Le Pape

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.