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1983 Haut-Bailly, Graves (Previously $180)

SKU #951455 92 points John Gilman

 The 1983 Haut Bailly in magnum is an absolutely beautiful wine and is drinking brilliantly at age twenty-eight. The utterly classic nose jumps from the glass in a complex and refined mélange of plums, a touch of dark berry, cocoa powder, summer truffles, tobacco leaf, lovely soil tones and a smoky topnote of Cuban cigars. On the palate the wine is deep, fullish and very refined, with excellent complexity, lovely mid-palate depth, just a whisper of remaining tannin and excellent focus and grip on the tangy and very long finish. This is a classic vintage for Haut Bailly, and I can think of nothing better to have done with the last magnum in my cellar than to have served it to Marie-Andrée Mugneret and her family when they were visiting New York, as both Mugneret sisters have inherited a great taste for classic Bordeaux from their father, who was a serious claret collector- in addition to being one of the Côte d’Or’s greatest winemakers of his generation. (Drink between 2010-2030)  (9/2013)

91 points Wine Spectator

 Loads of fruit here with plum, chocolate character and a hint of toasted oak. It's full-bodied but still shows a very refined tannin structure. (JS)  (10/2014)

Robert Parker's Wine Advocate

 The 1983 is a typical Haut-Bailly. It is dark ruby in color, with a rich, voluptuous, ripe, black currant bouquet, and some attractive vanillin oaky aromas. On the palate, the wine is forward, with lush, silky, ripe, round tannins evident. It is medium-bodied, with a Pomerol-like, silky, fat texture. (RP)  (12/1997)

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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.


Specific Appellation:


- Graves is the large red and white wine region located to the southeast of the city of Bordeaux along the Garonne River. Cabernet Sauvignon dominates the red wines from the area, while the whites are mixtures of Sauvignon Blanc and Semillon. The most important area within the Graves is the village of Pessac-Leognan. Most of the great chateaux, including Haut Brion, a premier cru and the only wine outside of the Medoc to be included in the 1855 Classification, are located in this small appellation. Graves derives its name from the rocky, stony terrain of the region. Many people believe that the stony soil radiates the day's heat at night and thus makes the grapes ripen earlier than the other regions in Bordeaux.