Description

• Alcohol %: 13.7 - 14.5%
• Decant Time: 90 minutes
• Taste: blackcurrant, blackberry, plum, violet, graphite, tobacco, cedar, vanilla, spice, earthy, mineral, smoke, leathery
• Food Matching: Ribeye steak with red wine sauce, Roast sirloin / T-bone, Venison or game, Mature Cheddar or aged hard cheeses, Grilled vegetables with char
• Grape Variety: Cabernet Sauvignon : 56%, Merlot : 33%, Petit Verdot : 4%, Cabernet Franc : 4%, Other : 3%,

Tasting note

2019 年的 Château Haut‑Bailly 呈現經典的波爾多風範：香氣複雜，有黑莓、黑加侖、紫羅蘭與礦物、煙草與香草的層次。入口是飽滿的果實與清晰的礦感，單寧細緻但有力，口感呈現絲滑與緊實並存，酸度明亮讓整體更顯輕盈。酒莊在 9 月底至 10 月初手工採收，發酵以 24°C 控溫以保留新鮮感，約一半以上使用新桶陳年並於桶中進行蘋果酸乳酸發酵，木香與果味融合得恰到好處。2019 年生長期經歷了春季的低溫和數次熱浪，園中以人工夜間點火防霜、夏末暴雨助力均勻成熟，並進行摘心與綠色修剪來控制產量。整體風格優雅且耐陳，現在開瓶建議醒一段時間，搭配紅肉或濃郁奶酪最為合適。

2019 Château Haut-Bailly is an outstanding expression of Pessac‑Léognan: concentrated yet refined, with layered aromatics of blackcurrant, blackberry, violets, graphite, tobacco and cedar. On the palate it shows ripe dark fruit, a mineral thread and fine-grained, sculpted tannins that give structure without heaviness. The acidity is lively, preserving freshness and balance despite generous extraction and notable alcohol. Winemaker notes describe a careful harvest from 23 September to 10 October, hand‑picked fruit and fermentations held at 24°C to retain elegance. The wine spent significant time in new oak (approximately 55% new barrels, malolactic in barrel) to integrate spice and vanilla with the fruit. Vineyard practices in 2019 included green harvesting and vigilant frost protection — a few well-timed night fires — and a timely summer storm that ensured even ripening. The result is a wine of power and purity, built for long ageing but accessible with adequate decanting. Drink window 2025–2065.

Winery

高柏麗（Château Haut‑Bailly）位於 Pessac‑Léognan，是一座歷史悠久且聲譽卓著的酒莊。園内注重尊重風土，採取低產量與精細的人工作業，從葡萄樹的整枝、綠色修剪到人工採摘都很講究。釀造方面結合傳統與現代手法：嚴格篩選果實、溫控發酵並使用一定比例的新桶陳年，目標是保留鮮活果味與礦感，同時塑造細緻的單寧與優雅的香氣結構。

Château Haut‑Bailly is a historic estate in Pessac‑Léognan renowned for producing wines of poise and longevity. The domaine combines traditional respect for terroir with meticulous viticulture — low yields, selective hand harvesting and careful canopy management — and modern cellar techniques that favour freshness and balance. Under its custodians the estate has developed a reputation for polished tannins, mineral clarity and a refined aromatic profile.