【Graves Cru Classes】【Pessac-Leognan】
【James Suckling 99 pts】【Jeb Dunnuck 99 pts】
【Decanter 98 pts】【Vinous 97 pts】
【Wine Advocate 96 pts】【Vivino 4.2】
ZTF533B Chateau Haut Bailly Pessac Leognan 2018
特價: $820/支
產區: France/ Bordeaux/ Pessac-Leognan/ Grand Cru Classes
葡萄品種: 55% Cabernet Sauvignon, 35% Merlot, 5% Petit Verdot, 5% Cabernet Franc
酒精度: 14.5%
容量: 750ml
品酒筆記: 皮革、煙草、橡木、泥土感, 2010年酒飲落有滿滿既陳年感覺, 酒體強勁有力,帶有淡淡薄荷甘草既氣息. 尾韻亦絕唔令人失望, 非常強而有力。
【James Suckling 99】
Complex and expressive nose, offering red and dark fruit, spices and pepper with wood and mushroom undertones. Fresh mussel shell and a hint of ink, too. Full-bodied with a fine texture and great balance between the acidity and the controlled, tannic structure. Very long finish. Goes on and on. Tiny production, 21 hectoliters per hectare. Try after 2025.
【Jeb Dunnuck 99】
I seriously considered putting one more point on the 2018 Château Haut-Bailly, and for all practical purposes, it's as good as it gets. Based on 55% Cabernet Sauvignon, 35% Merlot, and the rest Petit Verdot and Cabernet Franc, it has a majestic, full-bodied, multi-dimensional profile as well as a blockbuster bouquet of currants, chocolate-covered cherries, iron, tapenade, and smoked tobacco. It has a sunny, exuberant, uber-sexy style, yet it's not over the top, and it has perfect ripeness (not overripe or underripe), beautiful tannins, and flawless overall balance. It's approachable today yet should hit maturity in another 4-5 years and have a broad 30-40 years of prime drinking window.
【Decanter 98】
This is a serious 2018, structured, layered and full of Haut-Bailly signature. The texture is striking, with the silkiness emphasised by a pH of 3.87 and a relatively high alcohol that is effortlessly integrated into the body of the wine. The complexity builds slowly through the palate but the persisting feeling is of menthol, a lifting off and peeling back of the intensity, revealing the fresher more nuanced notes underneath. There's a lot of the 2015 character here, in terms of its enjoyable structure and generous fruit, but it's more like 2016 in its serious finish, and there's no question that this will age well.
【Vinous 97】
The 2018 Haut-Bailly soars out of the glass, showing magnificent poise that only grows withtime. Sweet, perfumed aromafics, silky tannins and mid-weight structure add to itsconsiderable allure. Ripe red berry fruit, spice, blood orange, licorice, cedar, tobacco andmenthol are all woven together in an effortless, classy Haut-Bailly that delivers the goods. lsuppose the 2018 doesn't quite have the explosive energy of the very best years, but it morethan makes up for that with its sensual, seductive personality.
【Wine Advocate 96】
The 2018 Haut-Bailly is blended of 55% Cabernet Sauvignon, 35% Merlot, 5% Petit Verdot and 5% Cabernet Franc, and it has 14.4% alcohol. Deep garnet-purple colored, it needs a little coaxing to unlock a powerhouse of black fruit preserves, offering notes of blackberry pie, crème de cassis and black cherry compote, giving way to nuances of Chinese five spice, camphor, chocolate box and licorice with a touch of crushed rocks. The medium to full-bodied palate is jam-packed with plush textured, rich black fruits, supported by a lively backbone and finishing long and spicy. It is decadently tempting to drink now, but give it 5 years in bottle to begin to see its full glory, while it should continue to transform for a further 20 years or more in cellar.
Château Haut-Bailly是一個歷史悠久的葡萄酒莊園，位於吉倫特河左岸的Pessac-Léognan 。半個世紀前，以赤霞珠為主的葡萄酒的價格經常與一級生長葡萄酒相同，並且在1959 年的格雷夫斯分級中，該酒莊被授予特級酒莊等級。它的葡萄酒仍然備受推崇，並且經常受到好評。
該莊園擁有 30 公頃（74 英畝）的葡萄園，位於高沙山脊上，有許多砂岩和化石。赤霞珠佔葡萄園的大部分，但這裡也種植梅洛、品麗珠和小維多。發酵後，Château Haut-Bailly grand vin 在木桶中陳釀 16 個月，新橡木的比例取決於年份。除了頂級葡萄酒，酒莊還生產副牌酒 La Parde de Haut-Bailly 和桃紅葡萄酒。不同尋常的是，對於 Pessac-Léognan 莊園來說，不生產白葡萄酒。葡萄園的地基可以追溯到 16 世紀，當時莊園由 Goyaneche 和 Daitze 家族所有。1630 年，它被賣給了 Bailly 和 Lauvarde 家族，他們投資建造了一座莊園，並種植了莊園周圍的土地。在 1655 年去世之前，Bailly 以他的名字命名了酒莊生產的葡萄酒。
1998年美國銀行家 Wilmers 家族買下Haut-Bailly，委由原莊主的孫女 Veronique Sanders 全權掌管。進入 2000 年之後，Haut-Bailly 的品質已有著不俗的水準，隨著大多數設備被替換為更加現代、精準的釀酒設備，2004 年是酒莊重大轉捩點，自此年份開始 Haut-Bailly 的表現脫胎換骨，一躍位居 Graves 地區頂尖水準，不僅 05、06 連續兩年得到 Parker 95 分的評分，2008 年的評分更與同村的五大酒莊 Haut-Brion 同樣獲得 Parker 96分，是整個 Passec-Leognan的最高分，Haut-Bailly 又重回昔日的光輝，再度站上 Passec-Leognan 精英酒莊的頂尖位置。
【Pessac-Leognan】
Pessac Leognan 作為波爾多的法定子產區，應該算是年紀最輕的一位。從1987年獨立成產區至今不過30年而已，但這個最年輕的產區卻足以傲視群雄。佩薩克-雷奧良（Pessac-Leognan）產區原本是屬於格拉夫（Graves）產區下的兩個酒村：佩薩克酒村（Pessac）和雷奧良酒村（Leognan）。早在1855波爾多列級名莊分級時，四個一級名莊有三個都在梅多克，唯一不在梅多克的那個，就是侯伯王（Haut-Biron，也有稱奧比昂的）。而侯伯王酒莊就在佩薩克酒村。
佩薩克-雷奧良曾經屬於格拉夫產區，因此他們的土質很相近，是黏土（Clay）和礫石（Gravel）的混合體，地勢較為平坦，氣候相對來說也比較溫暖。土壤排水性較好，適合種植赤霞珠。格拉夫與佩薩克-雷奧良產區非常接近，但佩薩克-雷奧良產區卻和梅多克隔了一個波爾多市區。
格拉夫最負盛名的產區，曾經是佩薩克-雷奧良（Pessac-Leognan）。1953年，為了和明星產區梅多克1855分級進行競爭，格拉夫搞出了一個屬於自己的分級，並在1959年重新修訂最終的版本。
1959分級分別提名了13個紅葡萄酒莊和9個白葡萄酒莊。去除重複的，一共16座酒莊全部來自佩薩克和雷奧良兩個酒村，這大大增加了格拉夫產區的競爭力，也為1987年兩個酒村聯合獨立成產區埋下了伏筆。
在獨立之後，佩薩克和雷奧良並未採用新的分級方式，只是延續了格拉夫1959年的分級。分級中的16座酒莊均按字母順序排列，都是當今世界極具競爭力的優秀酒莊。
