ripe. I'm sure this will be great, just needs time. 91-93+
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Tasted @ big Bordeaux tasting in Zurich. Very pretty aromatics of red and dark cherries, cassis/black currant, blackberries and some cedar wood as well as some smoky oak. It's medium-full bodied with medium-high acidity and medium-high tannin that is well covered under the wealth of fruit. It's very dense for the vintage. Very good length. As always, Haut-Bailly is a very beautiful and dense wine that combines a moderately modern style with classic flavors. (93+)
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UCGB tasting Bordeaux 2011 (Amsterdam): Very classical claret with cassis, black fruits, bell peppers, lead pencil, smoke, good acidity and bitterness and very firm tannin. The wine is completely locked now and probably needs at least a decade. Do not start drinking before 2023. One of the best 2011 Bdx wines I tasted so far. 92-93++.
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It's easy to make great wine in vintages like 2009 and 2010. The success enjoyed by Veronique Sanders with the 2011 Haut Bailly is equally applaudable. Lots of smoke, fresh, clean, black cherries, blackberry, truffle and earth create the aromatics. Soft, forward, cherry and plum fruits make up the finish. This should be fun to drink with just a few years of age.
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UGC 2011 (The Drake Hotel - Chicago, IL): Nice and funky nose; some mineral, dark fruit and mushroom. The palate had some smokey elements, earth and a touch of cocoa. Pretty good.
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Bordeaux 2011 from bottle (Park Hyatt Hotel, Washington D.C.): My tasting of this wine at Vinexpo is confirmed albeit a slightly better showing. http://www.connectionstowine.com/vinexpo-2013/haut-bailly-15-years/. Here in Washington D.C. I get more refinement and mid palate sap, plus a burgeoning richness reflected perhaps in the larger- than-usual proportion of Merlot (some 47%). A somewhat short finish however brings back memories of 2007. Give it time in bottle.
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From a blend of 50% Cabernet Sauvignon, 47% Merlot and 3% Cabernet Franc, the wine reached 13% alcohol and will be aged in 55% new oak. Yields were about the same as that of 2010 at 38 hectoliters per hectare. Smoke, truffle, scorched earth, cassis, coffee and blackberry scents prepare you for the fresh crème de cassis and polished blackberry finish. 92-94 Pts.
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3/30/2024 - brennan18 Likes this wine: 91 Points
This wine was very closed upon opening so we decanted for 90 minutes prior to drinking and that definitely helped it to come around. Dark ruby in color and elegant in the glass with an aromatic nose and legs that coat the sides for 30-40 seconds. On the palate you get a pleasant acidity & mouthfeel coupled with fine tannins, red currants, bing cherry and a hint of black stone fruit with a subtle, but noticeable, graphite element and a faint amount of cedar & spice. Initially I was going to score this a 90 but the wine got better as dinner ran on and was exposed to more airtime so settled on 91.0-91.5. The local Spec's was running an Easter Weekend deal on these and even though I'm not a huge fan of Pessac-Leognan I bought them and they worked well with our dinner. 2011 was a difficult year in Bordeaux and it shows in this wine which is extremely well-made, but suffers under the difficult circumstances of the vintage. I think it's ready to drink - esp. if decanting for a decent amount of time - but can probably also keep another 3-5 years if properly stored. That said, I doubt it gets any better from here.
Very Good Wine -- 91.5 points
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3/5/2024 - SonnyChiba wrote: 91 Points
Tasted blind and enjoyed this one. It does have a nice nose on it, and drinks well at the moment.
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2/17/2024 - GooseGoose Likes this wine: 91 Points
We opened this bottle once back at the house after a heavy dinner accompanied by Barolos. The friends came back with us so we didn't have time to decant it... So overall the wine fell a little flat but also an unfair analysis due to the Barolos, heavy meal and not giving it time to breath.
Either way; 89-91 points overall. ruby red in the glass, it does have a great nose with a few layers of fruit and wood. Medium body, dark cherry begins to come through and then a rather anticlimactic finish. I have another bottle in the cellar that I plan to drink relatively soon. I don't see this developing much more so will plan to drink soon. drink/hold. decant 1+ hour minimum.
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1/1/2024 - popopdrops Likes this wine: 90 Points
Et lite glass dag 1. Pent. Litt grønnskjær dag 2, men ikke mer enn at det går bra. Litt skuffa, men 2011 var jo ikke et stort år.
