2018 Haut-Bailly
France
Pessac Léognan Grand Cru Classé, Graves
Bordeaux
Red
52% Cabernet Sauvignon, 42% Merlot, 3% Cabernet Franc, 3% Petit Verdot (2024 vintage)
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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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2024
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Véronique Sanders greeted me at Haut-Bailly on my afternoon dedicated to Pessac-Léognan. “Debudding was on March 20, quite early,” she explained. “At our weather station, it was not a cooler year on average, equivalent to 2001 and 2008. But it was cooler in the sense that the low temperatures were lower. We have an early terroir. The last week of May was dry, which was the week of the flowering, so we did not have coulure or millerandage. September was rainy, and we picked from September 18 until October 4. The vinification was normal, though we noted that the malolactics were quite fast.”
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2024
2030 - 2054
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2023
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2023
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2022
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2022
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2022
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“We had five heat spikes beginning in May,” Estate Director Véronique Sanders explained. “Frost was an issue in April. Rain in June (90mm) and August (20mm) was critical in restoring some semblance of balance. Heat and wind dehydrated fruit on the vine. Yields were 30 hectoliters per hectare, lower than the norm of 40-45, but more generous than in 2021.”
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2022
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2021
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2021
2031 - 2061
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2021
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Haut-Bailly endured a very tough year in 2021. Yields were 19 hectoliters per hectare as compared to the 40-45 we have in a good vintage," Estate Manager Véronique Sanders explained when I stopped by. "Frost took out 30% of the crop, hail and then mildew reduced yields by another 20%," she added. "We have 56 tanks in our new cellar but only used 13," added Technical Director Gabriel Vialard. The 2021s are intriguing, but also introspective wines that will need time to be at their most expressive.
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2021
2029 - 2055
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“We had everything during the season,” Véronique Sanders told me as I took a pew in the tasting room located in their new winery. “Budding was 18 March and then there was frost on two nights, 7 and 8 April, despite using three wind machines. The frost was different to 2017 as it was everywhere because of the wind, inflicting small damage across all parcels. Flowering was on 8 June, and véraison was late, around 24 August. The Médoc had more rain than Pessac-Léognan, a major difference, and overall, there was little rain throughout August and September, when temperatures were slightly warmer than average. The harvest was from 27 September to 11 October, which was later than in 2008 for example. Yields are still low due to frost and mildew: 19hL/ha compared to 49hL/ha in 2019. But that allowed us to reach the quality that would not have been achieved with normal yields. It is the first vintage to be vinified in the new cellar as in 2020 we only used it for the élevage. It was great to use the cool room to store everything we wanted. Every plot had a different yield, so choosing the perfectly-sized vat was a huge advantage. Many lots were fermented in 50-hectoliter vats. We pressed very carefully using a 500kg vertical press that takes 20 minutes, ranking them according to quality. It is one of the first times where we feel the pressed wine was important, a meliorating factor. Also, the tronconic-shaped tanks naturally enhanced the maceration of the skins, so we could be gentle during the cuvaison.”
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2020
2028 - 2048
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2020
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2020
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2019
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2019
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2019
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2019
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2019
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2019
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2018
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2018
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2018
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2018
2024 - 2055
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2017
2022 - 2045
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2017
2025 - 2042
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2017
2022 - 2042
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2017
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2017
2021 - 2040
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Haut-Bailly had to deal with the sad passing of Bob Wilmers, the American banker who purchased the estate in 1998 and really turned it around, to become one of the most sought-after and consistent wines of Pessac-Léognan. I only met him properly a couple of years ago when I had lunch with him and his wife in London – a charming couple. Ownership has passed seamlessly to his son Christopher, but on the ground at the winery, there is no change with Véronique Sanders and technical director Gabriel Vialiard continuing to produce excellent wines. “Bud-break was on 25 March, which was early due to a warm spring,” Vialiard told me. “We were two weeks in advance. During the frost, the old vines were safe and so the blend this year comes from the historical plots since vines in the lower sectors were damaged, about one-third of the acreage. We did not use second-generation buds. Flowering was on 19 May, three weeks earlier than usual in a dry week. There was rain in the first two weeks of September, especially from 9 to 18 September with picking from 13 to 29 September. We used a robot, a prototype, to select berries...” Now, I have not seen this robot although, the actions of Gabriel Vialiard brought to mind some kind of multi-limbed, octopus-like automaton that selects berries at lightning speed. Certainly it would seem to have worked, judging by the sample of 2017 Haut-Bailly tasted. Like some of its peers, this is a more “solid”, linear take on the vineyard, quite a dense and swarthy wine that would suggest that it will require more cellaring than others, but also may possess the greatest longevity. I admire its precision and persistence – perhaps there is some semblance to the legendary wines produced at Haut-Bailly in the 1920s before the vineyard expanded?
