Chateau Haut Bailly 2024

WEINWISSER: "58 % Cabernet Sauvignon, 40 % Merlot, 2 % Cabernet Franc, 30 hl/ha. Betörendes Bouquet, frische Cassiswürze, roter Johannisbeernektar und Sandelholz. Im zweiten Ansatz heller Tabak und Schattenmorellen. Am sublimen Gaumen mit seidiger Textur, engmaschigem Tanningerüst, mittlerer Körper. Im gebündelten feinaromatischen Finale rote Beeren, Wachsnoten und Koriander, endet mit fein körniger Adstringenz. Der beste Wein aus Léognan!"

LISA PERROTTI-BROWN: "Deep garnet-purple colored. Comes bounding out with exuberant notes of black cherries and fresh black currants, plus hints of violets, dark chocolate, and menthol with a waft of crushed rocks. The medium-bodied palate is coated with bright blackberry flavors, supported by soft, silky tannins and plenty of freshness, finishing long and perfumed."

VINUM: "Feinduftig, rotfruchtig, rauchig, mineralisch, Sauerkirschen, Cassis, Walderdbeeren, Rosenblüten; der Gaumen ist gradlinig, gewohnt elegant, feinkörnige Tannine, zupackende Säure, delikate, reife, rote Beerenfrucht, auch der Gand Vin mit burgundischem Ausdruck und im Abgang von sehr guter Länge und mit fast schon einer spicy Würzigkeit. Ein Haut-Bailly der früh verführen wird."

FALSTAFF: "Kräftiges Rubingranat, violette Reflexe, dezente Ockerrandaufhellung. Nuancen von Brombeeren und Cassis, ein Hauch von Pflaumen, tabakige Kräuterwürze, kandierte Orangenzesten. Saftig, elegant, reife Herzkirschen, finessenreicher Säurebogen, mineralisch, extraktsüß und delikat im Abgang, sicheres Reifepotenzial, bereits jetzt sehr harmonisch."

JEB DUNNUCK: "The Grand Vin 2024 Château Haut-Bailly is a blend of 58% Cabernet Sauvignon, 40% Merlot, and 2% Cabernet Franc that will spend 18 months in 50% new oak. It's an incredibly elegant, seamless Haut-Bailly, offering perfumed red and black fruits, spring flowers, spice, and loamy earth. These carry to a medium-bodied Pessac-Léognan with a layered, pure mouthfeel, ultra-fine tannins, and a great finish. As always, it's not the biggest or richest wine in the vintage, but it shines for its finesse and elegance."

THE WINE CELLAR INSIDER: "Tobacco, currants, forest leaves, barbecue smoke, black raspberries, and cherries create a complex set of aromatics. The wine is elegant, soft, fresh, medium-bodied, and refined. It possesses a delicacy that allows the wine to focus on purity and charm, showcasing vibrancy in the fruits with just a touch of cocoa on the back of the finish, adding length and body. You can enjoy this quite early in life. With just a few years in the cellar, it will be gorgeous to savor for at least two decades with pleasure. The wine blends 58% Cabernet Sauvignon, 40% Merlot, and 2% Cabernet Franc. 13% ABV. The harvest took place September 18 - October 4. 6% press wine. Drink from 2029-2050."

JAMES SUCKLING: "A soft, light Haut-Bailly from this challenging year, with lots of red cherries, red berries, red bell peppers and fresh herbs. Quite approachable, with a medium body and soft-grained tannins. Well-judged soft extraction makes this likely approachable right after release. Not ambitious, but well balanced, juicy and refined. Brambly and lively. Early harvest? 58% cabernet sauvignon, 40% merlot and 2% cabernet franc."

ANSON: "Savoury, precise and poised, with lovely texture, softly spoken with high floral aromatics, rose petals, peony, fine tannins, drawn out character, long slow build of tension through the palate, unrolling to show white truffle and mint leaf. Tannic grip, estate signature, more softly spoken than in recent vintages, but Haut-Bailly has proved over and over again that it is capable of delivering over the long term, and that it delivers excellence even in challenging vintages - an upscore potential in bottle. Harvest 18 September to 4 October, 30hl/h yield. Gabriel Vialard technical director."

DECANTER: "Soft floral aromatics, dried flowers, violets and iris with rose petals. Cola, crushed stones and cool blue fruit elements. Some strawberry and cranberry touches too. Great aromatics, delicate though. Perfumed in the best way. Juicy and alive, this has a lovely lifted expression almost straight away but the acidity is balanced by a creamy, cool touch - some tobacco and toast elements putting the wood around the edges, ending on a graphite and salty note. Slim and svelte, lightly built with delicacy and finesse that this estate does so well. Ageing 50% new oak. 3.65pH. 50% grand vin."