Castle Haut Bailly - Pessac-Léognan 1995

Wine Advocate

91 / 100

byNeal Martinthe7/23/2009

Certainly moving into secondary aromas here with mulberry, black olive, black plum, leather, dried blood, a beef stock element evolving with time rather than the liquorice before. The palate is medium-bodied, much more savoury than I recall but there is certainly good acidity and freshness. Blackberry, soy, roasted chestnut, leather – a little sharp towards the sous-bois finish. This is a very good wine but perhaps not in the same class as more recent vintages. Drink now-2018. Tasted March 2009.

Wine Advocate

90 / 100

byRobert Parkerthe2/28/1998

A beauty, this deep ruby-colored wine offers a classic, smoky, cherry, red and black currant-scented nose, sweet, lush, forward fruit, medium body, true delicacy and elegance (as opposed to thinness and dilution), perfect balance, and a lovely, long, supple, velvety-textured finish. This is a ballerina of a claret, with beautiful aromatics, lovely flavors, and impeccable equilibrium. Anticipated maturity: 2000-2018.

Wine Spectator

92 / 100

byJames Sucklingthe1/31/1998

A chewy, burly wine for aging. Big Haut-Bailly. Vivid berry and grape aromas. Full-bodied and tough, with masses of tannins and a long, wet earth and fruit aftertaste. Best after 2001.

Wine Advocate

89-91 / 100

byRobert Parkerthe2/28/1997

This is one of the densest, most opaque young Haut-Baillys I have tasted. Additionally, the vividly pure nose of black raspberries, blueberries, and currants is nicely dosed by smoky oak. This sweet (from ripe fruit, not sugar) wine possesses exceptional intensity, a beautiful, round, supple entry, medium body, and a cascade of pure, precise flavors. The 1995 could turn out to be a classic Haut-Bailly. It will need 3-5 years of cellaring, and will keep for two decades. Last tasted 11/97

Wine Advocate

86-88 / 100

byRobert Parkerthe4/30/1996

This is always a quintessential, elegant style of Graves that ages beautifully. The 1995 is as elegant and pure as the 1994, but not as concentrated. With medium body, a spicy, sweet, berry perfume, and a moderately tannic finish, it will need 4-5 years of cellaring; it should drink well for 15 years.