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2016
2023 - 2055
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2016
2026 - 2050
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2016
2026 - 2050
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2016
2028 - 2056
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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
2022 - 2050
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2015
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2015
2023 - 2045
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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.
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2014
2024 - 2038
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2014
2021 - 2048
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2014
2021 - 2045
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2014
2020 - 2039
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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.
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2013
2021 - 2030
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2013
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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
2022 - 2030
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2012
2022 - 2048
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2012
2018 - 2037
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2012
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2011
2021 - 2032
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There was no easing into the job and frankly I would not want it any other way on my first day. Wines tasted in the morning at an annual ten-year on Bordeaux tasting on one side of the Atlantic, written up on the flight over to New York with my mouth still coated in tannin and completed on the other side of the Atlantic...just a day in the life, so that readers get an idea how things are going to roll with the 2008 Bordeaux.
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"Our merlot in 2007 was fruity but lacked size and volume," said technical manager Gabriel Vialard. "The clusters were very large and the wine the merlot produced was a bit fluide, though not vegetal. It did not add thickness to the blend this year, as it usually does." In contrast to what I heard at so many chateaux I visited this spring, the pH here was lower than in recent vintages, despite the fact, said Vialard, that the malolactic fermentation really softened the wine. The IPT in 2007 is a moderate 69, vs. 82 in the serious and impressive 2005. Still, notes general manager Veronique Sanders, "we're prouder of our 2006-and our 2004-than our 2005, because these vintages were more challenging."
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"Our merlot in 2007 was fruity but lacked size and volume," said technical manager Gabriel Vialard. "The clusters were very large and the wine the merlot produced was a bit fluide, though not vegetal. It did not add thickness to the blend this year, as it usually does." In contrast to what I heard at so many chateaux I visited this spring, the pH here was lower than in recent vintages, despite the fact, said Vialard, that the malolactic fermentation really softened the wine. The IPT in 2007 is a moderate 69, vs. 82 in the serious and impressive 2005. Still, notes general manager Veronique Sanders, "we're prouder of our 2006-and our 2004-than our 2005, because these vintages were more challenging."
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The cool August allowed the grapes to retain their aromatic potential," said technical manager Gabriel Vialard, "and then the heat in early September concentrated the material." Haut-Bailly benefits from well-drained sand-and-gravel soils, as well as deep roots, which absorb excess water less quickly. The estate picked about 50 hectoliters per hectare of fruit, then reduced the volume by carrying out a saignee of about 10% to counteract the effect of dilution from the rain. But it was not necessary to eliminate much fruit, general manager Veronique Sanders added. She told me she likes the cabernet sauvignon better than the merlot, thanks to smaller grapes and thicker skins, but the cabernet franc was eliminated from the final blend. Sanders summarized: "It's a vintage of the great terroirs, not of a particular sector or variety."
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2005
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"Our merlot in 2007 was fruity but lacked size and volume," said technical manager Gabriel Vialard. "The clusters were very large and the wine the merlot produced was a bit fluide, though not vegetal. It did not add thickness to the blend this year, as it usually does." In contrast to what I heard at so many chateaux I visited this spring, the pH here was lower than in recent vintages, despite the fact, said Vialard, that the malolactic fermentation really softened the wine. The IPT in 2007 is a moderate 69, vs. 82 in the serious and impressive 2005. Still, notes general manager Veronique Sanders, "we're prouder of our 2006-and our 2004-than our 2005, because these vintages were more challenging."
