2013 Haut-Bailly, Pessac-Léognan (Pre-Arrival)
Barrel Sample. This is a powerful wine that is full both of juicy black fruits and firm tannins. The structure is driving the richness of the wine, giving it the potential to age.
Robert Parker's Wine Advocate
There are only 2,500 cases of the 2013 Haut-Bailly because yields were a microscopic 20 hectoliters per hectare. 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. The harvest occurred at this beautiful estate in the heart of Pessac-Leognan between October 1-10. Production was tiny, and Veronique Sanders, the brilliant winemaker, was worried about pushing for too much extraction, so vinification was intelligently done in a gentle manner in order to extract the softest tannins possible.
Grilled herbs, smoke, plums, savory herbs and graphite emerge from the glass in the 2013 Haut-Bailly. Wonderfully deep and resonant for the year, the 2013 possesses lovely balance and plenty of personality. A final burst of new leather, violets red plums and smoke lingers on the close. In 2013 Haut Bailly speaks to finesse above all else. It's as simple as that. In 2013, the blend is 64% Cabernet Sauvignon, 34% Merlot and 2% Cabernet Franc.
A firm and juicy wine with dried berry, sweet tobacco and cedar character. Medium to full body, with fine tannins and a pretty finish. Iodine. 64% cabernet sauvignon, 34% merlot and 2% cabernet franc. Tiny production.
Almost succulent, with dark plum and red currant fruit married to the singed apple wood and blackberry paste notes. Features a pleasant, anise-lined finish that shows good grip. Cabernet Sauvignon, Merlot and Cabernet Franc. Tasted non-blind.
Stephen Tanzer's International Wine Cellar
Dark purple ruby. Violet and blueberry jelly complicate aromatic herbs on the simple nose. On the palate, very fresh red and black fruit flavors show nice vibrancy but limited complexity and depth. The gentle extraction makes this seem balanced and easy to drink; should it develop more sweet, fruity flesh it will prove to be a successful Haut Bailly.
** to **½