Wow. Wonderfully aromatic nose of currants, blackberries and lilacs. Full body but refined and beautiful. The quality of the tannins is exception. So fine. Lovely austerity and tension on the finish. Better in 2016.
The saturated ruby/purple-hued 2011 Haut-Bailly exhibits a glorious, subtle, noble set of aromatics consisting of red and black currants, sweet cherries, graphite, truffles and a faint hint of wood spice. The wine hits the palate with the profound elegance and purity that have become so much a characteristic under Wilmers and Sanders. Still youthful, with good acidity and freshness, this brilliant, medium-bodied 2011 needs another 4-5 years of bottle age, and should evolve effortlessly for 20-25 years.
Ever since the acquisition of Haut-Bailly by American banker Robert Wilmers, he and his winemaker Veronique Sanders have dramatically led this estate to the top of the qualitative pyramid.
92-94. Barrel sample. Packed with dense tannins and firm fruit, this is a big, powerful wine. It is initially austere, but with time it becomes more rounded, with layers of wood tannins and rich fruit.
Shows a grippy feel, with lots of briar, pastis and plum sauce notes rolled together and driving through the sappy finish. Well-embedded acidity pushes everything along, while a pure echo of fruit hangs through the finish. Should blossom with cellaring. Best from 2016 through 2028.
Tasted blind. Some solidity but too tannic. Bitter finish. Jancis Robinson
This is one of Haut-Bailly's weaker vintages. The mid palate is lacking in depth and body with herbal, tobacco and cedar flavors. Hopefully in time the flavors will open up since it is still very young, but the finish and palate weight is lacking for it to be considered among the best vintages. by jeannie cho lee in 2015
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