00
2005
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The cool August allowed the grapes to retain their aromatic potential," said technical manager Gabriel Vialard, "and then the heat in early September concentrated the material." Haut-Bailly benefits from well-drained sand-and-gravel soils, as well as deep roots, which absorb excess water less quickly. The estate picked about 50 hectoliters per hectare of fruit, then reduced the volume by carrying out a saignee of about 10% to counteract the effect of dilution from the rain. But it was not necessary to eliminate much fruit, general manager Veronique Sanders added. She told me she likes the cabernet sauvignon better than the merlot, thanks to smaller grapes and thicker skins, but the cabernet franc was eliminated from the final blend. Sanders summarized: "It's a vintage of the great terroirs, not of a particular sector or variety."
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2005
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With a moderate crop level of 41 hectoliters per hectare, Haut-Bailly did not need to do a saignee in 2005, noted Veronique Sanders-in contrast to 2004, when 10% to 15% of the juice was bled off. Sanders told me the estate's analysis of hydric stress showed that even the estate's young cabernet franc vines ripened well and did not dry out. The harvest at Haut-Bailly took just ten days, said Sanders, but the picking days were spread out over a four-week period lasting from September 14 through October 11, with most of the grapes harvested in cool morning conditions. The young 2005 is wonderfully dense and minerally, and likely to improve in bottle for a good 15 to 20 years.
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2004
2021 - 2040
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2004
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The cool August allowed the grapes to retain their aromatic potential," said technical manager Gabriel Vialard, "and then the heat in early September concentrated the material." Haut-Bailly benefits from well-drained sand-and-gravel soils, as well as deep roots, which absorb excess water less quickly. The estate picked about 50 hectoliters per hectare of fruit, then reduced the volume by carrying out a saignee of about 10% to counteract the effect of dilution from the rain. But it was not necessary to eliminate much fruit, general manager Veronique Sanders added. She told me she likes the cabernet sauvignon better than the merlot, thanks to smaller grapes and thicker skins, but the cabernet franc was eliminated from the final blend. Sanders summarized: "It's a vintage of the great terroirs, not of a particular sector or variety."
00
2004
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With a moderate crop level of 41 hectoliters per hectare, Haut-Bailly did not need to do a saignee in 2005, noted Veronique Sanders-in contrast to 2004, when 10% to 15% of the juice was bled off. Sanders told me the estate's analysis of hydric stress showed that even the estate's young cabernet franc vines ripened well and did not dry out. The harvest at Haut-Bailly took just ten days, said Sanders, but the picking days were spread out over a four-week period lasting from September 14 through October 11, with most of the grapes harvested in cool morning conditions. The young 2005 is wonderfully dense and minerally, and likely to improve in bottle for a good 15 to 20 years.
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2004
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Haut-Bailly had just finished an extensive five-year renovation of the chateau and winery, and the property looked sensational in early April. Among the most important of the numerous improvements implemented in the new vinification facility and barrel-aging cellars was the introduction of many smaller tanks, generally holding 50 to 80 hectoliters, which are matched to discrete blocks of vines. Incidentally, Haut-Bailly is currently using about 50% new barrels; 70% of the wine that gets new barrels underwent malolactic fermentations in these barriques Veronique Sanders maintains that the lots that go through malo in barrel show better in the early going, but that the differences disappear by the end of the first year. The estate had just bottled its 2003 because they felt that it was getting oaky. I suspect that many other wines from this vintage would have been better off for a similar approach.
