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Château Haut-Bailly Pessac-Léognan Grand Cru Classé Red Bordeaux Blend 2009 (1500ml)
The 2009 hit the magical three-digit score... The 2009 is my all-time favorite Bordeaux vintage...It is similar in style to 1982, but even richer...a beautiful nose of lead pencil shavings,crFme de cassis, blackberry and plum, followed by an intense, super-concentrated mouthfeel that is expansive and savory, with beautifully integrated tannins and low acidity, as most wines in this vintage possess. There is still plenty of freshness and liveliness from this great terroir. The finish goes on for close to a minute and the wine, while still a young pre-adolescent in terms of its evolution, is absolutely spectacularly complex and enjoyable already. This is a 40- to 50-year wine. Drink 2012-2052. Robert Parker
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The 2009 Haut-Bailly remains a glorious example from this Pessac-Léognan estate and confirms my recent encounters. Blueberries and cassis scents soon join black cherries, blood orange and iris flower notes on the nose. It skillfully translates the precocity of the growing season, though there is just a touch of alcohol that blurs the edges compared to more recent vintages. The palate is medium-bodied with a sensual, creamy, velvety texture. It is laden with black fruit and just a hint of liquorice, more primal than the bottle opened at the vertical the previous year. Drinking perfectly now if you like a bit of hedonism, otherwise, leave it four to five more years. Tasted at the château. (Neal Martin, Vinous, January 2023)
The 2009 Haut-Bailly remains a glorious example from this Pessac-Léognan estate and confirms my recent encounters. Blueberries and cassis scents soon join black cherries, blood orange and iris flower notes on the nose. It skillfully translates the precocity of the growing season, though there is just a touch of alcohol that blurs the edges compared to more recent vintages. The palate is medium-bodied with a sensual, creamy, velvety texture. It is laden with black fruit and just a hint of liquorice, more primal than the bottle opened at the vertical the previous year. Drinking perfectly now if you like a bit of hedonism, otherwise, leave it four to five more years. Tasted at the château. (Neal Martin, Vinous, January 2023)
9.4
David T
Independent Sommelier/Wine Educator
Haut-Bailly Dinner in SF with Veronique Sanders of Haut-Bailly. The 2009 is such a beautifully elegant, almost creamy vintage that will just keep getting better & better & better. It stuns the moment it hits your palate. The fruit, silky texture and length are simply stupidly good. The elegance & beauty only happen a few vintages in a lifetime. The fruits are perfectly ripe, blackberries, black raspberries, dark cherries and hints of blue fruits. Used leather, graphite, fresh tobacco, mocha powder, dark chocolate, stones, fresh, rich earth , medium dark spice, layered baking spices with beautiful, fresh & slightly withering; dark, red, blue and purple flowers framed in soft violets. 100 point Parker wine that will get there with another 8-10 years in bottle. Served with the Cheese plate; Red Hawk, Hop Along & Roquefort. @Mathilde French Bistro Photos of; Clyde Beffa Owner of K&L Wine Merchants & Veronique Sanders, dinner menu & pairing, Veronique talking Terroir/vintages & dinner guests.
Haut-Bailly Dinner in SF with Veronique Sanders of Haut-Bailly. The 2009 is such a beautifully elegant, almost creamy vintage that will just keep getting better & better & better. It stuns the moment it hits your palate. The fruit, silky texture and length are simply stupidly good. The elegance & beauty only happen a few vintages in a lifetime. The fruits are perfectly ripe, blackberries, black raspberries, dark cherries and hints of blue fruits. Used leather, graphite, fresh tobacco, mocha powder, dark chocolate, stones, fresh, rich earth , medium dark spice, layered baking spices with beautiful, fresh & slightly withering; dark, red, blue and purple flowers framed in soft violets. 100 point Parker wine that will get there with another 8-10 years in bottle. Served with the Cheese plate; Red Hawk, Hop Along & Roquefort. @Mathilde French Bistro Photos of; Clyde Beffa Owner of K&L Wine Merchants & Veronique Sanders, dinner menu & pairing, Veronique talking Terroir/vintages & dinner guests.
9.7
Daniel P. Drake
This afternoon I had the pleasure of dinning with a 2009 Chateau Haut-Bailly. Made up of 60% Cabernet Sauvignon, 37% Merlot and 3% Cabernet Franc and I can see why 09' is the vintage it is with great fineness. There are beautiful aromas of dark fruit, black cherry, black plum, blackberry, black currant, mocha, wet soil, and minerals. The first sip shows its elegance right away that is velvety smooth and great depth. Beautiful dark fruit, black cherry, blackberry, fig, plums, black currant, graphite, and violets. This is a full bodied wine with medium + acidity, medium+ gripping tannins with a long pleasing finish. Nostrovia!
This afternoon I had the pleasure of dinning with a 2009 Chateau Haut-Bailly. Made up of 60% Cabernet Sauvignon, 37% Merlot and 3% Cabernet Franc and I can see why 09' is the vintage it is with great fineness. There are beautiful aromas of dark fruit, black cherry, black plum, blackberry, black currant, mocha, wet soil, and minerals. The first sip shows its elegance right away that is velvety smooth and great depth. Beautiful dark fruit, black cherry, blackberry, fig, plums, black currant, graphite, and violets. This is a full bodied wine with medium + acidity, medium+ gripping tannins with a long pleasing finish. Nostrovia!
9.6
Ron Siegel
This is a wine that I would not open for at least 5 more years as this is still a baby and slightly closed up but I never turn down a RP 100 pt wine. This had some nice red fruits, melted graphite and mineral. Andrew noted an Asian spice & peanut oil note. Just needs more time and will be a great vintage for this wine.
This is a wine that I would not open for at least 5 more years as this is still a baby and slightly closed up but I never turn down a RP 100 pt wine. This had some nice red fruits, melted graphite and mineral. Andrew noted an Asian spice & peanut oil note. Just needs more time and will be a great vintage for this wine.
9.4
Phil Stice
Thought this was a cooler vintage wine but the tannins were riper.
Thought this was a cooler vintage wine but the tannins were riper.
9.3Antonio Gianola
Maduro wrapper, dark currant and incredibly supple. A knockout Thank you for the generous gift.
Maduro wrapper, dark currant and incredibly supple. A knockout Thank you for the generous gift.
9.4
Tom Kobylarz
Dark in color, black cherry, ripe aromas, creme d cassis. Very forward, but balanced with medium to full grain tannins.
Dark in color, black cherry, ripe aromas, creme d cassis. Very forward, but balanced with medium to full grain tannins.
8.8
Adam Gäfvert
Allt man vill ha från Bordeaux men på en extra hög nivå. Klanderfri gamla världen-elegans. Indragande nyanserad doft. Fyllig och strukturerad. Mängder av smaklager. Mörk frukt, cigarrlåda, kanel, pomerans, lakrits, krossade stenar m.m. Riktigt god nu, men upplevs fortfarande ung. Har många år till i sig. Frågan är om det inte är ett perfekt vin runt sin 20-årsdag?
Allt man vill ha från Bordeaux men på en extra hög nivå. Klanderfri gamla världen-elegans. Indragande nyanserad doft. Fyllig och strukturerad. Mängder av smaklager. Mörk frukt, cigarrlåda, kanel, pomerans, lakrits, krossade stenar m.m. Riktigt god nu, men upplevs fortfarande ung. Har många år till i sig. Frågan är om det inte är ett perfekt vin runt sin 20-årsdag?
9.7
Peter Zandbergen
Hot
Hot
9.2
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