Maleric view of the chateau!
Veronique Sanders Van Beek - responsible for Haut Bailly's excellent performances. October 2017
Château Haut-Bailly is situated well outside the small town of Léognan, between La Louvière and Larrivet Haut-Brion. It's a classified growth and has the appellation Pessac-Léognan.
The name Bailly originates from 1630, when Firmin Le Bailly, a Parisian banker, prepared this estate for commercial development. In 1872, Aleide Bellot des Minières was responsible for building the château and reorganizing various aspects of Haut Bailly.
In 1955, Daniel Sanders acquired Haut Bailly and modernized the winemaking facilities. His son, Jean Sanders, took over the property in 1979. American banker Robert Wilmer and his wife purchased Haut Bailly in 1998. They chose Veronique Sanders, daughter of Jean Sanders, as general manager. She's still at the helm of the property.
Haut Bailly is 30 ha of vines planted on gravelly soil with a subsoil of sand and clay-gravel mix. Cépage is composed of 60% Cabernet Sauvignon, 34% Merlot, 3% Cabernet Franc, and 3% Petit Verdot; the vines are on average 35 years old. However, 15% of these vines, particularly parcels of Cabernet Sauvignon and Merlot located in front of the chateau, are over 100 years old. The vat room is equipped with 26 cement and 10 stainless steel vats. Alcoholic fermentation is carried out at a maximum temperature of 28°C, with a maceration time of 3 to 4 weeks. The wine then spends 16-18 months in 50-60% new French oak.
For some unknown reason, white grape varieties have never been planted at Haut Bailly, and because of that, there's no white wine here.
There is no doubt that Haut Bailly has excellent soil, which gives the Grand Vin an unmistakable scent of minerality and, to some extent, a hint of smokiness. It certainly helps when old vines contribute a healthy dose of everything perfectly. I've noticed that Petit Verdot was added to the blend in the 2015 and 2016 vintages. Both vintages had something extra to put in their perfect frames. However, 2010 has no PV in the blend and is a monster, but it excels in other parameters.
Veronique Sanders Van Beek was kind enough to accept my request to taste nine Haut Bailly vintages during my stay in Bordeaux in October 2017.
The future looks excellent for Haut Bailly, and Veronique Sanders Van Beek told me she's delighted with the 2017 vintage.
Nine vintages are ready to be tasted - October 2017
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2024 Haut Baily (barrel sample) 94p
Tasted in April 2025. 58% Cabernet Sauvignon, 40% Merlot, and 2% Cabernet Franc. 13.5% alcohol. This is a more accessible and elegant offering from the property than usual, but the trademark minerality flavor remains. It has freshness, high-quality fruit, bright acidity, and is profound and delicate, with crunchy berries and a silky texture. Terrific effort for the vintage.
2023 Haut Bailly (barrel sample) 96-97p
Tasted twice - last time in April 2025. Consistent notes. 58% Cabernet Sauvignon, 34% Merlot, 4% Cabernet Franc, and 4% Petit Verdot. It offers tenderness, elegance, and finesse in 2023, contrary to its typically tight, intense, and concentrated appearance, as seen in vintages such as 2022 or 2020. But don't be fooled; there is an underlying solid backbone, many layers, a great mid-palate, and a long, persistent aftertaste. It is a fabulous effort. In April 2025, it showed slightly less of everything, but this was before bottling.
2022 Haut Bailly 97-98p
Tasted three times - last time in April 2025. Consistent notes. 56% Cabernet Sauvignon, 37% Merlot, 5% Petit Verdot, and 2% Cabernet Franc. 14.5% alcohol. The production was only 30 hl/ha. Intense, noticeable minerality, graphite, tobacco, tight, strong structure, many layers, excellent mid-palate, and long, meaty aftertaste. As stunning as from the barrel. Fabulous stuff.
2021 Haut Bailly (barrel sample) 94-95p
Tasted in April 2022. 65% Cabernet Sauvignon, 22% Merlot, 10% Petit Verdot, and 3% Cabernet Franc. 13% alcohol. 2021 was the first vintage made entirely in the new cellar. The production was only 19 hl/ha due to frost. There was less Merlot and more Cabernet Sauvignon and P. Verdot in the blend for 2021. Both of the last-mentioned grape varieties ripened perfectly. Dense, mineral, graphite, cigar box, tight, firm structure, finely grained tannin, persistent finish. Impressive stuff.
2020 Haut Bailly (barrel sample) 97p
Tasted in May 2021. 52% Cabernet Sauvignon, 42% Merlot, 3% Cabernet Franc, and 3% Petit Verdot. 14.3% alcohol. It was a potent and concentrated wine, featuring a strong backbone with notes of cigar box, mineral, and evident graphite flavors, along with great structure, complexity, and length. It's ripe tannin, but they are firmer in 2020 than in the 2018 and 2019 vintages. Stupendous effort.
2019 Haut Bailly 96-97p
Tasted twice - last time in September 2025. Consistent notes. 56% Cabernet Sauvignon, 36% Merlot, 4% Cabernet Franc, and 4% Petit Verdot, 13.7% alcohol. It is a very mineral wine, with a pronounced Cabernet Sauvignon character on the nose, showing associations with red meat and grilled bacon. Gentler and more elegant than usual, yet retaining the richness and sophisticated touch. Velvety texture. Excellent complexity, balance, and persistent finish. Outstanding effort.
2018 Haut Bailly 97-98p
Tasted three times - last time in January 2021. Consistent notes. The property was struck by mildew and hail in the growing season, and since the vineyard is organically farmed, the yield per ha did decrease significantly and landed at app. 21 hl. 55% Cabernet Sauvignon, 35% Merlot, 5% Cabernet Franc, and Petit Verdot. It was potent and concentrated, with a strong backbone, reminiscent of a cigar box, and mineral notes with a marked graphite flavor. It had great structure, complexity, and length. There was a sophisticated touch to it. Amazing stuff.
