Haut Bailly - Pessac-Léognan 2012

Jeb DUNNUCK

94

byJeb Dunnuckthe10/19/2023

In the same ballpark quality-wise as the 2006, 2008, and 2014, the 2012 Château Haut-Bailly has beautiful ripeness in its sweet red and black fruits as well as notes of smoky tobacco, tapenade, and damp earth. Medium to full-bodied on the palate, it has a broad, rounded mouthfeel and shows the inherent elegance that's the hallmark of this terroir. It's still youthful but drinking brilliantly. Enjoy bottles any time over the coming 15+ years.

Wine Advocate

91-91

byNeal Martinthe9/20/2022

The 2012 Haut-Bailly has a well-defined bouquet, blackberry and tobacco at first, red fruit emerging with time. The oak is neatly folded in here. The palate is ripe and fleshy on the entry, powerful and quite dense, although it lacks the complexity of the de Fieuzal towards the finish and just misses a bit of vigour, unlike the bottle that formed part of my vertical at the property. Tasted twice at Bordeaux Index's Ten Year-On tasting and blind at the Southwold Ten-Year On tasting.

Vinous

96

byAntonio Gallonithe1/31/2016

The 2012 Haut Bailly is quite fragrant and inviting. Dark raspberries, mint, crushed flowers, spices androse petals all lift from the glass in this feminine, gracious Haut-Bailly that offers considerable near andmedium-term appeal. All the elements fall into place in an effortless, stunningly beautiful wine endowedwith personality and class. One of the wines of the vintage, the Haut Bailly will drink well for two decadesplus.This is a superb showing from proprietor Bob Wilmers and his team headed by Véronique Sanders.The decision to lower temperatures in fermentation and go for a soft, gentle extraction, along with strictselection has paid off big time.

Wine Advocate

96

byRobert Parkerthe4/30/2015

The classic 2012 Haut-Bailly is staggeringly great wine, with a stunning bouquet of lead pencil shavings, blueberries, black raspberries and blackcurrants and perhaps a touch of spring flowers, followed by a medium to full-bodied wine with an almost seamless integration of wood, alcohol and tannin. It is rich, concentrated, stunningly supple, pure and a total hedonistic and intellectual turn-on. This wine defines what is meant by intensity of flavor, but it is light on its feet, à la great cuisine. It should be drinkable reasonably young, but age effortlessly for 25-30 years. One of the great shining superstars of Pessac-Léognan has been the ascent of Haut-Bailly under the ownership of Robert Wilmers, an American, and his winemaking team lead by Véronique Sanders. Readers checking the database of the Wine Advocate will note that the 2009 has been elevated to a perfect score, which is of course not surprising, since it started off with a 98-point rating.

Jamessuckling.com

94

byJames Sucklingthe2/15/2015

This red shows intense blackberries, raspberries and strawberries on the nose, following through to a full body with refined yet firm tannins, fresh acidity and a delicate finish. The purity of fruit and finesse and texture of the tannins are all fantastic. Drink in 2019.

Wine Spectator

93

byJames Molesworththe2/10/2015

Well-stuffed, with thick and muscular brambly structure that easily supports the core of macerated black currant, fig and boysenberry fruit flavors. A tarry edge coats the finish. More backwards than most of its peers at this early stage, but all the elements are in place. Best from 2018 through 2027. 6,665 cases made. –JM

Jancis Robinson

16,5

byJancis Robinsonthe12/11/2014

Dense purplish colour. Much more complete, ripe and appetising on the nose than most 2012s. Still a little lean on the palate but at least it’s refreshing rather than skinny. Bone-dry finish. Very correct and not forced.Drink 2016-2030

Stephen Tanzer's International Wine Cellar

90-92

byIan D'Agatathe6/30/2013

Deep purple-ruby.  Clean, fresh, very deep aromas of cassis, blackberry, minerals and smoke.  Rich, dense and suave, offering intense flavors of dark cherry and blackcurrant lifted by graphite and ink.  Finishes very long and pure.  Estate manager Veronique Sanders plans to age this very promising Haut-Bailly for about 18 months in 50% new oak.  For my money, this is one of the top 20 wines of the vintage.

timatkin.com

94

byTim Atkin MWthe6/30/2013

As it often does, Haut-Bailly has made one of the leading wines in Pessac-Léognan in 2012, and one that wouldn’t look out of place alongside its 2010. It’s a serious red, built for cellaring, with plenty of concentration, aromatic, floral fruit, tangy acidity and layered, age-worthy tannins. Drink: 2022-35

Vinum

18,5

byMarkus Del Monegothe6/30/2013

Die Nase schnuppert grösstes aromatisches Potenzial, der Gaumen signalisiert ungemein dichtes, mundfüllendes, sehr feines, eng sitzendes Tannin, anhaltendes Finale von Beeren und Früchten, herrvoragender Wein: in diesem Jahr klar der beste seiner Appellation.

Le Point

16,5

byJacques Dupontthe5/16/2013

Fruits noirs, épices, nez assez complexe, bouche ronde, souple, bien fondue, bonne matière, équilibré, assez fin, délicat. O= 2017 G= 10 ans

Wine Advocate

91-93

byNeal Martinthe5/3/2013

The Grand Vin is a blend of 60% Cabernet Sauvignon and 40% Merlot, picked between September 27th and October 15th. The nose is comparatively reserved, broody black fruit, wild strawberry and hint of cedar. It is nicely focused, less precocious than recent vintages. The palate is soft and very smooth on the entry. Velvety soft tannins, although it needs just a little more lift on the mid-palate. It is quite linear towards the finish, quite caressing in the mouth with just a little new oak to be absorbed. There is nice grip and persistency here – a classic Haut-Bailly. Tasted April 2013.

