CHEATEAU HAUT BAILLY 2013

75cl, 14.4%

RM 614RM 524
You Save: RM 90 (15%)

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Tasting Notes:

Chateau Haut Bailly has 30 hectares planted to 60% Cabernet Sauvignon, 34% Merlot, 3% Cabernet Franc and 3% Petit Verdot. This represents a change in the vineyard with less Cabernet Sauvignon, more Petit Verdot, and a reduction in Cabernet Franc over the years.

  • Colour: Dark ruby in color, with a gorgeous bouquet of flowers, cigar box, tobacco, smoke, herbs and ripe, sweet, fresh red fruits.
  • Nose: A smoky bar around the time of the Third French Republic, alive with the scent of tar, tobacco, the essence of cassis and blackberry aperitifs and other herbal elixirs.
  • Finish: The wine is full-bodied, concentrated, powerful and refined but what’s more important here is the elegance in the mouth, the sweetness in the fruit and the balanced levels of acidity, giving you simultaneous weight, lift, length and purity in a classic, restrained style.
Description

Chateau Haut Bailly 2013

Chateau Haut Bailly 2013 today as far back as 1461, the estate’s first attempt at cultivating a modern Bordeaux vineyard truly starts in 1530. This took place when the Goyaneche and Daitze families purchased land in what was eventually known as the Graves appellation.

In 1630, the property came to be owned in partnership between a wine trader, Nicolas de Leuvarde and the Le Bailly family, which is where the estate takes its name from. At the time, the vineyard was planted with 36 hectares of vines.

By the late 1600’s, the property was already quite well known for the quality of their wines. In fact, the wines of Haut Bailly were so popular, they were one of the first Bordeaux chateau to begin selling specific vintages.

In 1872, Haut Bailly was purchased by Alcide Bellot des Minieres. des Minieres had a strong background in as a vintner in Bordeaux. Shortly after des Minieres took over Haut Bailly, Credit goes to Alcide Bellot des Minieres for constructing the chateau on the property that is still in use today.

Shortly after the construction was completed, the entire Bordeaux appellation, as well as much of Europe was hit by the phylloxera epidemic, which destroyed countless Bordeaux vineyards.

Chatéau Haut Bailly needs time before the tannins fade and the wine can show its true complexities and character. Haut Bailly needs at least 10-15 years of aging in good vintages until it starts being ready to be enjoyed. Young vintages can be decanted for 2-4 hours, or more.

This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chatéau Haut Bailly offers its best drinking and should reach peak maturity between 15-40 years of age after the vintage.

Chateau Haut Bailly is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.

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