品飲筆記：深沉的酒色，打開是一股緊緻而多層次的香氣，黑莓與深色果實為主軸，伴隨雪茄、檀木與礦物感，隨著醒酒慢慢轉出皮革、薄荷與一點咖啡香。口感結構分明，果實濃郁但不肥，單寧細緻帶些粉感，酸度保持整體的活力與線條，收結長而清晰。酒莊小記：高柏麗一向追求「強而有禮」的風格──力量與優雅並存。2005 年雨量稀少、產量低，果實成熟度與濃縮度甚佳，葡萄園的礫石土壤與精細的田間管理讓礦物與風土感明顯。釀造方面採慎重發酵程序與橡木桶培養（約55% 新桶，部分在桶內完成蘋果酸乳酸發酵），成就了既可早飲也適合長期陳放的酒款。建議醒酒 60–90 分鐘，配厚切紅肉、野味或陳年硬質起司最為相配。
Tasting Note: Deep, inky color ushers in a compact, multi-layered bouquet — blackberries and cassis threaded with cedar, graphite and tobacco smoke. Secondary aromas of leather, menthol and espresso emerge with aeration. On the palate it is structured and muscular yet refined: dense dark fruit, cool mineral lift and finely grained, dusty tannins that lend grip without harshness. The acidity keeps the wine poised and drives a long, focused finish. Producer Notes: Château Haut-Bailly describes this estate style as a study in elegant paradox — powerful yet delicate, immediate yet long-lived — and the 2005 vintage is a classic expression of that philosophy. Vineyard & Vintage: 2005 brought unusually low rainfall and a summer drought, producing very low yields and concentrated ripeness; harvest ran from 14 September to 11 October. Pessac‑Léognan’s gravelly soils and meticulous vineyard work delivered exceptional concentration and minerality. Winemaking & Ageing: Ferments were handled carefully to preserve freshness; new oak accounted for c.55% of the élevage with malolactic fermentation partly in barrel. The result is a wine built for ageing, already offering early complexity but rewarding further cellaring. Serving: best decanted 60–90 minutes before serving at cellar‑cool to cool room temperature. Pair with richly flavoured red meats, game and aged cheeses.
高柏麗坐落於 Pessac‑Léognan，是一座具備傳統與現代工藝的名莊。莊園重視田間管理與礫石土壤的表現，釀酒既講究細緻度也保留風土特色，酒風以優雅、礦質感與長期陳放潛力著稱。
Château Haut‑Bailly is a historic Cru Classé estate in Pessac‑Léognan known for producing wines of refined power and clarity. The domaine combines meticulous vineyard work on gravelly soils with modern cellar techniques; its house style emphasizes balance, minerality and long ageing potential.
