Haut Bailly II - Château Haut-Bailly

The Haut Bailly II - Château Haut-Bailly shines in the glass in a deep, dense ruby red with subtle violet reflections at the rim. The nose reveals an expressive bouquet of ripe cassis, juicy plum and dark cherry, underpinned by fine earth, graphite and a hint of cedarwood. Delicate roasted notes, hints of smoke and elegant vanilla accents add impressive depth to the aromatic profile.

On the palate, this Bordeaux is powerful yet polished. The blend of Cabernet Sauvignon and Merlot coats the tongue with a silky, velvety texture, while the tannins are ripe, fine-grained and tightly woven. The acidity provides tension and length without ever becoming dominant. Blackcurrant, plum and dark berries combine with notes of tobacco, cocoa and warm wood in a complex interplay of aromas that lingers long after the final sip.

• Colour: deep ruby red with violet reflections
• Aroma: cassis, plum, dark cherry, earth, cedarwood, smoke
• Taste: dry, dense, complex, with a long finish
• Texture: silky, velvety, with finely matured tannins
• Wine type: red wine blend of Cabernet Sauvignon and Merlot
• Region: Pessac-Léognan, Bordeaux, France
• Alcohol content: 14.0% vol.

Its origin in Pessac-Léognan decisively shapes the character of this wine. Gravelly and sandy soils containing limestone and clay lend the varietal blend depth, finesse and a noble, subtly mineral undertone. Cabernet Sauvignon provides structure, precision and ageing potential; Merlot contributes dark fruit, fullness and a smooth, rounded character.

1. Cabernet Sauvignon: structure, backbone, dark berry aromas
2. Merlot: juicy fruit, fullness, silky-soft mouthfeel
3. Pessac-Léognan: elegant spice, fine minerality, classic Bordeaux style

The Haut Bailly II - Château Haut-Bailly presents itself as the second wine of a great château, showcasing the estate’s stylistic elegance in a somewhat more accessible form without sacrificing depth or ambition.

Production of Haut Bailly II – Château Haut-Bailly

The vineyards of Château Haut-Bailly are located in Pessac-Léognan, south of Bordeaux, on classic gravel ridges considered among the most privileged sites in the region. The temperate climate, influenced by Atlantic winds, ensures long ripening periods and balanced vintages. The gravel soils store warmth during the day and release it to the vines at night, while sandy and clay-rich components create additional finesse and depth.

The grapes for Haut Bailly II - Château Haut-Bailly come predominantly from younger vines in the estate’s historic vineyards. The varietal proportions are determined by the characteristics of each vintage, but Cabernet Sauvignon is the core variety, complemented by Merlot. Meticulous vineyard work ensures even ripeness and high grape quality. Harvest timing is determined parcel by parcel according to optimal aromatic development and tannin ripeness.

The grapes are harvested by hand and undergo several stages of selection. The first selection takes place in the vineyard, after which only flawless grapes are brought to the cellar. A further sorting process follows before the berries are gently separated from the stems. Fermentation takes place using traditional maceration, ensuring concentrated colour, clear fruit and precise structure. Temperature-controlled fermentation vessels enable a controlled, even fermentation that preserves the elegance of the harvested grapes.

After fermentation, the wine matures in selected French oak barrels. Some of the wood comes from second- and third-use barrels, allowing the influence of oak to remain subtle and integrated. Barrel ageing lends the wine additional complexity, notes of cedarwood, smoke, cocoa and delicate vanilla, as well as a harmonious softening of the tannins. The ageing period extends over several months, until the blend reaches its characteristic, polished style.

The winemaker’s style is clearly focused on finesse, balance and terroir expression. Concentration and intensity are harmonised with elegance and drinkability. The aim is a red wine bearing the signature of Château Haut-Bailly while appearing approachable somewhat earlier than the Grand Vin. Perfect balance between fruit, oak and structure is central to every decision, from vineyard to bottling.

Serving Suggestions for Haut Bailly II – Château Haut-Bailly

The Haut Bailly II - Château Haut-Bailly accompanies a wide variety of refined dishes and enhances sophisticated menus. With its dark fruit, fine spice and silky, velvety tannins, this Bordeaux pairs excellently with richly seasoned, dark dishes as well as lighter, savoury fare.

• Dark dishes: braised beef, rack of lamb, duck breast, game dishes
• Light and hearty dishes: veal loin, poultry with cream sauces, braised pork roast
• Vegetarian accompaniments: mushroom ragout, truffle pasta, oven-roasted vegetables with herbs
• Cheese: hard cheese with ageing crystals, mature Comté, Manchego

As an accompaniment to food, this wine is recommended for celebratory occasions, festive dinners and special moments for two. It is ideal as the highlight of a multi-course menu, makes an impressive addition to business dinners and provides plenty of conversation at tastings with Bordeaux enthusiasts. It also leaves a lasting impression as an elegant gift for connoisseurs.

The ideal serving temperature is between 16 and 18 degrees Celsius. Decanting approximately one to two hours before serving allows the wine to fully unfold its abundance of aromas and elegant tannic structure. A large red wine glass accentuates the silky, velvety texture and directs the bouquet precisely towards the nose.

1. Serving temperature: 16–18 °C
2. Decanting time: 1–2 hours before serving
3. Glass recommendation: generous red wine glass with a wide bowl

Bottled in a classic Bordeaux bottle, the wine presents itself with equal confidence in appearance and flavour. When stored properly in a cool, consistent environment with minimal exposure to light and the bottle lying horizontally, the Haut Bailly II - Château Haut-Bailly continues to develop its range of aromas over many years. Its stated ageing potential of up to three decades underlines its potential and invites an exciting exploration of its maturation across multiple vintages.

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