Haut-Bailly 2012, "one of the great shining superstars"

Le 30 avril 2015, Robert Parker a publié ses notes sur les Bordeaux 2012 en bouteilles. Château Haut-Bailly 2012 se place dans le top 10 de sa sélection avec la note de 96 : “The classic 2012 Haut-Bailly is staggeringly great wine (…) It is rich, concentrated, stunningly supple, pure and a total hedonistic and intellectual turn-on.”

Quant à La Parde Haut-Bailly 2012 : “It’s a perfect second wine, with much of the character of its bigger sibling.”

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Parker confirme les 100 points pour Haut-Bailly 2009

Haut-Bailly 2009

Début avril 2015, Robert Parker a publié une révision de sa note de dégustation pour Château Haut-Bailly 2009 sur le site du Wine Advocate.

Voici quelques extraits de son commentaire, en version originale :

"This wine goes from strength to strength, and it is not surprising that it is now one of the perfect wines of this great, great vintage (...) Much of it is attributable to winemaker Véronique Sanders and her boss, Robert Wilmers. Their incredibly draconian selection process and their enormous investments in both the viticulture and the estate as well as the winemaking facility have paid off brilliantly over the last decade.

"It is rich, complex and tastes as if it were the vinous equivalent of a remarkable haute couture creation from the late Coco Chanel. (...) It can be approached now, as most 2009s tend to be, given their richness of fruit, low acidity and extraordinary concentration, but the great complexity that will emerge from this fabulous terroir is at least a decade away, and this wine is set for 50 or more years of longevity."

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Haut-Bailly dans le top 15 de Robert Parker pour les Bordeaux rouge 2013

Robert Parker a publié ses notes de dégustation des Bordeaux 2013 dans le Wine Advocate du mois d'août.

Château Haut-Bailly 2013 : “Il n'y aura que 2 500 caisses de Haut-Bailly 2013, car les rendements furent microscopiques (20 hectolitres par hectare). Avec un assemblage de 64% Cabernet Sauvignon, 34% Merlot et 2% Cabernet Franc, ce vin élégant peut être fier de sa couleur rubis / violet très dense et de son bouquet complexe mêlé de fleurs de printemps, de crème de cassis, de prunes et de notes sous-jacentes rappelant le terroir de Graves. Il a plus de corps et de concentration que beaucoup de ses pairs et bénéficiera de plusieurs années en cave, jusqu'à 20 ans, durée atypique pour le millésime.”

Robert Parker a également beaucoup apprécié La Parde Haut-Bailly. Un vin qui “a récemment gagné en intensité. En 2013 son assemblage est de 52% Cabernet Sauvignon, 46% Merlot et 2% Cabernet Franc. Avec des notes de fruits rouges et noirs subtilement épicées, ce vin élégant et savoureux se définit par son croquant et son acidité. Une excellente concentration, un caractère gourmand et une rondeur suggèrent qu'il pourra être dégusté dès la mise en bouteille mais se gardera également dix ans ou plus.”

Château Haut-Bailly : 91-93
La Parde Haut-Bailly : 87-88

2010 Château Haut-Bailly in Bottle Reviews

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2010 Chateau Haut-Bailly, by Robert Parker : 98
Deep plum/purple, Haut-Bailly’s 2010 required some coaxing to appreciate its subtle notes of barbecue smoke, lead pencil shavings and creme de cassis as well as its touches of pomegranate and forest floor. The oak is pushed far into the background and the tannins are extremely silky, but the intensity of the wine is profound and the finish lingers for close to 55 seconds. This wine is ripe yet delicate, powerful yet stylish, and essentially resembles a remarkable fashion design from a house of haute couture. This wine needs a good 7-8 years of bottle age and should keep for 40-50+ years.
This quintessential example of pure finesse, elegance, harmony and delicacy is combined into a wine that lingers intensely with near-perfect poise and character. Haut-Bailly’s ethereal character is virtually unmatched in Bordeaux. Normally, winemaker Veronique Sanders fashions a blend that approximates 60% Cabernet Sauvignon, 37% Merlot and the rest Cabernet Franc. That was the exact blend of her 2009, and I doubt the 2010 deviates significantly from that.

2010 Chateau Haut-Bailly, by Neal Martin : 95
Tasted at the Union de Grand Cru and at the estate. The Haut-Bailly 2010 has a sophisticated bouquet with ripe small dark cherries, bilberry, cedar and lots of lush dark plums, all with fine delineation. The palate is full bodied with a rounded smooth spicy entry. The layers of plush fruit somewhat obscure the backbone here, whilst the finish is imbued with great tension and depth. It is a mass of wine at the moment, spherical in the mouth and will need a decade to find its personality and express its terroir. Tasted November 2012.

2010 Chateau Haut-Bailly, by James Molesworth : 95
Chewy and brambly, but integrated, this carries a very hefty core of espresso, ganache, mulled plum and blackberry fruit. The purity starts to shine through on the finish, which drips with cassis and is threaded with a long warm paving stone note. Tight and backward today, this extremely well-built wine will need substantial cellaring. Best from 2018 through 2035.

2010 Chateau Haut-Bailly, by James Suckling : 98
Great aromas of crushed blackberries with flowers and stones that follow through to a full body, with super silky tannins and a long, long finish. It fills your mouth with beautiful fruit and velvety tannins yet shows tension and form. This lasts for minutes on the palate. Structured and superb. Don't touch until 2020.

2010 Chateau Haut-Bailly, by Jeff Leve : 97
This has truly developed well since bottling. The wine is deeper, richer and more polished since first tasted in 2011. The complex nose pops with caramel, espresso bean, blackberries and earth. Intense, polished, lush and deep, the wine finishes with a beautiful sensation of purity and silk. It’s going to be fun to compare this blend of 64% Cabernet Sauvignon, 30% Merlot and 6% Cabernet Franc with the 2009 over the next few decades.

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