2011 Haut Bailly

94 POINTS

Robert Parker - Wine Advocate

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.

93 POINTS

Tim Atkin

The age of the vines was the key to coping with the drought in 2011, according to the technical director, Gabriel Vialard. Whatever the reason, he has made a very good wine, with rich, concentrated tannins and plenty of sweet coffee bean oak underpinned by serious, flavoursome black fruits, a touch of mint and refreshing acidity. 10+ years.

93 POINTS

Roger Voss - Wine Enthusiast

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. —R.V

93 POINTS

Jeff Leve - The Wine Cellar Insider

From a blend of 50% Cabernet Sauvignon, 47% Merlot and 3% Cabernet Franc, the wine reached 13% alcohol and will be aged in 55% new oak. Yields were about the same as that of 2010 at 38 hectoliters per hectare. Smoke, truffle, scorched earth, cassis, coffee and blackberry scents prepare you for the fresh crème de cassis and polished blackberry finish. 92-94 Pts.

92 POINTS

Neal Martin - Wine Advocate

The Chateau Haut-Bailly is a blend of 50% Cabernet Sauvignon, 47% Merlot and 3% Cabernet Franc, which is close to 2000. Picking was from 9th September until the end of the month, around three weeks with 11-12 days of work. They thought they would end up picking in August as the season was so advanced! The bouquet is crisp and displays fine purity with blackberry, a touch of cassis, crushed stone and a touch of oyster shell. It has impressive delineation and focus. The palate is very well balanced and silky smooth in the mouth. It is tensile and animated, very composed and refined on the finish, perhaps more so than in the 2009 and 2010. It has lower alcohol than 2010 (13.0 degrees compared to 14.2). This is the style of Haut Bailly that I appreciate. Tasted April 2012

92 POINTS

Jane Anson - New Bordeaux

Contemporary, cedarwood nose, like the foyer of a Sukothai hotel, or a Mandarin spa. Definite ambition, high extraction, could turn dry but just pulls itself back. Good weight of fruit, and some clear definition. Slightly tooth hurting acidity. Good ageing potential. Touch sour on the finish. 92-93+ points

92 POINTS

James Molesworth - Wine Spectator

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.