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Château Haut-Bailly 2016

Cru Classé de Graves Pessac-Léognan AC
Nur solange Vorrat !

Art. Nr. : 4818

Verpackung :
75cl
Lieferfrist: ca. 5-10 Werktagen
CHF 123.00
Fl.
Degustationsnotizen
Auge : Tiefes Purpurrot.
Nase : Klassisch, fein und fruchtig, mit Noten nach Pflaume und Johannisbeere. Feine Spitze von Tabak.
Gaumen : Wunderschön intensiv. Schmelzend am Gaumen und zunehmend kräftig im Finale. Ein Hauch rauchiger Noten und Gewürze im Abgang.
Servier-Empfehlungen
Gastronomie :
Terrinen, Wildpasteten, Trockenfleisch, rotes Fleisch, Weich- und Halbhartkäse, Ziegenkäse, schwarze Schokolade.
Serviertemperatur : 16 - 18°C
Reifungspotential : 10 - 20 Jahre
Weitere Informationen
Weinbereitung : Die Weinbereitung wird bevorzugt im Zementtank durchgeführt. Die Assemblagen und die Abfüllungen werden aus den Stahltanks vorgenommen. Die alkoholische Gärung dauert zwischen 8 und 10 Tagen, der Most wird jedoch rund 3 Wochen mit den Häuten belassen, um.
Önologe(n) : Gabriel Vialard
Alkoholgehalt : 13.50% Vol.
Verschluss : Naturkork
Verpackung : Holzkiste

Château Haut-Bailly

James Suckling April 2017
98-99/100
This young wine shows such pinpoint precision with a full body, dense fruit and gorgeous intensity. Muscular yet toned and beautiful. It really builds on the finish. Very fine-grained. So long and beautiful. Sophisticated power. Oyster shell and iodine undertones. Traditional style yet with a modern interpretation. Savory.
Jean-Marc Quarin April 2017
18/20
Couleur sombre, intense, pourpre, belle et vive. Nez très aromatique, fin, fruité, pur. Note de cuir mouillé et de prune. Superbe entrée en bouche moelleuse, puis le vin se développe ample, riche au milieu, fondant aussi avant de prendre de l’ampleur en finale. Très belle persistance sèveuse et épicée dans un registre tannique un brin austère.
Robert Parker's Wine Advocate April 2017
96-98/100
The 2016 Haut Bailly is a blend of 53% Cabernet Sauvignon, 40% Merlot, 4% Petit Verdot and 3% Cabernet Franc picked between 26 September until 18 October. Coming in with 13.6% alcohol and an IPT of 81, which is quite close to 2010, this was quite closed at first and so I allowed my sample 15-20 minutes to open while discussing the vintage with Véronique Sanders and technical manager, Gabriel Vialard. It has a classic bouquet that is certainly less opulent and extravagant than recent vintages. This is more controlled and focused, beautifully delineated with blackberry, cedar and Earl Grey aromas that gently waft from the glass. The palate is medium-bodied with very fine-grain tannin, sappy with superb delineation and real weight and presence in the mouth. There is just the right amount of spice and salinity, the latter beckoning you back for another sip and there is a haunting pencil lead note that forms the closing credits on the aftertaste. What a brilliant Haut-Bailly, perhaps the best that I have tasted in almost 20 years of tasting at this estate.
Decanter April 2017
97/100
Hugely successful, a wine where the architecture becomes clearer with every minute that it remains in your mouth. Each strand of those softly-spun tannins really stands out, giving effortless support to the cassis, charcoal, tobacco and slate. Over it all, the most appealing, gently curling woodsmoke comes right on up through the palate. The whole effect is of a soft, caressing texture that manages to also be hugely intense. A wonderfully complex layering of flavours, absolutely no doubt that this is going to age beautifully. Harvest lasted for 12 days but was spread out over four weeks. Alcohol levels are the same as last year because they had no blockages of ripening. The blend is 53% Cabernet Sauvignon, 40% Merlot, 4% Petit Verdot and 3% Cabernet Franc aged in 50% new oak. 3.7pH.
Wine Enthusiast April 2017
96-98/100
 
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