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Chateau Haut-Bailly La Parde de Haut-Bailly (Futures Pre-Sale) 2016

Bordeaux Red Blends from Pessac-Leognan, Bordeaux, France
  • JS93
  • V93
  • RP92
  • D91
0% ABV
  • WE94
  • V92
  • RP91
  • JS91
  • D91
  • JD91
  • WE94
  • JS93
  • WS90
  • RP90
  • WE90
  • JS90
  • WS90
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Winemaker Notes

Critical Acclaim

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JS 93
James Suckling
The mineral and tar character with hints of white pepper is at the forefront of the nose here. The palate’s defined by a medium to full body, firm and silky tannins and a fresh finish. More phenolic than the 2015.
Barrel Sample: 92-93 Points
V 93
Vinous
The 2016 La Parde de Haut-Bailly is a gorgeous second wine. Plump, dark and juicy, it will be absolutely delicious right out of the gate. The significant presence of Merlot in the blend gives La Parde its midpalate voluptuousness and juiciness.
Barrel Sample: 90-93 Points
RP 92
Robert Parker's Wine Advocate
The 2016 La Parde de Haut-Bailly is a blend of 47% Merlot, 47% Cabernet Sauvignon and 6% Cabernet Franc, picked between 26 September and 18 October. It has a typical bouquet for the vintage with black fruit, smoke and a touch of bay leaf, a little reserved at first but opening with time. The palate is medium-bodied with fine tannin on the entry. The Merlot imparts a lot of vigor into this Deuxième Vin, which is a feisty little number with great tension on the finish, cedarwood and tobacco lingering on the aftertaste. This comes recommended.
Barrel Sample: 90-92 Points
D 91
Decanter
A firm wine at 81IPT, the tannins are a little tighter than the grand vin, although nothing is masking those supple black brambly fruits. From a blend of 47% Merlot, 47% Cabernet Sauvignon and 6% Cabernet Franc, representing 25% of overall production., aged in 30% new oak. Following Dubourdieu, his long-term colleagues Valerie Lavigne, Christophe Olivier and Axel Marchal are consulting.
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Chateau Haut-Bailly

Chateau Haut-Bailly

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Chateau Haut-Bailly, Pessac-Leognan, Bordeaux, France
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Chateau Haut-Bailly is situated on the left bank of the River Garonne, south of Bordeaux  in the commune of  Pessac-Léognan –  home to all the Graves Crus Classés. A vineyard with 30 hectares (74 acres) of planted vines on one piece of  land, it sits on a high ridge overlooking a small winding road leading from Leognan to Cadaujac. The sloping terrain is well-graded and has excellent drainage.

If great wine results from a harmonious relationship between man, the vine, and nature – a concept the French call terroir – the most subtle of these three elements is the soil. At Haut-Bailly, it is sandy, mixed with gravel, and rests on a subsoil of sandstone petrified with the remains of prehistoric fossil shells. All this contributes to the special character of Haut-Bailly wine.

Pessac-Leognan

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Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.

Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.

Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot, Malbec and Camenere

The best reds will show great force and finesse with inky blue and black fruit, mushroom, forest, tobacco, iodine, and a smooth and intriguing texture.

Its best whites show complexity, longevity and no lack of exotic twists on citrus, tropical and stone fruit with pronounced floral and spice characteristics.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

JOBF258232_2016 Item# 258232