Château Haut-Bailly
2013

物以稀为贵不仅仅是此年份的唯一优点。由于一连串的因素,如春季的损失、果实偏小、葡萄严格筛等,导致此年份的产量降低。尽管产量低,充满果香和优雅特质的条件让依然符合Haut-Bailly一贯的标准。2013年份酒既有活力又不缺乏柔顺,保有漂亮的清新及和谐的酒体。

2013年的冬季和春季几乎阴雨绵绵不断。晚来的发芽期之后,整个葡萄的生长周期因为缺发阳光而向后延迟。接著特殊的状况发生了,由于六月丰沛的降雨量使得梅洛和赤霞珠同时开花,并催发葡萄抽芽速度且造成落花及僵果的形成。天乾地燥的七月里,夹带著几场强烈的暴风冰雹并摧毁了波尔多区七千公顷的葡萄园,而Haut-Bailly又幸运的逃过了一劫。随之而来的八月由于气候炎热,有助于葡萄结出较小的果实,九月天气温和,我们迫不及待的等待著姗姗来迟的采收期。

九月29和30日间,一股海洋型热带低压抵达阿基坦岸边,葡萄采收期因此加快脚步进行。 在葡萄霉菌的威胁下,我们不得不增加两倍人手,以便在短时间内采收完毕,并将最完美的葡萄及时送入酿酒槽中。 在严格的葡萄筛选下,我们只保留了完熟浓郁的果实来酿酒。

WINE ADVOCATE, Robert Parker, August 2014

Made from a blend of 64% Cabernet Sauvignon, 34% Merlot and 2% Cabernet Franc, this elegant effort boasts a dense ruby/purple color as well as a beautiful, intriguing bouquet of spring flowers, creme de cassis, plums and an underlying Graves earthiness. Layered with more texture and concentration than many of its peers, it will benefit from several years of cellaring, and should last an atypically long time of 20 years. 91 - 93 points.

ASIAN PALATE, Jeannie Cho Lee, April 2014

Haut-Bailly this year is supple, medium bodied with vibrancy and nice depth. Subtle, focused, velvety tannins on the palate with savoury flavours. Nice density and balance finishing with a hint of herbs and blackberry fruit. Ready to drink : 2019+ 90 – 91 points.