00
2003
2021 - 2025
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2003
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With a moderate crop level of 41 hectoliters per hectare, Haut-Bailly did not need to do a saignee in 2005, noted Veronique Sanders-in contrast to 2004, when 10% to 15% of the juice was bled off. Sanders told me the estate's analysis of hydric stress showed that even the estate's young cabernet franc vines ripened well and did not dry out. The harvest at Haut-Bailly took just ten days, said Sanders, but the picking days were spread out over a four-week period lasting from September 14 through October 11, with most of the grapes harvested in cool morning conditions. The young 2005 is wonderfully dense and minerally, and likely to improve in bottle for a good 15 to 20 years.
00
2003
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Haut-Bailly had just finished an extensive five-year renovation of the chateau and winery, and the property looked sensational in early April. Among the most important of the numerous improvements implemented in the new vinification facility and barrel-aging cellars was the introduction of many smaller tanks, generally holding 50 to 80 hectoliters, which are matched to discrete blocks of vines. Incidentally, Haut-Bailly is currently using about 50% new barrels; 70% of the wine that gets new barrels underwent malolactic fermentations in these barriques Veronique Sanders maintains that the lots that go through malo in barrel show better in the early going, but that the differences disappear by the end of the first year. The estate had just bottled its 2003 because they felt that it was getting oaky. I suspect that many other wines from this vintage would have been better off for a similar approach.
00
2003
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"Vintages 2003 and 2002 yielded opposite styles of wine," noted director Veronique Sanders. "The 2002 is ripe but high in acid, while the 2003 is a round, charming wine, high in alcohol but not surmuri Actually, the 2002 summer was drier here than 2003," she added. The big surprise in 2003 was the quality and freshness of the merlot, Sanders went on. "We started picking on September 3, then picked like they do in Sauternes. We harvested for two or three days, then told our pickers to come back next week to pick the old vines." In fact, much of Haut-Bailly's merlot is on classic argilo-calcaire soil; this fruit is nearly always fresh, with a structure not far off from that of the estate's cabernet. Still, noted Sanders, 2003 is a vintage that calls for less oxygen during elevage "to avoid tiring the wine."
00
2002
2021 - 2030
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2002
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Haut-Bailly had just finished an extensive five-year renovation of the chateau and winery, and the property looked sensational in early April. Among the most important of the numerous improvements implemented in the new vinification facility and barrel-aging cellars was the introduction of many smaller tanks, generally holding 50 to 80 hectoliters, which are matched to discrete blocks of vines. Incidentally, Haut-Bailly is currently using about 50% new barrels; 70% of the wine that gets new barrels underwent malolactic fermentations in these barriques Veronique Sanders maintains that the lots that go through malo in barrel show better in the early going, but that the differences disappear by the end of the first year. The estate had just bottled its 2003 because they felt that it was getting oaky. I suspect that many other wines from this vintage would have been better off for a similar approach.
00
2002
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"Vintages 2003 and 2002 yielded opposite styles of wine," noted director Veronique Sanders. "The 2002 is ripe but high in acid, while the 2003 is a round, charming wine, high in alcohol but not surmuri Actually, the 2002 summer was drier here than 2003," she added. The big surprise in 2003 was the quality and freshness of the merlot, Sanders went on. "We started picking on September 3, then picked like they do in Sauternes. We harvested for two or three days, then told our pickers to come back next week to pick the old vines." In fact, much of Haut-Bailly's merlot is on classic argilo-calcaire soil; this fruit is nearly always fresh, with a structure not far off from that of the estate's cabernet. Still, noted Sanders, 2003 is a vintage that calls for less oxygen during elevage "to avoid tiring the wine."
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2002
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Among the number of small but important improvements at this estate in recent years: more accurate harvesting, using smaller cuves for vinification; the use of a vibrating table, which in 2002 allowed the estate to eliminate the stunted millerande grapes and bits of stems between the destemmer and crusher; and less frequent racking of the wine. According to Veronique Sanders, Haut-Bailly did its normal cold maceration in 2002 but a very light extraction because the grapes were so rich in skin tannins. The young 2002, she says, has unusual density and structure due to the small size of the grapes.