Wine Spectator

90-93

byJames Molesworththe4/30/2013

Very pure, with dusty cherry, plum and cassis fruit flavors, featuring a suave finish threaded with warm stone and licorice notes. Shows solid length for the vintage. Tasted non-blind. —J.M.

matthewjukes.com

17.5

byMatthew Jukesthe4/30/2013

Wine Advocate

91-93

byRobert Parkerthe4/26/2013

While the 2012 Haut-Bailly is not as powerful or rich as the 2009 and 2010, it is classically elegant, racy and noble. This medium-bodied effort is the poster child for elegance, finesse, balance and equilibrium. The Cantemerle of Pessac-Leognan? Its deep ruby/plum/purple color is followed by a sweet nose of black cherries, black currants, lead pencil shavings and a touch of spicy oak. This medium-bodied, pretty wine will benefit from 4-5 years of cellaring and last for two decades. The grand vin has been impressive under the administration of Veronique Sanders and her boss, Robert Wilmers, who has given her carte blanche to do whatever is necessary.Drink: 2017 - 2037

The Wine Cellar Insider

92-94

byJeff Levethe4/26/2013

Dark ruby in color, the wine opens with fromboise, licorice, cocoa powder, smoke, and caramel. Produced from a blend of 60% Cabernet Sauvignon with 40% Merlot, the wine reached 13.2% alcohol with a pH of 3.6. Wine will be aged in 50% new French oak for 16 months. This is a finesse style of Haut Bailly with fresh and ripe red and black fruits that display a lot of purity and freshness. The wine ends with sweet black raspberry and cherry sensations in a forward, spicy finish. 92-94 Pts

Decanter.com

17,5

bySteven Spurrierthe4/22/2013

Superb colour, fine depth of earthy fruit, slightly green now, but natural richness and fragrance for a very good future. 17.5/20pts ( 91/100pts)Drink: 2017 - 2030

Jancis Robinson

16,5

byJancis Robinsonthe4/19/2013

Drink 2020-2032Dark with a purple rim. Lifted, appetising nose. Racy and flattering even if without enormous concentration. Flattering mouthfeel. No rusticity here! Though perhaps a little alcohol on the dry, slightly angular finish. A menthol note (16,5+ points)

Jean-Marc QUARIN

16,25

byJean-Marc Quarinthe4/19/2013

Couleur de bonne intensité et pourpre. Nez fruité et parfumé. Suave en entrée de bouche, moelleux au développement, avec un bel éclat fruité et un goût d’encre et de cabernet. Ce vin dense évolue sur des tannins serrés et une bonne longueur aromatique savoureuse. Degré d’alcool 13°2. PH 3.75. IPT 70. Rendement 38 hl/ha. Sélection 50 % de grand vin.

Jamessuckling.com

93-94

byJames Sucklingthe4/4/2013

A beautiful red with plums and chocolate and hints of licorice. Full body, with super polished tannins. Ripe fruit with forest undergrowth, dark fruits and sweet tobacco. Goes on for minutes.

Asian Palate

94

byJeannie Cho Lee MWthe4/2/2013

Firm tannins with delicate flavours that are a bit shy at the moment. Hint of violets and plums on the nose. It is on the palate that this wine shines - tightly knit, medium weight red with an amazing density combinedwith fresness and finesse. The tannins are ripe and generous and there is good concentration in the midpalate and finish. Always a discrete wine, in this vintage, Haut-Bailly really stands out by combining restraint, intensity and complexity.

WeinWisser

18

byRené Gabrielthe4/2/2013

Tiefes Purpur, satt in der Mitte, Granatschimmer am Rand. Grossartiges Bouquet, reife Kirschen, Kaffeenoten, Edelhölzer, dunkle Rosen, eine schöne Fruchtsüsse anzeigend, mineralisch. Delikater Gaumen, schon fast tänzerisch, kleine rote Beeren, die Tanninezeigen jetzt  eine Muskeln, wirkt auf den ersten Anblick nicht besonders tief, das mag auch an seinengrundlegenden burgundischen Anlagen liegen. Ein ernst zu nehmender Haut-Bailly welcher dazu neigt eventuell unterschätzt zu werden. Gewisse Parallelen zum 2005er sind vorhanden. Also könnte er dann noch einen Punkt zulegen. Vielleicht habe ich ihn auch unterschätzt. Das ware nicht das erste Mal…

The Wine Cellar Insider

92-94

byJeff Levethe4/2/2013

Dark ruby in color, the wine opens with fromboise, licorice, cocoa powder, smoke, and caramel. Produced from a blend of 60% Cabernet Sauvignon with 40% Merlot, the wine reached 13.2% alcohol with a pH of 3.6 and wine will be aged in 50% new, French oak for 16 months. This is a finesse style of Haut Bailly with fresh, ripe, red and black fruits that display a lot of purity and freshness. The wine ends with sweet black raspberry and cherry sensations in a forward, spicy finish.