Descripción

Un vino de una de las cosechas más memorables, la 2009. Las condiciones climatológicas y un trabajo meticuloso permitieron obtener un 100 puntos Parker como este. Un coupage de Cabernet sauvignon y Merlot procedente del mítico Château Haut-Bailly, clasificado Gran Cru Classé en la AOC Pessac-Léognan. Presenta aromas a frutos rojos como frambuesas, así como ahumados y especiados. Su paso por boca resulta suave y equilibrado, con taninos finos y bien integrados. Unidades limitadísimas de una añada muy difícil de encontrar.

Ficha técnica

Tipo
Tinto Crianza
Añada
2009
Grado
13.5% vol.
Variedad
60% Cabernet sauvignon, 40% Merlot
Origen
Pessac-Léognan

Cata

Vista
Color rojo rubí muy intenso.
Nariz
Presenta aroma a frutos rojos como las frambuesas, así como toques florales, ahumados y de especias.
Boca
Su paso por boca es equilibrado, suave, de taninos finos que quedan bien integrados en el conjunto.
Temperatura de servicio
Se recomienda servir entre 17 y 18ºC.
Consumo
Hasta 2060 en buenas condiciones de conservación.

Viñedo y elaboración

Superficie
33 hectáreas
Edad
35 años
Suelo
Arena y gravilla
Clima
Invierno mayormente seco y con temperaturas bajas que retardaron la brotación una quincena. El verano fue ideal, con temperaturas elevadas para la maduración de las uvas.
Rendimiento
47.86 hectolitros por hectárea
Cosecha
La vendimia se realizó entre el 15 de septiembre y el 14 de octubre de 2009. Diez días de vendimia esparcidos durante cinco semanas.
Vinificación
El vino fermenta durante tres semanas en tanques de acero inoxidable y cemento termorregulado.
Envejecimiento
El vino se cría durante 15-16 meses en barricas de roble con un 50% de madera nueva.
Embotellado
El vino se ha clarificado con clara de huevo.

Opinión de los críticos

The Wine Advocate:

I have had this wine now four separate times since I wrote my official review after bottling of the 2009s. It goes from strength to strength, and it is not surprising that it is now one of the perfect wines of this great, great vintage – the finest vintage of Bordeaux that I have tasted in 37 years covering that epicenter for world-class quality in wine. Much of it is attributable to winemaker Véronique Sanders and her boss, Robert Wilmers. Their incredibly draconian selection process and their enormous investments in both the viticulture and the estate as well as the winemaking facility have paid off brilliantly over the last decade. The 2009, which has an opaque ruby/purple color, an extraordinary nose of high-quality unsmoked cigar tobacco, graphite, blackcurrants and spice, hits the palate with a medium to full-bodied, saturated and rich mouthfeel, but an elegant and ethereal quality that is difficult to articulate. It is rich, complex and tastes as if it were the vinous equivalent of a remarkable haute couture creation from the late Coco Chanel. It is full-bodied yet elegant, powerful yet delicate, and remarkably velvety-textured, sumptuous and loaded with upside potential. It can be approached now, as most 2009s tend to be, given their richness of fruit, low acidity and extraordinary concentration, but the great complexity that will emerge from this fabulous terroir is at least a decade away, and this wine is set for 50 or more years of longevity. Kudos to Haut-Bailly!

Jeb Dunnuck:

Deep ruby/purple-colored, with loads of red currants, smoked meats, dried flowers, Asian spices and hints of truffle-like aromatics, the 2009 Haut Bailly is full-bodied, ethereally textured, super elegant, and possesses a purity of fruit that’s off the charts. In addition to a wealth of fruit, this absolutely perfect wine glides across the palate and carries incredible intensity and richness without any sensation of weight or heaviness. It's already impossible to resist, yet will keep for another two to three decades. This is the epitome of elegance and finesse in Bordeaux!