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2001
2021 - 2038
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2001
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"Vintages 2003 and 2002 yielded opposite styles of wine," noted director Veronique Sanders. "The 2002 is ripe but high in acid, while the 2003 is a round, charming wine, high in alcohol but not surmuri Actually, the 2002 summer was drier here than 2003," she added. The big surprise in 2003 was the quality and freshness of the merlot, Sanders went on. "We started picking on September 3, then picked like they do in Sauternes. We harvested for two or three days, then told our pickers to come back next week to pick the old vines." In fact, much of Haut-Bailly's merlot is on classic argilo-calcaire soil; this fruit is nearly always fresh, with a structure not far off from that of the estate's cabernet. Still, noted Sanders, 2003 is a vintage that calls for less oxygen during elevage "to avoid tiring the wine."
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2001
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Among the number of small but important improvements at this estate in recent years: more accurate harvesting, using smaller cuves for vinification; the use of a vibrating table, which in 2002 allowed the estate to eliminate the stunted millerande grapes and bits of stems between the destemmer and crusher; and less frequent racking of the wine. According to Veronique Sanders, Haut-Bailly did its normal cold maceration in 2002 but a very light extraction because the grapes were so rich in skin tannins. The young 2002, she says, has unusual density and structure due to the small size of the grapes.
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2001
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Veronique Sanders describes the 2001 as a classic Haut-Bailly; the tough skins and small berries, she says, brought high sugars and acids and very good density. But she still likes the '98 best among recent vintages, followed by the '96 and '90. The '01 has 65% cabernet sauvignon and 35% merlot, whereas in 2000 the wine is a 50/50 blend.
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2000
2021 - 2035
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2000
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Among the number of small but important improvements at this estate in recent years: more accurate harvesting, using smaller cuves for vinification; the use of a vibrating table, which in 2002 allowed the estate to eliminate the stunted millerande grapes and bits of stems between the destemmer and crusher; and less frequent racking of the wine. According to Veronique Sanders, Haut-Bailly did its normal cold maceration in 2002 but a very light extraction because the grapes were so rich in skin tannins. The young 2002, she says, has unusual density and structure due to the small size of the grapes.
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2000
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Veronique Sanders describes the 2001 as a classic Haut-Bailly; the tough skins and small berries, she says, brought high sugars and acids and very good density. But she still likes the '98 best among recent vintages, followed by the '96 and '90. The '01 has 65% cabernet sauvignon and 35% merlot, whereas in 2000 the wine is a 50/50 blend.
00
2000
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Of the last three vintages, 2000 is the densest, says Veronique Sanders. "The vintage offers a perfect combination of finesse and power," she added. "We picked the merlot first, then the cabernet eight days later, getting full maturity. In 2000, we had plenty of time, and the weather was on our side." Most of the 2000 went through its malolactic fermentation in barriques (this approach was used for the '98 but not for the '99), and the wine had just been assembled the week before my visit. Classic Graves.
00
1999
2019 - 2031
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00
1999
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- By Author Name on Month Date, Year
Veronique Sanders describes the 2001 as a classic Haut-Bailly; the tough skins and small berries, she says, brought high sugars and acids and very good density. But she still likes the '98 best among recent vintages, followed by the '96 and '90. The '01 has 65% cabernet sauvignon and 35% merlot, whereas in 2000 the wine is a 50/50 blend.
00
1999
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Of the last three vintages, 2000 is the densest, says Veronique Sanders. "The vintage offers a perfect combination of finesse and power," she added. "We picked the merlot first, then the cabernet eight days later, getting full maturity. In 2000, we had plenty of time, and the weather was on our side." Most of the 2000 went through its malolactic fermentation in barriques (this approach was used for the '98 but not for the '99), and the wine had just been assembled the week before my visit. Classic Graves.
