在波爾多左岸的Graves產區中十幾家的頂級酒莊(Grand Cru Classe de Graves)之中, Château Haut-Bailly似乎不是很受矚目的一家,但是事實上它是名很早,並且曾經擁有輝煌歷史。15世紀中葉這裡就開始了葡萄的種植,現在的葡萄園規模則創立於16世紀的30年代;酒莊名Bailly源自17世紀的主人,一位巴黎的銀行家。19世紀下半到20世紀初,它的評價和價格曾一度和Latour、Ausone等頂尖酒莊並駕齊驅!然而隨著世事的變化,它的光華不再、漸趨沒落,到了20世紀中已經破落到不行,直到1955年Sander家族接手後才讓它逐漸恢復水準。不過1998年美國銀行家Wilmers入主本酒莊之後,由Veronique Sander繼續管理Haut-Bailly,本酒莊的水準才又明顯地大幅提升到頂尖酒莊的行列。
本酒莊所在的位置古時候稱為「小高地(Pujau)」,道出了它的獨特優異種植條件。它位於Legnan村的最高處,一片低緩的圓丘上,表土是混合細砂的礫石,下面是石灰質泥灰岩的獨特土壤。本酒莊只生產紅酒,種植了本區少見的高達65% Cabernet Sauvignon,其他是25% Merlot和10% Cabernet Franc。歸功於它的獨特風土條件,酒質是以紮實骨架裡,又兼有高雅細緻而著稱,甚至被形容為珠圓玉潤的口感!
WA:97+ Drink:2024 - 2050
Composed of 60% Cabernet Sauvignon, 36% Merlot and 4% Petit Verdot, the deep garnet-purple colored 2015 Haut-Bailly offers up a tantalizingly savory nose of smoked meats, chargrill, tapenade, unsmoked cigars and black truffles with a core of black currants, black cherries and wild blueberries plus wafts of iron ore and bouquet garni. Medium to full-bodied, very firm and yet wonderfully plush with a powerful core of fruit—this vintage is truly an iron fist in a velvet glove. The finish goes on and on with persistent earthy/minerally notes and savory/sweet fruit. Although it is tempting and indeed delicious right now, the wine still possesses many restrained layers and should handsomely reward the patient.