95-
96
James Suckling: A very fine-tannined young red with blackberries, black currants and crushed stone character. It is medium-bodied with a lovely finish. Very classy for a second wine. 50% merlot, 40% cabernet sauvignon, 6% petit verdot and 4% cabernet franc."
93
Jane Anson: High peony aromatics followed by slate and wet stones, this is sappy, well paced, black fruits, full of energy. Harvest September 4 to 22, 26.6hl/ha yield (30hl/ha average in Pessac overall), 45% of production in the 2nd wine, 30% new oak."
93
Vinum: Reiffruchtig, Pflaumenmousse, dunkle Kirschen, Brombeeren, florale Noten; am Gaumen saftig, präzis, knackige Frucht, eine gewisse Opulenz ist da, dabei wirkt alles leichtfüssig, feine, bereits top integrierte Tannine; im Abgang saftig, frisch. Dieser Wein macht es wahrlich schwierig, zu spucken."
93
Decanter: Slightly dried herb aromatics, red berries - cranberry and raspberry leaf. Quite high toned, almost tart acidity gives a brisk and upfront profile. Sleek with a crushed stone, powdery texture and slightly tight, liquorice spiced edges to the tannins. Lots of juiciness, mouthwatering acidity and brightness overall. Once this settles this will be lovely but it’s a little tense at the moment but with power, concentration and a long length with dried mint and clove spice. 4% Cabernet Franc completes the blend."
93
Falstaff: Dunkles Rubingranat, violette Reflexe, zarte Randaufhellung. Zartes rotes Waldbeerkonfit, Nuancen von Herzkirschen, etwas Preiselbeeren, kandierte Orangenzesten, mineralischer Touch. Mittlere Komplexität, zarte Kräuterwürze, rote Beeren, feine Tannine, mineralisch, balanciert, ein lebendiger Speisenbegleiter."
91-
94
Jeb Dunnuck: A juicy, elegant, perfumed Pessac, the 2025 Château Haut-Bailly II is the second wine of Haut-Bailly and checks in as 50% Merlot, 40% Cabernet Sauvignon, 6% Petit Verdot, and 4% Cabernet Franc. Ripe black cherries, graphite, flowers, and spice all define the nose, and on the palate, it's medium to full-bodied, pure, and pretty, with supple tannins and nicely integrated acidity. It hit 13.4% alcohol with a pH of 3.6."
