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Château Haut-Bailly Château Haut-Bailly - Magnum Red wine ● Pessac-Léognan

2019 150cl
150cl
Photo for illustration purposes only. Vintage sold: 2019
Château Haut-Bailly - Château Haut-Bailly - 2019 - Rouge
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In a few words ...

Assembly : 66% cabernet sauvignon / 34% merlot vinification : The grapes are harvested by hand with the greatest care for selection, both in the vineyard and in the cellar. Vinification takes place in cement vats and blending in stainless steel tanks. Malolactic fermentation takes place in barrels. The wine is aged for 18 months in oak barrels, with 50 to 65% of the barrels renewed. TASTING : château haut-bailly 2014 is a wine that reveals lovely red fruit aromas that mingle with notes of blond tobacco, a sign of a very fair intake of wood. The palate is characterized by a lovely velvety texture and fruity freshness, in the image of summer 2014. An ample, generous wine, full of personality, worthy of the appellation's major successes.

Tasting notes

Appearance

The wines have a dense but lighter robe than the medoc. The hue is ruby ​​with a touch ranging from purple to brick depending on the evolution.

Aroma

The bouquet is often fruity, with currant and other red and black fruits to which are added smoked or roasted notes.

Wine Floral | Fruity | Spicy

Taste

Composed on average of 50% Merlot and 50% Cabernet Sauvignon, the red wines of Pessac-Léognan make a good compromise between marked tannins and the greediness of the fruit. We thus find red and ripe fruits, and empyreumatic notes.

Wine Fruity | Long

Product details

Keeps

15 years

Peak

-

Service

17°C

Grape varieties Cabernet-franc, Cabernet-sauvignon, Malbec, Merlot, Petit verdot

Terroir Located south of Bordeaux, and benefiting from the temperate ocean climate, the soils are mainly composed of gravels, gravels, sands and clays. All this creating a typical expression.

Culture type

Reasoned agriculture

Alcohol

-

Content

150cl

Decanting

-

Food and wine pairings

Starters

Pie or "Bouchée à la Reine"

Meat

Rack of lamb, filet mignon or roast chicken

Fish and seafood

"Lamproie à la bordelaise"

Vegetables

Mushroom dishes, starting with porcini mushrooms, and of course truffles

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