Haut Bailly II (Anciennement La Parde de Haut-Bailly) Second Vin (OWC if 6 MG) 2020

Lot presentation

Haut Bailly II (Anciennement La Parde de Haut-Bailly) Second Vin (OWC if 6 MG) 2020

The wine

Since 1967, La Parde de Haut-Bailly has been Château Haut-Bailly's second wine. This wine is grown in the same parcels as the first wine, and vinified with the same care. From one vintage to the next, it has distinguished itself with its great aromatic refinement and the immediate pleasure it affords the connoisseur. With beautiful aromas of intense, crisp black berries, it offers a supple texture and subtle, silky tannins. A real fresh fruitiness combined with a solid yet elegant structure.

About the Producer Château Haut-Bailly

Vines were already growing here in the 15th century in an area known as Pujau, on the site of the current Château Haut-Bailly. In the 17th century, the property was acquired by two Parisian bankers, Firmin Le Bailly and Nicolas de Louvarde, who were both creditors of the previous owners. It was the first who gave his name to the château.

In 1872, Alcide Bellot des Minères bought the land, on the advice of Monseigneur Bonnet, the archbishop of Bordeaux, and built the existing château. Within a few years this entrepreneur and highly competent wine producer had raised Haut-Bailly to an exceptionally high standard. The same family, today represented by Véronique Sanders, has retained control of the property, even though it was purchased by an American, Robert Wilmers, in 1998. Substantial investments followed in the vineyard, winery and cellar room.
Haut-Bailly's vineyard benefits from a magnificent terroir, consisting of sandy soil mixed with gravel, on a subsoil rich in fossilized stone. Perfectly drained due to the slopes, the vineyard is managed traditionally, and ploughed, as in the old days, without the use of any herbicides.

The vineyard still has some very old vines, with a wide range of varieties, dating from the period after phylloxera, that include Cabernet Franc, Carmenère, Merlot, Malbec, Petit Verdot, and Cabernet Sauvignon. Yields are intentionally reduced: after manual harvests, there are several sorting operations in the vineyard, on reception at the winery and then again on a vibrating table after the bunches have been destemmed. Vinification is carried out with separate vats for each plot.

Detailed characteristics