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10/31/2023 - Helmetass wrote: 89 Points
Nice expressive nose of cassis, tobacco, old leather, mulberry jam, little ripe plum and wet clay. Palate is light weighted, little more on the savory side and tree bark with dark cherry on the sidelines. Medium bodied and still quite grippy. Nice bit of maturity showing through with some bricking and leathery tobacco notes but palate is a little underwhelming, slightly unbalanced/unripe tannins, leading to more tree bark than fruit notes on the palate. Drink now, enjoyable, interesting but not getting any better
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2/13/2023 - Antoine G wrote: 90 Points
Great nose at opening. Tasted quite well. However did not rise up to the level such a wine should. Vintage is arguably poor and provide little excitment.
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11/23/2022 - Cailles wrote: 92 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: Medium+ intense, green bell pepper, lot of freshness but not enough substance to excite on the nose. On the palate this is a bit astringent with not enough fruit and substance to excite, not enough fruit to create a good balance. With time a bit better but never really good. Others rated it higher but I don‘t see it. All 3 2011s showed well but do not have the depth of better vintages as well as probably a touch too pronounced acidity.
Decanting: Two hours should help here.
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5/1/2022 - Antoine G wrote: 90 Points
Rond, plaisant. Bien fait..sans superlatif
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6/12/2021 - pavel_p Likes this wine: 91 Points
Pnp. Bought very, very few 2011 Bdx on release given the miserable reviews (and the elevated prices following 2010) but I must say I like the wines I bought. After Giscours, Leoville Poyferre and Clinet, this Haut Bailly was the last of my 2011 to try. Just like the Poyferre, I find the nose better than the palate, the former showing beautifully deep dark fruit, while the later lacks a bit of the depth and concentration the nose promises. Certainly much less tannic than the Poyferre and hence easier to approach now. While not the final say in complexity, this is a pretty classic Bordeaux style I very much enjoy. Would buy again at the right price. Hold or drink.
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5/1/2021 - Zazzaman Likes this wine: 90 Points
deep colour, initial closed nose with red/black fruit, vanilla opening to red and blackcurrant with cedar wood hints, cloves and cinnamon. Tannins firm but polished, good length and acidity. Probably would benefit from more ageing & I'll experiment with more air. The Community says 90, I would tend to go higher
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3/13/2021 - Orso58 Likes this wine: 92 Points
Deep red, not showing much development
Red fruits with some spice and cedar tree, very nice bouquet
Good concentration and length in the mouth with good freshness and the red fruit coming through, very smooth tannins and a balanced appearance.
Excellent Pessac from what appears to be an underrated vintage. Still a lot of potential from further cellaring, but already s lot of pleasure in this bottle
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10/11/2020 - matlee89 Likes this wine: 94 Points
Wow! This surprised me. Really coming around. Tannins well resolved. Elegance, purity, finesse. But still with power. Didn't expect this from a 2011. Nose of red fruits, pencil / graphite notes, hint of orange peel. Medium bodied on the palate. Purity and precision. Some initial secondary notes developing with suggestion of savoriness / salinity. Wish I had a few more bottles.
1 hour slow-ox.
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8/1/2020 - Costes76 wrote: 84 Points
Muted nose, leading to tart, acidic and short taste of blackcurrants, bittery aftertaste. Guess Bordeaux 2011. Result 2011 Chateau Haut-Bailly.
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7/3/2020 - dnnk88 wrote: 89 Points
Post CB Long Night @ CH & KC's: Notes to come
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2/17/2020 - Xavier Auerbach wrote: 90 Points
Amsterdam UGCB Tasting and Winemakers' Dinner (Beurs van Berlage / Eden Hotel): Magnum. Not that easy to understand, spicy depth, medium body, but I don't (yet?) get the balance and finesse which this Château is famous for.
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5/19/2019 - DannyB1991 Likes this wine:
A surprisingly meaty wine, paired well with ribeye, very powerful with dark fruit and a great mouth feel and long finish
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5/1/2019 - Milliontown wrote: 90 Points
Transparent ruby-red. Slight bit of distracting cellar funk/volatility noticeable at first which is distracting. Lighter more tart red fruit on show here, strawberries, cherries, mulberries. Yet the palate has some density to it. Expansive palate with plush, mouth filling chewy tannins. Bit going on here. Structure feels a little wonky. Needs a bit of time to sort itself out.
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4/30/2019 - chatters wrote:
Working with wine 2019 seminar 1 - Bordeaux (Est. Restaurant, George Street, Sydney): Blackcurrant, a little black cherry, biscuit, graphite, a little forest floor. Juicy, fleshy, beautifully balanced. Flour textured tannins travel long hand in hand with black fruit. Hitting its drinking window and really rather lovely.
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4/13/2019 - acyso wrote: 90 Points
HDH auction at Spiaggia; 4/12/2019-4/13/2019 (Chicago, IL): This is definitely the kind of Bordeaux that works with my palate -- it's a more elegant style, with some nice earthy and green pepper qualities. Lean with plenty of acidity, and some really pleasant Loire-like elegance.
