1997 Haut-Bailly, Pessac-Léognan SKU #110561


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Tasting Notes

This wine is perfect right now! Packed with ripe fruit and not a hard edge to be found. According to Stephen Tanzer's International Wine Cellar, May/June 00: "Moderately saturated medium ruby. Plum, tar, tobacco and leather on the slightly roasted nose. Juicy and restrained in the mouth, with flavors of plum, smoke and tobacco and a faint herbaceous element. Offers modest texture and sweetness but good vinosity and personality." According to Robert Parker: "One of Bordeaux's most delicate, elegant, graceful wines, Haut-Bailly's 1997 displays a deep ruby color, and already evolved sweet, spicy, red currant, and tobacco aromas. The wine is medium-bodied, subtle, richly fruity, and harmonious. This soft, forward Haut-Bailly will be at its best between 2000-2010." (04/98)

Staff Reviews

  • Steve Greer
    By: Steve Greer
    K&L Staff Member
    This wine as with most of the 1997’s really came to life after being open for a couple hours. It seems the fruit needs time to wake up so it can stand up to the bright acidity that is still evident. This was one of the hits of the tasting with the staff for it’s elegance. The layered nose showed leather, herb, red fruit and tobacco. The rich mid-palate came to life with currant, mineral, tobacco and roasted herbs. This is one of the wines that really benefited from decanting so please do.
  • Clyde Beffa Jr.
    By: Clyde Beffa Jr.
    K&L Staff Member
    This has always been one of my favorite 1997s, and the cases that recently arrived from the famous Mahler-Besse cellar are perfect.
  • Chiara Shannon
    By: Chiara Shannon
    K&L Staff Member
    Tasted on April 18th 2011. The '97 is ready to enjoy now. It shows an "old school" (read: classic) Pessac nose of black fruit, earth, and saddle leather, with some pipe smoke and black tea aromas adding complexity. The palate is medium-bodied, with medium acidity and medium+, well-integrated tannins. The once-gritty finish has mellowed to a smooth, velvety, and persistant finish. Decant and enjoy tonight with something braised and bone-in. Lamb shank, anyone?


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