00
1999
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Veronique Sanders describes the '99 as a more classic style of Haut-Bailly, in contrast to the more concentrated '98, which is dominated by its aromatic merlot component and which was far easier to taste the spring after the harvest. In '99, leaf-pulling on both sides of the grapes for the first time helped the wind dry the grapes, and a severe green harvest further contributed to ripening the remaining fruit. Production has been lower in the last three vintages than in '96 and '95 as replanting, which will carefully match rootstocks to the estate's numerous parcels, is underway. The '99 consists of 43% cabernet sauvignon, 33% merlot, 6% cabernet franc and 18% "old vines"—a parcel of 80-year-old vines in which numerous varieties, including carmenere, are interplanted. Following three years in which the estate did the malolactic fermentation in barriques, Haut-Bailly switched back to the traditional approach with the '99 vintage. "Malolactic fermentation in oak merely makes the wine more presentable in March," explained Sanders.
00
1998
2024 - 2045
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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00
1998
2018 - 2038
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00
1998
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Of the last three vintages, 2000 is the densest, says Veronique Sanders. "The vintage offers a perfect combination of finesse and power," she added. "We picked the merlot first, then the cabernet eight days later, getting full maturity. In 2000, we had plenty of time, and the weather was on our side." Most of the 2000 went through its malolactic fermentation in barriques (this approach was used for the '98 but not for the '99), and the wine had just been assembled the week before my visit. Classic Graves.
00
1998
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Veronique Sanders describes the '99 as a more classic style of Haut-Bailly, in contrast to the more concentrated '98, which is dominated by its aromatic merlot component and which was far easier to taste the spring after the harvest. In '99, leaf-pulling on both sides of the grapes for the first time helped the wind dry the grapes, and a severe green harvest further contributed to ripening the remaining fruit. Production has been lower in the last three vintages than in '96 and '95 as replanting, which will carefully match rootstocks to the estate's numerous parcels, is underway. The '99 consists of 43% cabernet sauvignon, 33% merlot, 6% cabernet franc and 18% "old vines"—a parcel of 80-year-old vines in which numerous varieties, including carmenere, are interplanted. Following three years in which the estate did the malolactic fermentation in barriques, Haut-Bailly switched back to the traditional approach with the '99 vintage. "Malolactic fermentation in oak merely makes the wine more presentable in March," explained Sanders.
00
1998
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- By Author Name on Month Date, Year
New owner Robert Wilmers has for the time being left winemaking techniques essentially unchanged, but has taken a number of steps to improve quality at this estate. In addition to careful selection in the vines, there is now a table de trie to provide another level of selection after the fruit is destemmed. The estate has also hired a second enologist to consult on matching rootstock to closely defined site (Haut-Bailly has used the services of Pascal Ribereau-Gayon since 1990). Veronique Sanders, granddaughter of long-time director Jean Sanders, told me that the splendid merlot of '98, picked before the damaging rains, was the estate best in many years; the '98 will be nearly 50% merlot.
00
1997
2022 - 2026
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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00
1997
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Veronique Sanders describes the '99 as a more classic style of Haut-Bailly, in contrast to the more concentrated '98, which is dominated by its aromatic merlot component and which was far easier to taste the spring after the harvest. In '99, leaf-pulling on both sides of the grapes for the first time helped the wind dry the grapes, and a severe green harvest further contributed to ripening the remaining fruit. Production has been lower in the last three vintages than in '96 and '95 as replanting, which will carefully match rootstocks to the estate's numerous parcels, is underway. The '99 consists of 43% cabernet sauvignon, 33% merlot, 6% cabernet franc and 18% "old vines"—a parcel of 80-year-old vines in which numerous varieties, including carmenere, are interplanted. Following three years in which the estate did the malolactic fermentation in barriques, Haut-Bailly switched back to the traditional approach with the '99 vintage. "Malolactic fermentation in oak merely makes the wine more presentable in March," explained Sanders.
00
1997
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
New owner Robert Wilmers has for the time being left winemaking techniques essentially unchanged, but has taken a number of steps to improve quality at this estate. In addition to careful selection in the vines, there is now a table de trie to provide another level of selection after the fruit is destemmed. The estate has also hired a second enologist to consult on matching rootstock to closely defined site (Haut-Bailly has used the services of Pascal Ribereau-Gayon since 1990). Veronique Sanders, granddaughter of long-time director Jean Sanders, told me that the splendid merlot of '98, picked before the damaging rains, was the estate best in many years; the '98 will be nearly 50% merlot.
