2018 Chateau Haut-Bailly Cru Classe, Pessac-Leognan 1x75cl

Antonio Galloni 97

The 2018 Haut-Bailly soars out of the glass, showing magnificent poise that only grows with time. Sweet, perfumed aromatics, silky tannins and mid-weight structure add to its considerable allure. Ripe red berry fruit, spice, blood orange, licorice, cedar, tobacco and menthol are all woven together in an effortless, classy Haut-Bailly that delivers the goods. I suppose the 2018 doesn’t quite have the explosive energy of the very best years, but it more than makes up for that with its sensual, seductive personality. [Antonio Galloni, 29/03/2021]

Anticipated maturity: 2028-2048

Neal Martin 95

After one bottle broke in transit, Veronique Sanders dispatched a replacement <em>toute de suite</em>. The 2018 Haut-Bailly retains its almost sumptuous bouquet of black cherries, boysenberry and huge bunches of freshly picked violets. The medium-bodied palate presents layers of black fruit laced with white pepper and iodine. This Haut-Bailly is very supple, the tannins very fine, and during its barrel aging, it has gained decidedly more grip on the finish. Whereas on day one it exhibits hedonism, returning on day two, it coheres marvelously and attains far more complexity and sense of grandeur on the finish. A sophisticated Haut-Bailly that should not be underestimated. [Neal Martin, 08/03/2021]

Anticipated maturity: 2025-2055

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, creme 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. [Lisa Perrotti-Brown, 25/03/2021]

Anticipated maturity: 2026-2046

JancisRobinson.com 17

Tasted blind. Deep crimson. Headily exotic on the nose – really quite captivating. Rich – so rich it s almost drinkable without food. Freshness is not its USP but its drama is. The worry was that this particular bottle was possibly oxidising. [20/01/2022]

Anticipated maturity: 2028-2048