2006 Chateau Haut Bailly

品飲筆記：酒色深沉帶紫紅光澤，香氣以黑果與李子為主軸，緊接著有巧克力、煙草、雪松和些許松露、草本香。口感中等偏飽滿，單寧結構明確但帶絲滑質地，酸度清晰帶動整體節奏，尾韻帶有礫石般的礦感與悠長的鹹香。
酒莊與釀造：高柏麗以優雅與平衡著稱，這款2006年代表了酒莊一貫的細緻與力量並存。採收於9月中旬至10月初，嚴格分地分級採收，經精細發酵與控制萃取，之後在法國橡木桶中熟成約18個月，使用軟木塞封瓶。
葡萄園與風土：來自Pessac‑Léognan的礫石土壤，排水良好並受海洋性氣候調節，葡萄園以低產且精細管理見長，2006年天氣條件有利於集中果實風味且保留活力酸度。飲用建議：若現飲建議醒酒數小時，搭配燒烤紅肉、野味或熟成乳酪特別合拍。

Tasting Note: Deep ruby with purple hues. The nose opens to concentrated dark fruit — blackcurrant and plum — layered with dark chocolate, tobacco, cedar and faint truffle notes. On the palate it is medium-plus, showing supple yet firm tannins, an energetic line of acidity and a chalky mineral edge that carries a long, savory finish.
Producer Notes: Château Haut‑Bailly is celebrated for a distinctive balance of power and finesse; the estate describes its character as complex, elegant and consistent vintage to vintage. The 2006 is noted for an impressive tannic structure and intense fruit, promising both immediate pleasure and long-term cellaring.
Winemaking Notes: Harvest ran from 13 September to 5 October with meticulous plot-by-plot picking and sorting. The wine was fermented with careful extraction to preserve freshness, then aged for 18 months in French oak barrels. Bottled under natural cork, the 2006 shows pronounced oak integration and structure.
Vineyard Notes: From the gravelly, well‑drained soils of Pessac‑Léognan with a temperate maritime influence, vines were tended with low yields and attentive canopy work to ensure healthy, ripe fruit. The vintage benefitted from dry spring and warm, sun-filled early September conditions that concentrated flavors while retaining acidity.
Serve & Cellaring: Best enjoyed after decanting (2–4 hours) if drinking now; excellent mid-term potential through the listed drinking window. Pairs beautifully with grilled and roasted red meats, game and mature cheeses.

Specification

• Alcohol %: 12.9 - 13.5%
• Decant Time: 2-4 hours
• Taste: blackcurrant, plum, dark chocolate, tobacco, cedar, truffle, earthy, silky tannins, chalky/mineral finish, balanced acidity, elegant, spice
• Food Matching: Ribeye steak, Beef and venison, Basque bone-in sirloin, T-bone steak, Mushroom dishes (roasted/duxelles), Aged cheddar and hard cheeses
• Grape Variety: Cabernet Sauvignon : 65%, Merlot : 35%,

Winery

高柏麗（Château Haut‑Bailly）為Pessac‑Léognan的Cru Classé名莊，以礫石風土與細緻的釀造工藝聞名。葡萄園管理嚴謹、注重分地長相與低產控制，使酒款兼具力量與優雅，適合長期陳放。

Château Haut‑Bailly is a Cru Classé estate in Pessac‑Léognan known for refined, terroir-driven wines that blend power with elegance. Long-managed vineyards on gravelly soils and meticulous cellar practices contribute to consistently high quality and ageing potential.