Haut Bailly - Pessac-Léognan 2004

Jeb DUNNUCK

92

par Jeb Dunnuck le 19/10/2023

Another wine that shines in the vintage, the 2004 Château Haut-Bailly has a classic, almost old school-like vibe in its cedary red and black fruit, but it brings solid sweetness and depth of fruit on the palate, with silky tannins as well as nicely integrated acidity. It has some rock-solid mid-palate depth as well, and this meaty, complex, satisfying effort will evolve for another 7-8 years and have a gradual decline after that.

Decanter.com

94

par Jane Anson le 30/07/2020

Gorgeous smoke and concentration on the nose, retaining largely primary fruit character even at 16 years old. This remains focused on cassis and black cherry character, touches of a bitter black chocolate and still clearly confident tannins. Harvest September 27 to October 18. Less graceful than some years like 2001, at least at this stage, but fresh, ripe and still young, which translates into huge promise for future development.

Drinking Window 2020 - 2038

Wine Advocate

91

par Neal Martin le 01/08/2014

Tasted at Bordeaux Index annual 10-year on tasting from an ex-château bottle. The Haut-Bailly 2004 has a lively, pine-scented bouquet with blackberry and strawberry fruit emerging with modest aeration. The oak is nicely assimilated and the definition commendable. The palate is medium-bodied with supple tannins, very well judged acidity and a smooth, Merlot-driven finish. The bottle shown at Bordeaux Index had a little more freshness and joie-de-vivre, if not the persistency of a great vintage. This is one of the appellation's more elegant offerings. Tasted March 2014.

Wine Advocate

92

par Neal Martin le 23/07/2009

Not quite as limpid as the 2005, the nose has moderate intensity with touches of granite, blackberry leaf and minerals. Nice definition. The palate is tannic, well balanced, nice purity, touches of cedar, tobacco and smoke, leading to a leafy finish. Moderate length. Well-crafted, touch of hitherto unnoticed savouriness towards the fleshy but tense finish. A lovely 2004 full of charm. Drink 2011-2030. Tasted March 2009.

WeinWisser

18

par René Gabriel le 19/11/2007

Recht dunkles, sattes Purpur-Granat. nobles, würziges Bouquet, dunkle Röstnoten, schöne Cabernet-Wärme, sanft ätherisch, mineralisch und viel Aromatik in sich bergen. Stoffiger, fester Gaumen, tolle Konzentration, ausgeglichene, aber noch junge Adstringenz, Muskeln, Fleisch, Rasse und Grösse zeigend, langes Rückaroma, noch etwa 8 Jahre bis zur ersten Reife brauchend, kann dann noch einen Punkt zulegen.

Wine Advocate

93

par Robert Parker le 02/07/2007

The 2004 Haut-Bailly is a candidate for the finest wine of the appellation. Its dark ruby/purple color is accompanied by classic aromas of scorched earth, sweet black currants, cherries, and a hint of pain grille. Light on its feet, but substantially flavored, it possesses stunning purity, good acidity, ripe tannin, and abundant flavor as well as length. It builds incrementally and subtly in the mouth, but it’s the real deal. Anticipated maturity: 2010-2024.

Stephen Tanzer's International Wine Cellar

90

par Stephen Tanzer le 30/06/2007

Plum, redcurrant, mocha, tobacco, licorice, minerals and a gravelly note on the nose, along with some nutty oak. Supple and fruity, with an impression of strong acidity for the year and plenty of underlying minerality. This shows less density and structure than the 2006 but possesses excellent fruit for the year. Ripe enough but quite dry. This appears to be in the process of shutting down now. 90(+?)

Wine Spectator

91

par James Suckling le 31/03/2007

Blackberry and licorice aromas follow through to a full-bodied palate, with velvety tannins and a long, rich aftertaste. Lots going on. This is an excellent wine and close to the 2000 in quality. Best after 2010. 6,000 cases made.

Wine Advocate

91-93

par Robert Parker le 30/06/2006

A superb success, the 2004 exhibits exceptional concentration, elegance, and an almost surreal finesse-infused character along with firm tannin, sweet, concentrated red currant, black currant, and cherry fruit, and subtle notes of spicy new oak. Displaying fresh acidity as well as remarkable intensity and persistence in the mouth, and medium-bodied, concentrated flavors, it should reach full maturity in 5-7 years, and last for two decades or more.