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4/30/2018 - yinha Likes this wine: 89 Points
This bottle was quite approachable though still a bit young. Pencil lead in spades on the nose - quite classic.
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1/27/2018 - matlee89 Likes this wine: 91 Points
Good nose of dark fruits after an hour decant. Concentrated and full bodied for the 2011 vintage. Tannins are mostly resolved. There is a hint of green and herb which is not unexpected for this vintage. But precision and focus show the quality of winemaking here. Can age further, but good to go with some air now.
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12/30/2017 - yinha Likes this wine: 88 Points
Ripe and modern in style
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9/7/2017 - LWI wrote: 93 Points
Dark fruits with good depth, ink/blueberries; fresh wine with good concentration. More powerful than many 11's. Wait 10 years, but nonetheless drinkable now.
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7/11/2017 - Jeff Leve wrote: 92 Points
Forward, accessibile styled wine, with loads of upfront, earthy, smoky fruit and gentle, soft, textured tannins.
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5/23/2017 - Raage wrote: 90 Points
Joli nez elegant' fruits rouges, pur, profond.
Bouche ample et fraîche, prometteuse, relayée par des tanins un peu jeunes, qui laissent une impression frustrante car le vin semble court en bouche, pas en place. C'est sec en finale, alors que l'attaque était enveloppante.
À regoûter dans 5/6 ans...
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3/13/2017 - SlimShaney wrote: 89 Points
Very accessible at this age and certainly pleasant. 2011 is not amazing but it's certainly not a bad vintage; it just had the misfortune of following 2009 / 10. Deeper and more broodingly darker than expected though the palate shows a little green vine tannin of youth.
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11/18/2016 - rossi.wine wrote: 92 Points
50% Cabernet Sauvignon, 47% Merlot, 3% Cabernet Franc. Similar to my previous tasting note - very nice and classic, not green at all, good ripeness of fruit, well integrated tannins, overall very well balanced. It is still pretty tight and should be given more time. 91-92+
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10/30/2016 - JackStevens wrote: 80 Points
Great nose... farm-like. I'd like to pair with beef. Still tastes fairly young. Could age 3 or 4 more years.
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10/3/2016 - dissler Likes this wine: 85 Points
Colour medium ruby. Still green tannins so needs to age or not great vintage. But overall a step up from the Parde. It has more depth and grander. Nice bouquet. Still tart but more velvety. I feel Bailly produce wines that need lots of aging, which i respect.
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4/17/2016 - CamWheeler wrote: 89 Points
MW Institute 2011 Bordeaux Tasting: Plum, mint and brier. Palate is soft, with moderate structure propping things up. Nicely drinkable already.
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1/20/2016 - RajivAyyangar wrote: 85 Points
Institute of Masters of Wine - 2011 Bdx Tasting (Hyatt, San Francisco): Aromatic - bruised strawberries. A bit thin on the palate.
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11/3/2015 - Papies wrote: 90 Points
The Institute of Masters of Wine Annual Bordeaux Tasting - 2011 Vintage (Vintners Hall, London): Quite elegant, dark fruit nose, light herby, quite a bit of tannin, but well structured and with decent element of fruit. A pretty nice wine for the vintage. ( 90)
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10/11/2015 - Timbalimba wrote: 92 Points
Sweet fruit, smoke, Cab aromatics. High acidity, red fruit on the palate, still unresolved but very good quality. 92+
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9/6/2015 - Omar Khayyam wrote:
Bordeaux 2014 en primeur with Winefinder (Munchenbryggeriet, Stockholm): soft attack, thin mid palate, pleasant enough nose with lots of berries, perhaps a little tight at this stage and unclear what the potential is.
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9/3/2015 - Ramberg wrote: 90 Points
En Primeur Bdx. 2014 tasting event, reference wine from producer from older vintage, tasting pour, short note.
Also showing fine, but less forward, ripe fruited and flirty than the younger sibling from 2014.
Nose with forest floor, some fine green herbs, red berries and smoke with gravel present.
Red berries are dominant on the palate, with some spices, quite big tannins and a bit unyielding right now.
Needs a bit of time to come around.
Good wine in the making.
(89 – 91+)
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6/22/2015 - Sundbyberg wrote: 89 Points
Nice oak and vanilla, and with typical cabernet charachter, but this is short on characther. Sure a weak vintage, but this does not impress. Can be consumed straight out of the bottle.
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6/17/2015 - PanosKakaviatos Likes this wine: 90 Points
Lovely dinner and vertical tasting at Haut Bailly (Château Haut Bailly): Interesting to compare this with the 2012, which may indeed provide more immediate sensual pleasure, but perhaps not as much precision or potential for aging as the 2011. Neither vintages truly excite me, but I like the mix of depth and full bodied aspect of the 2011, with a certain freshness reminding me of a better version of the 2007. Indeed, it has more body than the 2007, which may possibly be reflected in slightly higher alcohol - 13% as opposed to 12.5%. In any case, there is even more Merlot in 2011 than in 2012 (47% Merlot) and yet it is not as opulent as the 2012.
