4/5

fruit

4/5

body

3/5

acidity

4/5

tannin

0/5

sweetness

Haut Bailly

2012 {(currentVariant.size?' | ':'')} {( currentVariant.size )}

Various vintages

Pessac Leognan, Graves, Bordeaux, France

Red

Cabernet Sauvignon, Merlot

Drink Now/Cellar

Grand Cru Graves

VN 96 WA 94

Fruity, fresh and dense, the 2012 vintage has tight tannins and expresses the virtuosity of Haut-Bailly.

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meat:
Beef, Game, Sausages

cheese:
Blue cheese, Goat cheese

Reviewer: Antonio Galloni

The 2012 Haut Bailly is quite fragrant and inviting. Dark raspberries, mint, crushed flowers, spices and rose petals all lift from the glass in this feminine, gracious Haut-Bailly that offers considerable near and medium-term appeal. All the elements fall into place in an effortless, stunningly beautiful wine endowed with personality and class. One of the wines of the vintage, the Haut Bailly will drink well for two decades-plus. This is a superb showing from proprietor Bob Wilmers and his team headed by Véronique Sanders. The decision to lower temperatures in fermentation and go for a soft, gentle extraction, along with strict selection has paid off big time.

4/5

fruit

4/5

body

3/5

acidity

4/5

tannin

0/5

sweetness

Pessac Leognan, Graves, Bordeaux, France

Red

Cabernet Sauvignon, Merlot

Drink Now/Cellar

Grand Cru Graves

Black fruit / Blackcurrant leaf / Graphite / Rich / Structured

meat:
Beef, Game, Sausages

cheese:
Blue cheese, Goat cheese

Reviewer: Antonio Galloni

The 2012 Haut Bailly is quite fragrant and inviting. Dark raspberries, mint, crushed flowers, spices and rose petals all lift from the glass in this feminine, gracious Haut-Bailly that offers considerable near and medium-term appeal. All the elements fall into place in an effortless, stunningly beautiful wine endowed with personality and class. One of the wines of the vintage, the Haut Bailly will drink well for two decades-plus. This is a superb showing from proprietor Bob Wilmers and his team headed by Véronique Sanders. The decision to lower temperatures in fermentation and go for a soft, gentle extraction, along with strict selection has paid off big time.

Haut Bailly

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