This second wine of Haut-Bailly is about 30% of the harvest. It is packed with blackberry and black plum fruits. The richness is contrasted by the firm structure at the back of the wine. Dark tannins and ripe acidity support the fruitiness. (RV)
The mineral and tar character with hints of white pepper is at the forefront of the nose here. The palate’s defined by a medium to full body, firm and silky tannins and a fresh finish. More phenolic than the 2015.
The 2016 La Parde de Haut-Bailly is a blend of 47% Merlot, 47% Cabernet Sauvignon and 6% Cabernet Franc, picked between 26 September and 18 October. It has a typical bouquet for the vintage with black fruit, smoke and a touch of bay leaf, a little reserved at first but opening with time. The palate is medium-bodied with fine tannin on the entry. The Merlot imparts a lot of vigor into this Deuxième Vin, which is a feisty little number with great tension on the finish, cedarwood and tobacco lingering on the aftertaste. This comes recommended. (NM)
The 2015 La Parde de Haut-Bailly is laced with the essence of black cherry, plum, licorice, menthol and grilled herbs. Supple and inviting, the 2015 will drink well upon release, but this deceptively midweight second wine from Haut-Bailly also has more than enough structure to age well for a number of years. The blend is 60% Merlot, 30% Cabernet Sauvignon and 10% Cabernet Franc. (AG)
A firm wine at 81IPT, the tannins are a little tighter than the grand vin, although nothing is masking those supple black brambly fruits. From a blend of 47% Merlot, 47% Cabernet Sauvignon and 6% Cabernet Franc, representing 25% of overall production., aged in 30% new oak. Following Dubourdieu, his long-term colleagues Valerie Lavigne, Christophe Olivier and Axel Marchal are consulting. (JA)
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