Château Haut-Bailly Château Haut-Bailly Red wine ● Pessac-Léognan

No vintage 75cl

10 bottles remaining

Photo for illustration purposes only. Vintage sold: No vintage

Château Haut-Bailly - Château Haut-Bailly - No vintage - Rouge

Vintage available

Format

The best offer for this product

Buying from a certified seller

L'echiquier des Vins

Estimated delivery between 6 and May 7,

100% secure payment

No-Break Guarantee

Rated 4.7/5 on Trustpilot

In a few words ...

Assembly : 66% cabernet sauvignon / 34% merlot vinification : The grapes are harvested by hand with the greatest care for selection, both in the vineyard and in the cellar. Vinification takes place in cement vats and blending in stainless steel tanks. Malolactic fermentation takes place in barrels. The wine is aged for 18 months in oak barrels, with 50 to 65% of the barrels renewed. TASTING : château haut-bailly 2014 is a wine that reveals lovely red fruit aromas that mingle with notes of blond tobacco, a sign of a very fair intake of wood. The palate is characterized by a lovely velvety texture and fruity freshness, in the image of summer 2014. An ample, generous wine, full of personality, worthy of the appellation's major successes.

Tasting notes

Appearance

The wines have a dense but lighter color than the Medocs. The hue is ruby with a touch of violet to brick depending on evolution.

Aroma

The bouquet is often fruity, with redcurrant and other red and black fruits, with smoky or roasted notes.

Wine Empyreumatic | Fruity | Gourmand

Taste

Composed on average of 50% Merlot and 50% Cabernet Sauvignon, Pessac-Léognan red wines strike a good balance between pronounced tannins and delicious fruit. They feature ripe red fruit and empyreumatic notes.

Wine Boisé | Charpenté | Fruité

Product details

Keeps

Peak

Service

16°C

Grape varieties Cabernet-franc, Cabernet-sauvignon, Malbec, Merlot, Petit verdot

Terroir -

Culture type

Reasoned agriculture

Alcohol

Content

75cl

Decanting

Food and wine pairings

Starters

Pâté en croûte ou une bouchée à la reine

Meat

Carré d'agneau, d'un filet mignon ou d'une poularde rôtie.

Fish and seafood

Lamproie à la bordelaise.

Vegetables

Plats à base de champignons, à commencer par les cèpes, et bien sûr les truffes.

Customer reviews

Have you tasted it?

Review this item