Area under vines: 30 hectares
Soils: mixture of sand and gravel
Average age of the vines: 35 years
Planting density: 10 000 vines/ha
Production: 80 000 bottles a year
Ageing: in 65% new oak barrels for 16 to 18 months
Grape varieties:
Second wine: La Parde Haut-Bailly
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60% Cabernet Sauvignon, 36% Merlot, 4% Petit Verdot. Garnet hue. Subtle and reserved on the nose with a smoky, dark-fruit nuance (the first vintage with Petit Verdot in the blend). Touch of graphite as well. Beautifully textured, the plentiful tannins so smooth and fine. Pure, fleshy and harmonious. The finish is long, clean and fresh. (JL)
Anticipated maturity: 2025-2045
The 2015 Haut-Bailly has a very attractive bouquet with red currant, strawberry, crushed stone and subtle graphite aromas, becoming more floral with aeration. The palate is medium-bodied with fine tannin, well judged acidity, a little "correct" in style. Precise and detailed on the classic, pencil lead finish. This is one Pessac-Leognan that I scored conservatively, only for it to improve dramatically after 5 or 10 minutes. Tasted blind at the Southwold 2015 Bordeaux tasting.
"Composed of 60% Cabernet Sauvignon, 36% Merlot and 4% Petit Verdot, the deep garnet-purple colored 2015 Haut-Bailly offers up a tantalizingly savory nose of smoked meats, chargrill, tapenade, unsmoked cigars and black truffles with a core of black currants, black cherries and wild blueberries plus wafts of iron ore and bouquet garni. Medium to full-bodied, very firm and yet wonderfully plush with a powerful core of fruit-this vintage is truly an iron fist in a velvet glove. The finish goes on and on with persistent earthy/minerally notes and savory/sweet fruit. Although it is tempting and indeed delicious right now, the wine still possesses many restrained layers and should handsomely reward the patient."
Anticipated maturity: 2024-2050
