Deep plum/purple, Haut-Bailly’s 2010 required some coaxing to appreciate its subtle notes of barbecue smoke, lead pencil shavings and creme de cassis as well as its touches of pomegranate and forest floor. The oak is pushed far into the background and the tannins are extremely silky, but the intensity of the wine is profound and the finish lingers for close to 55 seconds. This wine is ripe yet delicate, powerful yet stylish, and essentially resembles a remarkable fashion design from a house of haute couture. This wine needs a good 7-8 years of bottle age and should keep for 40-50+ years. ||This quintessential example of pure finesse, elegance, harmony and delicacy is combined into a wine that lingers intensely with near-perfect poise and character. Haut-Bailly’s ethereal character is virtually unmatched in Bordeaux. Normally, general manager/winemaker Veronique Sanders fashions a blend that approximates 60% Cabernet Sauvignon, 37% Merlot and the rest Cabernet Franc. That was the exact blend of her 2009, and I doubt the 2010 deviates significantly from that. Wine Advocate.February, 2013
Great depth of slightly earthy fruit, a lifted fragrance over great vineyard concentration, more backward than usual with a superb future, a magnified Haut-Bailly. Drink 2015-35. Steven Spurrier, decanter.com
Haut Bailly From 62% Cabernet Sauvignon, 36% Merlot and 2% Cabernet Franc, a blend similar to what they used in 2009, the 2010 vintage is the product of low yields. For a comparison, 2009 was 46 hectoliters per hectare. In 2010, due to the draught and problems with the Merlot flowering, yields were reduced to 37 hectares per hectoliter. Low yields and weather allowed the wine to reach 13.9 % alcohol, which is slightly higher than the 13.75 the property enjoyed in 2009. . Inky purple in color, with pungent aromas of smoke, licorice, truffle, spice, ash, tobacco and blackberry liqueur, the wine is concentrated, deep, rich and opulent in texture. With palate staining fruit, layers of ripe, velvety tannins and a long, pure, cassis and blackberry finish, this wine offers strong competition for the 2009. Veronique Sanders thinks the 2010 is a better wine. I am not sure I agree. But I do know, it's going to be a lot of comparing 2010 with 2009, 2008, 2006 and 2005 over the next few decades. winecellarinsider.com
Wow. What a superb nose of blackberries, flowers and licorice. Full bodied, with a powerful palate of super rich fruit yet bright tannins and loads of blackberries and ctirus on the finish. This is really structural with amazing purity of fruit. It is so direct and powerful. Chic brick house of a wine. 62 Cabernet Sauvignon, 36 Merlot and 2 Cabernet Franc. jamessuckling.com
The 2010 Haut Bailly has consistently been a fantastic wine, and at seven years of age I have no reason to alter that view. It has a mixture of red and black fruit on the nose, wet stone, black olive and a light marine influence. It is still backward compared to other vintages, but it has not relinquished one iota of its intensity. The palate is medium-bodied with fine tannin. This is a voluminous Haut Bailly, one that is beginning to stretch its muscles, with a gentle grip in the mouth with a wonderful saline finish. There is huge potential locked into this wine, but patience is needed. Mar 2017, www.robertparker.com, Drink: 2020-2050
A dark purple to rose edge shows the way to an elegant composition of softening tannins: fine low levels of acids lead to light fruit, with signs of apricot, damson and cherry.
Not much extraction took place for the 2010 because of the high natural alcohol level of 13.9%. The 2009 had 13.7% alcohol, heavier tannins and lower acidity in a wine which indicates even earlier drinking than the 2010 but predicting an equally long life. Not everything was good about the 2008, though it was purer and more delicate than the 2010. Some believe that the 2009 will be ready to drink even before the ’08 with the heavy tannins and long finish of the latter. The vines were more than 100 years old and began to bud more quickly.
The 2010 is likely to be pleasantly challenging to drink in 5 years and should reach its prime in 20 years.
Blackish crimson. Really savoury, well integrated, interesting-already nose. Then a bit inky on the palate at the moment. Medium bodied and very Cabernet. Needs lots of time. A dry wine, be warned. Classical stuff.
The 2010 Haut-Bailly is fairly deep ruby in colour, its aromas of cedar, violets, blackberries, blackcurrant, cedar and spices, faintly echoed in the subtle and charming but densely packed flavours. Haut-Bailly often doesn?t show well en primeur and these flavours are restrained to the point of being stoic, suggesting this wine will need at least 5-8 years in bottle before a true picture of the wine emerges. I would like to re-taste this wine in 6 months time. asianpalate.com