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Château Haut-Bailly 2017
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The Château Haut-Bailly produces wines whose qualitative nobility places it among the greatest of the Rive gauche of Bordeaux. Its viticultural history dates back to the 17th century, when it was already the object of envy of many buyers. During the 1630s, it passed into the hands of two Parisian bankers, Nicolas de Leuvarde and Firmin Le Bailly, who gave it his name, Haut, in reference to its geographical location on one of the most beautiful slopes of the Graves region. It was not until the end of the 19th century that its owner at the time, the engineer Alcide Bellot des Minières, brought the necessary innovations to raise it to the level of the greatest wines of Bordeaux. In particular, he had the building of Château as we know it today built.
Classified in the Graves wine classification in 1953, it was acquired by the American Wilmers family in 1998, and it is today Chris Wilmers who is at the head since 2017, accompanied by Veronique Sanders the general manager. For the 2021 harvest was inaugurated the new winery of Domaine, at the cutting edge of technology and perfectly integrated into the landscape by the fact that it is semi-buried.
The Château Haut-Bailly produces only red wines and is based on a 30-hectare vineyard planted on gravel and sandy soil.
- The red grape varieties are 60% Cabernet Sauvignon, 34% Merlot, 3% Cabernet Franc and 3% Petit Verdot. The ageing of the great wine lasts from 16 to 18 months in French oak barrels, 50 to 65% of which are new. La Parde Haut-Bailly is the Second red wine.
The Château Haut-Bailly produces wines with requirement and precision, which have an inimitable style in the appellation. They harmoniously combine balance, concentration and aromatic finesse.
Critics Château Haut-Bailly 2017.
Description Château Haut-Bailly 2017.
A deep, intense garnet color, the wine presents itself to us with a nose dominated by empyreumatic notes of smoke, cocoa and wood. After aeration, it reveals intense black fruits. On the palate, it is elegant and full-bodied. Full-bodied, with silky tannins that make this nectar very supple. Crunchy fruit flavors unfold, bringing a sensation of freshness, while empyreumatic notes add complexity. The lingering finish suggests further good ageing potential.