Awards/Ratings

Bottle condition and provenance will strongly affect drinking quality

Tasting Note

Very mature Bordeaux profile: dried black fruit, tobacco, cedar, leather, forest-floor and truffle notes with muted fruit, softening tannins and a warm, savory finish. Colour likely brick/rust at rim.

Food Pairing

Western: roast lamb, sirloin, beef stew, mushroom risotto, aged hard cheeses. Asian: Peking duck, beef bulgogi or Korean braised short ribs, soy‑braised beef, mushroom-based Chinese or Japanese dishes (umami-rich).

Production Method

Traditional Bordeaux vinification: hand-harvested, fermented in temperature‑controlled vats, long maceration and malolactic in barrels, aged in French oak (typically ~16–18 months).

Vineyard Info

Château Haut‑Bailly, a classified growth of Graves in Léognan with origins in the 17th century; modern era improvements from the Sanders family and later owners restored quality and consistency. Estate focuses on red blends and second wine La Parde/Haut‑Bailly II.