2017 Haut Bailly (barrel sample) 96p
Tasted three times - last time in October 2018. Consistent notes. 60% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc, and 4% Petit Verdot. This property continues its hot streak of producing excellent vintages, with complete wines that show freshness, terrific structure, and great complexity.
2016 Haut Bailly 97-98p
Tasted six times - last time in March 2019. Consistent notes. 53% C. Sauvignon + 40% Merlot + 4% Petit Verdot + 3% C.Franc, problem-free harvest between 26th September and 18th October. Distinguished, noble, and, at the same time, strong and tight. This wine has a distinct smokiness, complemented by remarkable acidity and minerality. It reflects the great soil of the property and old vines. Excellent structure and complexity. The nose presents a great intensity of black and red fruit aromas, accompanied by remarkable depth, length, and a persistent finish on the palate. It is extremely impressive and a sure candidate to enter the top 15 wines of the vintage.
Late October 2016 - technical director at Haut Bailly, Gabriel Vialard, showing samples of 2016 after alcoholic fermentation from 20+ parcels, among these 100-year-old Merlot and 100-year-old Cabernet Sauvignon
2015 Haut Bailly 96+p
Tasted five times - last time in October 2018. Consistent notes. 60% Cabernet Sauvignon, 36% Merlot, and 4% Petit Verdot, Long harvest between 15th September and 8th October. This wine tasted more concentrated than it did in 2016, a year ago, but not this year; perhaps it isn't as distinguished and pure as it was in 2016. Still, you're treated to excellent structure, complexity, minerality, the impressive sweetness of black fruit, riveting length, and a finish that is truly remarkable. An outstanding vintage for the property makes an exceptional pair with 2016!
2014 Haut Bailly 95+p
Tasted three times - last time in October 2017. Consistent notes. 66% Cabernet Sauvignon + 34% Merlot, harvest between 24th September and 15 October. It's a cool vintage in every sense. It's a very stylish wine with great complexity and structure. The mid-palate is smooth, constant, and exhibits remarkable acidity and minerality. Long, fruity aftertaste. I will keep it for many years to come. So truly classic Bordeaux wine!
2013 Haut Bailly 91p
Tasted twice - last time in October 2017. Consistent notes. 64% Cabernet Sauvignon, 34% Merlot, and 2% Cabernet Franc, with a short harvest between 1st and 10th October, poor flowering, small grapes, and rigorous selection resulted in a low yield. Fruity is marked by gentle vinification and careful extraction. Not perfect ripeness here, but the combination of round, soft, and tasty fruit and soft and gentle tannin seems adequate. This wine won't last long and will be enjoyed early while we wait for big vintages like 2010, 2014, 2015, and 2016 to be ready to drink. Therefore, this wine is perfect for many restaurants' wine lists.
2012 Haut Bailly 93p
Tasted three times - last time in September 2018. Consistent notes. 60% Cabernet Sauvignon + 40% Merlot, harvested between 27th September and 15th October. This vintage produced delicious wines with lovely, silky fruit and tannin, elegant, round, and tasty, with eminent drinkability. They lack the intensity, concentration, and body of big vintages, but you can't take the sheer pleasure and captivating approach from these wines. Haut-Bailly fits perfectly into this description and role!
2011 Haut Bailly 93p
Tasted three times - last time in September 2019. Consistent notes. 50% Cabernet Sauvignon, 47% Merlot, and 3% Cabernet Franc, 20-day harvest between 9th September and 29th September. There was a low yield for C. Sauvignon and a normal one for Merlot. The style here is different from what it was in 2012. This wine is similar to 2014. It's a well-balanced wine, with mineral notes, a hint of smokiness, and a firm finish. Splendid effort.
2010 Haut Bailly 96p
Tasted three times - last time in October 2017. Not consistent notes. 62% Cabernet Sauvignon, 36% Merlot, and 2% Cabernet Franc, harvested between September 22nd and October 14th, an easy vintage to handle. This wine wasn't particularly impressive from the barrel, and when tasted in 2013, it was even less so after bottling. It seems, however, that this wine underwent a dramatic development over four years. For now, it's a monster, a marathon man, big, tight, full-bodied, and long. Still, it does it with style and elegance. It'll last forever and give 2015 and 2016 a run for their money!
2009 Haut Bailly 93-94p
Tasted three times - last time in October 2017. Consistent notes. 60% Cabernet Sauvignon, 37% Merlot, and 3% Cabernet Franc. Long harvest between 15th September and 14th October. Delightful wine with sweet fruit, smiling, and having fun. Veronique Sanders-Van Beek told me this wine never closed during the vertical tasting - it has been open from the beginning.
2008 Haut Bailly 94p
Tasted three times - last time in October 2017. Consistent notes. 70% Cabernet Sauvignon + 30% Merlot, long harvest between 25th September and 23rd October, low yields. Cool in style and so typical of Bordeaux. This very stylish wine shows great minerality and complexity, depth and structure, as well as impressive length and balance. Excellent effort.
2003 Haut Bailly 88p
Tasted in August 2006. Deep red. Both the fruit and tannin seemed to be on the dry side, with a slight hint of heat. It was modestly concentrated wine, earthy, and with a nice length. Nice effort, but somewhat forgettable.
1999 Haut Bailly 87p
Tasted in August 2005. Tannic but seemed in good balance, robust, and full-bodied. It needs time to become softer. Acceptable effort.
A hundred-year-plus-old vine - as seen in late October 2016