2017 Haut-Bailly (Pessac-Leognan)

50% new oak. 60% Cabernet Sauvignon, 32% Merlot, 4% each Merlot and Cabernet Franc. Harvested 13–29 September. pH 3.74 (almost the same as in 2016). Very dark with purple rim. Oozes elegance on the nose, subtle dark fruit, nicely dusty/mineral and a touch of graphite and a slight and attractive herbaceous note. More fragrant with air. Texture is fine like layers of paper, tannins are dry and refined. Lightness of touch but really persistent. Juicy, gentle. Very lovely, the graphite elegance, freshness and fruit go on to the end. 17.5 points

The 2017 Haut-Bailly was cropped at 28hl/ha (40hl/ha on non-frozen parcels and 2hl/ha on frosted parcels) and includes co-fermented Cabernet Franc and Petit Verdot. It is unlikely to contain any vin de presse this year, unlike in 2016, and it is matured in 50% new oak. There is a pH of 3.74 with 13.2° alcohol. It has an attractive and quite opulent bouquet, a mixture of red and black fruit, hints of crushed stone and briary, a light oyster shell influence. The palate is medium-bodied with fine tannin but there is good backbone here, quite “solid” for Haut-Bailly and it will need to just soften the edges during its élevage. With moderate length and a very attractive graphite aftertaste, this Haut-Bailly will require five or six years in bottle but will repay the patient wine-lover. 92-94 points