Château HAUT-BAILLY 2023

Description

Neal Martin 96-98 points www.vinous.com
The 2023 Haut-Bailly was picked from September 11 to 29 at 40.5hL/ha. It is being raised in 50% new oak for a planned 14 months, plus another three in vats. Véronique Sanders told me that there is 6% vin de presse in the blend this year. This has a beguiling bouquet that instantly switches on a metaphorical neon sign that announces you are in the presence of a very serious wine. Extremely pure and delineated, the nose presents aromas of blackberry mixed with wild strawberry, cedar and light sous-bois. It’s much more classical in style compared to the 2022. The palate is medium-bodied with fine-grained tannins that frame the blackberry, raspberry, cedar and graphite-infused fruit. It boasts more grip and persistency on the finish than its peers, with a residual subtle pinch of black pepper. This ranks as one of the standout wines in Pessac-Léognan, perhaps in Bordeaux itself. Outstanding.

Yves Beck 98-100 points www.yvesbeck.wine
58% Cabernet Sauvignon, 34% Merlot, 4% Cabernet Franc, 4% Petit Verdot
La couleur était déjà bien annoncée par Haut-Bailly II. Le 1er vin assume sereinement le défi posé par son second. Il faut dire que lorsque les jalons sont si bien posés, on ne peut que bénéficier de cette voie royale. Intense et précis, le bouquet a un évident focus sur le fruit et la fraîcheur : respectivement des notes de baies rouges et de cassis tandis que de fines nuances boisées agissent en coulisse. L’attaque se veut également précise. Elle annonce le vin avec délicatesse et laisse la voie libre à un Haut Bailly puissant, profond, tonique, aux tannins subtils et vigoureux, bien enrobés de surcroît. Un vin linéaire, pur, précis et d’une rare persistance.  2029-2063

Yohan Castaing 94-96 points www.erobertparker.com
A blend of 58% Cabernet Sauvignon (harvested from the 20th to the 29th of September), 34% Merlot, 4% Cabernet Franc and 4% Petit Verdot, the 2023 Haut-Bailly offers up aromas of mulberries, cassis, dark wild berries, pencil lead, licorice and spices, followed by a medium to full-bodied, concentrated and rich palate that is both layered and seamless, its deep mid-palate animated by lively acids, concluding with long, mineral, penetrating finish. Although it displays a darker, more brooding profile character than in previous years, it remains highly representative of its terroir and will benefit from some patience. It’s being matured in 50% new oak.

Jean-Marc Quarin 95 points www.quarin.com
Beau rouge pourpre. Nez intense, fin, pur, fruité et subtil. Délicat en entrée de bouche, avec de suite de la classe dans le toucher, le vin caresse le palais. Il évolue sur un corps juteux, vers une finale aux arômes fins et aux appuis tanniques modérés. Bonne longueur. Vinification ultra light. Assemblage : 58 % cabernet sauvignon, 34 % merlot, 4 % cabernet franc, 4 % petit verdot. Degré d’alcool : 14°3 – pH : 3,75 – IPT : 74. Rendement : 40 hl/ha. 10 % de vin de presse.

Antonio Galloni 94-96 points www.vinous.com
The 2023 Haut-Bailly is one of the most sensual, elegant wines I have tasted here. Soft, curvy and racy, the 2023 is impeccably balanced right out of the gate. Deceptively approachable and soft, the 2023 is much more about finesse than power. It’s a wine that represents the new spirit of Bordeaux—a wine that emphasizes understatement and class.

Georgina Hindle 98 points  www.decanter.com
Such pretty aromatics, gorgeous florally on the nose – roses and peonies, blackcurrant leaf, cranberries and cherries with some plum and black chocolate too. Soft and smooth, sumptuous like Haut-Bailly usually is. Juicy and plump for the vintage, it keeps its defined frame thanks to fine tannins with slightly sharp edges but it also has some softness with ripe fruit and lots of freshness. This is a real success, slightly hot on the finish and a little toasted but this has finesse and complexity with layered of flavour and texture. Stylish and confident. 3.75ph. 6% press wine. 55% grand vin production. Ageing 14-15 months, 50% new oak. 4% Petit Verdot completes the blend.