Haut Bailly - Pessac-Léognan 2011

Jeb DUNNUCK

92

byJeb Dunnuckthe10/19/2023

The 2011 Château Haut-Bailly has tough shoes to fill following the 2009 and 2010, yet it's clearly an outstanding wine. More medium-bodied, focused, and firm, yet with a complex, layered style, it shows the tannins on the vintage, but the overall balance here is spot on and it has beautiful purity of fruit. It's not one to hide away in the cellar, but it will unquestionably evolve gracefully over the coming decade.

Decanter.com

94

byJane Ansonthe7/30/2020

As with the 2007, this 2011 is bursting with pleasure right now. Carefully controlled and elegant while still being juicy, allowing the tannins to tiptoe across the palate in that way Haut-Bailly does so well. Fine tannins, well-expressed cassis and blackberry fruits, with a curl of pencil lead and cool ash on the finish. The Spring of 2011 was the hottest and driest in 50 years, with only 78mm of rain falling between March and June, balanced out by a cool and rather wet July and August, and then a warm September allowing good ripening window but keeping this rather elegant savoury fruit frame. The harvest lasted from September 9 to 29.

Drinking Window 2021 - 2040

Stephen Tanzer's International Wine Cellar

89

byIan D'Agatathe8/31/2014

Dark red-ruby.  Rather open-knit, subdued aromas of strawberry and minerals.  Clean, fresh and juicy, with bright if not especially concentrated flavors of red berries, spring flowers and fresh citrus fruits.   Clean and vibrant on the moderately long finish, but could use a little more density and flesh.(89(+?) points

Wine Advocate

94

byRobert Parkerthe5/2/2014

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.

Jamessuckling.com

95

byJames Sucklingthe2/19/2014

Wine Spectator

92

byJames Molesworththe2/10/2014

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.

Le Point

17

byJacques Dupontthe5/17/2012

Boisé, fruits noirs, gelée de framboise, bouche ronde, souple, soyeuse, tanins de qualité, très joli milieu de bouche soyeux, un peu serré en finale, frais et fin. O=2017 G= 15 ans

Stephen Tanzer's International Wine Cellar

88-91

byIan D'Agatathe5/12/2012

Opaque purple-ruby. Perfumed floral and dark berry aromas and flavor. Bright, fresh and stylish in the mouth, showing good balance and intensity. Finishes smooth and clean, but without quite the density or delineation of the best recent vintages here.

Wine Advocate

91-93

byRobert Parkerthe4/30/2012

While the elegant, stylish 2011 Haut-Bailly does not possess the density and concentration of the three vintages that preceded it, this is still outstanding wine as well as a tribute to the impeccable work done by proprietor Robert Wilmers and his manager, Veronique Sanders. Classic red and black currant aromas interspersed with notions of wet stones/crushed rocks, tobacco leaf and spice box are followed by a medium-bodied, well-balanced, impressively pure wine built on finesse and understatement. This beauty is capable of drinking well young or over the next 15+ years.

TAST

18

by Bettane & Desseauvethe4/30/2012

Style et équilibre exemplaires, tanin racé, il rappelle le magnifique 2008.

WeinWisser

18

byRené Gabrielthe4/30/2012

Tiefes Purpur, satt in der Mitte, Granatschimmer am Rand. Das Bouquet zeigt sich tiefgründig und von den Aromen her klassich, das heisst, der HB weist im ersten Nasenansatz eine klare Cabernet-Domainanz auf, also schwarze Beeren basierend auf Cassis und Brombeeren, dazu Tabak und florale Noten, mittlere Süsse und Druck. Feiner Gaumen, wunderschön etablierte Tannine, die eine feine Süsse in sich bergen, guter Rückhalt mit dezent mehligen Gerbstoffen auf dem Extrakt. 2022-2047

The Wine Cellar Insider

92-94

byJeff Levethe4/27/2012

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.

Wine Advocate

91-93

byNeal Martinthe4/27/2012

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

Asian Palate

91-92

byJeannie Cho Lee MWthe4/20/2012

A charming wine with nice density and depth, supple firm tannins and a fairly long finish. This is a classic Haut Bailly that is meant to age and evolve ?right now the generous tannins overshadow the flavours lingering in the background. However the length and depth of flavours show it will evolve and age beautifully for a decade or more.

Jancis Robinson

17

byJulia Harding MWthe4/20/2012

Drink 2018-2030 Dark cherry crimson. Toasty but the oak doesn't cover the bright cassis and minerally freshness. Dense, pretty dry but very fine tannins and ones that suggest they will not overwhelm the fruit as it ages. Refined and more to come. (JH)

Wine Enthusiast

92-94

byRoger Vossthe4/5/2012

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

Jamessuckling.com

92-93

byJames Sucklingthe4/1/2012

Intense aromas of stones in the sun and dark fruits with hints of orange peel. Full to medium body, with ultra-fine and long tannins. A lovely line to this. Winery says its a baby 2000. 50% Cabernet Sauvignon, 47% Merlot and 3% Cabernet Franc.

Jean-Marc QUARIN

16,5

byJean-Marc Quarinthe4/1/2012

Couleur sombre, intense et belle. Nez fin, noble, fruité et suave. Entrée en bouche dense, puis le vin se développe aromatique et puissant en manifestant une certaine austérité. Toutefois celle-ci ne vient pas gêner l'éclat du fruit. Finale longue et savoureuse. L'élevage sera déterminant.

timatkin.com

93

byTim Atkin MWthe4/1/2012

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.

Jancis Robinson

17

byJancis Robinsonthe4/1/2012

Dark cherry crimson. Toasty but the oak doesn't cover the bright cassis and minerally freshness. Dense, pretty dry but very fine tannins and ones that suggest they will not overwhelm the fruit as it ages. Refined and more to come. Drink 2018-2030

New Bordeaux

92-93

byJane Ansonthe4/1/2012

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