2006 | Chteau Haut-Bailly | Pessac-Leognan

Red Wine: 2006 | Chteau Haut-Bailly | Pessac-Leognan

On the nose, expect aromas of black currants, cherries, dark chocolate, hints of cigar and scorched earth. The palate combines blueberries, cassis and graphite.

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Producer: Chteau Haut-Bailly

Ratings: WA | 95 JS | 92

Vintage: 2006

Size: 750ml

ABV: 13%

Varietal: Bordeaux Blend Red

Country/Region: France, Bordeaux

This is the 2006 vintage of its flagship wine, a blend composed of 65% Cabernet Sauvignon and 35% Merlot. On the nose, expect aromas of black currants, cherries, dark chocolate, hints of cigar and scorched earth. The palate combines blueberries, cassis and graphite.

Reviews:

• Wine Advocate: A superb success for the vintage, the 2006 exhibits a deep ruby/purple hue as well as a poised, classic bouquet of sweet black cherries, graphite, camphor, truffles, and a subtle hint of oak. Medium-bodied with a stunningly layered texture, impressive purity, and beautiful balance, this cuvee is haute couture in a glass. Although surprisingly approachable, it wont hit its adolescent stage for 8-10 years, and will last for 25-30 years thereafter. Bravo!

• James Suckling: Berries, mineral and violet on the nose follow through to a full body, with chewy tannins and a beautiful floral finish. Starts out earthy, but turns rich and beautiful. Evolves beautifully in the glass.

Producer Information

Chteau Haut-Bailly is a historic wine estate located in Pessac-Lognan on the left bank of the Gironde. Half a century ago, the Cabernet Sauvignon-dominant wine frequently commanded the same prices as the first growth wines and, in the 1959 Graves Classification, the chteau was given Grand Cru Class status. Its wines remain well-regarded and often critically well received. The estate boasts 30 hectares (74 acres) of vineyard on a high, sandy ridge with lots of sandstone and fossils. Cabernet Sauvignon makes up the majority of the vineyards covering 60 percent of the total area, but Merlot, Cabernet Franc and Petit Verdot are also planted here. Traditionally, these were interplanted, and a four-hectare (10-acre) plot is maintained in this way. Following fermentation, the Chteau Haut-Bailly grand vin is aged in cask for 16 to 18 months, with the proportion of new oak depending on the vintage. As well as the top wine, the chteau makes a second wine, La Parde de Haut-Bailly, and a ros. Unusually, perhaps, for a Pessac-Lognan estate, no white wines are produced. The foundations of the vineyard date back to the 16th Century when the estate was under the proprietorship of the Goyaneche and Daitze families. It was then sold to the Bailly and Lauvarde families in 1630, who invested in the building of a manor house as well as the cultivation of the land surrounding the estate. Before his death in 1655, Bailly gave his name to the wines that were produced at the chteau. The chteau is now owned by American banker Robert Wilmers although for many critics and aficionados the face of the estate is managing director, Veronique Sanders. An extensive redevelopment program of the chteau buildings and winery was begun in 2020. Production averages 80,000 bottles annually.