2014 La Parde Haut-Bailly
$22 (2012)
France
Pessac Léognan, Graves
Bordeaux
Red
65% Merlot, 35% Cabernet Sauvignon (2018 vintage)
00
2014
2017 - 2029
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2018
2022 - 2036
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2018
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“Yields were 21 hectoliters instead of 45,” Managing Director Véronique Sanders and Technical Director Gabriel Vialard recounted. “We had 40mm of rain during flowering. Three factors really influenced the harvest for us - 1) mildew, 2) coulure on the Merlot and 3) a further loss of 10-15% in the Cabernet Sauvignon because of dehydration. And we had hail at Le Pape.”
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2017
2022 - 2037
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2017
2022 - 2032
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00
2017
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2017
2020 - 2028
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2016
2021 - 2036
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00
2016
2021 - 2032
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2016
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Haut-Bailly made some of the most impressive wines of the 2016 vintage. I tasted the wines twice, on the first day and last day of my trip, and found quality consistently high on both occasions. The wines stand out for their exceptional balance, something that is very rare at this early stage. General manager Véronique Sanders and technical director Gabriel Vialard have done a tremendous job with these wines. Haut-Bailly in particular is one of the wines of the vintage.
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2015
2020 - 2035
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The Haut-Bailly team headed by General Manager Véronique Sanders and Technical Director Gabriel Vialard have done a terrific job with the 2015s. Vialard's approached the vintage by emphasizing gentle extractions, with one pumpover each morning and evening for no more than one time the total volume of wine, with no punchdowns or délestages. The wines spent 4 weeks on the skins and most of the malolactic fermentations were done in stainless steel before the wines were moved into barrel. On a more personal note, I was quite saddened by the passing of Robert Wilmers earlier this year. Although reserved on the outside, Wilmers truly loved everything about Haut-Bailly. He will be missed.
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2015
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American owner Robert Wilmers and his team headed by General Manager Véronique Sanders and Technical Director Gabriel Vialard have done a terrific job with the 2015s. Vialard's approached the vintage by emphasizing gentle extractions, with one pumpover each morning and evening for no more than one time the total volume of wine, with no punchdowns or délestages. The wines spent 4 weeks on the skins and most of the malolactic fermentations were done in stainless steel before the wines were moved into barrel.
00
2014
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Veronique Sanders compares the freshness and overall depth of 2014 to 2008. Disease pressure was high during the summer, but then a hot September, the warmest since 1921 and 1961, concentrated the grapes and set the stage for a late harvest. According to Sanders, the Indian summer benefitted the late-ripening Cabernet Sauvignon more than Merlot in 2014.
00
2013
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Haut-Bailly is a striking estate. Quite unusually for Bordeaux, grape varieties are co-planted within the four hectares that comprise the property, including dollops of Malbec and Petit Verdot that usually find their way into the blends. The 2013s are defined by their silky tannins and pure texture. The wines are naturally smaller in size than normal, but they speak to balance. Yields are down more than 50%, mostly because of the irregular flowering. The 2013s were vinified at lower temperatures than normal and are likely to spend less time in barrel. Only 40% of the total production made it into the Grand Vin.
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2012
2016 - 2024
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2005
2021 - 2035
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