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5/20/2015 - Jeff Leve wrote: 93 Points
Accessible truffle, smoke, tar, black cherry and tobacco notes are found with no effort. Medium bodied, elegant, soft, polished and filled with fresh, sweet, ripe cherries in the finish. This is showing much better than it did just a few months ago.
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4/24/2015 - broadband013 wrote: 88 Points
Dégustation Bordeaux Primeurs 2014 Gazzar - Lausanne Palace 23.04.2014
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7/5/2014 - Collector1855 wrote: 90 Points
Tasted at a 2011 merchant event. Dark purple. Very closed nose. With lots of coaxing Pessac aromas of dark fruit, forest floor and smoke can be detected. The palate is medium-light bodied with decent balance. Nothing caressing and fruity here at the moment either. Wait until 2020 and it will drink well but will never be one of the standouts of this excellent Chateau (try the stunning 2010 or well priced 2006 for that). 90-91
Confirms my verdict that 2011 is really a bad vintage. While I don't mind lighter vintages (e.g., 2007) they should then at least be soft and early drinking to have an inherent value proposition. 2011 is neither.
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5/17/2014 - rossi.wine wrote: 92 Points
Expressive nose, quite big and tannic, but great potential, with great structure and length. The tannins are round and ripe. I'm sure this will be great, just needs time. 91-93+
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5/15/2014 - NostraBacchus Likes this wine: 93 Points
Tasted @ big Bordeaux tasting in Zurich. Very pretty aromatics of red and dark cherries, cassis/black currant, blackberries and some cedar wood as well as some smoky oak. It's medium-full bodied with medium-high acidity and medium-high tannin that is well covered under the wealth of fruit. It's very dense for the vintage. Very good length. As always, Haut-Bailly is a very beautiful and dense wine that combines a moderately modern style with classic flavors. (93+)
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5/8/2014 - Zweder wrote: 93 Points
UCGB tasting Bordeaux 2011 (Amsterdam): Very classical claret with cassis, black fruits, bell peppers, lead pencil, smoke, good acidity and bitterness and very firm tannin. The wine is completely locked now and probably needs at least a decade. Do not start drinking before 2023. One of the best 2011 Bdx wines I tasted so far. 92-93++.
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2/19/2014 - Jeff Leve wrote: 92 Points
It's easy to make great wine in vintages like 2009 and 2010. The success enjoyed by Veronique Sanders with the 2011 Haut Bailly is equally applaudable. Lots of smoke, fresh, clean, black cherries, blackberry, truffle and earth create the aromatics. Soft, forward, cherry and plum fruits make up the finish. This should be fun to drink with just a few years of age.
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1/23/2014 - yofog wrote: 89 Points
A little on the ripe side for me, and maybe a bit too mellow? But full, rich, and elegant, and a good wine, ultimately, if the price is right.
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1/22/2014 - tooch wrote: 88 Points
UGC 2011 (The Drake Hotel - Chicago, IL): Nice and funky nose; some mineral, dark fruit and mushroom. The palate had some smokey elements, earth and a touch of cocoa. Pretty good.
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1/19/2014 - mike410 wrote: 88 Points
UGC Montreal: Beautiful nose of blackberries and plum. Light body and medium finish. Not much character in this wine. Disappointing.
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1/17/2014 - PanosKakaviatos Likes this wine: 91 Points
Bordeaux 2011 from bottle (Park Hyatt Hotel, Washington D.C.): My tasting of this wine at Vinexpo is confirmed albeit a slightly better showing. http://www.connectionstowine.com/vinexpo-2013/haut-bailly-15-years/. Here in Washington D.C. I get more refinement and mid palate sap, plus a burgeoning richness reflected perhaps in the larger- than-usual proportion of Merlot (some 47%). A somewhat short finish however brings back memories of 2007. Give it time in bottle.
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1/6/2013 - hubas wrote: 92 Points
Very good aroma with dark berries (black currant) the fruit balances well with good acidity and lovely tannins.
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4/25/2012 - Jeff Leve wrote: 93 Points
From a blend of 50% Cabernet Sauvignon, 47% Merlot and 3% Cabernet Franc, the wine reached 13% alcohol and will be aged in 55% new oak. Yields were about the same as that of 2010 at 38 hectoliters per hectare. Smoke, truffle, scorched earth, cassis, coffee and blackberry scents prepare you for the fresh crème de cassis and polished blackberry finish. 92-94 Pts.
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