00
1997
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
I arrived at this property just in time to learn from director Jean Sanders that it had been sold to Buffalo, NY-based banker Robert Wilmers. Sanders, who owned Haut-Bailly with his two sisters, will stay on as director, and this will come as good news to long-time fans of this consistently suave, charming man-and-wine team. During my time with Sanders, he seemed more anxious about recent increases in Bordeaux prices than about the change in ownership. "The first goal for a producer should be to keep his customers," he noted, implying that this has not been a high priority for either chateau proprietors or negociants in recent vintages. 1997 was a small crop here due to a rare late April frost, and, because the barrels are bought in advance, this vintage saw a relatively high 72% new oak. "We still had some green grapes at the beginning of September," said Sanders, "so we sent out our team to cut off grapes before we picked. The harvest itself took a full four weeks."
00
1996
2021 - 2026
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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00
1996
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
New owner Robert Wilmers has for the time being left winemaking techniques essentially unchanged, but has taken a number of steps to improve quality at this estate. In addition to careful selection in the vines, there is now a table de trie to provide another level of selection after the fruit is destemmed. The estate has also hired a second enologist to consult on matching rootstock to closely defined site (Haut-Bailly has used the services of Pascal Ribereau-Gayon since 1990). Veronique Sanders, granddaughter of long-time director Jean Sanders, told me that the splendid merlot of '98, picked before the damaging rains, was the estate best in many years; the '98 will be nearly 50% merlot.
00
1996
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
I arrived at this property just in time to learn from director Jean Sanders that it had been sold to Buffalo, NY-based banker Robert Wilmers. Sanders, who owned Haut-Bailly with his two sisters, will stay on as director, and this will come as good news to long-time fans of this consistently suave, charming man-and-wine team. During my time with Sanders, he seemed more anxious about recent increases in Bordeaux prices than about the change in ownership. "The first goal for a producer should be to keep his customers," he noted, implying that this has not been a high priority for either chateau proprietors or negociants in recent vintages. 1997 was a small crop here due to a rare late April frost, and, because the barrels are bought in advance, this vintage saw a relatively high 72% new oak. "We still had some green grapes at the beginning of September," said Sanders, "so we sent out our team to cut off grapes before we picked. The harvest itself took a full four weeks."
00
1995
2021 - 2036
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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00
1995
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
I arrived at this property just in time to learn from director Jean Sanders that it had been sold to Buffalo, NY-based banker Robert Wilmers. Sanders, who owned Haut-Bailly with his two sisters, will stay on as director, and this will come as good news to long-time fans of this consistently suave, charming man-and-wine team. During my time with Sanders, he seemed more anxious about recent increases in Bordeaux prices than about the change in ownership. "The first goal for a producer should be to keep his customers," he noted, implying that this has not been a high priority for either chateau proprietors or negociants in recent vintages. 1997 was a small crop here due to a rare late April frost, and, because the barrels are bought in advance, this vintage saw a relatively high 72% new oak. "We still had some green grapes at the beginning of September," said Sanders, "so we sent out our team to cut off grapes before we picked. The harvest itself took a full four weeks."
00
1994
2022 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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00
1993
2021 - 2023
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1990
2021 - 2026
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1990
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1989
2019 - 2023
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1988
2018 - 2030
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1986
2021 - 2025
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1985
2025 - 2030
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1985
2022 - 2024
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1984
2024 - 2034
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1983
2021 - 2027
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1982
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1981
2021 - 2021
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1980
2022 - 2022
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1977
2022 - 2022
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1976
2021 - 2025
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1975
2022 - 2022
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1971
2021 - 2025
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1970
2021 - 2026
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1966
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1964
2021 - 2030
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1961
2019 - 2035
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1955
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