Tasting Note
(92-94) Points, Neal Martin, 2021-2040 Vinous The 2017 Haut-Bailly was cropped at 28hl/ha (40hl/ha on non-frozen parcels and 2hl/ha on frosted parcels) and includes co-fermented Cabernet Franc and Petit Verdot. It is unlikely to contain any vin de presse this year, unlike in 2016, and it is matured in 50% new oak. There is a pH of 3.74 with 13.2° alcohol. It has an attractive and quite opulent bouquet, a mixture of red and black fruit, hints of crushed stone and briary, a light oyster shell influence. The palate is medium-bodied with fine tannin but there is good backbone here, quite “solid” for Haut-Bailly and it will need to just soften the edges during its élevage. With moderate length and a very attractive graphite aftertaste, this Haut-Bailly will require five or six years in bottle but will repay the patient wine-lover.Review Date: 01 May 18
