Château Haut-Bailly 2010 – Grand Cru Classé

Bordeaux Total René Gabriel:

Dunkles Granat, satt in der Mitte, rubiner Rand. Royales Bouquet, bereits das Nasenbild strahlt eine unglaubliche Vielschichtigkeit aus, Trüffel, schwarzbeerige Konturen, Teer, Pumpernickelbrot, Lakritze, man kann sich nicht satt riechen an diesem jungen, viel versprechenden, perfekten Bordeaux-Nasenbild. Im Gaumen königliche Adstringenz, umfassende Aromatik, wieder im schwarzbeerigen Bereich, erhabenes, langes Finale. Hier wähnt man sich in den ganz grossen, alten Zeiten dieses Weingutes. Vor fast 100 Jahren war Haut-Bailly genau gleich teuer wie Haut Brion. Und dahin kommt dieser absolut geniale 2010er auch. Bei der Qualität - nicht beim Preis! Das war klar der beste Wein im überfüllten Saal. Trinkreife 2024-2060. Bewertung 19/20. –René Gabriel–

Robert Parker Wine Advocate:

Deep plum/purple, Haut-Bailly’s 2010 required some coaxing to appreciate its subtle notes of barbecue smoke, lead pencil shavings and creme de cassis as well as its touches of pomegranate and forest floor. The oak is pushed far into the background and the tannins are extremely silky, but the intensity of the wine is profound and the finish lingers for close to 55 seconds. This wine is ripe yet delicate, powerful yet stylish, and essentially resembles a remarkable fashion design from a house of haute couture. This wine needs a good 7-8 years of bottle age and should keep for 40-50+ years. This quintessential example of pure finesse, elegance, harmony and delicacy is combined into a wine that lingers intensely with near-perfect poise and character. Haut-Bailly’s ethereal character is virtually unmatched in Bordeaux. Normally, general manager/winemaker Veronique Sanders fashions a blend that approximates 60% Cabernet Sauvignon, 37% Merlot and the rest Cabernet Franc. That was the exact blend of her 2009, and I doubt the 2010 deviates significantly from that. Drink Date 2020-2070. Rating 98/100. –Robert M. Parker, Jr.–

Vinous:

The 2010 Haut-Bailly has an outstanding bouquet with intense blackberry, briary, crushed stone and subtle violet scents, more backwards and more precise than the previous vintage. The palate is medium-bodied with grainy tannins and firm grip. Layers of tar and tobacco are infused with black fruit and a touch of liquorice on the finish. This is a Haut-Bailly on another level from previous vintages that will age with style. Superb. Tasted at the Haut-Bailly vertical at the château. Drink Date 2022-2050. Rating 96/100. –Neal Martin–

James Suckling:

Great aromas of crushed blackberries with flowers and stones that follow through to a full body, with super silky tannins and a long, long finish. It fills your mouth with beautiful fruit and velvety tannins yet shows tension and form. This lasts for minutes on the palate. Structured and superb. Don't touch until 2020. Rating 98/100. –JamesSuckling.com–

Jancis Robinson:

62% Cabernet Sauvignon, 36% Merlot, 2% Cabernet Franc.
A standout in the line-up. Plenty of ‘wow’ here. Deeper colour and even more depth than 2009. Intense and packed with fruit. Very cassis, even liqueur de cassis. Layers of fruit again on the palate. Powerful and large-scale for Haut-Bailly but the plentiful tannins are finely honed and everything is in balance. Cool menthol note on the finish. Clearly has the potential for long ageing. Drink Date 2020-2050. Rating 18/20. –James Lawther MW–

falstaff.com:

Dunkles Rubingranat, violette Reflexe, zarter Ockerrandaufhellung. Attraktive Trüffelnote, zart nach Lakritze, schwarze Beerenfrucht, Anklänge von Brombeerkonfitüre, Tabak und Mandarinenzesten. Saftig, reife Pflaumenfrucht, ein Hauch von Nugat, reife, noch straffe Tannine, schokoladige Nuancen, kraftvoll, mineralisch, salzig, zeigt große Länge, enormes Potenzial. (trinken, lagern +40). Bewertung 98/100. –falstaff.com, Peter Moser–